No-Knead Pumpkin Cinnamon Rolls Recipe photo by Taste of Home
No-Knead Pumpkin Cinnamon Rolls
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 1 dozen
My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. —Kathleen Gill, Miles City, Montana
Ingredients
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1 package (1/4 ounce) active dry yeast
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2/3 cup warm water (110° to 115°)
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1/2 cup canned pumpkin
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1 large egg
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1/4 cup butter, softened
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1/4 cup sugar
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1 teaspoon salt
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1/2 teaspoon pumpkin pie spice
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2-1/2 to 2-3/4 cups all-purpose flour
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FILLING:
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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2 tablespoons butter, melted
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FROSTING:
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1-1/4 cups confectioners' sugar
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2 to 3 tablespoons 2% milk
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1/8 teaspoon pumpkin pie spice
Directions
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1.
Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2.
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
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4.
Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
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5.
Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts
1 roll: 250 calories, 7g fat (4g saturated fat), 31mg cholesterol, 254mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.
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