Pumpkin Cinnamon Buns

Hello all!  I hope everyone had a restful and joyful holiday, I know I did.  This post is coming at you from our bed and breakfast room in Bethel, Maine.  I still have so many things I want to post about, I couldn’t let a vacation keep my fingers off the keyboard.  Plus, it’s a December evening in Maine…of course there’s no nothing I’d rather do than cuddle up with Luke and my computer..

We had a great day out on the slopes today.  I very pleased by how quickly my muscle memory returned after just one run on the bunny slope.  By the end of the day, I was a little sore, but confident.  We’re heading back to the slopes tomorrow before heading back to MA tomorrow afternoon.

After skiing, we went back to the B&B for some R&R, then wandered out for dinner.  Across the way from the place our innkeeper suggested was a little pottery store.  Luke wanted us to get a more “tangible” memory, so we stopped in.  They had some cute stuff!  I bought a little rectangular plate and a mug.  I didn’t bring my good camera with us, so I’ll be sure to take pics when we get back to share.

We had dinner in the basement of another B&B (I’m pretty sure there are like 6 within a mile of each other here), where they had established a little pub.  I had French onion soup, and Luke had a lobster roll.  We shared a piece of extremely decadent chocolate cake with vanilla ice cream.  Delicious, and just the thing I needed after a long day of skiing.

A few weeks ago, a few dear friends of mine finally made it to our apartment for Sunday brunch.  The main course was French toast, but I also made these cinnamon rolls and scrambled egg whites.  There was one among us, let’s call him D, who claims to dislike all things pumpkin.  Until he ate like 4 of these rolls.

They’re a little smaller than regular cinnamon rolls, so eating one never feels too decadent.  The flavors of pumpkin and cinnamon blend together so well, they can even convert a non-believer.  No proof better than that, right?

 

Pumpkin Cinnamon Rolls

Adapted from Love and Olive Oil

For Dough:

1/3 cup milk
2 tablespoons butter
½ cup canned pumpkin or mashed cooked pumpkin
2 tablespoons granulated sugar
½ teaspoon salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

For Filling:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 tablespoons melted butter

For Icing:
¼ cup (4 tablespoons) butter
½ cup brown sugar, packed
2 tablespoons milk
¼ teaspoon vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

To prepare rolls, combine milk and 2 tablespoons of the butter in a small saucepan. Stir over medium heat just until warm (120 – 130°) and butter is almost melted.

In large bowl, combine pumpkin, sugar, and salt. Add warm milk mixture and beat until incorporated. Beat in egg and yeast. In a separate bowl, whisk together flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled in size, about 1 hour.

Punch dough down. Turn onto lightly floured surface. Knead for 1 to 2 minutes or until dough is smooth, sprinkling with additional flour as needed. Roll dough into 12×10-inch rectangle.

In a small bowl, combine brown sugar and cinnamon. With a pastry brush, brush surface of dough with melted butter. Sprinkle evenly with brown sugar mixture. Beginning with long side of dough, roll dough fairly tightly. Pinch to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan. (At this point the rolls can be covered and refrigerated overnight if necessary).

Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake for 20 minutes, or until rolls are golden. Cool 10 to 15 minutes.

While rolls are cooling, prepare icing. Melt butter in a small saucepan or in the microwave. Stir in brown sugar and milk. Remove from heat and cool slightly. Stir in vanilla, salt, and powdered sugar. Beat with an electric mixer or whisk vigorously until well blended. If necessary, add more powdered sugar for desired consistency. Drizzle icing over warm rolls.

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