NO-KNEAD PUMPKIN CINNAMON ROLLS
My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. -Kathleen Gill, Miles City, Montana
Provided by Taste of Home
Time 55m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
NO-KNEAD CINNAMON ROLLS
Make and share this No-Knead Cinnamon Rolls recipe from Food.com.
Provided by Pinay0618
Categories For Large Groups
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point...remove and cool to lukewarm. Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.
- Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
- In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer).
- Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½" thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½" slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.
Nutrition Facts : Calories 245, Fat 9.3, SaturatedFat 1.7, Cholesterol 3.5, Sodium 216.5, Carbohydrate 37.5, Fiber 1.3, Sugar 18.6, Protein 3.8
NO-KNEAD CINNAMON ROLLS
These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well.
Provided by Stephanie Knewasser
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 17
Steps:
- In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
- Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
- Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
- Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 48.6 g, Cholesterol 33 mg, Fat 9.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 202.4 mg, Sugar 23 g
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