When you are off of work for
two four days, what better to do than make some cinnamon rolls, pumpkin cinnamon rolls no less! There is nothing better than the smell of sweetness, cinnamon, and yeast baking on a windy, raining morning. For a day that is set for laziness, why not start properly with a sweet, decadent breakfast!
It’s always interesting to see what I write. My blogging process is weird. The time between baking, typing up a recipe, photographing, editing the photos, starting a post, and finishing a post can take anywhere from a day to a couple of weeks. Often I start a post with a paragraph going in one direction and the rest of the post goes somewhere else.
The first paragraph was written pre-Hurricane Sandy. During this time my roommates and I had stocked up on food, water, wine, and candles. We were ready to watch movies, bake, eat, and relax for a few days. The start of this post completely captures my attitude before the storm and Monday’s post completely captures my attitude after the true nature of the storm was realized.
Let’s talk about happy things now, and these are happy cinnamon rolls! I’ve never made cinnamon rolls, weird, but true. And in my true nature I would never let my first experience with cinnamon rolls consist of plain, boring cinnamon rolls! Here are some fall-inspired pumpkin cinnamon rolls! I hope you get inspired too! These bad boys are moist, spicy, and totally sweet, melting in your mouth. The apartment smelt like heaven. Best of all, not that much work!
3 tablespoons butter, unsalted
1/4 whole milk
1 + 1/8 teaspoon active dry yeast
1 3/4 cups flour
2 tablespoons light brown sugar, packed
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
scant 1/8 teaspoon allspice
scant 1/8 teaspoon cloves
1/3 cup pumpkin puree
1 egg yolk
- Brown your butter by placing it in a small saucepan. Melt and cook until the butter is brown. Set aside to cool.
- Warm the milk slightly but not above 116 F. Sprinkle the yeast over the milk and allow the yeast to bubble slightly.
- Add the flour, brown sugar, sugar, salt, cinnamon, nutmeg, ginger, allspice, and cloves to the bowl of a stand mixer. Turn on low speed with the paddle attachment and mix until combined. Add in 2 tablespoons of the browned butter, pumpkin puree, milk/yeast, and egg yolk. Mix until all combined.
- Switch to the dough hook and knead for five minutes.
- Place the dough in an oiled bowl and cover with a towel and let double in size for one hour.
1/4 cup + 2 tablespoons brown sugar
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon cinnamon
- While the dough is raising, mix together the ingredients for the filling.
- Roll out the dough on a well floured surface to dimensions of 8 x 12 inches.
- Spread the remaining 1 tablespoon of melted butter on the dough and sprinkle the filling evenly over the dough.
- Roll the dough gently along the long side into a spiral.
- With a serrated knife cut the roll into 12 one inch pieces. Place the pieces in greased and parchment lined 9” round pan.
- Allow the rolls to raise for another hour. Or place the rolls in the fridge overnight and bring to room temperature for one hour before placing in a 350 F oven for 20 minutes.
- Place on a wire rack.
2 tablespoons non-fat Greek yogurt (or cream cheese)
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla