Friday, November 16, 2012

Sweet 16th: Pumpkin Cinnamon Rolls

Its that time of year when pumpkin enters the kitchen in full force!  

This is something I've been wanting to try for a few months and I must say they were worth the wait.  While I don't include the recipe here, these would be wicked good with a little cream cheese frosting on the top!

So here we go!  I modified this recipe from a cinnamon roll recipe in this cookbook (everything I've tried from this book has been excellent!).

For the rolls you need:

1 1/3 cups lukewarm milk
1 cup pumpkin puree
2 packets of active yeast
1 teaspoon cardamom
1 1/2 sticks unsalted butter, melted
1 egg
8 cups flour

For the filling:

1 1/2 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
3/4 teaspoon allspice
about 1 cup packed brown sugar

Start with the dough.  Put the milk, yeast, cardamom, melted butter and egg in a mixer with a dough hook attachment and mix.  Add the pumpkin and mix again. 

With the mixer on, add in the flour slowly until it is all incorporated.  It will be stiff.  (I broke a spatula in it...)

Transfer the dough to a bowl and cover with a clean towel and let rise in a warm place for an hour.


While the dough is proofing,  mix together the cinnamon, nutmeg, ginger and allspice for the filling and set aside.

After the hour is up,  punch down the dough and transfer to a lightly floured surface.  Roll the dough out to about 12 x 30 inches or so.  It should be about 1/4 inch thick.  This can be tricky as the dough is pretty springy and will want to bounce back in. 

Spread butter on the surface of the dough and then sprinkle the spice mixture and the brown sugar over the entire surface. 

Roll it up starting from one of the longer sides, then cut at angles roughly 2 1/2 inches apart.

Transfer the buns to parchment lined baking sheets with quite a bit of space between the buns.  (They grow a lot more!) 

this is before the second rise

Cover them with a clean towel again and let rise in a warm place for another 30 minutes to an hour.  They should be almost doubled in size.

after the second rise

Bake the buns at 400 degrees for 20 to 25 minutes or until golden brown.  Transfer to a wire rack and let cool before frosting or just eat them warm!

These are so very toddler approved but I didn't manage to get any pictures of the little man eating one :(

 So instead here is a different adorable picture! (or two)

Happy baking!

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