Pull apart pumpkin pie/sweet potato pie cinnamon roll with orange liqueur icing
When fall comes along, I start seeing big bag of apples, all kinds of pumpkins, and certainly I see more TV shows, magazines starting to spotlight on the king of fall vegetables such as pumpkins,sweet potatoes, squash etc.. and I start seeing more ideas for the holiday dishes along with traditional Turkey dishes as the Thanksgiving day approaches.
Every fall, as holiday season comes along, I share holiday recipes with you. This fall, I would like to share the recipe for "Pull apart cinnamon rolls".
The idea of "pull apart roll" came to me when I heard my husband talking about Monkey bread,which he said to make with refrigerated biscuits dough, cut out to small pieces,dust them with cinnamon/sugar mix,and fill the cake pan with the cut-out dough stacking them and baked with gooey caramel sauce over them and people eat them by pulling the biscuits apart.
When you think about cinnamon roll, you would imagine simple bread dough that was rolled with sugar/butter/cinnamon filling and baked in the oven and served with cream cheese base icing.
At our family for holiday season, my mother in law buy a refrigerated cinnamon roll dough with orange icing, and she will bake them in the morning. Every holiday season,we start our day with sweet bread for the breakfast.
I wanted to incorporate our holiday season tradition into the cinnamon roll so, this is, in a way, cinnamon roll with holiday season twist.
I made "Pull apart pumpkin pie cinnamon roll", and "Pull apart sweet potato pie cinnamon roll" with orange liqueur icing.
I made about 20 of them total, and it was a big hit among our family and among my husband's work place, and I think this is one keeper recipe to try again.
So, how do you make "Pull apart pumpkin pie cinnamon roll", "Pull apart sweet potato pie cinnamon roll" with orange liqueur icing? Here is how.
Pull apart pumpkin pie cinnamon roll with orange liqueur icing..
Ingredients for the dough:
3 C Unbleached all purpose flour 1/8 tsp ground ginger
1/2 C Milk (warmed to 110F) 1/16 tsp ground clove
1 1/4 tsp dry yeast 1/16 tsp ground all spice
1.5 tbs sugar 1/16 tsp ground nutmeg
1/2 tsp of table salt 1/32 tsp ground cardamon
1 Egg lightly beaten 1/8 tsp ground cinnamon
3tbs margarine
1/2 C pumpkin puree
Ingredients for the filling:
1/2C brown sugar 1 tbs and 1 tsp ground cinnamon
1.5 tsp xanthan gum
Ingredients for the orange liqueur icing;
6 tbs unsalted butter 3 oz of cream cheese
1C confectioner sugar 1 tsp vanilla extract
1/8 tsp table salt 1/4 tsp lemon extract
2 tbs orange marmalade 1/4 C Orange juice
2 tbs Orange liqueur
0. Preheat the oven to 200F and when oven was preheated,turn it off.
** This oven will be the place where you will be proofing (to cause bread dough) to rise due to the addition of baker's yeast or other leavening) the dough**
1.To a measuring cup, pour 1/2C Milk and microwave about 20-30 seconds and take temperature and make sure the milk is warmed to 110F.
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, microwave some more seconds till it reach to 110F
2. To the lukewarm milk 110F, add 1 1/4tsp of dry yeast and add 1.5 tbs sugar and mix well and let it sit to proof about 5 to 10 minutes
** Some bread recipes instructs you to mix all the ingredients into one bowl and start kneading the dough but, personally, I like to proof the yeast first in the separate container to make sure that the yeast I have is good one.
** When proofed properly, you should see fluffy bubbles on top
3. In the big bowl, add 3 C of unbleached all purpose flour, 1/2 tsp of table salt,1/8 tsp ground ginger, 1/16 tsp ground clove, 1/16 tsp ground all spice, 1/16 tsp ground nutmeg,1/32 tsp ground cardamon, 1/8 tsp ground cinnamon, 1 Egg lightly beaten, 3tbs margarine, 1/2 C pumpkin puree and mix well
4. Add milk - sugar-yeast mixture to the flour mixture and knead to smooth surface with elastic dough.
** This dough is slightly sticky but, not enough to make the kneading hard. If you think your dough is too sticky, add a bit of more flour to the dough.
** I usually knead about 8 minutes long,and do the "window pane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
Some people use mixer to knead the bread dough but,I like kneading with my hands.It is comforting and,good arm exercise,and fun.
5. Now is the time for the first proofing the dough. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the Pumpkin pie cinnamon roll dough.
6. Put the ball of pumpkin pie cinnamon roll in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
7. Roll the dough out to 7" x 12" rectangle and smear soften 4 tbs margarine,leaving about 1" edge, and spread the filling (mix 1/2C brown sugar, 1 tbs and 1 tsp ground cinnamon, and 1.5 tsp xanthan gum ) over the margarine leaving about 1" edge all sides.
8. Roll the dough as tightly,but gently as possible.
** Since dough is a little soft, roll out gently and as tight as possible and dip your finger in the water and brush the edge of the dough with water and seal the roll
9. Cut the roll with sharp knife at about 1" thick roll
** Dough cutter makes squashing the dough and I like using the sharp knife pressing the tip of the knife into the dough first and press the knife down all the way to cut out the dough.
** If you are rolling the dough on silpat, transfer the rolled dough onto knife safe top and cut the roll into 1" thickness
10. Prepare the pan by lining the pan with non stick foil. I used 9" diameter cake pan
11. Place the roll onto the foil lined pan
** If the roll was loose, you can press the center on the right hand side, and brush the water over them, and pinch them from both sides to seal
12. Cover the pan with plastic wrap and proof them 1 hour in the oven
13. When shaped dough became double in size, take the pan out from the oven and preheat the oven to 350F, take off the plastic wrap and bake them till golden about 20 minutes
** When 10 minutes past in the baking time, spin the pan 180 degree and close the oven and bake the last 10 minutes. This will ensure the even baking.
<Orange liqueur icing>
14. While roll is baking, make the icing
15. In the mixer, add 6 tbs unsalted butter, 3 oz of cream cheese, 1C confectioner sugar, 1 tsp vanilla extract, 1/8 tsp table salt, 1/4 tsp lemon extract, 2 tbs orange marmalade, 1/4C Orange juice, 2 tbs Orange liqueur until smooth
** If you prefer thicker icing, you can thicken it with more confectioner sugar
16. When roll is done baking, drizzle orange liquer icing over the dough and sprinkle crushed sliced almond on top,and sprinkle zest of orange over the roll
Makes 11 rolls..
*************************************************
Pull apart sweet potato pie cinnamon roll with orange liqueur icing..
Ingredients for the dough:
2.5C plus 1/4 C Unbleached all purpose flour 1/8 tsp ground ginger
1/2 C Milk (warmed to 110F) 1/16 tsp ground clove
1 1/4 tsp dry yeast 1/16 tsp ground all spice
1 tbs sugar 1/16 tsp ground nutmeg
1/2 tbs Dark Molasses 1/32 tsp ground cardamon
1/2 tsp table salt 1/8 tsp ground cinnamon
1 Egg lightly beaten
3tbs margarine
3/4C peeled,steamed,mashed sweet potato*
*1 sweet potato weigh about 11 oz is enough to yield the 3/4 C sweet potato
Ingredients for the filling:
1/2C brown sugar 1 tbs and 1 tsp ground cinnamon
1.5 tsp xanthan gum
Ingredients for the orange liqueur icing;
6 tbs unsalted butter 3 oz of cream cheese
1C confectioner sugar 1 tsp vanilla extract
1/8 tsp table salt 1/4 tsp lemon extract
2 tbs orange marmalade 1/4 C Orange juice
2 tbs Orange liqueur
0. Preheat the oven to 200F and when oven was preheated,turn it off.
** This oven will be the place where you will be proofing (to cause bread dough) to rise due to the addition of baker's yeast or other leavening) the dough**
1.To a measuring cup, pour 1/2C Milk and microwave about 20-30 seconds and take temperature and make sure the milk is warmed to 110F.
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, microwave some more seconds till it reach to 110F
2. To the lukewarm milk 110F, add 1 1/4tsp of dry yeast and add 1tbs white sugar and mix well and let it sit to proof about 5 to 10 minutes
** Some bread recipes instructs you to mix all the ingredients into one bowl and start kneading the dough but, personally, I like to proof the yeast first in the separate container to make sure that the yeast I have is good one.
** When proofed properly, you should see fluffy bubbles on top
3. In the big bowl, add 2.5 C plus 1/4 C of unbleached all purpose flour, 1/2 tbs Dark Molasses, 1/2 tsp of table salt,1/8 tsp ground ginger, 1/16 tsp ground clove, 1/16 tsp ground all spice, 1/16 tsp ground nutmeg,1/32 tsp ground cardamon, 1/8 tsp ground cinnamon, 1 Egg lightly beaten, 3tbs margarine, 3/4 C peeled,steamed and mashed sweet potato and mix well
4. Add milk - sugar-yeast mixture to the flour mixture and knead to smooth surface with elastic dough.
** This dough is slightly sticky but, not enough to make the kneading hard. If you think your dough is too sticky, add a bit of more flour to the dough.
** I usually knead about 8 minutes long,and do the "window pane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
Some people use mixer to knead the bread dough but,I like kneading with my hands.It is comforting and,good arm exercise,and fun.
5. Now is the time for the first proofing the dough. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the Pumpkin pie cinnamon roll dough.
6. Put the ball of pumpkin pie cinnamon roll in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
7. Roll the dough out to 8.5" x 15" rectangle and smear soften 4 tbs margarine,leaving about 1" edge, and spread the filling (mix 1/2C brown sugar, 1 tbs and 1 tsp ground cinnamon, and 1.5 tsp xanthan gum ) over the margarine leaving about 1" edge all sides.
8. Roll the dough as tightly,but gently as possible.
** Since dough is a little soft, roll out gently and as tight as possible and dip your finger in the water and brush the edge of the dough with water and seal the roll
9. Cut the roll with sharp knife at about 1" thick roll.
** Dough cutter makes squash the dough and I like using the sharp knife pressing the tip of the knife into the dough first and press the knife down all the way to cut out the dough.
** If you are rolling the dough on silpat, transfer the rolled dough onto knife safe top and cut the roll into 1" thickness
10. Prepare the pan by lining the pan with non stick foil. I used 9" diameter cake pan
11. Place the roll onto the foil lined pan
** If the roll was loose, you can press the center on the right hand side, and brush the water over them, and pinch them from both sides to seal
12. Cover the pan with plastic wrap and proof them 1 hour in the oven
13. When shaped dough became double in size, take the pan out from the oven and preheat the oven to 350F, take off the plastic wrap and bake them till golden about 20 minutes
** When 10 minutes past in the baking time, spin the pan 180 degree and close the oven and bake the last 10 minutes. This will ensure the even baking.
<Orange liqueur icing>
14. While roll is baking, make the icing
15. In the mixer, add 6 tbs unsalted butter, 3 oz of cream cheese, 1C confectioner sugar, 1 tsp vanilla extract, 1/8 tsp table salt, 1/4 tsp lemon extract, 2 tbs orange marmalade, 1/4C Orange juice, 2 tbs Orange liqueur until smooth
** If you prefer thicker icing, you can thicken it with more confectioner sugar
16. When roll is done baking, drizzle orange liquer icing over the dough and sprinkle crushed sliced almond on top,and sprinkle zest of orange over the roll
Makes 12 rolls..
You can also skip the filling and icing part, and when dough went under 1st proofing step, you can shape the dough into preferred shape such as small rectangle, and proof them for 1 hour for 2nd proofing step.
After that, you can bake at 350F oven for 20 minutes and you can have pumpkin/sweet potato pie dinner roll.
I personally don't like sugary sticky sweet baked goods that makes me feel like eating a bowl of sugar, so these rolls are not sticky sweet. You can use them as dinner roll as suggested above.
These rolls are very flavorful from spices, and you would not get these at stores
Enjoy!
Every fall, as holiday season comes along, I share holiday recipes with you. This fall, I would like to share the recipe for "Pull apart cinnamon rolls".
The idea of "pull apart roll" came to me when I heard my husband talking about Monkey bread,which he said to make with refrigerated biscuits dough, cut out to small pieces,dust them with cinnamon/sugar mix,and fill the cake pan with the cut-out dough stacking them and baked with gooey caramel sauce over them and people eat them by pulling the biscuits apart.
When you think about cinnamon roll, you would imagine simple bread dough that was rolled with sugar/butter/cinnamon filling and baked in the oven and served with cream cheese base icing.
At our family for holiday season, my mother in law buy a refrigerated cinnamon roll dough with orange icing, and she will bake them in the morning. Every holiday season,we start our day with sweet bread for the breakfast.
I wanted to incorporate our holiday season tradition into the cinnamon roll so, this is, in a way, cinnamon roll with holiday season twist.
I made "Pull apart pumpkin pie cinnamon roll", and "Pull apart sweet potato pie cinnamon roll" with orange liqueur icing.
I made about 20 of them total, and it was a big hit among our family and among my husband's work place, and I think this is one keeper recipe to try again.
So, how do you make "Pull apart pumpkin pie cinnamon roll", "Pull apart sweet potato pie cinnamon roll" with orange liqueur icing? Here is how.
Pull apart pumpkin pie cinnamon roll with orange liqueur icing..
Ingredients for the dough:
3 C Unbleached all purpose flour 1/8 tsp ground ginger
1/2 C Milk (warmed to 110F) 1/16 tsp ground clove
1 1/4 tsp dry yeast 1/16 tsp ground all spice
1.5 tbs sugar 1/16 tsp ground nutmeg
1/2 tsp of table salt 1/32 tsp ground cardamon
1 Egg lightly beaten 1/8 tsp ground cinnamon
3tbs margarine
1/2 C pumpkin puree
Ingredients for the filling:
1/2C brown sugar 1 tbs and 1 tsp ground cinnamon
1.5 tsp xanthan gum
Ingredients for the orange liqueur icing;
6 tbs unsalted butter 3 oz of cream cheese
1C confectioner sugar 1 tsp vanilla extract
1/8 tsp table salt 1/4 tsp lemon extract
2 tbs orange marmalade 1/4 C Orange juice
2 tbs Orange liqueur
0. Preheat the oven to 200F and when oven was preheated,turn it off.
** This oven will be the place where you will be proofing (to cause bread dough) to rise due to the addition of baker's yeast or other leavening) the dough**
1.To a measuring cup, pour 1/2C Milk and microwave about 20-30 seconds and take temperature and make sure the milk is warmed to 110F.
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, microwave some more seconds till it reach to 110F
2. To the lukewarm milk 110F, add 1 1/4tsp of dry yeast and add 1.5 tbs sugar and mix well and let it sit to proof about 5 to 10 minutes
** Some bread recipes instructs you to mix all the ingredients into one bowl and start kneading the dough but, personally, I like to proof the yeast first in the separate container to make sure that the yeast I have is good one.
** When proofed properly, you should see fluffy bubbles on top
3. In the big bowl, add 3 C of unbleached all purpose flour, 1/2 tsp of table salt,1/8 tsp ground ginger, 1/16 tsp ground clove, 1/16 tsp ground all spice, 1/16 tsp ground nutmeg,1/32 tsp ground cardamon, 1/8 tsp ground cinnamon, 1 Egg lightly beaten, 3tbs margarine, 1/2 C pumpkin puree and mix well
4. Add milk - sugar-yeast mixture to the flour mixture and knead to smooth surface with elastic dough.
** This dough is slightly sticky but, not enough to make the kneading hard. If you think your dough is too sticky, add a bit of more flour to the dough.
** I usually knead about 8 minutes long,and do the "window pane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
Some people use mixer to knead the bread dough but,I like kneading with my hands.It is comforting and,good arm exercise,and fun.
5. Now is the time for the first proofing the dough. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the Pumpkin pie cinnamon roll dough.
6. Put the ball of pumpkin pie cinnamon roll in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
7. Roll the dough out to 7" x 12" rectangle and smear soften 4 tbs margarine,leaving about 1" edge, and spread the filling (mix 1/2C brown sugar, 1 tbs and 1 tsp ground cinnamon, and 1.5 tsp xanthan gum ) over the margarine leaving about 1" edge all sides.
8. Roll the dough as tightly,but gently as possible.
** Since dough is a little soft, roll out gently and as tight as possible and dip your finger in the water and brush the edge of the dough with water and seal the roll
9. Cut the roll with sharp knife at about 1" thick roll
** Dough cutter makes squashing the dough and I like using the sharp knife pressing the tip of the knife into the dough first and press the knife down all the way to cut out the dough.
** If you are rolling the dough on silpat, transfer the rolled dough onto knife safe top and cut the roll into 1" thickness
10. Prepare the pan by lining the pan with non stick foil. I used 9" diameter cake pan
11. Place the roll onto the foil lined pan
** If the roll was loose, you can press the center on the right hand side, and brush the water over them, and pinch them from both sides to seal
12. Cover the pan with plastic wrap and proof them 1 hour in the oven
13. When shaped dough became double in size, take the pan out from the oven and preheat the oven to 350F, take off the plastic wrap and bake them till golden about 20 minutes
** When 10 minutes past in the baking time, spin the pan 180 degree and close the oven and bake the last 10 minutes. This will ensure the even baking.
<Orange liqueur icing>
14. While roll is baking, make the icing
15. In the mixer, add 6 tbs unsalted butter, 3 oz of cream cheese, 1C confectioner sugar, 1 tsp vanilla extract, 1/8 tsp table salt, 1/4 tsp lemon extract, 2 tbs orange marmalade, 1/4C Orange juice, 2 tbs Orange liqueur until smooth
** If you prefer thicker icing, you can thicken it with more confectioner sugar
16. When roll is done baking, drizzle orange liquer icing over the dough and sprinkle crushed sliced almond on top,and sprinkle zest of orange over the roll
Makes 11 rolls..
*************************************************
Pull apart sweet potato pie cinnamon roll with orange liqueur icing..
Ingredients for the dough:
2.5C plus 1/4 C Unbleached all purpose flour 1/8 tsp ground ginger
1/2 C Milk (warmed to 110F) 1/16 tsp ground clove
1 1/4 tsp dry yeast 1/16 tsp ground all spice
1 tbs sugar 1/16 tsp ground nutmeg
1/2 tbs Dark Molasses 1/32 tsp ground cardamon
1/2 tsp table salt 1/8 tsp ground cinnamon
1 Egg lightly beaten
3tbs margarine
3/4C peeled,steamed,mashed sweet potato*
*1 sweet potato weigh about 11 oz is enough to yield the 3/4 C sweet potato
Ingredients for the filling:
1/2C brown sugar 1 tbs and 1 tsp ground cinnamon
1.5 tsp xanthan gum
Ingredients for the orange liqueur icing;
6 tbs unsalted butter 3 oz of cream cheese
1C confectioner sugar 1 tsp vanilla extract
1/8 tsp table salt 1/4 tsp lemon extract
2 tbs orange marmalade 1/4 C Orange juice
2 tbs Orange liqueur
0. Preheat the oven to 200F and when oven was preheated,turn it off.
** This oven will be the place where you will be proofing (to cause bread dough) to rise due to the addition of baker's yeast or other leavening) the dough**
1.To a measuring cup, pour 1/2C Milk and microwave about 20-30 seconds and take temperature and make sure the milk is warmed to 110F.
** The temperature should not be above or less for proper proofing with yeast. If the temperature was below 110F, microwave some more seconds till it reach to 110F
2. To the lukewarm milk 110F, add 1 1/4tsp of dry yeast and add 1tbs white sugar and mix well and let it sit to proof about 5 to 10 minutes
** Some bread recipes instructs you to mix all the ingredients into one bowl and start kneading the dough but, personally, I like to proof the yeast first in the separate container to make sure that the yeast I have is good one.
** When proofed properly, you should see fluffy bubbles on top
3. In the big bowl, add 2.5 C plus 1/4 C of unbleached all purpose flour, 1/2 tbs Dark Molasses, 1/2 tsp of table salt,1/8 tsp ground ginger, 1/16 tsp ground clove, 1/16 tsp ground all spice, 1/16 tsp ground nutmeg,1/32 tsp ground cardamon, 1/8 tsp ground cinnamon, 1 Egg lightly beaten, 3tbs margarine, 3/4 C peeled,steamed and mashed sweet potato and mix well
4. Add milk - sugar-yeast mixture to the flour mixture and knead to smooth surface with elastic dough.
** This dough is slightly sticky but, not enough to make the kneading hard. If you think your dough is too sticky, add a bit of more flour to the dough.
** I usually knead about 8 minutes long,and do the "window pane test".
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
Some people use mixer to knead the bread dough but,I like kneading with my hands.It is comforting and,good arm exercise,and fun.
5. Now is the time for the first proofing the dough. Drizzle Extra virgin olive oil into a big bowl and smear around the bowl and also drizzle extra virgin olive oil on all surface of the Pumpkin pie cinnamon roll dough.
6. Put the ball of pumpkin pie cinnamon roll in the big bowl, cover with plastic wrap and proof the dough in the oven for 90 minutes or until the dough gets double in volume.
7. Roll the dough out to 8.5" x 15" rectangle and smear soften 4 tbs margarine,leaving about 1" edge, and spread the filling (mix 1/2C brown sugar, 1 tbs and 1 tsp ground cinnamon, and 1.5 tsp xanthan gum ) over the margarine leaving about 1" edge all sides.
8. Roll the dough as tightly,but gently as possible.
** Since dough is a little soft, roll out gently and as tight as possible and dip your finger in the water and brush the edge of the dough with water and seal the roll
9. Cut the roll with sharp knife at about 1" thick roll.
** Dough cutter makes squash the dough and I like using the sharp knife pressing the tip of the knife into the dough first and press the knife down all the way to cut out the dough.
** If you are rolling the dough on silpat, transfer the rolled dough onto knife safe top and cut the roll into 1" thickness
10. Prepare the pan by lining the pan with non stick foil. I used 9" diameter cake pan
11. Place the roll onto the foil lined pan
** If the roll was loose, you can press the center on the right hand side, and brush the water over them, and pinch them from both sides to seal
12. Cover the pan with plastic wrap and proof them 1 hour in the oven
13. When shaped dough became double in size, take the pan out from the oven and preheat the oven to 350F, take off the plastic wrap and bake them till golden about 20 minutes
** When 10 minutes past in the baking time, spin the pan 180 degree and close the oven and bake the last 10 minutes. This will ensure the even baking.
<Orange liqueur icing>
14. While roll is baking, make the icing
15. In the mixer, add 6 tbs unsalted butter, 3 oz of cream cheese, 1C confectioner sugar, 1 tsp vanilla extract, 1/8 tsp table salt, 1/4 tsp lemon extract, 2 tbs orange marmalade, 1/4C Orange juice, 2 tbs Orange liqueur until smooth
** If you prefer thicker icing, you can thicken it with more confectioner sugar
16. When roll is done baking, drizzle orange liquer icing over the dough and sprinkle crushed sliced almond on top,and sprinkle zest of orange over the roll
Makes 12 rolls..
You can also skip the filling and icing part, and when dough went under 1st proofing step, you can shape the dough into preferred shape such as small rectangle, and proof them for 1 hour for 2nd proofing step.
After that, you can bake at 350F oven for 20 minutes and you can have pumpkin/sweet potato pie dinner roll.
I personally don't like sugary sticky sweet baked goods that makes me feel like eating a bowl of sugar, so these rolls are not sticky sweet. You can use them as dinner roll as suggested above.
These rolls are very flavorful from spices, and you would not get these at stores
Enjoy!
Posted by yassy at 11/6/2011 12:04 PM 
Categories: Miscellaneous (cooking)
Tags: food pumpkin sweet potato cinnamon rolls orange liqueur icing
Categories: Miscellaneous (cooking)
Tags: food pumpkin sweet potato cinnamon rolls orange liqueur icing
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