Pumpkin Cinnamon Rolls Using Bread Maker
NeedTaste |Break out the bread machine again for this wonderful treat I had some pumpkin leftover and immediately thought of my cinnamon rolls. Why not bring something special during the holidays that is just for the kids (old and young) These rolls are so good. You take the basic recipe for the cinnamon rolls and add pumpkin filling and some spices. A cream cheese icing is the kicker in this one, although it can stand on its own.. If you have a bread maker and you're not using it to make recipes like cinnamon rolls, you're missing out. Using the dough cycle is a dream and makes it so easy to prepare the dough. Once baked, these rolls are light, fluffy, and slightly sweet. The pumpkin filling has just the right amount of sugar and spice. We served these slightly cooled with a generous amount of cream cheese icing. In our mind, that's not optional. It's the perfect complement to the pumpkin cinnamon rolls. This recipe makes 8 very big cinnamon rolls. A delicious breakfast treat during the fall or the holidays.
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INGREDIENTS :
DOUGH1 cup(s) milk
1 - egg
beaten
4 tablespoon(s) butter
melted
4 tablespoon(s) water
1/4 cup(s) dry vanilla instant pudding mix (about 2 slightly rounded tbsp)
4 cup(s) bread flour
1 tablespoon(s) white sugar
1/2 teaspoon(s) salt
1 tablespoon(s) active dry yeast
FILLING
2 tablespoon(s) butter
softened
3/4 cup(s) brown sugar
1/2 can(s) walnuts
rough chop (optional)
1/2 cup(s) golden raisins (optional)
3/4 cup(s) solid pack pumpkin canned
2 teaspoon(s) cinnamon
3 teaspoon(s) pumpkin pie spices
1 large egg yolk
ICING
1 teaspoon(s) vanilla extract
1 package(s) cream cheese (4 oz)
1/4 cup(s) butter
melted
2 cup(s) (2 to 3 cups) confectioners' sugar
3/4 teaspoon(s) lemon juice
INSTRUCTIONS :
Add the first 9 ingredients to your bread machine in the order listed. y machine requires the wet ingredients first. Just check your manual if not sure about the order. Set aside the pumpkin brown sugar cinnamon pumpkin pie spice egg yolk raisins and walnuts for the filling. rogram bread machine for the dough setting. My dough cycle takes about 1 1/2 hours. hile waiting for the dough cycle to complete prepare the filling by combining the pumpkin cinnamon pie spice and yolk in a small bowl. Mix well. Store in refrigerator until ready to use. hen the dough has risen completely remove it from the bread pan. Place on a floured surface and knead slightly about 2-3 minutes. Roll dough into a large rectangle. ith a spatula or clean hand spread out the 1/4 cup butter onto the dough making sure that all areas have some butter on it. prinkle on brown sugar and gently pat down. dding on top of this the pumpkin mixture spreading evenly. Top this with raisins and walnuts as an optional ingredient. oll into a log like a jelly roll and cut into 8 equal pieces. lace the eight rolls in a prepared 13x9 inch baking pan. I use a glass pan that I have buttered the inside. You can use a non-stick spray if you like. Cover rolls with a clean towel and place in a warm area to rise. about an hour. reheat oven to 350 Fahrenheit. When rolls have doubled in size place on the middle oven rack and bake for 15 to 20 minutes. nce the rolls are cooked and cooled mix the icing. hen finished remove to wire rack to cool or serve warm. Icing is optional. OTE If you choose to freeze these do not ice them before freezing. Let the rolls cool completely wrap 1 or 2 in cling wrap and then place into freezer bag. Then you can pull the two out without having to defrost the whole thing to have one and you can frost or not frost.