Pumpkin Cinnamon Rolls

• 3/4 cups warm milk (, 105-110°F) ↔ Sustituir
• 1/4 cup granulated sugar ↔ Sustituir
• 1 (1/4-ounce) package quick rise yeast (, about 2 1/4 teaspoons) ↔ Sustituir
• 3/4 cup pumpkin puree ↔ Sustituir
• 1/4 cup unsalted butter (, melted) ↔ Sustituir
• 1 large egg (, at room temperature) ↔ Sustituir
• 4 cups all-purpose flour (, more or less as needed) ↔ Sustituir
• 2 Tablespoons pumpkin pie spice ↔ Sustituir
• 1 teaspoon fine sea salt or table salt ↔ Sustituir
• 3/4 cup brown sugar (, can use light or dark) ↔ Sustituir
• 1 Tablespoon ground cinnamon ↔ Sustituir
• 1 Tablespoon pumpkin pie spice ↔ Sustituir
• 5 Tablespoons unsalted butter (, softened) ↔ Sustituir
• 4 ounces cream cheese (, at room temperature) ↔ Sustituir
• 3 Tablespoons unsalted butter (, at room temperature) ↔ Sustituir
• 1/2 cup powdered sugar (, plus more if needed) ↔ Sustituir
• 3-4 Tablespoons pure maple syrup (, more to taste ) ↔ Sustituir
• 2-3 Tablespoons heavy cream (, more as needed for consistency) ↔ Sustituir
• Pinch salt ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.