Directions: |
Directions:Dough:
1. Heat the milk and butter in the microwave until butter is completely melted.
2. While that is happening, put the yeast and sugar in a large bowl.
3. Add warm milk /butter combo into the bowl of yeast and sugar. Let it sit for 10 mins.
4. Add spices, salt, and half the flour, mix until a wet dough forms.
4. Gradually add the remaining flour, until a ball forms.
5. Remove from bowl and place on a lightly floured surface. Kneed for 15-20 minutes, until smooth.
6. Return to bowl, cover and let rise for 10 minutes.
Fill/Bake:
1. Meanwhile, make the filling by stirring together all the ingredients.
2. After the 10 mins are up, roll the dough on a lightly floured surface to a 10' x15' rectangle(or there abouts..this in not an exact thing)
3. Spread the filling over all of the dough, leaving ¼ of the edges clean.
4. Begin on the long side, roll your dough up tightly. Slice into 12 pieces.
5. Place rolls on a 9"x13" baking pan that has been sprayed.
6. Cover rolls, let double in size.
6. Bake in a preheated over for 25-30 minutes or until golden brown. Cool 20 mins before frosting.
Frosting(optional):
2 ½ C. powdered sugar
2T. Butter Softened
2-3 T. Milk
1 tsp. vanilla
1/2 tsp pumpkin pie spice
Pinch of Salt.
Combine until creamy. |
Personal
Notes: |
Personal
Notes: My whole family are suckers for all things pumpkin, as well as cinnamon rolls. I love to bake "fally" flavors...and what is more fall like than pumpkin and cinnamon?
I came up with this recipe when I was trying to come up with new ways to use pumpkin. The first time I made them, my family loved them, I did not use any frosting, as I like to test things without any toppings first to see if they are even good. Yeah, I am an odd duck.
Anyhow, this is a relatively easy thing to make, and it can be frozen if you are not going to eat them all at once. .Who doesn't love a freezable breakfast? They are great for weekday breakfasts for the whole household.
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This recipe for Pumpkin Pie Filled Chelsea Buns is from