Monday, November 7, 2011
Pumpkin Cinnamon Rolls
Cinnamon rolls are pretty irresistible treats. I mean. Who hasn't been casually walking in a mall, or bakery, or wherever really, when you suddenly have to stop whatever it is that you're doing, so that you can sigh and breathe in that wonderful cinnamon-y smell coming from freshly baked cinnamon rolls. Ok, maybe I'm the only one that has to stop whatever it is that I'm doing for a moment. I'm ok with that though. I know I have somewhat uncanny behavioral habits on occasion. Only a couple though, promise.
Anyway. Let's not get sidetracked here. Focus on the cinnamon rolls, because that's super important. Especially when they have pumpkin in them. That just means they're even more important.
This whole pumpkin thing is really growing on me, as I mentioned in my last post. I'm finding that pumpkin flavored things really aren't as bad as I thought, I just had to give them more of a chance! I don't think that I'll be willing to eat a slice of pumpkin pie anytime soon (I just really am not a fan for some reason), but pumpkin muffins, cookies, and now, cinnamon rolls are definitely on my list of things to enjoy before the fall season is over and any chance of finding canned pumpkin in the supermarket is over. My sister, who is a huge pumpkin fan, actually stocks up on canned pumpkin, and buys at least 10 cans to store in our kitchen one fall starts to come to an end. Sounds silly, but I guess it's a smart idea to plan ahead!
This is a recipe for cinnamon rolls that is very simple and easy to prepare. It's really just a basic cinnamon roll with some extra spices and pumpkin puree mixed into the dough. There's nothing too fancy or pretentious about them, which is exactly how a cinnamon roll should be. Served warm and fresh from the oven, with a little drizzle of maple icing, and there you have it. A delicious and fragrant breakfast treat. How lovely.
Pumpkin Cinnamon Rolls
adapted from The Cook's Collection
For the Dough
1 package dry yeast
1/4 cup warm water (110- 115 degrees)
3 cups all-purpose flour
3/4 cup canned pumpkin puree
1/4 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon allspice
For the Filling
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small cubes
4 tablespoons butter, melted
For the Maple Icing
1/2 cup powdered sugar
1 1/2 teaspoons maple syrup
water (amount will vary)
In the bowl of an electric mixer, dissolve the yeast in the warm water along with a pinch of sugar, and let stand for ten minutes. Add the flour, pumpkin puree, milk, melted butter, granulated sugar, salt, and spices, and with the dough hook, mix until all the ingredients come together. Knead the dough in the mixer for 7-8 minutes, or alternatively, turn the dough out onto a flat surface and knead by hand, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, and cover with a towel. Place the bowl in a warm spot and allow the dough to rise until it has doubled in size, about 45 minutes.
In the meantime, prepare the filling. Combine the granulated sugar, brown sugar, all-purpose flour, and cinnamon in a bowl. Add the butter, and cut in with a pastry blender or two knives, just until the mixture begins to form crumbs the size of peas.
Once the dough has risen, punch it down, and allow it to rest for 5 minutes. Turn the dough out onto a well floured surface, and with a floured rolling pin, roll the dough into a 12 x 10 inch rectangle. Brush on the remaining melted butter, and sprinkle the filling evenly over the dough. Roll the dough tightly, starting with the long edge, to form a log. Cut off the uneven ends (these can be baked in a muffin tin; I cut them off so that I would be left with evenly sized cinnamon rolls). Slice what remains of the log into 9 equal pieces, and place in a greased 9 x 9 square baking dish. Cover with a towel, and let rise another 45 minutes.
Preheat the oven to 375 degrees. Bake the rolls until they are golden brown, about 20 minutes. Place the pan on a wire rack, and allow the cinnamon rolls to cool in the pan.
While the cinnamon rolls cool, prepare the icing. Combine the powdered sugar, maple syrup in a small bowl. Add water one teaspoonful at a time until the icing is a smooth consistency. Drizzle the glaze over the cinnamon rolls.