Skip to main content

Pumpkin Cinnamon Rolls

Some people have a favorite local bakery where just the thought of shelves lined with freshly baked treats can get them out of bed on a chilly Saturday morning. My husband, on the other hand, lounges in bed, whispers three little words in my ear, rolls over, pulls the covers over his head, and waits. What were the three words? Pumpkin. Cinnamon. Rolls.

Yes, I am highly predictable and easily swayed by the mere mention of food. Pumpkin Cinnamon Rolls. The words reverberate in my head until I manage to slide out of bed. And by the time my bare feet hit the chilly wood floor, I've figured out how to give those words life.

An hour later, we're all sitting in the dining room. And as my pumpkin spiced espresso begins to bubble, I get up from the table. Out of the corner of my eye, I catch Jake giving the boys a wink that says, "And that's how it's done, boys."

1 T active yeast
2 t organic granulated sugar
1 1/2 C pumpkin puree
2 C white whole wheat flour
pinch salt
1 T olive oil
1/2 stick butter
2 T pumpkin puree
3/4 C organic turbinado sugar
1 T pumpkin pie spice
Preheat oven to 375 degrees F. Butter and lightly flour a baking pan and set aside.

Combine yeast, 1/2 C warm water and granulated sugar together in a mixing bowl. Stir gently and let stand till the yeast blooms, about 3 minutes. Stir in canned pumpkin, flour and salt until a sticky dough forms.

Knead dough on a floured surface for 4-5 minutes or until very elastic. Pour the olive oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it completely. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.

While dough rises, combine the butter, pumpkin puree, turbinado sugar and pumpkin pie spice. Mix well until a creamy paste forms.

Once dough has risen, punch dough down and transfer to a lightly floured surface. Roll out into a large rectangle. Use a rubber spatula or butter knife to spread the pumpkin-butter-turbinado sugar mixture all over the dough. Roll up tightly, pinching to seal, so you have a 12” long cylinder. Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks in the buttered, floured pan.

Bake for 16-19 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm. Makes 8-10 cinnamon rolls. Oh, if you want a glaze...1/2 C powdered sugar, 2 T heavy cream or milk. Whisk till smooth.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn