Wednesday, November 28, 2012

Pumpkin Spice Cinnamon Rolls

It was Thanksgiving weekend and I was anxious to get my bake on. It had been a long time since I had some kitchen therapy - spending time preparing food. I feel like I've been in survival cooking mode throughout the fall, barely pausing from work to prep basic, easy meals.

So over the long weekend I was in the mood to bake something that would take a good deal of time. Something with yeast. Something I had to wait for.

And take good care of.

A year ago I found a recipe for Pumpkin Cinnamon Rolls on the clever and inspiring blog Rock.Paper.Reckless.

With leftover cans of pumpkin in the cupboard from Thanksgiving meals, I decided this was the winner for the weekend. I had tried out this recipe once before, but it was my first time ever making a homemade cinnamon roll and the results weren't that great.

This time around, however, they turned out awesome!

I made a few changes, adding pumpkin spice to the cinnamon, and baking the rolls in a baking dish rather than muffin tins.

Pumpkin Spice Cinnamon Rolls

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all purpose flour
1 - 0.25 ounce packet instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup butter, softened
1/2 can pumpkin puree

Heat the milk in a small saucepan until it just begins to bubble, then remove from heat. Mix in 1/4 cup butter until melted, allow to cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, sugar, and salt.

In a smaller, separate bowl, combine water, egg and the milk mixture. Stir well.

Add the water, egg and milk mixture to the flour mixture and beat well. Add the remaining flour in two additions, 1/2 cup at a time, stirring well after each addition until dough forms a large, soft ball.

Turn the dough out onto a lightly floured surface and knead with flour dusted hands until smooth and elastic, approximately 5 minutes. Cover the dough with a damp cloth and let rise for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, 1/2 cup softened butter, and half can of pumpkin.

On a lightly floured surface, roll out the dough into a 12 x 9 inch rectangle. Spread the pumpkin mixture evenly over the dough. Roll up the dough, starting from the long edge, being careful not to "smoosh" all of the pumpkin mixture to the edges. With seam side down, cut into 12 equal size slices with a serrated knife. Place rolls cut side down in the bottom of a greased 9 x 12 inch baking dish.

Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 375 degrees.

Bake for 20 minutes, or until browned.

Spread with Vanilla Cream Glaze from How Sweet It Is or use your own favorite cinnamon roll frosting.

Serve warm & invite your friends!

1 comment:

  1. YUM! Thanks for writing this Cara. I have had some fun adventures with leftover pumpkin myself. I'll have to write soon and tell you about them.