Flavors of Fall – Pumpkin Cinnamon Roll
What flavors come to mind when you think of Autumn: Cranberries, Pumpkin, or Cinnamon? This Halloween, get creative with your trick and treats! For a boo-riffic Halloween morning, try this recipe for Pumpkin Cinnamon Rolls* Adapted from Baked Elements.
PUMPKIN CINNAMON ROLLS
Yield: 10 to 12 rolls
For the Pumpkin Dough 3 1⁄2 cups bread flour 1⁄4 cup granulated sugar 1⁄4 cup firmly packed dark brown sugar 1 tablespoon instant dry yeast 1 teaspoon salt 1⁄2 teaspoon cinnamon 1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground cardamom 3 ounces (3⁄4 stick) unsalted butter, softened, cut into 1⁄2-inch cubes 2⁄3 cup whole milk 1 large egg 2⁄3 cup pumpkin puree
For the Cinnamon Filling 3⁄4 cup firmly packed light brown sugar 1⁄4 cup granulated sugar 1⁄2 teaspoon cinnamon 1⁄4 teaspoon ground cloves 1⁄4 teaspoon freshly grated nutmeg 1⁄4 teaspoon salt 1 ounce (1⁄4 stick) unsalted butter, melted
For the Assembly 1 ounce (1⁄4 stick) unsalted butter, melted
For the Cream Cheese Frosting 2 ounces cream cheese, softened 3 tablespoons well-shaken buttermilk 11⁄4 cups confectioners’ sugar, sifted
Make the pumpkin dough: Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will be light orange in color and feel soft and sticky.
Remove the dough from the bowl, carefully form it into a large ball, smooth the top with your hands, and place it in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes.
Make the cinnamon filling: In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.
Assemble the rolls: Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 20 by 10 inches, brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1⁄4-inch border around the edges. Use the palms of your hands to press the filling lightly into the dough. Roll up the long side of the rectangle to form a tight log and place it seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, and then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes. Preheat the oven to 350 degrees and position the rack in the center. Bake for 25 to 30 minutes, or until the tops of the rolls are browned.
Make the frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.
For Added Halloween Fun, draw Jack-O-Lanterns on your freshly backed cinnamon rolls! Pour 1/4th cup of the Pumpkin Puree over the warm rolls. Decorate with the Cream Cheese Frosting to create your own Spooky Faces. Serve and enjoy!
(Picture below used Black Decorating Gel) Courtesy of Pillsburry. Pumpkin Cinnamon Roll Treats.
Lewis, Matt and Poliafito, Renato. Baked Elements: Our 10 Favorite Ingredients. Brooklyn: Stewart, Tabori & Chang, 2012.