This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake.
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- 1 cup canned pumpkin or 1 cup canned squash
- 2 large eggs
- 2 -4 tablespoons lukewarm water (adjust according to climate)
- 1/4 cup butter, softened
- 2 1/2 cups unbleached all-purpose flour
- 1 3/4 cups white whole wheat flour (or more all-purpose flour) or 1 3/4 cups whole wheat flour (or more all-purpose flour)
- 1/4 cup nonfat dry milk powder (or use milk instead of the water listed above) or 1/4 cup Baker's Special Dry Milk (or use milk instead of the water listed above)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 3 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup dried cranberries (optional) or 1/2 cup minced crystallized ginger (optional) or 1/2 cup raisins (optional) or 1/2 cup chocolate chips (optional)
- 1Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
- 2Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.
- 3Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin. Mix the cinnamon and sugar and sprinkle a thin layer over the dough, leaving one short edge free of filling. Add crystallized ginger or dried fruit (or both), if desired.
- 4Starting with the short end that's covered with filling, roll the dough into a log. Cut the log into twelve medium rolls (or 9 very large rolls).
- 5Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
- 6Bake the rolls in a preheated 375°F oven for 25-30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
- 7To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. (For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.) Sprinkle with chopped nuts, if desired.
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Nutritional Facts for Cinnamon-Swirl Pumpkin Rolls
Serving Size: 1 (1548 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 330.7
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.5 g
- Cholesterol 44.4 mg
- Sodium 410.9 mg
- Total Carbohydrate 62.4 g
- Dietary Fiber 3.8 g
- Sugars 27.7 g
- Protein 7.6 g