Pumpkin and I have had a falling out lately. Things had gotten so bad between us that I was afraid I'd be asked to turn in my membership card to the Pumpkin Lovers Club and be locked out of the sooper-sekrit clubhouse forever. Maybe it was something I said…? All I know is I just wasn't feeling the pumpkin this year, no matter how much I tried. Pumpkin chocolate chip cookies? Yuck. Pumpkin cranberry rolls? Meh. Pumpkin butterscotch cookies? My old favorite failed me. Two enormous loaves of pumpkin cinnamon swirl bread? B-O-R-I-N-G (although it did kind of explode which was a little exciting). Clearly though, the problem was me and not the pumpkin because the Official Shaggy Dough Taste Testers thought everything was fab and inhaled it all in record time. I was perplexed. The last time I remember developing an aversion to a particular food (actually an entire cuisine–Chinese) was way back when I was pregnant, and trust me on this, I am soooo not pregnant. It was puzzle wrapped in an enigma cloaked in a mystery and I was heading for Pumpkin Panic, especially with a TwelveLoaves pumpkin deadline looming. So there I was a 4 am on Saturday morning (seriously–does this make me weird?), making a last ditch effort to mend the relationship. And I am happy to report that pumpkin and I are reconciled. I'm in love again.
I credit these pumpkin cinnamon rolls, dotted with cranberries and crystallized ginger, drizzled with a sweet glaze. Soft, sweet, tangy, spicy, sticky–these babies have it all. (Plus it's easy peasy–pretty much a dump-and-run–and fairly quick too.) My recent inexplicable aversion to all things pumpkin is a distant memory. I'm on a pumpkin roll now, literally. These tasty little buns are miracle workers, I'm telling you. So go. Bake. Feel the pumpkin love.
pumpkin cinnamon rolls
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 tbsp – 1/4 cup lukewarm water
- 14 cup soft butter
- 2 1/2 cups all purpose flour
- 1 3/4 cups white whole wheat flour
- 1/4 cup nonfat dry milk
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 2 tbsp dark brown sugar (packed)
- 1 1/2 tsp salt
- 2 tsp instant yeast
- 1/4 cup dried cranberries
- 1/4 cup crystallized ginger, finely chopped
- 1/2 cup all purpose flour
- 1/2 cup dark brown sugar (packed)
- 1 tsp cinnamon
- 1/4 cup butter, chilled and cut into small cubes
- 1 cup confectioners sugar
- 1 tbsp butter
- 1 1/2 tbsp milk
- Put all of the dough ingredients except the cranberries and ginger into the bowl of your mixer and stir together on low speed with the paddle attachment until the dough comes together.
- Switch to the dough hook and knead on medium speed until you have a soft, smooth dough. Right before the end, add in the cranberries and ginger and knead until incorporated.
- Cover the bowl, place in a warm spot and let rise until it's almost doubled, about 1 1/2–2 hours.
- Lightly flour a work surface, turn the dough out and roll into a rectangle, about 14 x 22".
- To make the streusel filling, stir together the flour, brown sugar and cinnamon, then add in the butter chunks, working them in with a fork, pastry cutter or your hands (you should have some pea-sized pieces).
- Lightly spray the dough with water, then cover the rectangle with the filling, leaving one short edge uncovered.
- Roll up the dough tightly starting from one short edge. Pinch the seam closed.
- Cut the dough into 9 1-1/2" slices using a very sharp knife, then place the slices into a lightly greased 9 x 9" pan. Cover the pan and set aside in a warm place to rise for about 1 hour. Preheat the oven to 375° while the rolls are rising.
- Bake the rolls for about 30 minutes or until lightly browned. Remove from the oven and let cool for about 15 minutes on a rack.
- Make the glaze by heating the butter and milk until the butter melts. Stir into the sugar to make a smooth glaze, then drizzle the glaze over the warm rolls.
My mixer didn't fully integrate the cranberries and ginger so I finished kneading them in by hand. I generally like to do this with doughs I make in the mixer anyway, just to get a feel for it.
If your house is like mine when the weather gets colder, warm spots are hard to come by. Which is why I am deeply in lurve with my bread proofer. You neeeeeed one of these.
Dental floss–not the minty fresh kind–does a bang-up job of cutting through dough logs without squishing them. Cut a decent size length of floss, maybe 12", scoot it under the dough, then criss-cross the two ends over the top and pull until it cuts through.
I'm a bad glaze drizzler. It always ends up blobbed together in some spots and barely there in others so I like to use a small plastic bag (either a regular sandwich-type bag or piping bag) for some controlled drizzling. Just cut the tip close to the end. No more blobs.
Adapted from King Arthur Flour
Check out what other #TwelveLoaves members have been baking this month
- Cranberry Pumpkin Rolls from Karen's Kitchen Stories
- Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
- Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
- Giant Pumpkin Spice Cinnamon Rolls from girlichef
- Pumpkin Challah Bread from Cake Duchess
- Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
- Pumpkin Cinnamon Rolls from A Shaggy Dough Story
- Pumpkin Seed Breadsticks from Never Enough Thyme
- Savory Ginger Pumpkin Spice Bread from Kudos Kitchen by Renee
- Spice Pumpkin Bread from Basic N Delicious
- Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme).
- Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...