Sinfully Delicious Pumpkin Cinnamon Rolls with Spiced Vanilla Glaze

Pumpkin Cinnamon Rolls


The smell of Cinnamon Rolls bring so many good memories, my fondest one was when I was probably four years old and my brothers and I were playing hide and seek, my Mom was in the kitchen making Cinnamon Rolls as I desperately looked for a hiding spot she helped me hide in a cupboard by the counter were she was making the rolls.  After a while I remember the heavenly smell and thinking that if I left my hiding spot then I could have a Cinnamon Roll but then my pesky brothers would win hide and seek again! Suddenly, as if she had read my mind, Mom slipped a warm Roll to me in my hiding spot and I was in heaven. I can still remember the wonderful smell of warm yeast and cinnamon, the sticky glaze and the wonderful first bite!  Unfortunately my brothers found me seconds later as they noticed a missing Cinnamon roll.

I hope that as you and your family friends enjoy these recipes that you too make fun memories because food is much more than good to eat it brings people together.

PUMPKIN DOUGh

·         1/3 cup milk

·         2 Tablespoons unsalted butter

·         1/2 cup 100% pure pumpkin

·         2 Tablespoons dark brown sugar (or light brown)

·         1/4 teaspoon nutmeg

·         1/2 teaspoon salt

·         1 large egg, beaten

·         2 and 1/4 teaspoons (1 standard package) instant active dry yeast

·         2 and 1/2 cups  bread flour

FILLING

·         1/2 cup dark or light brown sugar

·         1 Tablespoon ground cinnamon

·         1/2 teaspoon EACH ground nutmeg and ground cloves*

·         1/4 teaspoon ground allspice*

·         3 Tablespoons unsalted butter, melted

Making the Dough

warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm anything over 110 will kill the yeast. In a kitchen aid or mixer you will want to beat pumpkin, brown sugar ¼  tsp of the nutmeg, and salt together on medium speed slowly add the warm milk and butter to the pumpkin, beat until combined. Then add 1 egg and the yeast. Mix for 30 seconds, then turn the mixer to low speed and add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.  Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-70 minutes

I have a trick to speed this process up, when I first start mixing ingredients I turn the oven on to 200 degrees as I am putting the dough in the bowl I turn it off and place the bowl with the dough inside and cover with a towel.  I then place a small pan of boiling hot water on the lower rack and then leave the door open a crack, this lowers the time to about 30 min

Once the dough has doubled you get to punch it down, which  is one of my favorite parts of baking, after punching the dough several times you are going to turn it out on a large floured surface (you only need to use about one ¼ cup of flour) knead the dough a few times until it’s smooth (another part that I love it’s very soothing to work with the soft dough I usually listen to Vivaldi during this part)   

Now you are going to roll the dough out into a 16x10 inch rectangle about 1/8 - 1/4 inch thick depending on desired thickens. Combine the brown sugar, cinnamon, and spices into a small bowl.  Spread the top with melted butter and then sprinkle evenly with brown sugar mixture.  To roll the dough start rolling it try to  keep the roll tight, I think of it like rolling up a sleeping bag, once you have it rolled up take a sharp knife, cut into 10-13 pieces, about 1.5 inches each.  Arrange rolls into a 9-inch or 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size.

Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.

You can make any kind of frosting or glaze, I would suggest a cream cheese frosting with orange zest and a dash of cinnamon.  Or a maple syrup frosting.  Both would enhance the flavors in the rolls.