Pumpkin Cinnamon Rolls

With the high availability of canned pumpkin, these rolls may be made anytime of the year. The dough may also be formed into dinner rolls. These rolls may be started in a bread machine or made by hand.


Bread Dough

    ½ cup canned pumpkin purée
    ¾ cup low-fat buttermilk
    ¼ cup granulated sugar
    1 package rapid-rise yeast
    ¼ cup unsalted butter, melted
    2 large eggs
    1 ¼ teaspoon salt
    ½ teaspoon ground cinnamon
    ¼ teaspoon powdered ginger
    ¼ teaspoon ground allspice
    ⅛ teaspoon ground nutmeg
    4 cups bread flour

Walnut Filling

    2 tablespoons butter, melted
    1 cup dark brown sugar
    1/3 cup chopped walnuts


Drizzle Icing

    1 cup confectioners’ sugar
    3 tablespoons cream

1. Bread machine method: Measure the pumpkin, buttermilk,
    sugar, yeast, butter, eggs, salt, cinnamon, ginger, allspice,
    nutmeg and bread flour into a bread machine pan. Set on white,
    dough and large cycle. When the cycle completes, follow the
    instructions for rolling the dough into a 12 x 9-inch rectangle
    in step 4.

2. Hand method: In an extra large bowl, mix the pumpkin,
    buttermilk, sugar, yeast, butter and eggs. Measure in the salt,
    cinnamon, ginger, allspice, nutmeg and enough flour to
    make a workable dough.

3. Place the dough on a well-floured breadboard and knead for
    2 minutes. Place the dough in a large bowl, spray with oil.
    Turn oven on to warm and turn off just when you can feel
    the heat on your hand. Cover the bowl with a damp towel
    and set bowl in oven. Let the dough rise for 30 to 45 minutes,
    or until doubled.

4. Punch the dough down with your fist. On a floured breadboard,
    roll dough to a 12 x 9-inch rectangle.

5. Walnut filling: Toast the walnuts in a 350˚ for about 3 minutes.
    Mix the butter, sugar and walnuts with a wooden spoon. Use
    the back of the spoon to spread filling over the dough, except
    for ½ inch from the edges.

6. Roll up the dough and seal the edge with a little water. Cut the
    roll into 1-inch slices. Arrange slices in a 13 x 9 x 2-inch glass
    baking dish. Let rise for 30 minutes or until doubled.

7. Preheat the oven to 350˚.

8. Bake rolls for 25 minutes. Cool 10 minutes. 

9. Drizzle icing: Mix the sugar and cream in a small bowl. Pour
    into a plastic bag and snip one corner. Drizzle icing over warm rolls.

    Makes 12 rolls