PUMPKIN BUNS
This is a tea-time snack full of pumpkin flavor.
Provided by RADHIKA GHATAGE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
- Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
- Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 16.7 g, Fat 4.2 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 3.1 mg, Sugar 9 g
PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PRETTY PUMPKIN CINNAMON BUNS
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! -Glenda Joseph, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts : Calories 399 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 188mg sodium, Carbohydrate 65g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SPICE BUNS
These sweet and sticky buns are made extra-special with a pumpkin puree filling and a drizzle of vanilla glaze. They are perfect for an autumn brunch (or anytime of the year). Split up the prep work and make the dough a day in advance and refrigerate it overnight for the second round of proofing. All you have to do in the morning is bake and glaze.
Provided by Food Network Kitchen
Time 8h
Yield 12 buns
Number Of Ingredients 17
Steps:
- For the dough: Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove from the heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk in 4 tablespoons of the butter, the vanilla and egg yolk until well combined.
- Whisk the flour, remaining granulated sugar and 3/4 teaspoon of salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with the remaining melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time.
- Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight.
- For the filling: Grease a 9- by 13-inch baking dish with some of the butter. Whisk the granulated sugar and pumpkin pie spice together in a small bowl. Turn the prepared dough onto a floured work surface and press flat. Then roll into a 10- by 18-inch rectangle, with a long edge facing you. Spread the remaining 1 1/2 sticks of butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
- Dollop the pumpkin puree over the butter and spread over to cover the same area as the butter. Evenly scatter the pumpkin spice-sugar mixture over the pumpkin puree. Starting from the long side facing you, roll the dough up into a tight 18-inch-long cylinder.
- Lightly brush the clean edge of the dough with water, then press it to the cylinder to seal.
- Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 buns. Place the buns cut-sides-down in the prepared pan, leaving 1 inch of space between them. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- For the glaze: Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve.
PUMPKIN HONEY BUN CAKE
"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
- In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
- Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.
Nutrition Facts : Calories 400, Carbohydrate 56 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g
More about "pumpkin buns recipes"
HOW TO MAKE DELICIOUS PUMPKIN BUNS | MY WIFE MAKES …
From crazyvegankitchen.com
5/5 (2)Total Time 25 minsCategory BreakfastCalories 188 per serving
- Make Pumpkin Filling: Steam your pumpkin till tender. Using an immersion blender, puree the pumpkin and then transfer it to a deep saucepan. Add sugar and vanilla bean to saucepan.
- In a separate bowl, whisk cornstarch and water together. Add this to your pumpkin/sugar mixture and stir till thickened and boiling. Remove from heat, transfer to a bowl and cover with cling wrap. Let it cool to room temperature and then pop it into the fridge to harden till you need to use it.
- Make Bread Dough: In a stand mixer attached with the dough hook, combine flour, sugar, mashed pumpkin, salt, rice milk, vanilla bean paste, instant yeast and vegan butter.
PUMPKIN STICKY BUNS RECIPE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
PUMPKIN BUNS - NICHOLE'S COOKBOOK
From nicholescookbook.com
Cuisine AmericanTotal Time 3 hrs 5 minsCategory Yeast BreadCalories 558 per serving
PUMPKIN BUNS - A BAKING JOURNEY
From abakingjourney.com
Cuisine AmericanTotal Time 4 hrs 20 minsCategory Appetizer, BreadCalories 262 per serving
AMAZING PUMPKIN CINNAMON ROLLS - CREATIONS BY KARA
From creationsbykara.com
LIBBY'S® PUMPKIN ROLL | VERY BEST BAKING
From verybestbaking.com
CHINESE PUMPKIN CAKE (南瓜饼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PUMPKIN BUNS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PUMPKIN BUNS RECIPE / 糯米南瓜包 - YOUTUBE
From youtube.com
PUMPKIN SPICE CINNAMON ROLLS | BEGIN WITH BUTTER
From beginwithbutter.com
PUMPKIN BUNS – SOFT PUMPKIN SHAPED BURGER BUNS - DAILYVEGAN
From dailyvegan.recipes
PUMPKIN STEAMED BUNS - EASY RECIPE | CRAFT PASSION
From craftpassion.com
SOURDOUGH PUMPKIN BREAD - FARMHOUSE ON BOONE
From farmhouseonboone.com
PUMPKIN BUNS RECIPE – HOW TO MAKE VEGAN PUMPKIN BREAD ROLLS
From inspirationforall.de
THE BEST EVER VEGAN PUMPKIN CINNAMON ROLLS - MAKE IT DAIRY FREE
From makeitdairyfree.com
PUMPKIN CUSTARD BUNS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PUMPKIN BREAD ROLLS RECIPE – EASY VEGAN DINNER ROLLS
From biancazapatka.com
You'll also love