Sunday, October 18, 2009
Pumpkin Cinnamon Rolls
This recipe, based on one from King Arthur Flour, is just what I was looking for a few weeks ago when I made cinnamon rolls--except I didn't know I was missing pumpkin. In the end, you can't really taste the pumpkin amidst the warming spices like cinnamon and freshly grated ginger, but the pumpkin makes the rolls golden and moist. Dark brown sugar gives the filling extra flavor, with jewel-like dried cranberries peeking out. Pumpkin Cinnamon Rolls Dough 2 tsp yeast 1/4 c warm water 1 c canned pumpkin 2 eggs 1 tsp cinnamon 1/2 tsp ground ginger (or freshly grated) 1/4 tsp ground cloves 3 Tbs brown sugar 1 tsp salt 4 Tbs soft unsalted butter 1/4 c nonfat dry milk 4-4 1/2 c flour Filling 3/4 c dark brown sugar 1 tsp cinnamon 1/2 tsp ground ginger, optional 2 Tbs soft unsalted butter 1/2 c dried cranberries, chopped (or nuts, raisins etc) Glaze 2 Tbs unsalted butter 2 Tbs milk 2 c confectioners' sugar For the dough, mix the yeast and water together in a small bowl and set aside. Meanwhile, mix together the pumpkin, eggs, spices, sugar and salt. Add in the yeast mixture, and then add the butter and dry milk. Slowly start mixing in the flour, one cup at a time, until you have a soft and not-sticky dough. Knead until smooth and pliable, 5 to 10 min. Then put the dough into a greased bowl and cover with a tea towel. Allow to rise until doubled, 1.5 hours. Mix together the dark brown sugar and cinnamon for the filling while waiting. Punch the dough down and then roll it out on a lightly floured counter until it's about 10x15-inches. Spread the dough with the soft butter (use your fingers) and then spread the brown sugar-cinnamon filling around evenly. Sprinkle the dried cranberries on top. Then, starting from one of the long sides, carefully and tightly roll the dough up, until you have a log. Cut the log into 12 pieces (cut in half, then quarters, then thirds) and place in a buttered 9x13-inch pan. At this point you can cover and refrigerate the rolls and let them do their final rise in the morning (1.5 hours just out of the fridge), or let them rise immediately for one hour, covered. Preheat oven to 375 degrees. Bake the rolls for 25 to 30 min., til lightly brown on top. Remove from the oven and let cool for 15-20 min. In the meantime, make the glaze: heat the butter and milk together and then whisk in the conf. sugar. When the rolls have cooled slightly (but not completely), drizzle over the glaze -- you might not need it all, and you might want to let the first drizzle settle in and then come back with more, depending on how it sets up. Enjoy warm.