Bread Machine Pumpkin Caramel Rolls

I decided to get fall rolling, by removing one of our first to-do list leaves, at breakfast.

"Make Pumpkin Cinnamon Rolls"

The directions below are for preparing the dough in the bread machine, but you could just as easily make them by hand. Now that I think of it, it wouldn't be "just as easy" - that's kind of the point of the bread machine, but it could certainly be done. Just use the ingredient list, with the instructions for traditional cinnamon rolls, and you'll be on your way.

However, they're pretty easy in the bread maker. From start to finish, plan on taking about 2 hours and 45 minutes.

Ingredients:

Dough

Add ingredients to bread machine in the following order -

1/4 cup lukewarm water
1 large egg, slightly beaten
1/4 cup unsalted butter, cubed
1 cup pumpkin puree
1/4 cup milk
4 1/2 cups flour
2 tablespoons instant vanilla pudding mix (an idea I picked up from this recipe, and had to try)
1 1/2 teaspoons salt
1/2 teaspoon pumpkin pie spice
2 tablespoons sugar
1/2 teaspoons active dry yeast

Filling

1/4 cup unsalted butter, softened
1 cup packed brown sugar
3 teaspoons cinnamon
1/2 cup pecan pieces
1/4 to 1/2 cup Craisins, or some type of dried cranberry

Topping

Place in baking pan, under rolls, before baking -

1/4 cup unsalted butters, softened
1/8 to 1/4 cup brown sugar (enough to cover the bottom of the pan)
1/2 cup pecan pieces



Pour the wet ingredients into the bread machine first...

...followed by the dry ingredients.


Run the bread machine on the dough setting.

Remove the dough from the bread maker...


...and roll it out into a rectangle, on a generously floured surface. I do not recommend rolling the dough out on wax paper, as pictured. It is a sticky dough, and might stick to the wax paper.


Spread on 1/4 cup (or so) of softened, unsalted butter, enough to give the dough a good slathering of butter.


Crumble brown sugar over the top.


Sprinkle with cinnamon...


...and top with cranberries, and nuts.


Roll the dough into a log type shape.


Slice off 2 inch (give or take) rounds with a piece of thread.



If you don't know the string trick for cutting cinnamon roll dough apart, check out this YouTube how-to clip.

Place the rolls into a 9x13 inch pan, that has been prepared...


...with the sides buttered, and the "topping" ingredients, on the bottom.


Cover the pan with a clean cloth, and let the rolls rise for 30 minutes. During the last ten minutes of rising time, preheat the oven to 350 degrees Fahrenheit. Remove the cloth, and bake the rolls for 25-30 minutes, until they are browning, and firm. Keep in mind, they will rise more as they bake.


Remove the pan from the oven, and using potholders, place a tinfoil covered cookie sheet, or platter, if you have one big enough, over the rolls, and flip them out onto it.


Pull the rolls apart, and serve warm, for a terrific, taste of fall, breakfast, or treat.


I would never have been able to make these for breakfast, if we had to rush out the door, in time for school.

Have I mentioned, it's great to be a homeschooler? But then, there's always Saturday, too.