pumpkin cinnamon rolls using bread maker
Break out the bread machine again for this wonderful treat!! I had some pumpkin left over 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.
Blue Ribbon Recipe
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.
Ingredients
- DOUGH
- 1 cup milk
- 1 - egg, beaten
- 4 tablespoons butter, melted
- 4 tablespoons water
- 1/4 cup dry vanilla instant pudding mix (about 2 slightly rounded tbsp)
- 4 cups bread flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- FILLING
- 2 tablespoons butter, softened
- 3/4 cup brown sugar
- 1/2 can walnuts, rough chop (optional)
- 1/2 cup golden raisins (optional)
- 3/4 cup solid pack pumpkin canned
- 2 teaspoons cinnamon
- 3 teaspoons pumpkin pie spices
- 1 large egg yolk
- ICING
- 1 teaspoon vanilla extract
- 1 package cream cheese (4 oz)
- 1/4 cup butter, melted
- 2 cups (2 to 3 cups) confectioners' sugar
- 3/4 teaspoon lemon juice
How To Make pumpkin cinnamon rolls using bread maker
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Step 1Add the first 9 ingredients to your bread machine in the order listed. -
Step 2My 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.
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Step 3Program bread machine for the dough setting. My dough cycle takes about 1 1/2 hours.
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Step 4While 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.
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Step 5When 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.
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Step 6With 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.
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Step 7Sprinkle on brown sugar and gently pat down.
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Step 8Adding on top of this the pumpkin mixture spreading evenly. Top this with raisins and walnuts as an optional ingredient.
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Step 9Roll into a log like a jelly roll and cut into 8 equal pieces.
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Step 10Place 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).
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Step 11Preheat oven to 350 Fahrenheit. When rolls have doubled in size place on the middle oven rack and bake for 15 to 20 minutes.
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Step 12Once the rolls are cooked and cooled, mix the icing.
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Step 13When finished remove to wire rack to cool, or serve warm. Icing is optional.
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Step 14NOTE: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
