Thursday, July 14, 2011

Cinnamon Pumpkin Rolls

I really liked these. You taste a bit of pumpkin, with a bit of wheat, with a bit of cinnamon. I put a normal frosting/glaze on it the time I made them, but I thought a cream cheese topping or filling would be really good too.

Dough:1 cup canned pumpkin or squash
2 large eggs
1/4 cup water, warm
1/4 cup soft butter
2 1/2 cups flour
1 3/4 cups whole wheat flour
1/4 cup dry milk powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 Tb brown sugar
1 1/2 tsp salt
2 tsp instant yeast

Filling:cinnamon/sugar mixture
raisins, dried cranberries, crystallized ginger (optional)

1 Tb butter
1 Tb milk
1 cup powdered sugar

  • Proof the yeast in the warm water. Mix and knead dough ingredients into a soft, smooth dough. Allow it to rise until double in size - 1.5-2 hours. Turn it out onto a lightly greased surface and roll it into a 14"x 22" rectangle.
  • Spread melted butter onto the dough and sprinkle with your cinnamon/sugar mixture. Sprinkle with raisins, cranberries, or ginger if desired. Roll the dough into a log.
  • Cut the log into sections. (8 worked well for a 9x13 pan.) Place in pan and let rise, covered for 1 hour or until puffy.
  • Bake at 375 degrees for 25-30 minutes. Remove from the oven and let cool for 10 minutes. Drizzle with the glaze.

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