Pumpkin cinnamon rolls

Thursday, November 21, 2013

I was on the phone with my sister a while back and it was clear that she was stressing about mid terms. I wanted to cheer her up a bit so I thought I would send her a care package to take her mind off exams. I had been seeing pumpkin cinnamon rolls all over Pinterest and read a lot of the recipes but I kept coming back to my favorite cinnamon roll recipe and I thought I would try modifying it.

I added 1 cup of pumpkin puree to the milk mixture. I followed the recipe from there but I ended up needing a lot more flour. Like 4 cups come flour! Next time I will add 3/4 cup of pumpkin puree, 2 extra cups of flour with the first addition of flour and then 1 extra cup of flour with the second addition.  I usually divide the dough into 2 batches but I decided to go for the mega rolls this time...

Normally I get at least 4 dozen of rolls...this time I got 2 dozen. Instead of using my usual cream cheese icing I decided to mix it up a bit. Fall calls for maple! 

All tasters seriously approved of this modification. Sorry it has taken me so long to get this post up Stantecers!

Want someone to love you forever? Make these. I'm not kidding. Go do it...NOW!

Pumpkin Cinnamon Rolls

-Adapted from The Pioneer Woman
  • 4 cups Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 12 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
  • 2 teaspoons Pumpkin pie spice (I use this recipe from My Baking Addiction)
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  •  Plenty Of Melted Butter
  • 2 cups Sugar
  •  Generous Sprinkling Of Cinnamon mixed with additional pumpkin pie spice
  • 1 kg bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • 1/4 cup room temperature Butter (salted is best for this recipe)
  • 4oz room temperature cream cheese
  • milk as needed to achieve consistency

Preparation Instructions

For the dough, heat the milk, vegetable oil, pumpkin puree and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 10 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and 1 cup flour. Add the remaining cup of flour as needed so dough is not sticky.  Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon, pumpkin pie spice (this is up to you- how do you like it?) and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp serrated knife, make 1-inch slices. 
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, beat together the butter, cream cheese add powdered sugar and maple syrup. Whisk until very smooth. Taste and add in milk and more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. 

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