I was craving cinnamon rolls yesterday (as usual) but I wanted to put a spin on them…I poked around my pantry, and saw a can on pumpkin, and I thought, "Yes!" FYI - the dough is from Sally's Baking Addiction, and it's delicious.
The great thing about this recipe is that you can make the filling as sweet as you want. I made mine really sweet, but you don't have to. Here's what you do:
2 and 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 package instant yeast (or 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk (I used 2%)
2 and 1/2 Tablespoons butter
1 large egg
1/2 of a 15 ounce can of pumpkin (NOT pumpkin pie filling)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/8 to 1/2 cup sugar
1/2 cup flour
3/4 cup powdered sugar
1/8 teaspoon maple flavoring
1 to 3 tablespoons of milk
Set aside 1/2 cup of flour.
In a large bowl, add the 2 and 1/4 cups flour, sugar, salt, and yeast, and stir until evenly mixed. Set aside.
Add the water, milk, and butter to a bowl, and microwave it until the butter is melted and the mixture is hot to touch - about 115-120 degrees Fahrenheit. (For me, this was 30 to 40 seconds.)
Stir the butter/milk/water mixture into the flour mixture.
Add enough of the reserved flour to make a soft dough. Get your hands in there and really mix it around until it starts to pull away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 3-4 minutes. If the dough starts to stick to your board, just add a little more flour.
Place in a lightly greased bowl (you can use non-stick spray), and let rest for about 10 minutes.
While your dough is resting, you can make the filling. You can see that I only gave rough estimates of the ingredients, because you can play it by ear.
Add the 1/2 can of pumpkin to a bowl.
Add the cinnamon, nutmeg, and pinch of salt.
Add the sugar little by little and keep tasting it until it's as sweet as you want it.
Same with the flour - you want the filling to be thick enough that it will stay on your finger when you hold a blob of it above the bowl.
Before rolling out your dough, turn your oven on to 200 degrees.
Once your dough has rested, flour your surface, and roll the dough out to a 14 x 8 rectangle (or oval, if you're me).
Spread the filling over your dough.
Starting from the long end, roll up the dough. When you get to the end, some of the filling may be oozing out - just scoop it up with a spoon or rubber spatula.
Place the seam side down on your board, and massage the rolled-up dough so that it's long and even.
Spray a pie plate or cake pan with non-stick spray. (I used a foil pan.)
Slice the dough into 10 pieces - I've found that cutting it with a serrated bread knife is easiest.
Place the pieces in your greased pan, and cover it loosely with aluminum foil.
I could only fit nine of them!
Now turn your oven off, and place the rolls inside to rise for an hour, or until doubled in size.
Once the rising is done, remove the pan from your oven and heat the oven to 375 degrees.
Remove the foil from your pan, and bake for 25 to 30 minutes. Keep an eye on it for the last ten minutes, and if it's getting too brown, just cover it with aluminum foil.
While the rolls are baking, make the glaze:
In a medium bowl, add the powdered sugar and one teaspoon of milk.
Stir with a spoon or small whisk - if the glaze is too dry, add a little more milk until it's nice and thick. (If you add too much milk, don't worry! Just add a little more powdered sugar.)
When the glaze is nice and thick, add the maple flavoring and mix it in.
When the piping hot rolls come out of the oven, slather the glaze over them…mmmmmmm.
Hope you like this recipe!
- Sugar Baby