|Soft and fluffy Pumpkin Cinnamon Rolls|
I made half the recipe and used the Dough Cycle on my bread machine for the dough. Super easy! I refrigerated the dough after the first rise for easy handling. For the filling, I used half brown sugar, and half granulated sugar, and ground cinnamon. I might consider craisins and crystallized ginger pieces for next time for a different taste.
|Ready for the first rise|
|After the first rise, they filled up the pan nicely|
Even with half the recipe, I made 12 small-medium sized cinnamon rolls. I can't imagine how the whole batch would have made 9 cinnamon rolls. I hope the inside cooks well and doesn't stay dough-y.
|I rolled up the dough a little too tight which caused some of the rolls to coil up. Didn't affect the taste at all :o)|
KAF posted really nice step-by-step pictures on their blog. You can find it here HERE.
- These cinnamon rolls baked up beautifully. They were soft and fluffy, and not overly sweet. I skipped the glaze which nobody missed. If I were to use a glaze, I'd use a cream cheese glaze. My favorite glaze is from Alton Brown's "Overnight Cinnamon Rolls".
- This recipe is a keeper. I served these as dessert with Moroccan mint tea and they were a big hit.
- My changes: used half butter and half oil.
- Don't forget to check out the blog posts on this from other ABC bakers.
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