Pumpkin Cinnamon Rolls

1/3 cup milk, warm to 110 degrees

2 tablespoons butter, melted

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice (or 1/2 T of cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground allspice, 1/2 tsp. ground nutmeg)

1/2 teaspoon salt

1 egg, beaten

1 (1/4 ounce) package dry yeast

2 cups bread flour

Filling:
1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons melted butter

Frosting
1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup sifted confectioners’ sugar

Directions

1. Throw all the roll ingredients into your bread machine per its instructions.  If it is like mine, all the wet ingredients go on the bottom and the dry ingredients are piled on top in a mountain.  Poke a hole in the mountain to add your yeast.
2.  Put bread machine on the “Dough” cycle and step away.
3.  When the dough is all ready, rest for 10 minutes.  Flour your work surface very very well.  Or you’ll regret it.
4.  Roll the dough flat into a rectangle.  I usually just eyeball this.  Try around 12″x15″.
5.   Mix the cinnamon and sugar from your filling ingredients in a small bowl.  Brush melted butter on the dough and sprinkle cinnamon mixture evenly on the surface.  Press it into the dough with your hands.
6.  Now carefully roll up the cinnamon rolls starting with the long side towards you and rolling away.  Gently squeeze the log together and form until it is more uniform.  Cut the log in half.  Cut each of those 2 logs in half.  Take each of your 4 small logs and cut those into thirds to yield 12 rolls.
7.  Place rolls into a greased pyrex 13×9 pan (or any 13×9, I just like seeing them through the glass).  Allow to rise 30 minutes.
8.  Bake 350 degrees for 15 minutes or until lightly golden brown.
9.  Cool.Frosting:

1.  Melt butter in saucepan or microwave.  Add brown sugar and milk.   Stir in saucepan on medium-low for 1 minute or 50% powder for 1 minute.  Cool.  Incorporate remaining ingredients and allow to cool and thicken.  Spread over rolls.

Adapted from Recipe Anatomy

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