Directions: |
Directions:1. In a medium bowl combine warm milk, sugar, and yeast let stand 5 minutes.
2. In a large bowl combine pumpkin 1/4 cup melted butter, and the egg. Beat on low for 30 seconds. Add yeast mixture salt and 1 tsp of pumpkin pie spice. beat 30 seconds add 3 cups of flour mix then add as much of the remaining that you can.
3. Turn dough out and knead 3 to 5 minutes. Shape into a ball, place in a lightly greased bowl, cover and let rise 1 to 1 1/2 hour.
4. Punch dough down, turn dough out onto lightly floured surface roll to a 16x12inch rectangle. Brush remaining 1/4 cup melted butter over the dough leaving 1 inch along one long side.
5. for the filling , in a bowl combine brown sugar, gourd gingersnap cookies, cinnamon and remaining 1 tsp pumpkin pie spice. sprinkle sugar mixture evenly over the butter.
6. Starting at the filled long side roll dough into a tight cylinder then pinch the seam close and cut into 12 even slices.
7. Line 13 x 9 inch baking pan with parchment paper, place rolls in prepared pan space evenly, cover pan until double in size about 45 minutes.
8 Preheat oven to 350F uncover sprinkle on gingersnap streusel over roll tops. Bake until streusel is golden brown and dough is temperature of 190F when tested in center 30 to 35 minutes. Let cool slightly about 10 minutes drizzle maple icing.
Gingernsap Streusel: combine all in a bowl and mix until combined and crumbly.
Maple Icing: in a bowl stir all until combined. |
This recipe for Pumpkin-Gingersnap Sweet Rolls is from