Friday, October 30, 2009

Pumpkin Cinnamon Rolls

We had a feast. Yes. A feast. For breakfast! I guess that means it was a breakfreast?

Pancakes, eggs, juice, sausage, bacon, orange juice and pumpkin brioche cinnamon rolls (and apple crisp and apple pie). We eat good when my sister is here.

These were really great little cinnamon rolls. They aren't gooey or sticky at all and not too pumpkiny. (Try to tell that to my 9 year old nephew who threw his nose up after finding out that these had pumpkin in them) The icing on the top gives them that extra yumminess.

Enjoy my friends.

Pumpkin Brioche Cinnamon Rolls with Cream Cheese Glaze
Source: Bacon Concentration
Yield: 12 or so

1 package dry yeast
1/4 cup warm water
3 1/4 cups all-purpose flour, divided
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
2 Tbsp granulated sugar
1 1/4 tsp salt
1 1/2 tsp pumpkin pie spice or nutmeg

3 Tbsp granulated sugar
3/4 cup golden brown sugar
2 Tbsp ground cinnamon
1/4 cup unsalted butter, room temperature

4 oz. cream cheese, room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 tsp vanilla extract

Dissolve yeast in warm water in a large bowl, and let stand for 5 minutes. Add 3 cups flour, canned pumpkin, and next 5 ingredients to yeast mixture, and beat with a mixer at medium speed until smooth.

The dough will be very sticky. Dump 1/4 cup flour onto a working surface, and begin kneading the dough in your hands. Add flour 1 Tbs. at a time from the work surface. Once the dough no longer sticks to your hands, continue to knead on the work surface until the dough is smooth and elastic (about 10 minutes total).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 45 minutes or until dough is doubled in size. Punch dough down, cover and let rest 5 minutes.

On a floured surface roll the dough into a 12 x 10-inch rectangle. Spread the "filling" butter onto the dough, and sprinkle with brown sugar mixture.Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Cut roll into 1 inch slices. Place the slices in a 11x7 or 9x13-inch pan coated with cooking spray.Cover and let rise for 25 minutes or until doubled in size.

Preheat oven to 375 deg. Bake for 18 minutes or until golden. Combine glaze ingredients, and stir until smooth. Spread over rolls while still warm


Jen said...

I've been wanting to try pumpkin cinnamon rolls for quite some time now. I just might need to now...

Pamela said...

Yum! Looks good and that feast sounds fantastic.