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Pumpkin Cinnamon Rolls

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Good evening My Foodie Family.

Look what just came out of the oven!!!

Ohhh, Yessss Baby!!!

It's that good I'm going back for seconds!!!

I've been playing around and I finally combined my favorites together...

Yes, pumpkin pie and cinnamon rolls.


Pumpkin Cinnamon Rolls

Dough

3 1/4 cups all-purpose flour, or as needed
1/4 cup granulated sugar
1 tablespoons pumpkin pie spice
2 1/4 teaspoons rapid rise = 1 pk.
1/2 cup butter, melted (1 stick)
1/2 cup buttermilk
1/2 cup pure pumpkin puree
1 large egg, lightly whisked
Pinch of salt

In a bowl mix pumpkin puree, and egg, and pour it into the bread maker, now melt butter for 10 seconds and add spices, salt, mix well and add to bread maker, now add to the bread maker, milk, sugar, flour, and yeast.

Make sure when using the bread maker you have to add the ingredients in the same order I just gave you.

Set your bread maker to dough the first few minutes scrape down sides with a rubber spatula and scoop the bottom too making sure all flour is mixed then once flour mixed close lid and just relax until bread maker beeps.

FYI the more flour added, the denser and heavier the rolls will be

Remove dough from the bread maker, 

Spray cake pans or a 9×13-inch cookie sheet with non-stick spray set aside.

Rolling Out the Dough; turn dough out onto a dry clean floured countertop, with a rolling pin, roll it out to about 26-by-14-inches, once rolled out using a rubber spatula evenly spread butter, pumpkin mixture over dough, leaving a 1/2-inch bare margin on one side, along the longer side, with the longer side facing you start to roll a tight roll starting with a long edge, roll the dough into a tightly wound log, with the seam side down.

The dough is very soft 

Use a sharp serrated knife.

makes about 20 to 24 rolls small rolls, or make bigger rolls and makes about 12 to 14 rolls. 

Arrange the rolls in the prepared pan about one finger apart from each other they are going to rise again and expand into each other, cover and set in a warm place draft-free place until the rolls have nearly doubled in size, about 30 minutes to an hour, I used my oven since my oven has a proof.

Baking @ 375° for about 15 to 25 minutes, or until lightly golden on top and cooked through.

Oven temperature baking vary by climates, so at 12 minutes check on the rolls

-----------------------------

Filling

6 tablespoons  butter melt in microwave for 10 seconds
1 1/4 cup brown sugar packed
3 tablespoon cinnamon
1 cup pure pumpkin puree 
1/2 teaspoon of pumpkin spice

Mix all ingredients well and set aside for later.
-----------------------------

Cream Cheese Glaze

4 oz. cream cheese room temperature softened – let it sit out on the second rise or while rolls bake
1/2 cups powder sugar
pinch salt
A tiny pinch of pumpkin spice 
1/4 tsp. Cinnamon
about 
7 tablespoons heavy 

Microwave cream cheese in 10 seconds increments no more than 30 seconds total.
Mix all ingredients well until no lumps. Set aside while rolls bake
-----------------------------
While still hot straight out of the oven evenly pour glaze over rolls, lightly spreading with a rubber spatula as much as you desire. Be careful not to burn yourself.

Serve immediately just don't burn yourself, but if you have any leftover which I doubt, reheat in the microwave for about 5 seconds to re-soften, moisten a paper towel wrap loosely the roll place in microwave for 5 to 10 seconds. 

Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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