Wednesday, November 23, 2011

Pumpkin Cinnamon Rolls


Yummy Pumpkin Cinnamon Rolls

Everybody loves a sweet, sticky cinnamon roll. It's a perfect food to serve for breakfast during the holidays. There is something irresistible about the aroma of freshly baked cinnamon rolls just out of the oven. A cup of tea or fresh brewed coffee served with one of these warm rolls, drizzled in a sweet gooey frosting, is absolutely heaven. Since I host Thanksgiving at my house, and have out of town family visiting, I wanted to have something quick and easy for breakfast. I decided on a tray of Pumpkin Cinnamon Sweet Rolls. I found this recipe on King Arthur's site and thought these rolls would be a nice treat to wake up to on Thanksgiving morning.
I decided to make them last week and freeze them for Thanksgiving. I did bake a few extra, so I could give them a try. Honestly, this is the first time I made the pumpkin version of cinnamon rolls. They were really very good but, I think my personal favorite is still the Traditional Cinnamon roll.  I made the dough in the morning, went to the grocery store and when I got home it was ready to roll out. I brushed the dough with butter, rolled and cut it, I then placed them in the baking pan. After I covered them well with foil, I froze them. Other than the rising time, these rolls are pretty quick to make.  I am sure these lovely Pumpkin Cinnamon Rolls will be a big hit on Thanksgiving morning.
Happy Thanksgiving Everyone!!


Rolled dough

Rolling up the dough with filling

Sliced rolls
Placed in the pan and ready for the freezer 
The irresistible Pumpkin Cinnamon Rolls
Sweet deliciousness!


Pumpkin Cinnamon Rolls
adapted from King Arthur Flour

Yield: 9 servings
Prep Time: 30 minutes
Cook Time: 25-30 minutes

INGREDIENTS:

For the Dough
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant or quick rise 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 always add more.


For the Filling
3 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 cup chopped pecans
For the Glaze
1 cup confectionary sugar
1 T. butter
1 1/2 T. milk or enough to make a glaze to drizzle

DIRECTIONS:


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 about 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 pretty thin.

4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).

5. Starting with the short end that's covered with filling, roll the dough into a log.

6. Cut the log into nine 1 ½"-thick rolls.

7. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

8. 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.

My dough made more than the recipe said it would make. I used a 9 x13 pan.  



13 comments:

  1. These are great. I love doing stuff like this for holiday mornings (get it ready the night before, let it do it's final rise in the fridge overnight & pop in the oven in the morning).
    Popping them in the freezer is a great idea!

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  2. Oh how I wish I had a batch of these waiting to be heated up! They look amazing!

    Happy thanksgiving!

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  3. what a fantastic recipe!!!! I love pumpkin, but today I'm here to say to you: Happy Thanksgiving to you and your family, blessings, Flavia

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  4. Hi Kathy-your pumpkin cinnamon rolls are so inviting, and delicious. I wish I had one this morning with my coffee. I bookmarked it to make it in a few days. Thanks for the step-by-step photo directions!
    I'm thankful to have you as a friend, and hope to meet you in person next year!
    I will be posting my Kifli recipe after Thanksgiving.
    Happy Thanksgiving to you and your loved ones!
    Hugs,

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  5. Definitely irresitble! I think these will be hitting my morning this weekend!! Have a happy Thanksgiving Karen!

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  6. OH, man, what a delicious way to start the day! They look fabulous! As Thanksgiving winds down, I just wanted to let you know I'm grateful for your friendship :)

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  7. These just look perfect for Thanksgiving morning or any weekend during the holidays, Kathy.

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  8. What a great seasonal variation on a classic! I hope you're enjoying a wonderful weekend with your family!

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  9. What a lovely way to start the day! These look delicious and you've photographed them beautifully. I hope you have a great day. Blessings...Mary

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  10. Yum! I can't think of a better way to kick off Thanksgiving (or any fall morning!) than one of these sweetrolls and a good cup of coffee! Terrific recipe!

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  11. You're killing me with these pumpkin cinnamon rolls. I love the beautiful color of the pastry from the pumpkin, I just have to make these, maybe for my grand kids.
    I've been out of my blogging and blog reading routine for over a month, it's nice to catch up with you and check out all your recipes- everything looks good. I was thinking of you when I planted my winter garden, I'll take a few photos to share on my blog when my seeds sprout! Hopefully soon;-)

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  12. How yummy! Just perfect for all those holiday shopping mornings!

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  13. These look delicious! They would be good on Christmas morning too. Great idea to freeze them ahead of time!

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