Pumpkin Cinnamon Roll Scones Recipes

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.

Steps:

• Position oven racks in center of oven; heat to 375.
• In a small mixing bowl, combine ingredients for filling; set aside.
• In large bowl, combine dry ingredients; whisk together. Using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
• In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
• Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
• With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
• Starting with long side, gently roll dough into a log, keeping the seam side down.
• Cut dough into 1" slices. Arrange cut-side up, 3" apart on 3 cookie sheets lined with parchment paper.
• Bake 20-30 minutes, rotating if needed, until golden brown.
• Cool 15 minutes.
• Combine ingredients for icing. Drizzle over slightly warm scones.
• Serve warm or completely cooled.

Steps:

• For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
• Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
• After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
• Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
• Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
• For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
• Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
• Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
• For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
• Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
• Delicious!

Steps:

• For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
• Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
• For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
• Preheat the oven to 400 degrees F.
• Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.

Steps:

• Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
• While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.