Food recipes
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls Ingredients: pumpkin, raw spices, cinnamon, ground shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) egg, white, raw, fresh leavening agents, baking powder, doub...
Pumpkin Cinnamon Rolls
Ingredients:
pumpkin, raw
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg, white, raw, fresh
leavening agents, baking powder, double-acting, sodium aluminum sulfate
syrup, maple, canadian
nuts, almonds
spices, cinnamon, ground
Directions:
Preheat oven to 375 degrees.
In a bowl, mix all ingredients for the roll batter.
Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray.
You should end up with four rolls.
Place in oven and bake for about 10 minutes.
Then, using a fork or knife, loosen the rolls from the pan and flip them over.
Continue cooking the rolls for about 2-5 minutes.
The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick).
Be careful not to overcook.
Remove from oven, and allow the rolls to cool slightly.
Microwave the glaze ingredients for about 15-20 seconds.
Remove from microwave and stir well.
Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
To maximize freshness, store leftovers in fridge.
Ingredients:
pumpkin, raw
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
egg, white, raw, fresh
leavening agents, baking powder, double-acting, sodium aluminum sulfate
syrup, maple, canadian
nuts, almonds
spices, cinnamon, ground
Directions:
Preheat oven to 375 degrees.
In a bowl, mix all ingredients for the roll batter.
Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray.
You should end up with four rolls.
Place in oven and bake for about 10 minutes.
Then, using a fork or knife, loosen the rolls from the pan and flip them over.
Continue cooking the rolls for about 2-5 minutes.
The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick).
Be careful not to overcook.
Remove from oven, and allow the rolls to cool slightly.
Microwave the glaze ingredients for about 15-20 seconds.
Remove from microwave and stir well.
Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
To maximize freshness, store leftovers in fridge.