ABC - Cinnamon-Swirl Pumpkin Rolls

I love cinnamon rolls. Homemade cinnamon rolls, that is (don't care much for the mass-produced ones you get at that famous Cinnamon Roll chain). When I came across a pumpkin version on the King Arthur Flour website, I knew I had to try it. I actually made these back in April of this year and after the first bite, I decided that these needed to be a recipe for our ABC club. And here we are making the Cinnamon-Swirl Pumpkin Rolls :o)

Soft and fluffy Pumpkin Cinnamon Rolls

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

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.


Final thoughts/tips:

• 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.

I'm submitting this post to:

• Yeastspotting.