After a really busy week of sewing, I needed something indulgent and yummy to round out my week. You know how that goes. I’ve had pumpkin treats on the brain – I’m ready for Fall I suppose – and so I decided to experiment with my go-to dinner roll recipe.
Once the dough was ready, I rolled it out, added a cinnamon/sugar/butter layer, rolled it up, sliced it and filled my pan with the rolls. After baking, I topped the pumpkin cinnamon rolls with my favorite cream cheese icing. They. were. delicious. I didn’t set out to share the recipe here, but there were quite a few requests that rolled in after I shared on Instagram and Facebook, so I’m sharing the recipe today, in case you need these. And you do need these.
- Dough Ingredients:
- ¾ Cup sour milk (mix 1 C. 2% or whole milk with 1 Tablespoon of lemon juice and let sit for 5 minutes)
- 4 Tablespoons of softened butter (let it sit out for 20 minutes or so, do not microwave to soften)
- 1 egg
- ½ C. pumpkin puree
- 1 tsp. cinnamon
- ½ tsp. ground cloves
- 3¼ C. flour
- ⅓ C. sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 Tablespoon Rapid Rise active dry yeast
- ½ C. butter, softened
- 2 tsp. cinnamon
- ½ C. granulated sugar
- ½ C. brown sugar
- Add dough ingredients to the breadmaker in the order listed.
- Set the breadmaker to the dough setting and begin cycle.
- When the dough is ready, flour your surface well and roll dough into a ½" thick rectangle.
- Mix ingredients for filling and spread over dough using a spatula.
- Roll the rectangle up into a roll.
- Slice cinnamon rolls into 1-1.25" sections.
- Place cinnamon rolls into a well-buttered 9x13 glass baking dish.
- Cover with a light towel; allow to rise for 1-1½ hours.
- Bake in a 375 degree oven until browned - approximately 15-20 minutes.
- Make cream cheese icing (recipe can be found here: http://thegirlinspired.com/2013/10/pumpkin-pie-cupcakes/) and spread over warm cinnamon rolls.
Cream cheese frosting goes really well with the flavors in these pumpkin cinnamon rolls. Also, some of the filling runs down to the bottom of the pan and makes the most delicious gooey, buttery layer. I found that there could have been more pumpkin flavor and I will likely experiment with adding additional pumpkin (may need to reduce milk further) in the future. Alrighty!
You can find the original Homemade Sweet Dinner Rolls recipe, including tips for making the rolls without a bread maker, here:
Have a great rest of the week!!