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Hi! Here is a super tasty way to serve up pumpkin this fall! Who can say “no” to warm, gooey cinnamon rolls, slathered with cream cheese frosting with a hint of maple flavoring? The wonderful aroma of these delightful treats baking in your oven will draw the family like a magnet and probably the neighbors as well. Be prepared to share or lock your doors!

On a different note, we are quickly approaching the Christmas baking season. So, I am looking for your favorite cookie recipes. I’d love to share them with our readers! Please send them in!

Pumpkin Cinnamon Rolls

with Maple Cream Cheese Frosting

Dough:

1/4 oz. Package Yeast

1/2 Cup Warm Water

1/2 Cup Scalded Milk

1/4 Cup Sugar

1/3 Cup Butter (melted) 

1    tsp. Salt

1    Cup Canned Pumpkin Puree

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Ground Nutmeg

1/4 tsp Ground Cloves

1    Egg

4    to 5 Cups All-purpose Flour

 

Filling:

1/2 Cup Butter (softened, plus more for the pan)

3/4 Cup Sugar (plus more for the pan)

1/4 Cup Brown Sugar

2    Tbsp. Ground Cinnamon

1    tsp. Pumpkin Pie Spice

 

Maple Cream Cheese Frosting:

4 oz. Cream Cheese (softened)

1/4    Cup Butter (softened)

1 1/2 Cups Confectioner’s Sugar

1/2    tsp. Vanilla

1/2    tsp. Mapleine (maple extract)

1/4    tsp. Salt

In a small bowl, dissolve yeast in the warm water and set aside. 

In a stand mixer bowl, combine the milk, sugar, melted butter, pumpkin puree, spices, salt and egg with a wooden spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add the yeast mixture. Mix in remaining flour until the dough is easy to handle. Knead with dough hook for about 5 minutes. If you do not have a stand mixer, knead the dough on a lightly floured surface for 5 to 10 minutes. Place in a well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9 inch rectangle. Spread softened butter all over the dough. In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice. Then sprinkle over buttered dough.

Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12 slices.

Coat the bottom of a 13 by 9 inch baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat the oven to 350 degrees F. Bake for about 30 minutes or until nicely browned. Meanwhile mix the cream cheese, butter, confectioner’s sugar, salt, Mapleine and vanilla until smooth. Spread over slightly cooled rolls. Makes 12 rolls.


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Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com