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I owe all of you a sincere apology. I really wanted to have this recipe posted before Thanksgiving, because it’s such an ideal breakfast for the holiday. Unfortunately, things happened, and here we are.
I originally made these to get rid of some leftover pumpkin that I had been using for another project. They were so good that I decided that I wanted to post them to the blog as a special Thanksgiving post. Well, Thanksgiving has come and gone, but I still think that this recipe is worth a post. In fact, I did make these for my sister’s family as I am visiting them in Phoenix as a special After Thanksgiving breakfast treat. Needless to say, my nieces love me.
Special thanks to my sister and her family for allowing me to take over their kitchen. Also, because I am the first one to use the bread machine that I bought her as an early Christmas gift. I don’t think she minded at all, though.
Add the ingredients in the bread machine according to the manufacturer’s directions. Then, set it to the Dough Cycle and let the machine do its thing.
When the dough is almost done, mix together the brown sugar and the spices.
Once the dough cycle is complete, your dough will be ready for rolling.
Drop the dough onto a floured surface and sprinkle with more flour.
Roll the dough out into a rectangle. Or, as close to a rectangle as you can get.
Then brush with softened butter…
…and sprinkle evenly with the brown sugar and spice mixture.
Roll the dough into a cylinder and cut into 12 equal pieces. Unfortunately, my part-time photographer for the day was one of my nieces, who wasn’t exactly honest when she told me that she knew how to take photos. So, we missed the pictures of me rolling and cutting the dough.
Let them rise in a warm place until doubled in size. This should take about an hour.
Bake them for about 20 minutes, or until lightly browned.
Top the rolls with cream cheese icing while they are still hot. I once also topped them with a caramel icing to accommodate someone that hates cream cheese. That was also good, but I think that the cream cheese icing is better.
If you don’t have a bread machine, you can still make these by replacing the bread machine yeast with active dry yeast and kneading/rising by hand. The process will be a little more involved, but it can be done! I sometimes also use pre-mixed Pumpkin Pie Spice instead of the individual spices with great results.
Pumpkin Cinnamon Rolls
(Adapted from Taste of Home Recipe)
- 3-3 1/2 cups flour
- 1 package (2 1/4 tsp) bread machine yeast or instant yeast
- 3/4 cup pumpkin puree
- 1/2 cup warm milk
- 2 tbsp sugar
- 2 tbsp butter, melted
- 1/2 tsp salt
- 1 egg, lightly beaten
- 1 cup brown sugar
- 4 tbsp butter, softened
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1-1 1/2 cups cream cheese icing
Add the first 8 ingredients to the bowl of the bread machine according to manufacturer’s directions. Set the machine to the Dough cycle and turn on. Meanwhile, combine the brown sugar, cinnamon, nutmeg, cloves, and allspice.
When the dough cycle is complete, turn the dough out onto a floured surface. Sprinkle with additional flour and roll into a rectangle approximately 12″ x 16″. Brush with the softened butter, then sprinkle with the brown sugar and spice mixture.
Roll the dough into a log and cut into 12 equal pieces. Place the pieces in a greased 13″ x 9″ baking pan. Cover and allow to rise in a warm place until doubled in size, about 1 hour.
Once risen, bake at 350° for 20-25 minutes, or until golden brown. Top hot rolls with cream cheese icing. Serve warm.
Makes 12 servings