Sunday, October 4, 2009
Pumpkin Cinnamon Rolls
I received an email from King Arthur Flour that shared this great recipe, I made a few changes and was very pleased with the results. If you are looking for a twist to the traditional cinnamon rolls out there then I would recommend this recipe. We really enjoyed them for breakfast today.
• 1 cup canned pumpkin or squash
• 2 large eggs
• 2 tablespoons to 1/4 cup lukewarm water*(I used ¼ Cup)
• 1/4 cup soft butter
• 2 1/2 cup all purpose flour
• 1 3/4 cups White Whole Wheat Flour
• 1/4 cup nonfat dry milk
• 1 teaspoon ground cinnamon( I used 2 teaspoons of pumpkin pie spice instead of the spices listed)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves, optional
• 3 tablespoons brown sugar, light or dark
• 1 1/2 teaspoons salt
• 2 teaspoon instant yeast
• *Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can
• 3/4 cup sugar mixed with 1 Tablespoon of Cinnamon
• 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
• 1 cup powdered sugar
• 1 tablespoon butter
• 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.
3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.
4) Mix the cinnamon filling. Spread a thin layer over the dough, leaving one short edge free of filling. (I chose to spread melted butter on the dough and then sprinkle cinnamon sugar on top of that, more like I do for regular cinnamon rolls.)
5) Sprinkle with crystallized ginger or dried fruit (or both), if desired. (I didn’t use these ingredients due to my families preference.)
6) Starting with the short end that's covered with filling, roll the dough into a log.
7) Cut the log into 12 rolls.
8) Place the rolls into a lightly greased 9" x 13" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy. ( I let mine raise 30 minutes)
9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. ( I served mine with traditional cream cheese frosting)
11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 12 rolls(original recipe said it made 9 rolls, I made 12)
Tips from the bakers at King Arthur Flours
• For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.