pumpkin cinnamon rolls
Something kind of terrifying is going on around here, and it started in the back of the closet. I found shoes there, , shoes that did not fit. They had to go. Thus far, this is the snoring-est horror story yet, but wait, the discontent simmers: Half the closet followed, all of the plastic hangers that drove me batty were replaced with nonslip ones, sweaters were color-sorted, dresses were arranged by season and my husband’s closet is on notice too.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons (85 grams) unsalted butter, to be divided
- 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
- 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
- 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
- 1/4 cup (packed) (50 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon (6 grams) table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom (optional)
- 1/4 teaspoon ground ginger
- 2/3 cups (160 grams) pumpkin puree, canned or
- 1 large egg
- Oil for coating rising bowl
- 3/4 cup (packed, 145 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/8 teaspoon table salt
- 2 teaspoons (5 grams) ground cinnamon
- 4 ounces (115 grams) cream cheese, softened
- 2 tablespoons (30 ml) milk or buttermilk
- 2 cups (240 grams) powdered sugar, sifted
- Few drops vanilla extract (optional)
- 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to