Sunday, January 23, 2011

A Pumpkiny Twist on a Classic

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I first tried these incredible sweet rolls when my older sister Kate made them over a year ago and was impressed. They don't have a really strong pumpkin flavor, but the pumpkin makes the dough so moist and tender, it set them on a level above your run-of-the-mill cinnamon rolls.

I made these this weekend, they made a TON of rolls so I sent most of them with my husband to church this morning so the worship bands could be fed. Its a great way to try new recipes without having thousands of calories sitting on our kitchen counter for us to eat all week long!

Kate's Pumpkin Cinnamon Rolls

Ingredients (Dough)
- 1 envelope active dry yeast
- 1/4 cup warm water (needs to be at least at 100 degrees)
- 1 tsp. + 1 tbsp. granulated sugar
- 2 eggs
- 1/4 cup melted unsalted butter
- 1 can (15 oz.) pumpkin (not pie filling!)
- 5 1/2 cups flour
- 3/4 tsp. salt

Ingredients (Filling)
- 1/2 cup softened unsalted butter
- 1 cup light brown sugar (firmly packed)
- 1 tbsp. cinnamon

Ingredients (Glaze)
- 2 cups confectioner's sugar
- 3 tbsp. milk


Sprinkle yeast over warm water in a large bowl. Add in 1 tsp. of the granulated sugar then let it stand until the mixture is foamy (about 5 minute), then beat in the remaining sugar, eggs, butter and pumpkin until well mixed.

2. Gradually add 5 cups of flour and the salt, mixing with a dough hook until a soft dough forms.

3. Turn the dough out onto a lightly floured surface and knead the remaining 1/2 cup flour into the dough, adding more if it still seems sticky. Knead for 10 minutes until the dough is smooth and soft. Grease a large bowl and place the dough inside, making sure to turn the ball of dough so it is greased on all sides, then cover it loosely with plastic wrap and place it in a warm spot until it rises (doubling in size) - usually about an hour and a half.

4. Coat two 13x9 pans with nonstick cooking spray. Make the filling by mixing the ingredients well in a bowl, they will make a sort of paste-like consistency. Roll out half the dough on a lightly floured surface to form a 16x10 inch rectangle. Spread with half the filling (I also topped the filling with about a cup of rough-chopped pecans - YUM!) and roll up jelly-roll style, pinching the seams to seal the roll well. Repeat the process with the second half of the dough and filling.

5. Cut each "log" into about 12 generous slices and arrange them in each prepared pan, cover with plastic wrap and let them rise again for about an hour until they double in size.

6. Heat the oven to 350 degrees, uncover pans and bake the buns until they are golden brown and the filling bubbles - about 28-33 minutes. Let them cool in the pans for about 10 minutes before mixing up the glaze and drizzling it all over the warm buns.

Seriously - how could you resist these?!

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