Belle’s Pumpkin Cinnamon Rolls
Belle lets the rolls puff in a buttered pan, pours warm cream over them, then bakes them golden and frosts after resting.
- Makes 8 rolls
- Bake 22–24 min at 350°F (180°C), then 5–7 min at 375°F (190°C)
Ingredients
You’ll want9x13 in pan, large mixing bowl, rolling pin and string or knife.
Method
Big steps, and the screen stays awake where your phone allows it.
- Yeast: Stir 1 tbsp of the sugar into the warm milk, sprinkle in the yeast and wait 5-7 min till foamy.
- Dough: Mix in the rest of the sugar, pumpkin, butter, egg, vanilla, flour, salt and spices. Rest 5 min, then knead 5-7 min till smooth and a little sticky. Rise 30-45 min.
- Roll: Roll to 16x15 in, spread the filling, roll up tight from the long side and cut 8 rolls with string.
- Proof: Set in a buttered 9x13 pan and let them puff 25-30 min.
- Cream: Pour the warm cream over the rolls. It soaks in as they bake and keeps them soft and gooey.
- Bake: 350°F for 22-24 min, then 375°F for 5-7 min till golden. Rest 10-15 min, then frost.
Inspired by @wellmadebykiley.
Belle wrote this one out for you.
Belle has saved her recipe cards for you to print, and you’ll hear first if a cookbook is ever made.