Tuesday, September 10, 2013
Recipe Request - Pumpkin Cinnamon Rolls
If I run across the recipe source, I will be updating this post.
Pumpkin Cinnamon Rolls
1 envelope yeast
1/4 C warm water
2 T granulated sugar
1/4 C unsalted butter, melted
1 can (15oz) sold pack pumpkin (*I use 2 C of my frozen garden pumpkin)
5 1/2 C bread flour (*a combo of bread flour and whole wheat flour is fine)
3/4 t salt
Filling: (*I never measure but just add enough to cover the dough)
unsalted butter, softened
Glaze: Confectioner's Sugar & Milk
Combine dough ingredients in bread machine on dough cycle. (You can also mix the yeast, water, and sugar. Once it gets bubbly add other ingredients in mixer with dough hook or knead by hand. Allow to rise until doubled in size.) Once dough cycle is complete. Roll out on lightly floured surface to form a rectangle. Spread with filling ingredients to cover dough. Roll up jelly roll fashion Cut into pieces and place on baking pan(s) coated with nonstick spray or Crisco. (I usually get 20-24 slices.)
Option 1 for baking now, cover the pan with a dish towel and let sit until doubled in size.
Option 2 for baking the next morning/day - cover with plastic wrap and refrigerate. Allow to come to room temperature while oven preheats.
Option 3 for freezing, wrap pans with foil and freeze. Thaw in fridge overnight. Allow to come to room temperature while oven preheats.
Heat oven to 350 degrees uncover pan(s) and bake until cinnamon rolls are golden brown (25-30 minutes). Mix confectioner's sugar and milk to form a slightly thick glaze. Spread over warm cinnamon rolls.