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From the department of LOLWUT? (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} theelusiven) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
Pumpkin Cinnamon Rolls from Hungry Yet?
Dough
2 tsp yeast
1/4 c warm water
1 c canned pumpkin
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger (or freshly grated)
1/4 tsp ground cloves
3 Tbs brown sugar
1 tsp salt
4 Tbs soft unsalted butter
1/4 c nonfat dry milk
4-4 1/2 c flour
Filling
3/4 c dark brown sugar
1 tsp cinnamon (I usually replace this with 1 tsp pumpkin pie spice)
1/2 tsp ground ginger
2 Tbs soft unsalted butter
1/2 c dried cranberries
Glaze
2 Tbs unsalted butter
2 Tbs milk
2 c confectioners' sugar
For the dough, mix the yeast and water together in a small bowl and set aside.
Meanwhile, mix together the pumpkin, eggs, spices, sugar and salt.
Add in the yeast mixture, and then add the butter and dry milk. Slowly start mixing in the flour, one cup at a time, until you have a soft and not-sticky dough. Knead until smooth and pliable, 5 to 10 min. Then put the dough into a greased bowl and cover with a tea towel. Allow to rise until doubled, 1.5 hours.
While you're waiting, mix together the dark brown sugar and cinnamon for the filling. Punch the dough down and then roll it out on a lightly floured counter until it's about 10x15-inches.
Spread the dough with the soft butter (use your fingers) and then spread the brown sugar-cinnamon filling around evenly. Sprinkle the dried cranberries on top.
Starting from one of the long sides, carefully and tightly roll the dough up, until you have a log. Cut the log into 12 pieces (cut in half, then quarters, then thirds) and place in a buttered 9x13-inch pan. At this point you can cover and refrigerate the rolls and let them do their final rise in the morning (1.5 hours just out of the fridge), or let them rise immediately for one hour, covered.
Preheat oven to 375 degrees. Bake the rolls for 25 to 30 min., til lightly brown on top. Remove from the oven and let cool for 15-20 min. In the meantime, make the glaze: heat the butter and milk together and then whisk in the confectioners' sugar. When the rolls have cooled slightly (but not completely), drizzle over the glaze -- you might not need it all, and you might want to let the first drizzle settle in and then come back with more, depending on how it sets. Enjoy warm.
Dough
2 tsp yeast
1/4 c warm water
1 c canned pumpkin
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger (or freshly grated)
1/4 tsp ground cloves
3 Tbs brown sugar
1 tsp salt
4 Tbs soft unsalted butter
1/4 c nonfat dry milk
4-4 1/2 c flour
Filling
3/4 c dark brown sugar
1 tsp cinnamon (I usually replace this with 1 tsp pumpkin pie spice)
1/2 tsp ground ginger
2 Tbs soft unsalted butter
1/2 c dried cranberries
Glaze
2 Tbs unsalted butter
2 Tbs milk
2 c confectioners' sugar
For the dough, mix the yeast and water together in a small bowl and set aside.
Meanwhile, mix together the pumpkin, eggs, spices, sugar and salt.
Add in the yeast mixture, and then add the butter and dry milk. Slowly start mixing in the flour, one cup at a time, until you have a soft and not-sticky dough. Knead until smooth and pliable, 5 to 10 min. Then put the dough into a greased bowl and cover with a tea towel. Allow to rise until doubled, 1.5 hours.
While you're waiting, mix together the dark brown sugar and cinnamon for the filling. Punch the dough down and then roll it out on a lightly floured counter until it's about 10x15-inches.
Spread the dough with the soft butter (use your fingers) and then spread the brown sugar-cinnamon filling around evenly. Sprinkle the dried cranberries on top.
Starting from one of the long sides, carefully and tightly roll the dough up, until you have a log. Cut the log into 12 pieces (cut in half, then quarters, then thirds) and place in a buttered 9x13-inch pan. At this point you can cover and refrigerate the rolls and let them do their final rise in the morning (1.5 hours just out of the fridge), or let them rise immediately for one hour, covered.
Preheat oven to 375 degrees. Bake the rolls for 25 to 30 min., til lightly brown on top. Remove from the oven and let cool for 15-20 min. In the meantime, make the glaze: heat the butter and milk together and then whisk in the confectioners' sugar. When the rolls have cooled slightly (but not completely), drizzle over the glaze -- you might not need it all, and you might want to let the first drizzle settle in and then come back with more, depending on how it sets. Enjoy warm.
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