the grass is just starting to peek itself out here on the east coast, the cats are loving having the windows slightly open…and sure enough – I’m baking something that belongs in autumn.
none the less – here’s the recipe! I’m sure I’ll tinker around with it again in the fall, but it’s tasty on these windy mornings.
(p.s. – this is for a bread machine, I’m using the dough setting but it’s roughly 1.5 lbs in size.)
Milk: 8 0z
Water: 3 tbsp
1 large egg, beaten.
Butter: 1/4 cup
White AP Flour: 3 & 1/3 cup
Sugar: 3 tbsp
Salt: 3/4 tsp
Yeast: 1 tsp
Enter all ingredients at room temp. into your machine, on the dough setting. Once it’s complete, empty out on a lightly floured surface. Mix together the following ingredients in a different bowl:
Sugar: 1/4 cup
Ground Cinnamon: 1 & 1/4 tsp
Pumpkin Pie Spice: 1/4 tsp
In your food processor, I tossed in half a jar of nanny’s pumpkin jam and pureed it.
Spread your dough out to a rectangle, roughly 12×8. brush with melted butter (roughly 2 tbsp), and then spread pureed jam on top of dough. Sprinkle sugar and spice mix all over dough.
Roll the dough, starting with the longest edge, into a log – roll it decently tight, you don’t want loose rolls!
Pinch edge together once dough is fully rolled. Cut log into slices (15-18 slices) and place in a greased baking dish. allow to rise until they are doubled in size (about 20-30 min).
Bake in oven for 25-30 min at 350 degrees F.
If you’ve made a glaze then you can drizzle that over your rolls once they’ve slightly cooled! Serve warm and enjoy!