I don’t cook often with pumpkin but for some reason, I got it in my head that I had to make some pumpkin cinnamon rolls. Cinnamon rolls are one of Q’s favourites so he was totally on board and couldn’t wait to help.
I loved working with this dough – so smooth. It was easy to roll out and then cover in butter, sugar and spices. The house smelled amazing as they baked and we couldn’t wait to smother them in cream cheese icing before digging in. Q loved these, saying that these may be better than the original.
Pumpkin Cinnamon Rolls
2/3 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup pumpkin puree
4 1/2 cups all purpose flour
1 tsp salt
1/2 cup white sugar
2 1/4 tsp instant yeast
3/4 cup brown sugar, packed
1 1/2 TB ground cinnamon
1 TB all spice
1/2 cup butter, softened
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, pumpkin and flour. Mix well. Allow the dough to come together with the dough hook of the mixer.
Put the ball of dough into a bowl that is sprayed with cooking spray. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.
In a bowl, combine the brown sugar, all spice and cinnamon. Once the dough has risen, roll it out into a rectangle. Spread the softened butter on the dough and then sprinkle with the sugar and spice mix.
Roll up the dough starting with the longer side and cut into rolls. Place the cinnamon rolls in a lightly greased rectangular pan. Let the rolls rise another 30 to 60 minutes.
Preheat oven to 350 degree. Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes.
Eat warm as is or with some delicious cream cheese frosting.
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/4 tsp instant yeast3/4 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm
milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix
well. Allow the dough to come together with the dough hook of the mixer.
Put the ball of dough into a bowl that is sprayed with cooking spray.
Cover the bowl tightly with plastic wrap and let rise in a warm place
for roughly 1 hour or until dough has doubled in size.
Once the dough has risen, roll it out into a 16 x 21″ rectangle. Spread
the softened butter on the dough and then sprinkle with brown sugar and
cinnamon.
Roll up the dough starting with the longer side and cut into 12 cinnamon
rolls (or more smaller rolls, if you prefer). To even out the
rectangle, I cut off all the edges and the scraps made an additional 12
mini rolls.
Place the cinnamon rolls in a lightly greased rectangular pan. Let the rolls rise another 30 to 60 minutes.
Preheat oven to 350 degree. Once your cinnamon rolls have risen, bake
them in the preheated oven until golden brown, approximately 18 to 20
minutes.
Eat warm as is or with some delicious cream cheese frosting. – See more at: http://www.foodmamma.com/2012/05/after-discovering-last-month-qs-love-of.html#sthash.4jLTxXmR.dpuf
