Cinnamon-Swirl Pumpkin Rolls

Cinnamon-Swirl Pumpkin Rolls, adapted from King Arthur Flour

Want to make your house smell like autumn? Then bake up a batch of these; using a bread machine, you can make the dough in a matter of minutes.  I chose to fill the rolls with crystallized ginger and raisins, and topped them with a cream cheese frosting.

The dough, after rising for 90 minutes in the bread machine:

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The rolled-out dough, spread with a cinnamon sugar filling (you can substitute a mixture of 3/4 cups sugar, 1 tsp. cinnamon and 3 T. melted butter for KAF’s Baker’s Cinnamon Filling):

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The dough rolled up, ready for slicing.  I rolled the dough along its’ long end to make more, smaller rolls, rather than the nine giant rolls the recipe calls for:

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The sliced rolls, before their second rise:

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The baked rolls:

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The final product.  For a cream cheese frosting, substitute 3 T. cream cheese in place of the butter the recipe’s glaze calls for:

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