Pumpkin Week Day 3 – Pumpkin Cinnamon Rolls


I doubled the batch of these and came out with enough for an 8×8 and a 9×13 so we’d have something yummy for Thanksgiving morning and I wouldn’t have to be making something for breakfast while trying to start on our dinner.

Pumpkin Week Day 3 - Pumpkin Cinnamon Rolls
 
Recipe type: Breakfast
Ingredients
  • Dough:
  • 1 c. Pureed Pumpkin
  • 2 lg. eggs
  • 2 T to ¼ c. lukewarm water*
  • ¼ c. soft butter
  • 2-1/4 c. unbleached All-Purpose flour
  • 1-3/4 c. whole wheat flour
  • ¼ c. nonfat dry milk
  • 1 t. cinnamon
  • ½ t. ground ginger
  • 3 T brown sugar
  • 1-1/2 t. salt
  • 2 t. instant yeast
  • *Adjust the amount of water according to the time of year or your climate. For summer, or if in a humid area, use the lesser amount of water. In the winter or a dry climate, use the greater amount of water.
  • Filling:
  • ¾ c. granulated sugar
  • 1 T. ground cinnamon
  • ½ c dried cranberries
  • 2 T. butter, softened
  • Glaze:
  • 1 c. confectioners' sugar
  • 1 T butter
  • 1-1/2 T milk or enough to make a drizzle
Instructions
  1. Mix together all the dough ingredients. Knead by hand, mixer or a bread machine until the dough is soft and smooth.
  2. Place dough in a lightly greased bowl, cover and let dough rise for approx. 1-1/2 hours or until doubled.
  3. Turn dough onto a lightly floured surface. Roll into a 14x22 rectangle.
  4. Brush dough with softened butter and sprinkle filling mixture. Add dried cranberries.
  5. Roll dough carefully into a log. Cut the log into 1-1/2" thick rolls.
  6. Place the rolls in a lightly greased pan. Cover and let rise for 1 hour or until rolls look puffy.
  7. Preheat oven to 375. Bake rolls for approx. 25 minutes or until lightly browned. Remove from oven and cool on rack.
  8. Make glaze while rolls are cooling. Remove rolls from pan and drizzle with glaze.

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