Recipe: Tasty Halloween Pumpkin Cinnamon Roll

Halloween Pumpkin Cinnamon Roll. Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple cream cheese icing. This is a great make-ahead breakfast treat- see my overnight instructions in the.

I used to joke that when Halloween/Thanksgiving time rolls around, the only thing a chef has to do to make a recipe seasonal is to add some pumpkin to it. A glazed, handmade pumpkin cinnamon roll charm, made with polymer clay. Please keep in mind that charms are made-to-order. You can cook Halloween Pumpkin Cinnamon Roll using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Halloween Pumpkin Cinnamon Roll

1. You need of ＊ Dough＊.
2. You need 100 ml of milk (1/3 cup + 2 tsp).
3. Prepare 1 of medium egg.
4. Prepare 2 Tbsp of brown sugar.
5. It's 2/3 tsp of salt.
6. It's 250 g of bread flour.
7. It's 50 g of softened margarine.
8. It's 1 tsp of dry yeast.
9. Prepare of ＊ Pumpkin Filling＊.
10. You need 200 g of Peeled Pumpkin.
11. Prepare 2 Tbsp of brown sugar.
12. You need 10 g of Butter.
13. You need 100 ml of heavy cream.
14. It's of ＊Cinnamon Sugar＊.
15. It's 1/2 tsp of Cinnamon powder.
16. You need 1 Tbsp of brown sugar.
17. Prepare of ＊ Icing ＊.
18. It's 8 Tbsp of powdered sugar.
19. Prepare 1 Tbsp of Milk.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Made with a delicious pumpkin pie filling and an incredible pumpkin pie spice cream cheese frosting! The best pumpkin pie cinnamon roll recipe. Warm, gooey, perfectly sweet, and subtly spiced.

Halloween Pumpkin Cinnamon Roll step by step

1. Preparation: Place a cookie sheet on your baking pan. Blend cinnamon sugar ingredients..
2. Put all dough ingredients in the bread machine and select dough cycle. Push start..
3. During the first fermentation, let's start make the filling! Peel the pumpkin, cut into a small pieces, then microwave until cooked. Add sugar and butter. Mash cooked pumpkin and mix well. When it's cool, add heavy cream and combine well. (Adjust taste and texture if needed.).
4. When your dough's first fermentation is done, punch it down! Then roll it into rectangle shape with a rolling pin on the parchment paper. Sprinkle with the cinnamon sugar..
5. Spread over the pumpkin filling evenly. Roll up dough and cut into 8 rolls..
6. Place cinnamon rolls on a baking pan. Cover loosely with clean well-wrung cloth. Let rise (second fermentation) in warm place until double in size. (about 30 to 60 minutes.) Preheat oven to 360F..
7. Bake for about 15 to 20 minutes. While baking, mix the icing ingredients well, and when cinnamon rolls are baked, dribble the frosting on the warm rolls!.
8. Enjoy!.

These pumpkin cinnamon rolls are perfectly soft and chewy and topped with a heavenly maple cream cheese frosting. Last week, I made my annual pilgrimage across Barcelona to the American import store here to bring home a season's worth of my. My mom made them my whole life, I've made them my whole life, and they are hands-down the best. These moist pumpkin-cinnamon rolls hit the spot year-round, but make an extra-special treat during the fall season. Pumpkin-Cinnamon Rolls. this link is to an external site that may or may not meet accessibility guidelines.