Pumpkin Cinnamon Rolls
adapted from Cooking Light
Printer Friendly

Dough:  ¾ cup room temp milk (we use rice milk) ½ cup pumpkin puree (fresh or canned)  2½ Tbs butter, cut into small pieces 1 Tbs honey 1 tsp salt  ⅛ tsp nutmeg  
1 3/4 cups plus 1-2 Tbs all-purpose flour1  cup whole wheat or spelt (may use all all-purpose) 2 tsp dry yeast 
Filling:
2½ - 3 Tbs butter, melted ⅓ cup brown sugar generous 2 tsp cinnamon ⅛ tsp ground nutmeg 
Glaze:
1 cup powdered sugar ½ tsp vanilla 1 Tbs milk or rice milk (add enough to make a thick glaze) 

Place dough ingredients into a bread machine programmed for the dough cycle.  Process as directed by your machine.  If using bread macine skip the next paragraph.

Alternatively, process dough ingredients in a stand mixer or by hand - will need to knead approximately 10 minutes, or until smooth and elastic.  When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.When dough cycle is complete, dump the risen dough onto a well floured surface and punch down.  Allow to rest for a few minutes while you are melting the butter and gathering ingredients for the filling.Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.Roll the dough into a large rectangle, about ½ inch thick.  Brush the rolled dough with the melted butter and sprinkle with the brown sugar.  Add extra sugar if the entire surface is not covered.  Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste.  Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll. Preheat oven to 375º.   

With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row.  Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).Bake for about 18 - 20 minutes or until lightly browned.  Cool on a rack while you are preparing the glaze.  For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still “drizzable” glaze.  Whisk until smooth.  Spoon the glaze over warm rolls and serve.  The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold.  To return to “fresh from the oven” goodness, microwave for 10-30 seconds (depending on your microwave!).Note:  I made my dough yesterday and placed the cut rolls into the prepared pan.  I then placed the pan with the cut rolls into the refrigerator (covered the pan with plastic wrap) and cooked them this morning for the kids for breakfast!  Simply preheat the over, remove pan from the fridge while the oven is preheating, remove the plastic wrap and bake when oven is ready. 
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Pumpkin Cinnamon Rolls

adapted from Cooking Light
Printer Friendly
Dough:
¾ cup room temp milk (we use rice milk)
½ cup pumpkin puree (fresh or canned)
2½ Tbs butter, cut into small pieces
1 Tbs honey
1 tsp salt
⅛ tsp nutmeg  
1 3/4 cups plus 1-2 Tbs all-purpose flour
1  cup whole wheat or spelt (may use all all-purpose)

2 tsp dry yeast

Filling:

2½ - 3 Tbs butter, melted
⅓ cup brown sugar
generous 2 tsp cinnamon
⅛ tsp ground nutmeg

Glaze:
1 cup powdered sugar
½ tsp vanilla
1 Tbs milk or rice milk (add enough to make a thick glaze)
 
Place dough ingredients into a bread machine programmed for the dough cycle.  Process as directed by your machine.  If using bread macine skip the next paragraph.

Alternatively, process dough ingredients in a stand mixer or by hand - will need to knead approximately 10 minutes, or until smooth and elastic.  When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.

When dough cycle is complete, dump the risen dough onto a well floured surface and punch down.  Allow to rest for a few minutes while you are melting the butter and gathering ingredients for the filling.

Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.

Roll the dough into a large rectangle, about ½ inch thick.  Brush the rolled dough with the melted butter and sprinkle with the brown sugar.  Add extra sugar if the entire surface is not covered.  Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste.  Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.

Preheat oven to 375º.

With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row.  Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).

Bake for about 18 - 20 minutes or until lightly browned.  Cool on a rack while you are preparing the glaze.  For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still “drizzable” glaze.  Whisk until smooth.  Spoon the glaze over warm rolls and serve.  The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold.  To return to “fresh from the oven” goodness, microwave for 10-30 seconds (depending on your microwave!).

Note:  I made my dough yesterday and placed the cut rolls into the prepared pan.  I then placed the pan with the cut rolls into the refrigerator (covered the pan with plastic wrap) and cooked them this morning for the kids for breakfast!  Simply preheat the over, remove pan from the fridge while the oven is preheating, remove the plastic wrap and bake when oven is ready.

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