You know you can’t resist one of these. Do you like the smell of fresh baked bread in your home? Do you like the smell of fall spices wafting through your home? With these rolls, you get a continuous hit of both smells and it’s pretty divine. The orange color of these Pumpkin Cinnamon Rolls is really fun and festive as well. Perfect fall treat. I also like that they were perfect for using some of the large open can of pumpkin puree in my fridge. I don’t know why I always buy the bigger cans as most recipes don’t call for using that much, but I suppose it is so I have to have an excuse to make different things using pumpkin. Not a bad deal at all.
The rolls are as simple as any other cinnamon roll to make. Some seem a little afraid of yeast dough. Though I did work through some baking issues years ago, I’ve never really had a bad time with yeast. I found the recipe for these over at Lori’s Recipe Girl blog. She got the recipe from Amanda Simpon’s Food Porn Daily Cookbook. It’s a new, delicious book with not only mouth-watering pictures, but recipes, too! (You can enter to win the book on Lori’s blog until Sunday night!)
I changed a few things in the recipe, but not much. It suggested baking the rolls in a 9x13 inch pan, but I used two 8-inch round pans. I also used mostly whole wheat pastry flour instead of all purpose flour. I just felt like it. I cannot even tell and neither can anyone else in my family. I like throwing a little extra fiber/nutrition in to goodies when I can. And I changed the icing recipe a bit. You can check out Lori’s adaptation from the recipe. Here’s mine.
Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing, By Katrina, Baking and Boys!, adapted from Recipe Girl and Food Porn Daily
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup unsweetened canned pumpkin puree
1 large egg
1/2 cup warm water
1 packet active dry yeast (I used 2 1/4 teaspoons yeast)
1 tablespoon granulated sugar
3 cups whole wheat pastry flour
3/4 cup all purpose flour (you could also just use 3 3/4 cups all purpose flour)
4 tablespoons unsalted butter, room temperature
2/3 cup light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves (I will use only 1/8 teaspoon next time, but go with your tastes)
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 ounces 1/3 less fat cream cheese, room temperature
2 cups powdered sugar
2 tablespoons Grade A pure maple syrup (the original recipe calls for 1/4 cup, I only had 2 T.)
1-2 tablespoons milk (I only used 1 as I like a thicker icing.)
1/4 teaspoon salt
Spray your baking pans with cooking spray (I used 2 8-inch round pans, but a 9x13 pan works great!). Set aside.
In a medium sized bowl, whisk together the butter, sugar, salt, pumpkin and egg for the dough and set aside. In another bowl (small), whisk together the warm water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until the yeast is frothy.
Place the flour (all 3 3/4 cups) in the bowl of an electric mixer. Add yeast and pumpkin mixture to the flour. Mix on low with the dough hook until all the flour is incorporated and a sticky dough forms. Knead with dough hook on medium speed for five minutes. If the dough is too sticky (not forming a ball in the mixter), add a little more flour. At this point I added about 1/4 cup more all purpose flour.
Form dough into a ball and transfer to a large bowl sprayed with cooking spray. Roll the dough around the bowl to coat all sides with spray. Cover with plastic wrap and a kitchen towel and place in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
Roll the dough on a lightly floured surface into a 16 by 10 inch rectangle. Keep making sure the dough is not sticking to the surface as you roll, lifting it and adding more flour if necessary.
Spread the softened butter in a thin layer over the dough, leaving a small border on all sides. Whisk together the brown sugar and spices and sprinkle it evenly over the buttered dough. Roll the dough tightly from the long side until completely rolled up with open seam side down on the counter. Slice the dough into about 1 1/2 inch pieces and arrange them in the prepared baking dish cut side up, leave a little space in between each one for room to rise. Cover the pan with lightly sprayed plastic wrap and a kitchen towel. Let rise for 30 minutes in a warm, draft-free place. Preheat oven to 350 degrees.
Remove towel and plastic wrap. Bake until tops and edges are golden, 30-35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing. You can remove the rolls from the pan by inverting them onto another dish, or just leave them in the pan.
Make the icing while the rolls are cooling. In the bowl of an electric mixer, beat cream cheese until smooth. Add maple syrup and salt and beat until incorporated. Add one cup of powdered sugar and beat. Add the other cup of sugar and mix well, it will make a stiff icing. Add the milk slowly, a little at a time until the icing is the desired consistency.
Spread the icing over the rolls, or if it is thin enough, drizzle it on. Serve.
You know you want a bite!
I should have put this on my last post, which was for some actual candy, Chocolate Covered Honey Almond Nougats, but forgot. Scott made this while eating his lunch the other day and was pretty proud of it, so he wanted me to take a picture and put it on the blog. Maybe I should make some pretzel candy.