What's with all the pumpkin lately? We horde canned pumpkin in the fall and the pull it out at random times throughout the year, usually in the form of spicy pumpkin penne with turkey sausage. The cream cheese filled pumpkin muffins from last week were such a hit with my mom, who was in town this weekend, that we decided to make another favorite pumpkin breakfast recipe: pumpkin cinnamon rolls.
These also happen to go fabulously with afternoon tea, which happens to be one of my favorite meals of the day.
Pumpkin Cinnamon Rolls
for the rolls:
3/4 c. milk, warmed to 110-115 degrees F
1 T. honey
2 t. active-dry yeast
1 t. salt
1/8 heaping teaspoon nutmeg
2 c. all-purpose flour
3/4 c. whole wheat flour
2 1/2 T. butter, at room temp and cut into small pieces
1/2 c. pumpkin puree
for the filling:
2 1/2 T. butter, melted
1/3 c. brown sugar, packed
1 T. cinnamon
1/8 t. ground nutmeg
for the icing:
1 c. powdered sugar
1/2 t. vanilla
2 1/2+ t. milk
1. In a stand mixer fitted with the paddle attachment, combine the warm milk, yeast, and honey. Sit for 5 minutes until the yeast gets nice and bubbly
2. In a medium bowl, mix together flours, nutmeg and salt
3. With the mixer on low, add the pumpkin puree and butter to the yeast mixture, mixing until until there are no lumps. Add the dry ingredients slowly until combined
4. Switch to the dough hook attachment and knead on medium until dough is smooth and elastic, about 8 minutes
5. Transfer the dough to a large bowl coated with non-stick spray and let rise in a warm place until doubled in size, about an hour
6. After rising, turn the dough onto floured work surface and punch down, allowing the dough to rest while melting the butter for the filling
7. Coat the bottom and sides of a 9x13 pan with non-stick spray
8. Roll the dough out into a large, 1/2" thick rectangle. Brush the dough with the melted butter, sprinkle evenly with the brown sugar, cinnamon and nutmeg
9. Starting with the longest edge, roll the dough to form a log
10. Using a serrated bread knife, cut the roll into 12 pieces with even widths. Arrange cut-side down evenly in the prepared dish, the rolls may not touch each other. Cover with a cloth and rise in a warm place for 30 minutes
11. Preheat oven to 375 degrees, uncover rolls and bake for 18-20 minutes until just lightly browned
12. In a small bowl, whisk together powdered sugar, vanilla and milk, adding more milk only if necessary until the icing is thick, but runny enough to drizzle on the rolls
13. Spoon the glaze evenly over the warm rolls. Serve warm
recipe courtesy of Runs with SpatulasLabels: bread, breakfast, dessert, eat, pumpkin
