Pumpkin Cinnamon Rolls

Bread Machine, Breakfast, Dessert
Tender pumpkin cinnamon rolls. What more needs to be said.

Ingredients

Rolls
  • 3/4 cup milk (whole, 2% or almond milk will all work)
  • 3/4 cup pumpkin puree
  • 1/4 cup melted butter
  • 1 egg, at room temperature
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 1/4 teaspoons quick rise yeast (1/4-ounce package yeast)
Filling
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup butter, at room temperature
Frosting
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons butter, at room temperature
  • 1/4 cup powdered sugar
  • 4 tablespoons pure maple syrup
  • Pinch of salt

Directions (with bread maker)

  1. Using the ingredients for the rolls, put the wet ingredients in the bowl first, then add the dry ingredients. Run machine on the Dough cycle.
  2. Transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
  3. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
  4. Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1-inch sections with a serrated knife. You should get 12 rolls.
  5. Place cinnamon rolls in a greased 9×13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
  6. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting.
  7. To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look.

Inspired by: Ambitious Kitchen