Pumpkin Cream Cheese Sweet Rolls

Pumpkin Cream Cheese Sweet Rolls

3 1/4 C. Flour

1 pkg. Dry Active Yeast~ I use Red Star Yeast

1/2 C. Pumpkin

2/3 C. Milk

4 TBSP. Sugar

Pumpkin Cream Cheese Sweet Rolls

3 1/4 C. Flour

1 pkg. Dry Active Yeast~ I use Red Star Yeast

1/2 C. Pumpkin

2/3 C. Milk

4 TBSP. Sugar

4 TBSP Shortening

1/2 tsp. Salt

1 Egg

Cream Cheese Spread

1 C. Brown Sugar

1 (8oz.) Cream Cheese~softened

1 tsp. Cinnamon

1 tsp. Pumpkin Pie spice

Place the flour and yeast into your mixing bowl.

In a sauce pan heat together the milk,pumpkin,

sugar, shortening and salt. 

Until shortening is melted and all ingredients

are warm to the touch.

Pour mixture into the flour/yeast . 

Blend for a minute, then add in the egg.

Beat together until mixed well and dough is smooth.

Place in a warm area to rise double in size.

Roll out dough and spread with cream cheese spread.

Roll up and cut into desired sized rolls.

Place on greased baking sheet, covered

with a light towel. Let rise again to doubled in size.

 Bake in a pre-heated oven of 375 degree's

for 24-28 minutes. Or until rolls are cooked through.4 TBSP Shortening

1/2 tsp. Salt

1 Egg

Cream Cheese Spread

1 C. Brown Sugar

1 (8oz.) Cream Cheese~softened

1 tsp. Cinnamon

1 tsp. Pumpkin Pie spice

Place the flour and yeast into your mixing bowl.

In a sauce pan heat together the milk,pumpkin,

sugar, shortening and salt. 

Until shortening is melted and all ingredients

are warm to the touch.

Pour mixture into the flour/yeast . 

Blend for a minute, then add in the egg.

Beat together until mixed well and dough is smooth.

Place in a warm area to rise double in size.

Roll out dough and spread with cream cheese spread.

Roll up and cut into desired sized rolls.

Place on greased baking sheet, covered

with a light towel. Let rise again to doubled in size.

 Bake in a pre-heated oven of 375 degree's

for 24-28 minutes. Or until rolls are cooked through.