Saturday, December 7, 2013

Pumpkin Pudding Rolls

I was looking for a recipe to use the Pumpkin Spice pudding I got this fall.  This recipe uses 2 boxes.  They help make a soft and moist cinnamon roll.   These were very good.

 
Pumpkin Pudding Rolls


2 packages JELL-O Instant Pumpkin Spice Pudding

1 1/2 cups milk

1 stick of butter, softened

4 teaspoons yeast

1/2 cup warm water

1 teaspoon salt

1 teaspoon pumpkin pie spice

5 1/2 cups all purpose flour

Filling:

6 tablespoons butter

1 cup brown sugar

2 tablespoons cinnamon

2 tablespoons pumpkin pie spice

Cream Cheese Frosting:

11 ounces cream cheese, softened

2/3 cup butter, softened

4 cups powdered sugar

1 1/2 teaspoons cinnamon

In a small bowl, dissolve the yeast in the water for 5 minutes, or until the yeast is activated and bubbly. Set aside.

In a large bowl, mix the pudding and the milk together. Mix in the softened butter. Add the yeast/water mixture along with the salt, pumpkin pie spice and the flour to the pudding and butter. Mix until it is all combined. Use your hands to knead the dough together for 1-2 minutes.

Cover the dough and let it rise in a warm place for 25-30 minutes or until it doubles in size. Punch it down and let it rise again for another 25 minutes.

Roll out the dough into a 20x12" rectangle. Spread the butter to cover the dough. Sprinkle brown sugar, pumpkin pie spice and cinnamon over the top, then roll it up like a jelly roll. Cut it into 15 slices and place them into a 11x15" baking pan that has been sprayed with cooking spray.

Set the pan of cinnamon rolls in a warm place to rise for 20 minutes. After they are done rising, bake them at 350 degrees for 20 minutes until lightly browned.

While they are cooling, make the frosting. Beat the cream cheese and butter together until smooth. Add in the powdered sugar and cinnamon. Beat until well blended.

Spread the frosting over the warm cinnamon rolls.

 

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