As the leaves turn golden and the air gets crisp, there’s nothing quite like the aroma of fresh-baked pumpkin rolls wafting through the house. And with this easy recipe for bread machine pumpkin rolls, you can enjoy the taste of fall without spending hours in the kitchen.
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 3 1/2 cups bread flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- Add all ingredients to your bread machine in the order recommended by the manufacturer.
- Select the dough cycle and press start.
- Once the cycle is complete, remove the dough from the machine and place it on a floured surface.
- Roll out the dough into a large rectangle, about 1/2 inch thick.
- Spread a thin layer of butter over the dough, leaving a 1-inch border around the edges.
- Sprinkle cinnamon and brown sugar over the buttered surface.
- Roll up the dough tightly, starting at the long edge closest to you.
- Cut the roll into 1-inch slices and place them in a greased baking dish.
- Cover the rolls and let them rise in a warm place for about 30 minutes.
- Bake at 350°F for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before frosting.
Serving Size: 1 roll
Total Fat: 4g
Saturated Fat: 2g
Total Carbohydrates: 25g
Dietary Fiber: 1g
Prep Time: 10 minutes
Rising Time: 1 hour
Baking Time: 25 minutes
- Bread machine
- Baking dish
- Rolling pin
These pumpkin rolls are delicious on their own, but you can take them to the next level with a simple cream cheese frosting. Just mix together 4 ounces of softened cream cheese, 1/4 cup of softened butter, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar until smooth. Spread over warm rolls and enjoy!
You can experiment with different spices in this recipe, like allspice or cardamom, to give the rolls a unique flavor. You can also add chopped nuts, raisins, or dried cranberries to the filling for some extra texture.
If you don’t have bread flour on hand, you can use all-purpose flour instead. And if you’re not a fan of pumpkin, you can substitute with mashed sweet potato or butternut squash instead.
These pumpkin rolls will stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also freeze them for up to 1 month by wrapping tightly in plastic wrap and aluminum foil.
- Make sure your ingredients are at room temperature before adding them to the bread machine.
- Don’t overfill the baking dish with rolls, as they will expand during baking.
- For a softer crust, cover the rolls with foil during the last 5-10 minutes of baking.
This recipe makes about 12-15 pumpkin rolls, depending on how thick you slice them. You can also double the recipe if you’re feeding a crowd.
Frequently Asked Questions:
Can I make these pumpkin rolls by hand?
Yes, you can mix the dough by hand if you don’t have a bread machine. Just combine the ingredients in a large bowl and knead until the dough is smooth and elastic.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure to cook and mash the pumpkin before adding it to the dough.
Can I use a different type of frosting?
Of course! You can use any type of frosting you like, or skip it altogether if you prefer.
These bread machine pumpkin rolls are a perfect treat for fall, and the best part is that they’re so easy to make. Whether you enjoy them for breakfast, dessert, or a midday snack, they’re sure to be a hit with everyone in your household. So why not try making them for yourself and see how delicious they can be?