Pumpkin Cinnamon Rolls
Who wants cinnamon rolls? Ooey, gooey, messy cinnamon rolls with a little added nutrition of whole wheat and pumpkin? Yes! Then I have just the thing for you. I ended this week at Babble Kitchen with a delicious, fresh from the oven pumpkin cinnamon roll made with all sorts of spices and filed with even more spices, pecans and raisins. I used a little whole wheat flour for more nutrition and a nutty, hearty flavor. I finished them off with warm caramel sauce. They were just divine. I’m sending the rest to my husband’s grad class, they have an early morning class tomorrow. I hope they love them as much as we did.
This recipe was developed for Babble.com.
Yield: Serves 4
Pumpkin Cinnamon Rolls
1 1/2 cups wheat flour
2 1/2 – 3 1/2 cups bread flour
2 1/2 or teaspoons yeast (or one packet)
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 can pumpkin puree
1/4 cup butter
1/4 cup milk
1 cup packed brown sugar
3 pieces candied ginger, minced
1 cup pecans, chopped
1 tablespoon cinnamon
Pre-made jarred Caramel Sauce
1. Add all ingredients for the dough, except white bread flour, into your stand mixer bowl. Put on kneading hook and turn on low. Start adding the white flour little by little. Depending on your humidity (if it’s dry use less flour), but if it’s real humid like it is down here in Florida, you may have to use all the flour. The flour should be sticky, but coming away from the sides of the bowl. Knead the dough for 10 – 15 minutes on medium speed.
2. Transfer into a greased bowl, and cover with plastic wrap to let rise. You want it to double in size. (My kitchen was a little too cold so I made my oven into a proofer by putting a large bowl of hot water from the tap and placing it, along with the dough in the cold oven.
3. Place a 2 foot length of parchment paper on your counter. Lightly grease it with olive oil. Lightly grease your rolling pin. After the dough has doubled in size, transfer it to the parchment paper. Work with the dough, stretching, and rolling it until it is the size of the parchment paper, making sure to maintain an even thickness, and not tear the dough. It doesn’t have to be perfect.
4. Then combine filling ingredients in a separate bowl and mix well. Sprinkle the brown sugar mixture over the dough, leaving about an inch of the dough (on one of the short sides of your dough rectangle) free from sugar so so you can seal the ends.
5. Then carefully roll the dough, starting on a short side, not the long side of your rectangle of dough, so there is more rolling. After you’ve rolled it up, slice it in equal sized slices and place it in your baking pan. For baking, I tried two ways, the one in the photo is a large slice that I put in my jumbo muffin pan to bake, and others, I sliced them the width of my bread knife and baked them, sides touching, in a large circular cake pan. Both ways were tasty, the cake pan was easier, but the muffin pan was mush cuter. (If you use a muffin pan, arrange the roll so that the sides are tucked down a little more than the middle, or the middle might want to sink on you.)
6. After you transfer all your rolls to the pan. (You can stop here and refrigerate overnight so you can have fresh rolls in the morning.) Let the dough rise again, covered, until the rolls are puffed up. (They aren’t going to rise a whole lot.) Depending on your home’s temperature, you may want to use your oven as a proofer like I explained in step 2.
7. When you are ready to bake, preheat oven to 375 degrees. Bake for 25 – 30 minutes, or until rolls are lightly browned and set.
8. Drizzle caramel sauce on them and serve.