Pumpkin Cinnamon Rolls

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Submitted by Sam_I_Am.

Dough[edit]

  • 1 C Pumpkin
  • 5 Egg yolks
  • 1 Egg white
  • 1/4 C Sugar
  • 6 T Butter
  • 4 oz Buttermilk
  • ?5 Cups AP Flour
  • 2 3/8 t Instant dry yeast
  • 1 1/4 t Salt

Whisk the pumpkin, eggs, sugar, melted butter, and buttermilk. When combined, add 2 C of flour and mix some more.

File:PRolls1.jpg

Switch to the hook and add the flour about a cup at a time, till it just becomes a soft dough. (The action shot below isn't there yet. You can see it sticking to the bowl.)

File:PRolls2.jpg

Remove from the bowl and kneed for a minute.

File:PRolls3.jpg

Form into a nice ball, spray with non-stick, and let rise in a warm place. After about 3 hours, it'll have doubled in size.

File:PRolls4.gif

After 3 hours, it is risen.

Filling[edit]

  • 1 C Brown sugar
  • 1 t Cinnamon
  • 1 t Nutmeg
  • 1 t Cloves
  • 1 t Allspice
  • 2 T Butter

Punch down the dough and roll it into a 1'x1.5' rectangle. Melt the butter and brush onto all but the top half inch. Mix the rest of the filling ingredients and pat them onto the rest of the rectangle.

File:PRolls5.jpg

Gently roll into a long tube. A bench scraper really helped here.

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Cut into 12 disks with a serrated knife and place in a greased 9x13 baking dish. Cover with plastic wrap and chill over night. This will improve the texture, even though it's kinda a pain in the butt.

File:PRolls7.jpg

The next day, proof the rolls by placing them in a cold oven with a pan of boiling water. Leave them there for 30 minutes to wake-up the lil' yeasties.

File:PRolls8.jpg

Remove the pans and preheat to 350. Bake for about 30 minutes. (I might go 25 next time, for that gooey, cinnabun(tm) taste.)

File:PRolls9.jpg

Icing[edit]

  • 1/3 C Cream Cheese
  • 2 T Milk
  • 1 T Pumpkin
  • 2 C Powdered Sugar

Whisk all the ingredients for the glaze, brush on, and serve.

File:PRolls10.jpg