Pumpkin Cinnamon Rolls

After an afternoon swim at the Notre-Dame-de-Grâce community pool, my sister Charlotte and I headed to Melk Bar à Café to warm up. The neighbourhood was enveloped with a layer of fog, a respite from the harsh winter. While strolling through Monkland Village we stumbled upon a spice shop. It got me reminiscing about autumn and its wonderful flavours. I couldn’t wait another nine months for pumpkin and spice-infused desserts.

These pumpkin cinnamon rolls are another Baked success. The cardamom, cinnamon, ginger, nutmeg and cloves should be showcased year-round. The spices pair so well with the pumpkin. This flavourful breakfast treat has a rustic orange tint. The tangy frosting is refreshing and balances out the sweetness of the rolls. These are the most delicious cinnamon rolls ever. Who would’ve guessed that one of my favourite recipes has pumpkin as a main ingredient! I have a love for cinnamon rolls, even going so far as naming my (late 😦 ) bunny Cinybun. These rolls are very sweet…possibly too sweet? Next time I might make the filling with less sugar. One of my taste-testers suggested sprinkling some pumpkin seeds to add a healthy crunch as a finishing touch.

If you want to serve these rolls for brunch but do not want to wake up early, you can prepare most of this recipe the night before. After slicing the rolls and placing them in the pan, simply cover the pan with two tight layers of plastic wrap and slip it in the fridge. When morning comes, take the pan out of the fridge to let the rolls come to room temperature and rise properly. Proceed with the steps.

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Bon appétit!

Recipe Source: Baked Elements

Yields 10 rolls

Ingredients:
•pumpkin dough
3 1/2 cups bread flour
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 tbsp. instant dry yeast
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
3 ounces (3/4 stick) unsalted butter, softened, cut into 1/2-inch cubes
2/3 cup whole milk
1 egg
2/3 cup pumpkin puree
•cinnamon filling
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
1 ounce (1/4 stick) unsalted butter, melted
•assembly
1 ounce (1/4 stick) unsalted butter, melted
•cream cheese frosting
2 ounces cream cheese, softened
3 tbsp. well-shaken buttermilk
1 1/4 cups confectioner’s sugar, sifted

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Instructions:
•pumpkin dough
1) Butter a 10-inch round baking pan and line it with parchment paper.
2) In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, both sugars, yeast, salt, cinnamon, ginger and cardamom on medium speed.
3) Add the butter, mixing until incorporated, about 1 minute.
4) Reduce the speed to low and add the milk and egg, mixing until incorporated.
5) Increase the speed to medium and add the pumpkin puree, mixing for 3 minutes. The dough will be orange, soft and sticky.
6) Transfer the dough to a lightly greased bowl, forming it into a ball. Cover with plastic wrap. Set aside, letting the dough rest for 30 minutes.
•cinnamon filling
1) In a small bowl, mix both sugars, cinnamon, cloves, nutmeg and salt.
2) Add the melted butter, mixing until incorporated.
•assembly
1) Sprinkle some flour onto your work surface.
2) Use a rolling pin to roll the dough into a 20 x 10 inch rectangle.
3) Brush the dough with half of the melted butter.
4) Sprinkle the filling over the butter, leaving 1/4 inch border around the edges. Lightly press the filling into the dough.
5) Roll up the long side of the rectangle to form a tight log, placing the seam side down.
6) Slice the log into ten 2-inch rolls.
7) Place one roll in the centre of the pan. Place the other rolls all around.
8) Brush the tops of the rolls with the rest of the butter.
9) Cover the pan with plastic wrap. Set aside for 45 minutes so that the dough can double in size.
10) Preheat the oven to 350F.
11) Bake the rolls for 25 to 30 minutes. (Make the frosting while the rolls are in the oven)
12) Invert the baking pan onto a serving plate.
•cream cheese frosting
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until smooth.
2) Add the confectioners’ sugar and beat until frosting is smooth and fluid.
3) Drizzle the frosting onto the warm rolls.

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