Pumpkin Cinnamon Rolls

The perfect fall morning has finally arrived with only a few days until Halloween! I woke up to a chilly drizzle and was in the mood for something warm, and pumpkiny to enjoy with my coffee and blankets on the couch. The gloom makes me lazy so I wanted an easy breakfast. This recipe makes it easy to cuddle up because it is made mostly in the bread maker with little time in the kitchen.

Ingredients:

Dough-

• 2 cups flour
• 1 cup pumpkin puree
• 2 tbsp sugar
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 tsp dry active yeast for breadmakers
• 1 tablespoon warm water

Filling-

• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/4 cup Earth Balance Vegan Butter

 Frosting-

• 1 cup powdered sugar
• 1/4 tsp pure vanilla extract
• 1-2 tbsp vanilla almond milk

Method:

Follow your bread makers instruction for using the dough setting. Combine all of the ingredients into your bread maker pan and let the machine do its magic. My bread maker took an hour and half to make this perfect ball of dough.

Roll out your dough ball on a lightly floured surface. Try to make a rectangle about 12' x 10'. On the flattened dough, spread the 1/4 cup butter and sprinkle with the cinnamon, brown sugar, and salt. Roll up into a nice log and cut into 9 equal pieces. Place in a 9'x9' pan and bake at 350 degrees for 18-20 minutes or until the centers are no longer doughy. 

For the icing, combine the powdered sugar, vanilla, and almond milk. Add the almond milk in 1 teaspoon increments. Powdered sugar icing is easily made too runny so add liquids slowly!

Once the rolls have cooled slightly, top with icing and enjoy!