Breakfast or dessert, you decide. I choose both for these pumpkin cinnamon rolls!

17 Oct

I know, I know. Another pumpkin recipe. But it’s one of my favorite flavors and just says “fall” to me. Yes, the pumpkin speaks to me, so there. And the most fabulous thing about these pumpkin cinnamon rolls, other than them tasting fantastic enough to make my husband make moaning noises while stuffing one of these into his pie hole, is that there is NO KNEADING! Happy! Happy! Joy! Joy! I made these this past saturday while I was cleaning the house. I mixed up the dough, let it rise for an hour. Slapped on the filling, rolled them up and let them sit for about 30 minutes before popping them into the oven for 25 minutes. The original recipe is one from The Kitchn, but I had to edit it as they glaze sounded too sugary, I didn’t feel there was enough cinnamon flavor in the filling, and they didn’t say anything about adding the yeast to warm water – the warm water helps activate the yeast. So below is my edited version, and I hope that you enjoy it as much as we do! If you want, you can skip the glaze because they’re good all by themselves….but I added to the glaze because i’m a rebel like that.

Based on what you’ve told us so far, we’re playing this track because it features electronica roots, trip hop roots, rap influences, beats made for dancing and surreal lyrics.

Before glaze

No-Knead Pumpkin Rolls with Brown Sugar Glaze
Makes 12 rolls, Adapted from The Kitchn

1/4 cup warm water, about 170 degrees
1 tablespoon yeast (1 package)
1 cup skim or 2% milk
1/2 cup butter
1/2 cup sugar
1 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 cups all-purpose flour

1/2 cup butter
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1/4 cup butter
1/2 cup skim or 2% milk
1 cup brown sugar
pinch salt
2 cups powdered sugar

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.

Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until you can touch it – I speed up the process by putting the mixture in a cold bowl that has been placed in the fridge for about 10 minutes.Stir in the yeast and pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed – I used a dough whisk to speed up the process.  The dough will be sticky, but should come together in a shaggy ball. If it’s still more the consistency of cookie batter, work in an additional 1/2 cup of flour, 1/4 cup at a time.

Cover the dough and let it rise for 1-3 hours in a warm place. Your dough will double in bulk.

To shape the rolls, sprinkle your work surface with a little flour and drop the dough on top. Pat it down into a rough rectangle and using a floured rolling pin, roll it into a rectangular shape about a half an inch thick, longer than it is wide. Sprinkle more flour as needed to keep the dough from sticking.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread mixture over  dough, leaving an inch of bare dough at the top and about 1/2 in on the edges. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Spray your baking dish(es) with nonstick cooking spray . Using a sharp knife, cut the cylinder into individual rolls 1 – 1 1/2 inches thick. Place them into your baking dishes so they have a little  room on all sides to rise. Cover with a clean kitchen towel and let  rise until they have puffed up, about 30 minutes. They will rise more in the oven so don’t worry if they aren’t touching yet.

Ten minutes into your dough rising, preheat your oven to 375 degrees. When ready, bake rolls for 20-25 minutes, until the tops are golden and starting to get toasty at the edges.

Prepare the glaze – In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Stir in the powdered sugar and whisk to remove any chunks of sugar. Glaze will be pourable but not overly runny.

gettin their glaze on

Let the baked rolls cool for about five minutes and then pour the glaze on top. Eat right away. Share if you feel like it. Any leftovers can be reheated in the microwave for about 30 seconds. These also freeze well, just double wrap in saran and then a layer of foil.

Bliss on a plate.


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