Wednesday, November 25, 2009

Pumpkin Cinnamon Rolls

So, this is a terrible picture, sorry about that. But I baked these on the morning after my Halloween party, and had to have them ready for later that morning. A friend of mine had a birthday brunch recently, and so I decided to try this recipe for pumpkin cinnamon rolls. The pictures and the recipe sound so promising, but these just didn’t wow me. Just as likely it was my own fault, and not the fault of the recipe. I did make mine miniature, and so maybe the result was that I overbaked them or something. But, whatever it was, I thought they were tough, and not particularly sweet. All and all, I don’t think I would make these again.

Pumpkin Cinnamon Rolls



8 ounces (1 cup) cooked pumpkin or winter squash puree (canned pumpkin)

2 large eggs

1 to 2 ounces (2 tablespoons – 1/4 cup) lukewarm water*

2 ounces (1/4 cup) soft butter

10 1/2 ounces (2 1/2 cups) all-purpose flour

7 ounces (1 3/4 cups) white whole wheat flour

1 ounce (1/4 cup) nonfat dry milk

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

few grates of fresh nutmeg

1 1/2 ounces (3 tablespoons) dark brown sugar

1 1/2 teaspoons salt

2 teaspoons instant yeast

*Start with smaller amount of water and adjust as needed.


5 1/4 ounces (3/4 cup) dark brown sugar

1 3/4 ounces (1/4 cup) granulated sugar

1 tablespoon ground cinnamon

pinch each of salt, freshly grated nutmeg, and ground cloves

2 tablespoon unsalted butter, melted

2 1/2 ounces (1/2 cup) crystallized ginger, minced

2 1/2 ounces (1/2 cup) dried cranberries

2 1/2 ounces (1/2 cup) pecans, chopped and toasted


1/2 cup confectioners’ sugar

2 tablespoons real maple syrup

1. Mix and knead all of the dough ingredients together by hand or mixer until you’ve made a soft, fairly smooth dough. You can dump it all into the bowl at once and then mix until the sticky dough holds its shape.

2. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 hours, until it’s almost doubled in bulk.

3. Turn the dough out onto a lightly greased surface. Gently deflate the dough and then roll it into a 14″ × 22″ rectangle. The dough will be thin.

4. Mix the sugars, cinnamon, salt, nutmeg, and cloves together for the filling. Brush the melted butter over the dough and then evenly sprinkle on the filling, leaving one short edge free of filling (to make it easier to seal when rolled into a log). Gently press the filling into the dough. Sprinkle the crystallized ginger, dried cranberries, and pecans atop the filling.

5. Starting with the short end that’s covered with filling, roll the dough into a log. Cut the log into 12 rolls using a serrated knife or dental floss.

6. Place the rolls into a lightly greased 9″ × 13″ pan that’s at least 2″ deep (or 2 round cake pans). Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

7. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

8. To make the glaze, whisk together the sugar and maple syrup. I added a little milk as well to thin it out. Drizzle over the cinnamon rolls.

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