So… October’s over… I’m sure you’ve noticed…
It just occurred to me that I haven’t shared any pumpkin recipes with you. At all. And here we are, staring November down already. It’s a crime.
Not that there’s any great shortage of pumpkin recipes sitting in your Google Reader these days… and not that pumpkin cookies and muffins and breads haven’t been spewing forth from my kitchen in the past four weeks… because, good grief, they have.
But I won’t let you down. Can I show you some wonderfully fluffy, sticky pumpkin rolls that will make all your troubles melt away? That’s not a bad deal, if you ask me.
The secret ingredient here is the Instant Yeast that I’m in love with. So, so so so easy. One rise! Count ‘em, ONE.
Cinnamon rolls just got that much faster. Throw in some pumpkin and a few spices, and they just got that much tastier. And cream cheese icing? Good heavens, somebody knock me out.
Pumpkin Cinnamon Rolls
adapted from Bakers’ Banter
4 to 4-1/4 cups all-purpose flour
1 cup canned pumpkin
2-4 Tablespoons lukewarm milk
1/4 cup (1/2 stick) soft butter
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
4 Tablespoons brown sugar
1-1/2 teaspoons salt
2 teaspoons Instant yeast (I use SAF)
3/4 cup granulated sugar
1-2 Tablespoons ground cinnamon
1/4 cup melted butter
raisins or dried cranberries, optional
chopped pecans, optional
1 Tablespoon butter, room temperature
1 oz. cream cheese, room temperature
2 cups powdered sugar
Milk, enough to make it drizzling consistency (about 3-4 Tablespoons, or more)
In a large mixing bowl, combine 1-1/2 cups of the flour with all the rest of the dough ingredients. Mix until smooth. Stir in enough of the remaining flour to make a soft, slightly sticky dough. Knead until the dough is smooth and elastic, about 6-8 minutes. Set dough aside to rest about 5 minutes.
Meanwhile, mix together the cinnamon and sugar for the filling, and melt the butter on low.
On a lightly-greased surface, roll out the dough into a 14″ by 20″ rectangle. Pour the melted butter onto the dough and spread around with a spoon or pastry brush. Leave one of the long edges free of butter for about 1 inch. Sprinkle the cinnamon and sugar over the butter, and sprinkle on the pecans and raisins, if desired.
Starting with the long end that’s covered with filling, roll the dough into a log. Cut the log into quarters (you may want to trim off the edges) and cut each quarter into thirds, making 12 rolls total.
Place the rolls into a lightly greased 9 x 13″ baking dish, and cover with a damp cloth. Let the rolls rise in a warm place until they are fluffy and nearly doubled in size (about 40-50 minutes). Near the end of the rising time, preheat the oven to 375 degrees.
Bake the rolls uncovered at 375 degrees for about 25-30 minutes, or until they are lightly browned and feel set. Remove them from the oven and set them on a rack. Turn them out of the pan, and allow them to cool for 10-15 minutes. During the cooling time, make the icing.
To make the icing: Cream the butter and cream cheese together until smooth. Add the powdered sugar, and mix until smooth. Stir in the milk, a tablespoon at a time, until the icing reaches a good drizzling consistency. When the rolls have cooled for about 15 minutes, drizzle the icing over them, or brush it on with a pastry brush. Let the rolls sit for another 5 minutes, and then dig in!