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That's not frosting on the cinnamon buns!
Since tetradecimal took the bullet for me, AND my finals are over, I bring you beautiful, wonderful, lovely Cinnabon wank.

Over on Bad Service unbrokenwings posts a recent story about running into a debit card minimum at Cinnabon while purchasing a drink. She works under hot lights and gets thirsty, and Cinnabon has the biggest, cheapest drinks. unbrokenwings usually only purchases drinks there because she has a wheat allergy and cinnamon buns make her want to hurl. Fair enough, right?

Well, sjaustin is not going to let that stand! How dare unbrokenwings go into a place that sells products she finds nauseating to buy other products she likes! Even after unbrokenwings says she finds most other places that sell food to have the same effect on her, sjaustin is still unrepentant!

I'm arguing with you because you're contradicting yourself all over the place. Slow day? No, it's called "lunch." Most people who work those cushy office jobs get a whole hour in the middle of the day to do with as we please.

Gosh, you would think the food at every place being nauseating would be more motivation for you to bring your own drinks. Maybe you're exaggerating just a bit?

darsynia tries to use logic, but it is of no use!

Dear God this is so beautiful, I think I might cry.

And then, to add a beautiful wank topping to the wank-cake, the wank is posted to SF_Drama and sjaustin shows up in the comments!

And then I dance around in circles because I know a wank like this mean CINNAMON BUN RECIPES IN THE COMMENTS AND ALSO I GOT 20 OUT OF 19 ON MY ENGLISH FINAL YAY!!!!

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Pumpkin Cinnamon Rolls from Hungry Yet?

theelusiven
2010-12-08 04:45 am UTC (link)

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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	Re: Pumpkin Cinnamon Rolls from Hungry Yet? blue_penguin 2010-12-08 02:11 pm UTC (link)
	Oooooh, this looks intriguing. Does the milk have to be dry, though? (Reply to this)(Parent)(Thread)

	Re: Pumpkin Cinnamon Rolls from Hungry Yet? theelusiven 2010-12-08 02:30 pm UTC (link)
	You know, I made these last year, and even though I used this exact recipe bookmark, I don't remember using dry milk. I do recall having to use an extra quarter-to-half cup of flour to get the dough manageable, though, so I guess it's possible to use wet milk, but it might make the dough harder to handle. (Reply to this)(Parent)

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