Tuesday, October 20, 2009
Pumpkin Cinnamon Rolls
A friend sent me the link to these buns and said they were great when I was looking for a good pumpkin cinnamon bun recipe. I decided to try it, but do to my family's dislike of fruit in their cinnamon buns I made a few alterations. I was pretty confident they would be good, as I have never had a problem with any recipe from King Arthur Flour!
1 cup canned pumpkin
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups All Purpose Flour
1 3/4 cups Whole Wheat Flour
1/4 cup skim dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar
1 1/2 teaspoons salt
2 teaspoons yeast
*Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can add more as needed.
1.4 cup butter, melted
¾ cup brown sugar
1 tbsp cinnamon
1. Mix all of the dough ingredients together and knead into a soft, smooth dough.
2. Let rise for 1 ½ hours (almost doubled) in a greased, covered bowl.
3. Place the dough an a lightly floured surface and roll it out into a rectangle (about 14” by 22”)
4. Spread the melted butter on the rectangle, leaving one edge free for sealing.
5. Mix the sugar and cinnamon together, and spread over the melted butter.
6. Roll the dough so that it forms a log that is about 22” long.
7. Slice the roll into 12 equal pieces and set each piece swirl up in a greased baking dish.
8. Cover the dish and let the rolls rise in a warm area for about an hour, until the rolls are puffy.
9. Bake the rolls at 350F for 25 to 30 minutes.
These smelled fantastic, and they must have been good, as the all seemed to disappear. The should be stored in an airtight container if you want them to keep very long, as I was told they were a little dry the second day. This could also be easily remedied (and make the buns a little more decadent) by adding some cream cheese icing as well.