Nutty Cinnamon and Currant Pumpkin Rolls
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Nutty Cinnamon and Currant Pumpkin Rolls

1. Milk - ⅓ cup
2. Unsalted butter - 3 tablespoons
3. Solid-pack pumpkin - ½ cup
4. White sugar - 3 tablespoons
5. Salt - ½ teaspoon
6. Egg, beaten - 1 large
7. Rapid rise yeast - 1 (.25 ounce) package
8. Unbleached all-purpose flour - 1 cup
9. Bread flour - 1 cup
10. Unsalted butter, melted - 3 tablespoons
11. Ground cinnamon - 1 tablespoon
12. Dark brown sugar - ¾ cup
13. Finely chopped pecans - ⅓ cup
14. Dried currants (Optional) - ¼ cup
15. Cream cheese - 1 (8 ounce) package
16. Unsalted butter, softened - ½ cup
17. Confectioners' sugar - 1 (16 ounce) box
18. Vanilla extract - 1 teaspoon

How to cook deliciously - Nutty Cinnamon and Currant Pumpkin Rolls

1. Stage

Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.

2. Stage

Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.

3. Stage

Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.

4. Stage

Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.

5. Stage

Grease or spray an oblong baking sheet with cooking spray.

6. Stage

Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.

7. Stage

Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.

8. Stage

Preheat oven to 350 degrees F (175 degrees C).

9. Stage

Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.

10. Stage

Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.