Autumn Harvest / Recipes

PUMPKIN CINNAMON ROLLS

Soft pumpkin dough, a warm spiced filling, and rich cream cheese icing make these cinnamon rolls the perfect treat for crisp autumn mornings.

INGREDIENTS

DOUGH

  • 1/2 cup warm whole milk
  • 2 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 1/2 - 4 cups all-purpose flour

FILLING

  • 2/3 brown sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons softened butter

CREAM CHEESE ICING

  • 1/4 cup softened butter
  • 4 oz softened cream cheese
  • 1/2 teaspoons vanilla
  • 1 teaspoon pumpkin pie spice
  • 2 cups powdered sugar

INSTRUCTIONS

PREPARE THE DOUGH

Add all of the dough ingredients to your bread maker and select the dough setting. Allow the machine to complete the full cycle, approximately 1 hour and 40 minutes.

MAKE THE FILLING

While the dough is rising, combine the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside.

ASSEMBLE THE ROLLS

Once the dough has finished, transfer it to a lightly floured surface and roll it into a large rectangle.

Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the entire surface.

Starting with one of the long sides, roll the dough tightly into a log. Slice into even 1 1/2 inch rolls.

Arrange the rolls in a greased glass pyrex baking dish.

Pour 1/4 cups heavy cream evenly around the rolls in the pan.

BAKE

Bake at 350 degrees for 20-25 minutes, or until the rolls are golden brown and cooked through.

MAKE THE ICING

While the cinnamon rolls are baking, combine the softened butter, softened cream cheese, vanilla, pumpkin pie spice, and powdered sugar in a bowl.

Blend until smooth and creamy.

FINISH

Spread the cream cheese icing over the warm cinnamon rolls and serve.