Pumpkin Cinnamon Rolls Sallys Baking Addiction Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. whisk in the warmed milk butter, egg, and yeast until combined. using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Preheat oven to 350°f (177°c). spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. then line it with parchment paper so the cake seamlessly releases in step 5. spray or grease the parchment paper too. we want an extremely nonstick surface for this cake roll.
Pumpkin Cinnamon Rolls Sally S Baking Addiction Made with pumpkin in the dough and filled with a gooey pumpkin spice cinnamon swirl, these pumpkin cinnamon rolls hit the spot on chilly fall mornings. they’. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. batter will be thick. pour spoon the batter into the liners—fill only 2 3 full to avoid spilling over the sides. Mix together the cinnamon and brown sugar. sprinkle it all over the dough. roll up the dough to make a 14 inch log. cut into 10–12 even rolls and arrange in a lightly greased 9 or 10 inch round cake pan, pie dish, or square baking pan. rise: cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Because i focus most of my time and effort on baking, when it comes to cooking, my priorities are quick, easy, and nutritious—while still tasting delicious, of course! here you’ll find some of my family’s favorite dishes, including black bean burgers, chicken pot pie, and 20 minute honey garlic shrimp.
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