I am not sure what is wrong with me and recipes that involve yeast. I have attempted a few breads and cinnamon rolls recipes and they never seem to work out right. But when I saw a recipe for Pumpkin Cinnamon Rolls I could not resist the temptation to give it a go on more time, half knowing it might not work out. Even after proofing the yeast twice, because I wanted to be sure it was a fresh package, I still not sure what I could do better.
This recipe is relatively simple and I made it the day before, and after the second rising, covered and placed inside the fridge until the next morning when I took it out for an hour to get back to room temperature and rise some more. You could probably even keep it out over night.
Since the recipe made 16 cinnamon rolls I placed 8 in a disposable round container, an old pie plate, and placed it in the freezer for another occasion. I will definitely take these out the night before serving to thaw and rise again. I have done that with Monkey Bread recipes.
Ok so this photo does not show but it has a wonderful orange tint to the dough suggesting it is pumpkin flavored.
Now rolling it out was easy, the dough was not sticky which I worried about. I rolled it on my silpat like mat which has a ruler on it.
Then simply add the filling, I may like nuts in this next time for a little added texture.
Roll from the long end, tightly was suggested I think it was too loose as the filling came out
I like to cut the log in half, then in half again and then in half again to get even sized slices.
Place in your baking dishes and bake.
Oops might have left it in too long, no worries the cream cheese glaze will cover this up.
I think it looks beautiful.
Heck it tastes pretty good too. Not as sweet as some Cinnamon Roll Recipe but I was pretty proud.
Pumpkin Cinnamon Rolls Recipe
- 4 Tablespoons Unsalted Butter
- 1/2 cup milk-heated to 110-120 F
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 3 1/4 c. all purpose Flour
- 1/4 c brown sugar
- 1/4 cup granulated sugar
- 1 tsp salt
- 2/3 cup Pumpkin Puree
- 1teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1 large egg
- Oil, for coating
- 1/2 cup Brown Sugar
- 1/2 cup plus 2 tbsp. granulated sugar divided
- 1 teaspoon Cinnamon divided
- pinch of salt
- 1 tbsp ground cinnamon divided
- 2 ounces, weight Cream Cheese, Softened
- 1 1/4 cups Powdered Sugar
- 1 tsp vanilla extract
- 4 Tablespoons Butter
- 1 tsp Lemon juice
MAKE THE DOUGH
Melt Butter and set aside. Combine milk and the yeast and allow to sit for 7-10 minutes.
Combine flour with cinnamon, nutmeg, salt sugars, and ginger. Add about 3/4 of the melted butter and stir to combine. Addd the yeast milk mixture, pumpkin and egg, mix on low to combined, about 2 minutes.
Cover the bowl with a dish towel and set in a warm, draft-free place for 1 hour.
MAKE THE ROLLS
Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 16 inches by 11 inches.
Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter.
Starting at the top roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). then sprinkle them with remaining sugar/ cinnamon mixture. Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy. Allow them to cool slightly and then frost. and serve.