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Pumpkin cinnamon roll muffins

  • Recipe Submitted by on

Category: Gifts, Desserts

 Ingredients List

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 3/4 cup warm water
  • 1/4 cup milk
  • 1 tablespoon International Delight french vanilla creamer
  • 1 large egg
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 4 1/2 cup all purpose flour
  • 3/4 cup pure pumpkin
  • ~~ Filling ~~
  • 1/3 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • ~~ Icing ~~
  • 2/3 cup powdered sugar
  • 2 to 3 tablespoons International delight french vanilla creamer

 Directions

~~ For the Dough ~~
Add the yeast, 1 tablespoon of sugar and water to a mixer. Mix a little and then let it sit for 10 minutes. In another bowl whisk the milk, creamer, egg and oil. Add this mixture to the mixing bowl. Sprinkle in the salt and the rest of the sugar. Add the flour and pumpkin to the bowl and slowly mix. Knead for 5 minutes and then place in a lightly greased bowl covered with saran wrap. Let the dough rise for at least 1 hour.

Lay the dough onto a lightly floured surface. Roll the dough out lengthwise until it reaches about 20 inches in length.

~~ For the Filling ~~

Melt the butter and then pour it over the rolled out dough. Sprinkle with sugar and cinnamon. Roll the dough up very tightly cutting off the edges. Cut the dough into 2 inch slices and place in a large greased casserole dish. Let the dough rise for an additional 20 minutes.

Bake the cinnamon rolls at 350 degrees for 15-17 minutes. DO NOT OVERBAKE! Allow them to cool.

~~ For the Icing ~~

Place both ingredients into a bowl and beat with a handheld mixer. Pour the icing into a ziplock or wilton icing bag. Cut the tip off the bag and lightly coat the rolls with icing.

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