Friday, October 15, 2010

Pumpkin Cinnamon Rolls


Seriously delicious.   
I'll let the pictures do the talking.
And thanks to my friend Adeeb for taking pictures of the process, I think he enjoyed them ;)




Clockwise from top L:  ingredients, dry ingredients, activated yeast, unactivated yeast





Combine wet and dry ingredients until a dough forms







Kneading
(for a video of this, click here!)


Filling



Roll out dough to a 9x13ish rectangle



Spread out filling, roll tightly, and cut into 8 sections



Don't forget to take pictures along the way ;)



I'm going to call this the Cinnamon Roll Stretch ;)




From left:  pre-rise, to bed, post-rise



Torture.



Icing the beauties



Totally worth it.




Pumpkin Cinnamon Rolls w/Maple Icing
adapted from Peas & Thank You
Yield:  8

If you want to prepare these ahead of time, you can prepare the dough up to the point where the cinnamon rolls are placed into the pans, just cover and set in the refrigerate overnight.  Then you can bake them off when you wake up!!

Dough:
1c milk, warmed (I had Lactaid on hand this week, but feel free to use your favorite nondairy liquid)
2 1/4t active dry yeast
1/2c pumpkin (increased a bit from the original recipe)
2 1/2c white whole wheat flour (or whole wheat pastry or AP flour), plus more for kneading
1T baking powder
2T evaporated cane juice (sugar)  (Lactaid is a little sweeter than normal milk, so I used less sugar, up to 1/4c if you'd like it to be a little sweeter)
1t cinnamon
1/8t fresh grated nutmeg
dash cloves
1/4t salt

Filling:
1/2c sucanat (or brown sugar)
1T cinnamon
1/2t fresh grated nutmeg
dash cloves
2T butter, softened
2T pumpkin (I'd use 1/4c next time, or a little more)
2T raisins
2T chopped pecans

Maple Glaze:
3/4c powdered sugar (I'd use 1c next time)
2-3T maple syrup (I used grade B)
1/8t maple extract (optional)
1/4t vanilla extract
milk to thin

Sprinkle yeast over warmed milk (be careful it's not too hot, you don't want to kill the yeast!), set aside.  In a large bowl, combine dry ingredients (flour through salt).

To prepare the filling, combine sucanat and spices in a small bowl.  Cut in butter and pumpkin, then add in raisins and pecans.  Set aside.

When yeast mixture has become frothy and yeast has activated (5-10min), stir in pumpkin.  Add this mixture to dry ingredients and mix until a dough forms.  Transfer dough to a clean, floured surface and knead until dough becomes smooth, adding extra flour as necessary (I used another 1/4c or more).  Set aside for a few minutes.

Re-flour your work surface and roll out dough to ~9x12 rectangle (~1/4" thick).  Spread filling mixture over dough, leaving 1" border around the edge.  Starting at one of the 9" sides and tightly roll the dough.   Cut the dough into 8 pieces.  Spray a 9" pan with nonstick spray and arrange rolls in pan (I used two pans, as I wanted to give them room to rise).

Preheat oven to 350deg.  Cover rolls with a towel and let rise on the preheating oven until doubled in size (or as long as you can wait ;)).  Bake for 20-25min (I should've pulled mine out  at 20min), or until golden on top.  While the rolls are baking, prepare the glaze by stirring together the powdered sugar, maple syrup, maple extract (if using) and vanilla extract.  Add in as much milk as needed to achieve a spreadable consistency.

When rolls are done, drizzle with icing and serve!   Definitely enjoy warm!


My favorite part of any good cinnamon roll :)

And if you're looking to fuel your next ride, perhaps I can suggest this filling?  :)

Kidding...  it's too thin ;)

What's your favorite part of a cinnamon roll?  The crispy outside?  Gooey filling?  Sweet icing?

21 comments:

Elina (Healthy and Sane) said...

I saw this earlier in the week... glad you brought it back! Looks crazy delicious!! :)

Lauren said...

THERE they are!!! The pumpkin cinnamon rolls look fantastic. I'm definitely a huge fan of the gooey center piece :)

Megan said...

I was waiting to see this recipe! The pictures really do speak for themselves. The rolls are gorgeous! I love your cinnamon roll stretch. Ha ha.

Joanne said...

You are a genius. Just letting you know.

Boston Food Diary said...

These look incredible! I've been meaning to make cinnamon rolls-these may just be the recipe!

Reeni said...

These look insanely good Shannon! Love the maple icing!

Mama Pea said...

You've done me proud, girl. Real proud.

Cara said...

I've had this recipe bookmarked for a while - they sound so good!

newlywed said...

Oh my goodness. I cannot think of anything I would love to eat more!

elra said...

Look like you having fun making it Shannon. Your pumpkin cinnamon rolls sound superb !

Erica said...

oh my ! Pumpkin cinnamon rolls? What a genius idea. They look SO good! And you look very professional making them ;) mmm perfect weekend bfast idea.

Monet said...

Such fun pictures (especially of you rolling out your dough!) I've been adding pumpkin to everything lately...and this seems like a spectacular idea. Thank you for sharing. And thank you for your kind words on my blog...they mean a lot to me during this trying time.

Ricki said...

It's the perfect match--pumpkin and cinnamon rolls! Can't believe I'd never encountered this before. They look fabulous--and love all the step-by-steps! :)

Kerstin said...

Mmm, these look beyond fabulous! The center is my favorite part too - so wish I had one of these right now!

Sophie @ yumventures said...

so delicious! i need one with my coffee right now :)

Kevin said...
This comment has been removed by the author.
Kevin said...

I've been training for so long that I can not remember the last time I had a cinnamon roll. They look awesome. I love pumpkin.

Kevin
http://halftriing.blogspot.com/

The Healthy Hostess said...

These look amazing! Great photos!

Katie @ Keepingupwithkatie said...

I can't wait to make these this weekend!

SImply Life said...

I love seeing the behind the scenes work! these look fantastic!

Sophia Del Gigante said...

Oh my these look AMAZING! I love pumpkin and these are calling my name for Fall!

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