Thursday, May 19, 2005

Cinnamon-Swirl Pumpkin Rolls

Cinnamon-Swirl Pumpkin Rolls (Adapted from King Arthur Flour)

For the dough

2 1/2 cups all-purpose flour
1 3/4 cups white whole-wheat flour
1/4 cup nonfat dry milk
3 tablespoons packed brown sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup mashed pumpkin
2 large eggs
2 to 4 tablespoons warm water (start out with the lesser amount and add more if dry)
4 tablespoons unsalted butter, softened

For the filling

3/4 cup granulated sugar
1 tablespoon cinnamon
1/4 cup minced crystallized ginger
1/4 cup chopped dried cranberries

For the glaze

1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons milk

In a large mixing bowl, whisk flours, nonfat dry milk, sugar, yeast, salt, cinnamon, ginger and cloves. Add pumpkin, eggs, warm water and butter - beat with the paddle attachment until the dough comes together. Switch to the dough hook on your mixer and let the dough knead until it is soft and smooth - it may be a little sticky, but it should hold its shape.

Scoop dough into a bowl lightly coated with nonstick spray, turning to coat the top. Cover and allow dough to rise until it has almost double in bulk, about 60 to 90 minutes.

Scoop out dough onto a lightly greased surface - cover and let rest for 5 minutes. Uncover and roll dough out into a 12" x 18" rectangle. Brush the top of the dough lightly with water, leaving one of the long end dry.

In a small bowl, whisk together sugar and cinnamon - sprinkle evenly over the dough, making sure to leave the long and dry end clean. Scatter the top with the ginger and dried cranberries.

Starting with the long side covered with sugar, tightly roll dough up, jelly roll style, and slice the log into twelve 1 1/2" wide pieces. I find using unflavored dental floss the best tool for this. Place each bun, cut side down, into a 12 cup muffin tin coated with cooking spray. Lightly spray the top with cooking spray, then cover the pan and let rise until the rolls have risen and look puffy, about 30 to 45 minutes.

Meanwhile, preheat oven to 375 degrees.

Uncover and place pan into the oven- bake until the rolls are lightly browned and set. about 18 to 24 minutes. Remove pan from the oven and set on a wire rack to cool for 2 minutes. Carefully remove buns from the pan and let cool.

To prepare the glaze

In a small bowl, combine confectioners' sugar, melted butter and enough milk to make a glaze that will drizzle over. Spoon glaze over the top of the rolls.

Makes 12 large rolls.

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  1. These looked so good I'm making for breakfast this morning. Only one problem - there's no cooking time listed in your recipe!

  2. Hi Jeni - About 18 to 24 minutes or so.

  3. Thanks. :-) I ended up putting them all into a springform pan so baking time was closer to 30 minutes.

    These were absolutely delicious and I'll definitely be making them again, so thanks for highlighting the recipe.