Pumpkin Cinnamon Rolls With Maple Cream Icing
My family really enjoyed these. They earned a great rating from Todd. Personally, I like my original rolls better. They are a fun fall treat due to the mild pumpkin flavor and the unique Maple Syrup Icing.
Load Bread Machine with the following ingredients and place on dough cycle.
1 Cup Warm Vanilla Soy or Rice Milk
2 ½ tsp. yeast
2 eggs (room temp.)
1 cup pumpkin puree
1/3 cup olive oil
2 cups whole wheat flour
2 ½ cups unbleached all purpose flour
1 tsp. salt
½ cup white sugar
¾ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
Prepare filling. Mix until combined nicely.
1 cup brown sugar
2 ½ TB cinnamon
1/3 cup margarine
Roll dough out into a rectangle. I like to split the dough and half and roll twice. Roll on a well-floured surface and spread filling. Roll up, making a long tube. Pinch ends together and cut into rolls. Slice the rolls to your preference. 1 inch is a nice size. Place on baking sheet with swirl facing “up.” Let Rise one hour.
Bake at 400 degrees for approximately 10-15 minutes.
6 oz. cream cheese ( I use Toffutti Soy)
3 TB margarine
¼ cup maple syrup
½ tsp. vanilla
2 cup powdered sugar
Drizzle Glaze over warm rolls.