Nutty Cinnamon And Currant Pumpkin Rolls Recipes

Steps:

• Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
• Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
• Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
• Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
• Grease or spray an oblong baking sheet with cooking spray.
• Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
• Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

Steps:

• Make dough:
• In a small bowl combine yeast, water and 1 tablespoon sugar and let stand until foamy, about 5 minutes. In a large bowl whisk together remaining sugar, 4 cup flour, and salt and add yeast mixture, butter, milk, sour cream, and eggs, stirring until combined well. Stir in 3 cups flour and turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes, adding enough of the remaining cup flour to form a soft but slightly sticky dough. Form dough into a ball and transfer to a buttered bowl, turning to coat dough completely with butter. Let dough rise in warm place, covered with a kitchen towel, until doubled in bulk, about 1 hour.
• Prepare filling while dough is rising:
• In a small heatproof bowl combine currants or raisins with boiling water to cover and let stand 20 minutes. Drain currants or raisins well. In a small bowl stir together sugar and cinnamon.
• Butter two 13- by 9-inch baking pans.
• Punch down dough and turn out onto a lightly floured surface. Divide dough into 4 pieces. Roll out 1 piece of dough into a 10-inch circle (about 1/4 inch thick) and cut into 12 wedges. Sprinkle each wedge with about 1 teaspoon currants and about 1/2 teaspoon cinnamon sugar.
• Beginning with outer, curved edge, roll up each wedge toward tip and curve ends gently to form a crescent. Transfer crescent, tips down, to a baking sheet and form more crescents with remaining dough and filling in same manner. (Crescents should be arranged in 3 rows of 8 in each pan for a total of 48.) Cover each pan with a kitchen towel. Let crescents rise in a warm place until almost doubles in bulk, about 1 hour.
• Preheat oven to 350°F.
• bake rolls in middle of oven 20 to 25 minutes, or until golden brown. Serve rolls warm.

Steps:

• Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
• Rolls.
• Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
• Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
• Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
• Filling.
• Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
• Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.