Saturday, November 13, 2010

Pumpkin Cinnamon Rolls


There's just something about fall when it seems like everything should have some kind of pumpkin and spice in it. Of course there's your pumpkin pie and I also have been using pumpkin in a chocolate ship cookie recipe that I'll post later, however, it's also fun to find some new ways to add this great ingredient into new recipes. Pumpkin adds a great light flavor to breads and cakes and probably isn't as strong as you would think. It helps make a really moist dough and also gives the dough a nice light orange color.


These Cinnamon rolls really turned out great and the pumpkin added a great new flavor to your traditional dessert. They're great warmed up a bit for breakfast too!

Pumpkin Cinnamon Rolls
adapted from King Arthur Flour

Ingredients:

Roll Dough:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups (approximately) All-Purpose  or Bread Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger
 
Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Frost warm rolls with the cream cheese frosting and serve immediately.

2 comments:

  1. Pumpking...rolls... cream cheese. Could you be more tempting? I would lvoe this for dessert/breakfast in the a.m., for lunch in the p.m. and as an afternoon snack in the eves.

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  2. Pumpkin...love... I really can spell - have a laptop whose keys stick and my own natural imperfect speed - it doesn't negate the deliciousness of the rolls!

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