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...
Provided by Barbara Kavorkian
Categories Desserts
Time 30m
Number Of Ingredients 25
Steps:
- 1. Add the first 9 ingredients to your bread machine in the order listed. My machine requires the wet ingredients first. Just check your manual if not sure on the order. Set aside the Pumpkin, Brown Sugar, Cinnamon, Pumpkin Pie Spice, Egg Yolk, raisins and walnuts for the filling. Program bread machine for the dough setting. My dough cycle takes about 1 1/2 hours.
- 2. While 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. When dough has risen completely, remove from bread pan. Place on a floured surface and knead slightly. (about 2-3 minutes) Roll dough into a large rectangle.
- 3. With 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. Sprinkle on brown sugar and gently pat down, adding on top of this the pumpkin mixture spreading evenly, and top this with raisins and walnuts as an optional ingredient.
- 4. Roll into a log like a jelly roll and cut into 8 equal pieces. Place 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.
- 5. Cover rolls with a clean towel and place in a warm area to rise. (about an hour).
- 6. Preheat oven to 350° Fahrenheit. When rolls have doubled in size place on middle oven rack and bake for 15 to 20 minutes.
- 7. When finished remove to wire rack to cool, or serve warm. Icing is optional. NOTE: 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.
PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN DINNER ROLLS IN THE BREAD MACHINE
A light, fluffy dinner roll perfect for Thanksgiving with a hint of pumpkin and spice flavor. Wonderful with honey butter and easy to make with your bread machine.
Provided by Gideon'sMommy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
- Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.
Nutrition Facts : Calories 108 calories, Carbohydrate 20 g, Cholesterol 10.7 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 3.6 g
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- Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 2/3 cups more flour and beat for 1 more minute. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. *If you do not have a stand-mixer, mix the dough together in a large mixing bowl with a wooden spoon or rubber spatula.*
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