Nothin' says autumn like Pumpkin Cinnamon Rolls
Nov. 18, 2010 2:56 pm
Updated: Nov. 18, 2010 7:26 pm
These are super easy because you make the dough in a bread machine
Brielle's Pumpkin Cinnamon Rolls
- 1 large egg (room temperature)
- 1 cup water (warm)
- 3 TBL oil
- 1/2 can pureed pumpkin (Libby's)
- 1 TSP pumpkin pie spice
- 1/3 cup sugar
- 1 1/2 TSP salt
- 5 cups bread flour
- 2 TSP active yeast
- FILLING PREP:
- 1/3 cup butter melted
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 TBL pumpkin pie spice
- 1 TSP cinnamon
- 1 cup powdered sugar
- 3 TBL milk
- 1/2 tsp vanilla
- Place all dough ingredients into bread machine in order listed.
- Set bread machine to dough setting (2 pound), and start it. This should take about 1.5 hours.
- Lightly flour the surface to roll the dough on. Take dough out and make sure that you pat extra flour onto any of the dough surfaces that are still sticky. This is also the time to pre-grease your pan where you will bake the rolls (I like to use baking
sprays that include flour).
- Roll the dough out into a large rectangle (about 16 x 20) until it's about 1/2 inch thick.
- Mix the filling ingredients into a separate bowl. I like to sift them together to get the right consistency.
- Use the 1/3 cup melted butter to spread across the top of the dough. I use only enough to make the filling stick.
- Sprinkle the filling all across the top of the dough. Use it all.
- Roll the dough tightly into a log, making sure to seal the ends.
- Slice the roll 1 inch (or a little more) thick for each cinnamon roll. Place into pre-greased pan.
- Allow to rise for 30 minutes in a warm place. Preheat oven to 350.
- Bake in oven for 20 minutes at 350.
- Allow to cool for 15 minutes before drizzling the topping across all of the rolls.