Food recipes
Pumpkin Swirl Breakfast Rolls
Pumpkin Swirl Breakfast Rolls Ingredients: sugars, brown spices, cinnamon, ground spices, cloves, ground butter, without salt pumpkin, raw nuts, pecans raisins, seeded wheat flours, bread, unenriched sugars, powdered...
Pumpkin Swirl Breakfast Rolls
Ingredients:
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
pumpkin, raw
nuts, pecans
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
water, bottled, generic
Directions:
Combine bown sugar, cinnamon and cloves in a medium bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in pumpkin, nuts and raisins.
Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.
Roll up dough, starting from side with 1 inch border; seal edges.
Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.
Let rise in warm place until double in size.
Bade in preheated 375* oven for 20-25 minutes or until golden brown.
Cool slightly on wire rack.
Combine glaze ingredients in small bowl until smooth.
Drizzle rolls with glaze.
Serve warm.
**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.
Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.
Roll up dough, starting from 9 inch side, seal edges.
Slice into 6 pieces, place cut side up in greased 9 inch baking pan.
Let rise and bake as above.
Ingredients:
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
pumpkin, raw
nuts, pecans
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
water, bottled, generic
Directions:
Combine bown sugar, cinnamon and cloves in a medium bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in pumpkin, nuts and raisins.
Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.
Roll up dough, starting from side with 1 inch border; seal edges.
Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.
Let rise in warm place until double in size.
Bade in preheated 375* oven for 20-25 minutes or until golden brown.
Cool slightly on wire rack.
Combine glaze ingredients in small bowl until smooth.
Drizzle rolls with glaze.
Serve warm.
**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.
Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.
Roll up dough, starting from 9 inch side, seal edges.
Slice into 6 pieces, place cut side up in greased 9 inch baking pan.
Let rise and bake as above.