I really need to come up with a good name for this series of pumpkin recipes. Last week I called it "Pumpkin Power Thursday"... so lame. This week, just "Pumpkin Thursday." Where oh where are all my creative juices? There's just no good descriptive word that starts with a P! Precious pumpkin? Pitiful pumpkin? Plentiful pumpkin? If you can thing of anything, help a girl out.
Anyways, this week's pumpkin recipe is a wonderful breakfast recipe. It just so happens that tomorrow is my "donut day" for the year at work. Every Friday, one of the teachers brings in donuts/bagels/some sort of breakfast for everyone to enjoy. Makes Friday a little extra special. (Aside from the fact that it's the last day before 2 entire days of freedom from whining teenagers! But I do love those kids, I really do.)
Since I've had pumpkin on the brain, I thought I'd do some pumpkin baking for "donut day". In the form of pumpkin cinnamon rolls. I first saw a picture of pumpkin cinnamon rolls on Pinterest a few weeks ago and I can not get the idea out of my head. (I've found so many good pumpkin ideas on Pinterest - pumpkin pie french toast, baked pumpkin donuts, pumpkin cornbread, pumpkin-walnut focaccia bread... there's not enough weeks in the fall season!)
These cinnamon rolls are delicious...light and fluffy with just a hint of pumpkin spice flavor. (I might have taste-tested one tonight with my Business Man.) He's pretty much a cinnamon roll purist, and I wasn't sure if he'd like the fact that I messed with something that was already pretty much perfect. But he was totally on board!
And yes, these rolls are definitely orange! I topped them with a simple powdered sugar frosting... but I think a cream cheese frosting would be fabulous as well.
And no worries... I made a pan of regular cinnamon rolls for the non-adventurous peeps that might happen to work at my school.
Speaking of pumpkin, this weekend my Business Man & I are headed back to IL to visit our families. My great-aunt & uncle are celebrating their 40th anniversary with a big shindig, and I'm very excited to see some of my family who I haven't seen in several months!
And what does this have to do with pumpkin? Well it happens to be the same weekend as the Morton Pumpkin Festival! So I will be racing the Pumpkin Classic 10km (which I ran last year with some friends) on Saturday morning, followed by either pumpkin pancakes or pumpkin donuts. With a pumpkin spice latte. I cannot wait.
Happy baking!
In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter, and salt until warm (115* - 130*F) and butter is almost melted. Add to flour/yeast mixture with egg. Beat on low speed for 30 seconds; increase speed to high, and beat for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or use a dough hook on a Kitchen Aid for 5 minutes.) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
While dough rises, prepare filling. Melt 2 tablespoons butter; add brown sugar and cinnamon. Stir until combined.
When ready, punch dough down; turn onto a floured surface. Roll into an 15-in. x 10-in. rectangle. Spread with filling.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. (See note below for overnight instructions.)
Bake at 350° for 20-25 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.
Source: Taste of Home
Anyways, this week's pumpkin recipe is a wonderful breakfast recipe. It just so happens that tomorrow is my "donut day" for the year at work. Every Friday, one of the teachers brings in donuts/bagels/some sort of breakfast for everyone to enjoy. Makes Friday a little extra special. (Aside from the fact that it's the last day before 2 entire days of freedom from whining teenagers! But I do love those kids, I really do.)
 |
| Night time pictures = no natural lighting! Boo for dark pictures. |
And yes, these rolls are definitely orange! I topped them with a simple powdered sugar frosting... but I think a cream cheese frosting would be fabulous as well.
And no worries... I made a pan of regular cinnamon rolls for the non-adventurous peeps that might happen to work at my school.
 |
| I baked a few of the extras in a little loaf pan. Can you guess which one is the pumpkin-flavored one? |
And what does this have to do with pumpkin? Well it happens to be the same weekend as the Morton Pumpkin Festival! So I will be racing the Pumpkin Classic 10km (which I ran last year with some friends) on Saturday morning, followed by either pumpkin pancakes or pumpkin donuts. With a pumpkin spice latte. I cannot wait.
Happy baking!
Pumpkin Cinnamon Rolls
Servings/Yield
12 cinnamon rolls- Rolls
- 2¾ - 3¼ cups all-purpose flour, divided
- ¼ oz. active dry yeast
- ½ cup solid-pack pumpkin
- ⅔ cup milk
- 2 tablespoons sugar
- 2 tablespoons butter
- ½ teaspoon salt
- 1 egg
- Filling
- 2 tablespoons butter, melted
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- Frosting
- 2 tablespoons butter, melted
- 1-2 tablespoons milk
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Method
In a large bowl, combine 1 1/2 cups flour and yeast; set aside.In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter, and salt until warm (115* - 130*F) and butter is almost melted. Add to flour/yeast mixture with egg. Beat on low speed for 30 seconds; increase speed to high, and beat for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or use a dough hook on a Kitchen Aid for 5 minutes.) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
While dough rises, prepare filling. Melt 2 tablespoons butter; add brown sugar and cinnamon. Stir until combined.
When ready, punch dough down; turn onto a floured surface. Roll into an 15-in. x 10-in. rectangle. Spread with filling.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. (See note below for overnight instructions.)
Bake at 350° for 20-25 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.
Source: Taste of Home
Comments
~Angela