Sunday, October 30, 2011

Pumpkin Spice Cinnamon Rolls








I used the yeast bread recipe from this recipe, instead of making the pull-apart recipe, I rolled the dough out into a rectangle, sprinkled with sugar ginger, cinnamon, and nutmeg. I Rolled it up and cut it into 1.5-2 inch slices. The cinnamon roll part of this recipe is my own. I didn't use a recipe while I was doing it, so I did my best to make it precise for you.

By the way... THEY WERE AWESOME. 





Pumpkin Spice Rolls

Serves: 12

Pumpkin Bread Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling:
1/2 cup granulated white sugar
1-2 tsp. pumpkin pie spice (or a mix of ground ginger, cinnamon, and nutmeg)
2 Tbsp. melted butter
1/2 cup chopped pecans (optional)

Glaze:
1 cup powdered sugar
1-2 Tbsp milk

Directions:
Make the bread dough: Grease a 9x13 casserole dish and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F. (I was trying to hurry so I skipped the butter browning & heated my milk & butter in the microwave.)

Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it yeast and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size. Punch down. 

Make the rolls:  Roll the dough out on a generously floured surface until it is a rectangle (about the same size as your 9x13 in. dish. Brush with melted butter and sprinkle the sugar/spices/nuts evenly over the dough. Roll up into a jellyroll shape long-wise (you want a roll about the length of your dish.) Use a very sharp knife to slice through the dough log to make 1 1/2 to 2 inch cinnamon rolls. Place in casserole dish with some space in between (if you can.) 

Rise:  At this point you have two options. Let rise another 45 min to hour, covered, and bake at 375 for 30-45 minutes until nicely browned. OR you can do an overnight-rise to bake for breakfast the next day. If you are doing an overnight rise, cover casserole dish with plastic wrap and place in refrigerator. When you're ready to bake, let the rolls/dish sit on the counter for a half hour before baking at 375 for 30-45 minutes.

Glaze: mix powdered sugar and milk until thick, but runny. Spoon over warm rolls & enjoy!

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