Cinnamon-Swirl Pumpkin Rolls

Name: Cinnamon-Swirl Pumpkin Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 cinnamon rolls
Ingredients: 236.59 ml canned pumpkin or 236.59 ml canned squash; 2 large eggs; 29.58-59.16 ml lukewarm water (adjust according to climate); 59.14 ml butter, softened; 591.47 ml unbleached all-purpose flour; 414.03 ml white whole wheat flour (or more all-purpose flour) or 414.03 ml whole wheat flour (or more all-purpose flour); 59.14 ml nonfat dry milk powder (or use milk instead of the water listed above) or 59.14 ml Baker's Special Dry Milk (or use milk instead of the water listed above); 4.92 ml ground cinnamon; 2.46 ml ground ginger; 1.23 ml ground cloves (optional); 44.37 ml brown sugar; 7.39 ml salt; 9.85 ml instant yeast; 177.44 ml granulated sugar; 14.79 ml ground cinnamon; 118.29 ml raisins (optional) or 118.29 ml chocolate chips (optional); 236.59 ml confectioners' sugar or 236.59 ml glazing sugar; 14.79 ml butter; 22.18 ml milk (or enough to make a "drizzlable" glaze); chopped nuts (optional)

Submitted by blucoat

"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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Ready In:: 1hr
Ingredients:: 20
Yields:: 12 cinnamon rolls

ingredients

Dough
236.59 ml canned pumpkin or 236.59 ml canned squash
2 large eggs
29.58-59.16 ml lukewarm water (adjust according to climate)
59.14 ml butter, softened
591.47 ml unbleached all-purpose flour
414.03 ml white whole wheat flour (or more all-purpose flour) or 414.03 ml whole wheat flour (or more all-purpose flour)
59.14 ml nonfat dry milk powder (or use milk instead of the water listed above) or 59.14 ml Baker's Special Dry Milk (or use milk instead of the water listed above)
4.92 ml ground cinnamon
2.46 ml ground ginger
1.23 ml ground cloves (optional)
44.37 ml brown sugar
7.39 ml salt
9.85 ml instant yeast
Filling
177.44 ml granulated sugar
14.79 ml ground cinnamon
118.29 118.29 ml raisins (optional) or 118.29 ml chocolate chips (optional)
Glaze
236.59 ml confectioners' sugar or 236.59 ml glazing sugar
14.79 ml butter
22.18 ml milk (or enough to make a "drizzlable" glaze)
chopped nuts (optional)

directions

Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
Place 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.
Turn 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.
Starting 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).
Place 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.
Bake 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.
To 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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Reviews

These were so nice on a cool November morning. My family didn't notice the whole wheat flour at all. I used the crystallized ginger for the optional add-in, and made a variation of the filling found here. (I mixed the T of cinnamon with 1 1/2 T softened butter. I added brown sugar, rather than granulated, to this mixture, and then stirred in the remaining pumpkin from my 15 oz. can - about 3/4 c. I just spread this mixture on the dough with a spatula before rolling it up.) Thanks for a yummy breakfast treat!

ctrmom
Oh, man, these are to die for! I made them for breakfast on a family weekend get-together. The dough was easy to work with, so they came together without much fuss, the overnight method worked beautifully, and the flavor was wonderful -- everyone loved them. I think I'll have to make two pans next time.

Omi Julie
Nice and moist, added the ginger.

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