Have you ever thought about this?—- some recipes are like a blank canvas. Yes, they are usually great all on their own, but they also lend themselves well to showcasing other flavors. In other words, you can switch out ingredients and substitute others in their place. The idea of pumpkin cinnamon rolls popped into my head and just wouldn’t go away and so it wasn’t long before I just had to make them.
I started with a basic recipe for cinnamon rolls from my book of bread machine recipes. Then I added some pumpkin and a touch of fall spices, rolled them with butter, a little more pumpkin and cinnamon sugar filling the swirls, and glazed them with cream cheese frosting. Although the rolls don’t scream pumpkin, the subtlety is nice. A tender mildly sweet dough with all that spicy filling is to die for. They could definitely be dessert, I’m sure they’d be the hit at a fall brunch, but still warm from the oven with a cup of coffee is my special treat!
I made the dough for these rolls in my bread machine, but it can be made using a standard mixer with dough hooks or paddle attachment in place. If making the dough in this way, dissolve the yeast in the water and allow to rest for 5 – 10 minutes. It should get thicker and begin to bubble. Then combine with the other liquid ingredients prior to adding the flour and spices. Continue to beat to a thick smooth dough, before turning out onto a floured surface. Knead to a smooth elastic dough, then set aside in a greased bowl to rise in a warm place, about 45 minutes, till almost doubled in size.
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING
Yield: Makes 15 rolls
- 1/4 cup warm water
- 1/3 cup whole or 2 % milk
- 1 large egg
- 3/4 cup pumpkin puree
- 1 Tbsp. butter, melted
- 3 1/4 cups flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. pumpkin pie spice
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp. cinnamon
- 1 1/2 tsp. pumpkin pie spice
- 2 – 3 Tbsp. pumpkin puree or pumpkin butter (optional)
- 4 oz. cream cheese
- 1 Tbsp. butter
- pinch salt
- 1 tsp. vanilla
- 1/2 tsp. lemon juice
- 2 Tbsp. whole or 2 % milk
- 2 cups confectioners’ sugar
1. In the bread machine canister, layer in the wet ingredients ( water through melted butter), omitting the yeast.
2. In a separate bowl, combine all the dry ingredients ( flour through pumpkin pie spice). Whisk together for uniformity. Add to canister on top of wet ingredients.
3. Make a depression in the top of the flour mixture with a spoon; pour the yeast into the depression you’ve made.
4. Insert canister into the bread machine and set for “dough” cycle. Meanwhile prepare the filling by combining the sugars, cinnamon and pumpkin pie spice. Set aside.
5. When the cycle is complete, remove the risen dough and turn it out onto a floured surface. Stretch or roll it into a 12″ x 16″ rectangle. Spread butter over the dough.
6. Spread with pumpkin or pumpkin butter if using, then sprinkle with the sugar mixture.
7. Roll into a log and cut into 15 slices using a sharp knife or dental floss.
Place slices into a 9 x 13″ pan or two round 8″ cake pans.
Cover with a towel and let rise until almost doubled, about 45 minutes.
8. Preheat oven to 375*F. Bake for 20 – 25 minutes or until rolls are golden brown ( don’t worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven).
9. While the rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt, and lemon juice in a medium bowl until smooth. Gradually add the powdered sugar, continuing to beat smooth. If the mixture is too thick, slowly add milk one half tablespoon at a time.
10. Remove rolls from the oven and let cool on a wire rack . Frost within 5 – 10 minutes after removal.
SOURCE: adapted from The Big Book of Bread Machine Recipes