There’s a new Indonesian family in town and they invited us to come over, so I brought them these babies.
You can use pumpkin pie puree or pumpkin pie filling. Either works just fine 🙂 I just love it when pumpkin season is here, so many goodies can be made!
Ingredients
- 1 c pumpkin pie filling
- 1 1/2 c evaporated milk lukewarm
- 2 tbsp sugar
- 1 tbsp instant yeast
- 1/4 c corn oil
- 1 tsp salt
- 4 c flour
- Melted salted butter
- Sugar Cinnamon powder you can use allspice if you’d like. I have used either and both tastes great
- Raisins
- Icing sugar
- Milk
- Maple syrup you can use maple essence too if you don’t have
Instructions
- Into lukewarm milk, add in sugar and yeast, let bloom
- Add in the rest and let rest until doubled in size
- Roll and brush melted butter and sprinkle with sugar cinnamon and raisins, roll to close
- Slice and place on round pan
- Preheat oven to 400 F bake for 20 mins
- Mix icing sugar milk and syrup or even essence and pour onto baked rolls
Cinnamon Pumpkin Roll
As easy as making regular cinnamon rolls 🙂
Ingredients
- 1 c pumpkin pie filling
- 1 1/2 c evaporated milk lukewarm
- 2 tbsp sugar
- 1 tbsp instant yeast
- 1/4 c corn oil
- 1 tsp salt
- 4 c flour
- Melted salted butter
- Sugar Cinnamon powder you can use allspice if youd like. I have used either and both tastes great
- Raisins
- Icing sugar
- Milk Maple syrup you can use maple essence too if you dont have
Instructions
- Into lukewarm milk, add in sugar and yeast, let bloom
- Add in the rest and let rest until doubled in size
- Roll and brush melted butter and sprinkle with sugar cinnamon and raisins, roll to close
- Slice and place on round pan
- Preheat oven to 400 F bake for 20 mins
- Mix icing sugar milk and syrup or even essence and pour onto baked rolls
