PEI Liquor Celebrate Fall 2025

RECIPE INDEX

Pumpkin Cinnamon Rolls From page 26 Serves 12 For the Dough • 1/2 cup warm milk (about 110°F) • 1/4 cup granulated sugar • 2 1/4 teaspoons active dry yeast (1 packet) • 1/2 cup canned pumpkin puree • 1/4 cup unsalted butter, melted • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/2 teaspoon salt • 1 egg • 3 1/2 cups all-purpose flour (more for rolling out the dough) For the Filling • 1/2 cup unsalted butter, softened • 1 cup brown sugar, packed • 2 tablespoons ground cinnamon • 1/4 teaspoon ground nutmeg For the Cream Cheese Frosting • 4 oz cream cheese, softened • 1/4 cup unsalted butter, softened • 1 teaspoon vanilla extract • 2 cups powdered sugar • 2 tablespoons milk (or heavy cream for a thicker frosting) 1. Prepare the Dough: In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg. Add the yeast mixture to the bowl and stir until combined. Gradually add the flour, one cup at a time, mixing until the dough begins to come together. Once the dough is formed, knead it on a floured Directions

brown on top and cooked through.

surface for about 5-7 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead on medium speed for about 5 minutes. 2. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size. 3 . Make the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until smooth and creamy. Set aside. 4. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out into a rectangle about 1/4-inch thick. Spread the cinnamon-sugar filling evenly over the dough, leaving about a 1-inch border around the edges. 5. Roll and Slice: Starting from one edge of the dough, tightly roll it up into a log. Pinch the edges to seal. Using a sharp knife, slice the dough into 12 even pieces. 6. Bake the Cinnamon Rolls: Place the cinnamon rolls into a 9×13-inch greased baking dish, leaving a little space between each roll. Cover the dish with a clean towel and let the rolls rise for about 30-45 minutes, or until they have puffed up. Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes, or until they are golden

7. Make the Cream Cheese Frosting: While the rolls are baking, prepare the cream cheese frosting. In a small mixing bowl, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and milk until you reach a creamy, spreadable consistency. 8. Frost the Rolls: Once the rolls have finished baking, remove them from the oven and let them cool for about 5 minutes. Generously spread the cream cheese frosting over the warm rolls, allowing it to melt into the swirls. 9. Serve and Enjoy: Serve the Pumpkin Cinnamon Rolls warm and enjoy the cozy flavors of fall. These rolls are perfect for a weekend breakfast, brunch, or a special treat for your family.

View more recipes at liquorpei.com

35

CELEBRATE FALL 2025