Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Come to Mamma!

Fall is here and so is the canned pumpkin. My grocery store had it on sale for only a dollar, so the thrifty shopper I am, stocked up! As I stacked the cans in my pantry I delightfully pondered the recipe possibilities.

There were the obvious options of pumpkin pie, pumpkin cheesecake, muffins and bread, but then it occurred to me! Why not pumpkin cinnamon rolls! The project began. I went to my trusty internet and found that other home cooks have shared my thoughts. So began the exciting process of my first cinnamon rolls from scratch and Pumpkin would be the star!

Remember that bread machine long forgotten in the back of the cupboard? Get it out, as it’s going to be your best friend. You are going to use the dough setting to make this recipe so much easier!

Ingredients for dough:

1/4 cup warm water (about 110 degrees)

2 1/4 teaspoon active dry yeast

1/3 cup warm milk

1 egg beaten

3/4 cup canned pumpkin

1 TBS melted butter

3 1/4 cups all-purpose flour

1/2 cup brown sugar

1 tsp salt

3/4 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp fresh ground nutmeg

Set bread machine to dough cycle, and dump the above ingredients in machine, start and forget about it! The dough cycle will mix, knead, and bring you through the first rise. Meanwhile, begin making the filling and icing.

Ingredients for filling:

1 stick butter at room temp.

2/3 cups white sugar

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp fresh ground nutmeg

1/2 tsp ground ginger

1/2 tsp allspice

Mix all ingredients together until well blended, set aside.

Ingredients for Maple Cream Cheese Icing:

6 oz cream cheese at room temp.

3 TBS butter (room temp)

1/4 cup Maple Syrup

1/2 tsp vanilla

2 cups powdered sugar

In a medium bowl, mix with electric mixer all ingredients until well blended. Transfer icing to a large ziploc plastic bag (1 gallon size) seal and chill.

When dough cycle is finished, remove dough from bread machine onto a floured surface. With a rolling pin, roll into a rectangle about 9X12. Spread filling mixture over dough (I found that using my hands worked the best) Roll dough from the long side into a log. With a sharp knife, cut into 12 1-inch slices placing into a greased 9×12 baking dish. Cover and let rise again for about 45 min to an hour.  Bake in a 375 degree over for about 20 minutes or until golden brown.

Remove from oven, let cool slightly. Cut a small hole in the bottom corner of the icing bag and drizzle over the warm rolls.

Enjoy your Ooooeeey-Goooeeey creation warm with your favorite loved ones!

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