Sweet Bread with Pumpking Filling found here.
My recipe with dairy free adjustments ( and I changed the name because Pumpkin Cinnamon Rolls is too confusing too me- suggesting true cinnamon “buns”…)
Bread Machine ingredients. Load into Bread Machine in this order and place on dough cycle.
2/3 cup Vanilla Rice Milk or Vanilla Soy Milk
1 Large Egg
3 TBS fleishmann’s unsalted margarine cut into small pieces
2 TB water
1/4 cup white sugar
3/4 tsp salt
1 1/4 tsp yeast
1 cup pumpkin
1/4 cup brown sugar
2 tsp. cinnamon
1 egg separated ( I had to omit this on because we ran out of eggs while doing all our cooking!!! It was still delicious.)
1/4 cup powdered sugar mixed with 1 TB water or milk substitute (we found this too be un-necessary- and think we prefer this delicious bread withOUT the glaze
1.) When dough cycle is finished, remove dough and punch down (or punch down in the bread machine “bowl). Prepare filling.
2.) Mix filling ingredients until well blended.
3.) Roll out dough into a large rectangle. I roll out on a well-floured surface. I use my gigantic Pampered Chef cutting board. The recipes says to roll out into a 12 x 14 rectangle. Spread the filling evenly over surface. Roll dough up, jelly roll style, from the long end (like cinnamon rolls). Pinch ends together to seal. Place on foil on a cookie sheet in a circle(ring). Cut slits around the circle in approximately 1 inch increments. Cover with a towel and let rise one hour. They should double in size. (Mine did not- I think my yeast is on its way out- but they were still delicious!!!)
4.) Preheat oven to 350. Just before baking, brush dough with egg white. (or not). Bake 25- 30 minutes. After cooled, drizzle with glaze if desired. This is fabulous warm. It can also be made the day before and served cold the next morning (which is what we did.)