I know I said I was going to be quiet this week, but I could not resist sharing this recipe with you. It is so stinkin good my friends. You MUST make it...MUST!! Do not be afraid of yeast rolls...you can do this I promise.
I made these Pumpkin Cinnamon Rolls this week. They are by far the BEST pumpkin cinnamon rolls I have ever made. I started with The Pioneer Woman's recipe and then began to futz from there. These are tender and pack a flavor punch without being overwhelmingly heavy. I followed her directions and they worked really well. I only changed some of the ingredients to suit my taste.
I played with different flour and spice combos before I came up with something I liked. Ree's original recipe was good but I wanted more spice and less teeth cracking sweetness. I am so happy with the rresults. They are spectacular rolls and will be made at least once more in the coming weeks.
I highly recommend this recipe for a happy little treat, especially if you are a lover of all things pumpkin as I am. The will keep in the fridge for about a week before they get a little dried out. They couple very well with a lovely cup of tea. So very good!
There's a lot to choose from.
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1 package (2 1/4 Teaspoons) Active Dry Yeast
2 cups White Whole Wheat Flour
1 heaping teaspoon Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Ginger
1 cup (additional) All-purpose Flour
3/4 teaspoon (heaping) Baking Powder
1 stick 1/2 Cup Butter, Melted
1/2 teaspoon Ground Nutmeg
3/4 teaspoon Ground Ginger
1 cup Finely Chopped Pecans
8 ounces, weight Cream Cheese, Softened
2 Tablespoons Butter, Melted
1 cup finely chopped pecans
Extra Butter, For The Baking Pans
In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.
Combine 4 cups of flour with 1 heaping teaspoon cinnamon, 3/4 teaspoon nutmeg, and 3/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 to 1 1/2 hours.
After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 3/4 to 1 cup flour, baking soda, baking powder, and salt until totally combined.
Preheat the oven to 375 degrees. Drizzle butter into 9x13 pan and smear it all over the bottom of the pan.
Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.
Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1 cup chopped pecans.
Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing.
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.
~ Capturing the context of contentment in everyday life ~
Labels: {phfr}, In the Kitchen, pumpkin
