Most pumpkin bread recipes are quick breads -- that is, they don't have any yeast, and they can be mixed and baked in an hour or so. But this pumpkin bread is made with a soft yeast dough rolled around a sweet filling. The result is much like a cinnamon roll recipe, except the filling is made with pumpkin puree instead of just cinnamon and sugar.
This pumpkin yeast bread is the perfect breakfast treat to put you in the mood for fall. Serve it with a tall glass of cold milk or a nice cup of coffee for Halloween and Thanksgiving brunch.
These pumpkin cinnamon rolls are a cinch to prepare because the dough is made entirely in the bread machine. Just set the bread machine on the dough cycle, let it do its magic, and roll it out when it is ready. Then fill it with a delectable pumpkin and cinnamon filling and bake it.
Pumpkin Yeast Rolls Recipe
- 2/3 cup whole milk
- 1 large egg
- 3 Tbsp. butter, cut into small chunks
- 2 Tbsp. water
- 3 cups bread machine flour or unbleached all-purpose flour
- 1/4 cup granulated white sugar
- 3/4 tsp. salt
- 1-1/4 tsp. active dry yeast
- 3/4 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 egg, separated
- 1/2 cup raisins (optional)
- 1/4 cup powdered sugar mixed with 1 Tbsp. skim milk (optional)
Directions:
- Add the first eight ingredients to the bread machine in the order specified in the manufacturer's directions. Set the bread machine on the dough cycle. When the dough cycle is finished, remove the dough from the bread machine and punch down. Cover with a kitchen towel and prepare the filling.
- In a medium mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, cloves and egg yolk until well blended. Stir in the raisins, if using.
- Roll out the dough on a lightly-floured surface into a 12 x 14 inch rectangle. Spread the filling over the dough, leaving a 1-inch board all around. Roll the dough up, jelly roll style, from the long end. Place in a ring on a baking sheet lined with parchment paper. Pinch ends together to seal. Cut slits at one-inch intervals in the top of the dough. Cover with a kitchen towel and allow the pumpkin yeast rolls to rise until just about doubled in size, about an hour.
- Preheat oven to 350 degrees F. Brush the dough with the egg white and bake 25 to 35 minutes until the bread sounds hollow when tapped lightly. Remove from oven and cool completely. Whisk together powdered sugar and milk and drizzle over cooled rolls, if desired.
Makes 16 pumpkin cinnamon rolls.
Per roll (without icing): 166 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 30 g carbohydrate, 1 g fiber, 4 g protein, 38% vitamin A, 1% vitamin C, 3% calcium, 9% iron
For more delicious pumpkin recipes, see also pumpkin scones, pumpkin chocolate chip cookies, pumpkin bran muffins and pumpkin cookies with Raisinets.
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