Pumpkin Chocolate Chip Cinnamon Roll, adapted from Baking With Julia’s Cranberry Walnut Pumpkin Loaves
Today for Tuesdays With Dorie, we get to do a rewind recipe (one that we might have missed that has already been done by the group). The one I’m sharing with you today was just made the first week in October. I didn’t realize then until the Monday before that TWD post was due that the recipe took some time with an overnight stint in the fridge and then another six hours on the counter the next day, so I wasn’t able to get it made in time. It worked perfect that this month has five Tuesdays and with the extra one, the group decided to make this a rewind week. I didn’t want to miss the pumpkin loaves, which are a yeast bread, but also made with pumpkin puree' and delicious fall spices.
I started the dough, but instead of adding the suggested walnuts, raisins and fresh cranberries, I decided to use mini chocolate chips. The recipe really is not difficult at all, but included many steps. I like that the mixer did the 15 minute kneading session and the refrigerator did all the chillin’. After the chilled dough sat on the counter for my busy morning hours yesterday, I decided when I was ready to finish the loaves to only make one of the small loaves.
It rose beautifully and baked up perfectly. With the remaining dough, you might have already guessed, I decided to make cinnamon rolls! I rolled out the dough to about 1/4 inch thickness, spread it with some softened butter, then liberally sprinkled on brown sugar and cinnamon and a few more chocolate chips. Rolled up the dough, sliced it in to 10 rolls and they did their rise time. I have to say, they baked up beautifully as well. This was a great dough/recipe!
The rolls would have been just fine as they were, but of course, I had to put icing on them. I just happened to already have some orange-tinted icing leftover from something else, so I thinned it out just a little and drizzled it over the rolls.