Monday, November 11, 2013

Pumpkin Cinnamon Rolls

This recipe comes from Smitten Kitchen. I'll just make that my first statement because I can't pretend to be as witty, creative or beautiful with the camera as she (but I'll try!). But she is all of those things, plus much more. Her site is amazing. If you've never been there, go there now. Her website has this feature called "Surprise Me." When I'm bored beyond belief doing blog research I sit in front of my computer like a zombie clicking "Surprise Me" over and over again, watching images of delicious food cause my mouth to water and stomach to grumble even though I just ate a whole bag of popcorn and I begin to drool. I may need an intervention. 

I've attempted the Smitten's Vegetable Pancakes here. Completely and utterly delicous. I want some now.

This weekend I made her Chicken Noodle Soup and it changed my world. Her recipe calls to separate the chicken and the noodles from the broth. You add those when you serve the vegetable-y broth. It's life changing.

As are these Pumpkin Cinnamon Rolls. Ok, maybe I'm going overboard, but I've made these twice and literally they are gone by lunchtime. Think pumpkin spice dough slathered with cream cheese frosting baked all warm and gooey with layers of cinnamon spice wafting into your nose. It's real.

The dough freezes terrifically, too. I always freeze half the batch and include details below on how to do that. It's super simple and I hope you and your family enjoy these delicious cinnamon rolls soon!

Printable Recipe Here

Pumpkin Cinnamon Rolls
recipe adapted from Smitten Kitchen

yield: 16 to 18 buns

6 tablespoons unsalted butter, to be divided
1/2 cup milk, warmed for about 60 seconds in micro
2 1/4 teaspoons active dry yeast
3 1/2 cups flour, plus extra for dusting pin & board
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
2/3 cups pumpkin puree
1 large egg
Oil for coating rising bowl

3/4 cup brown sugar
1/2 cup white sugar
1/8 teaspoon salt
2 teaspoons ground cinnamon

4 ounces cream cheese, room temperature
2 tablespoons milk
1 cup powdered sugar
1/4 teaspoon almond extract

Prepare dough: In a small dish melt your butter in the micro for about 1 minute. Set aside to cool. 

Measure out the milk in a large liquid measuring cup and place in the micro for about 60 seconds. Sprinkle yeast over the top, give it a stir and set aside until the yeast has become foamy, about 5 minutes. 

In your stand-up mixer measure out flour, sugars, salt and spices. Stir to combine with a wire whisk. Attach hook attachment and add 1/4 cup of the melted butter and stir to combine. Add warm milk-yeast mixture, pumpkin and egg and run mixer on low for about 5 minutes to knead the dough. 

Move dough mixture into a well-oiled bowl, cover with plastic wrap and rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in size. 

Meanwhile, fit two round 1.5 quart baking dishes or two 8x8 baking dishes with parchment paper. Spray parchment and sides of dishes with cooking spray or butter them well. 

Assemble the buns: Place risen dough on a floured surface and roll out into a big rectangle (about 11" x 16"). Brush remaining butter over dough. Combine filling ingredients and sprinkle over buttered dough. Using well floured hands, starting on the long side of the dough, gently roll dough over itself until you have a long roll. Using  a serrated bread knife gently "saw" in a back and forth motion, placing little to no pressure on the dough, cutting in 1" sections. Making about 16 rolls. Place rolls in baking dishes and let rise, covered, in a warm place for about 1 hour until doubled in size. 

At this point you can cover and refrigerate (or wrap in aluminium foil and freeze up to 6 months) your buns. When ready to bake, let buns rise in a warm place for about an hour (or if frozen, take them out of the freezer the night before, and leave on the counter overnight to rise). 

Bake & glaze your buns: Preheat oven to 350°F. Bake buns for about 25 minutes until golden brown and puffed. Meanwhile, make glaze by combining softened cream cheese, milk, powdered sugar and almond extract in stand-up mixer fitted with the paddle attachment. Beat on medium high speed until creamy, about 2 minutes. Frost warm buns with glaze. Eat. Repeat. 

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I'd love to hear all about your kitchen adventures! Xo, Becki