Pumpkin Cinnamon Rolls
Leaves are changing, football jerseys are on display, and I had my first sips of cider this weekend.
Of course, I’m also still wearning flip flops, driving with the windows down, and picnicking, but that is not the point. Despite the perks of 70-degree weather, I am craving fall. The surest sign: everything I make is turning to pumpkin.
Pumpkin Cinnamon Rolls
For the Rolls:
- 1 package dry yeast — (1/4 ounce or 2 1/4 teaspoons)
- 1/4 cup warm water, — 100° to 110°
- 1 3/4 cups all-purpose flour — divided, plus more for dusting
- 1 cup whole-wheat pastry flour
- 1 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup non-fat milk
- 1/4 cup unsalted butter — (4 tablespoons) melted and cooled to room temperature
- 1 tablespoon granulated sugar
For the Filling;
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons cinnamon
- 2 tablespoons chilled butter — cut into small pieces
For the Glaze:
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon butter extract
To prepare rolls: dissolve yeast in warm water in a large mixing bowl (or the bowl of a standing mixer that can be fitted with a dough hook). Let stand for 5 minutes. In a separate bowl, combine whole-wheat flour, 1 c. all-purpose flour, spices, pumpkin, and next 5 ingredients (salt through cloves). Set aside.
Add pumpkin, milk, butter, and 1 T. granulated sugar to yeast mixture. Beat gently until combined. Gradually add dry ingredients, mixing at medium speed until smooth. Turn dough out onto a floured surface (or fit your stand mixer with the dough hook). Knead dough until smooth and elastic (about 10 minutes).
Add enough of the remaining 3/4 c. flour, 1 tablespoon at a time, until the dough no longer sticks to your hands. The dough should still feel tacky. (I found I needed nearly the full amount.)
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. An unheated oven is a great location for this. (To tell if the dough has risen enough: Press two fingers into the dough. If an indentation remains, the dough is ready).
To prepare filling: Combine 3 T. granulated sugar, brown sugar, 2 T. flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Fingers work well too.)
Punch dough down; cover and let rest for 5 minutes. Roll into a 12 x 10-in. rectangle on a lightly floured surface. Sprinkle with brown sugar mixture, ensuring you go all the way to the edge.
Roll up the rectangle tightly, starting with a long edge (you are creating a 12 in. log). Press firmly as you go to eliminate air pockets. Pinch edge seam and roll ends to seal. Cut roll into 12 (1-in.) slices.
Arrange the rolls in a greased 9-in. square or round baking pan. Cover pan and let rise 25 minutes or until doubled in size. If you are preparing the rolls the night before: At this step, instead of letting rise for 25 minutes at room temperature, cover pan with plastic wrap and place in refrigerator to rise overnight. Let stand 1 hour at room temperature before baking.
Preheat oven to 375°. Bake for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
To prepare glaze: Combine all ingredients a small bowl and whisk until smooth. Spread glaze over rolls and serve warm.
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