Posted in Homestead Kitchen
Want to do a little fall baking? Try these delicious pumpkin cinnamon rolls. They go great with a hot cup of coffee or tea on a cool autumn day.
Pumpkin Cinnamon Rolls
Crystal Miller
2/3 cup milk
¼ cup butter (half of a stick or cube)
1 cup pumpkin puree
¼ cup honey
1 t salt
2 eggs
1 T yeast
5 to 6 cups whole wheat flour**
¼ cup gluten flour**
Butter
Sucanat or brown sugar
Cinnamon
**Options: you can use half white flour and half whole wheat flour in place of all whole wheat and gluten flour
In a sauce pan combine milk and butter. Heat until the milk is hot and the butter almost melted. Pour the milk/butter combination in the bowl of a Kitchen Aid or Bosch mixer. Let this cool to lukewarm. Add the pumpkin pure, honey, salt, eggs and yeast. Stir until well mixed. Add flour and mix until the dough is no longer sticking to the sides of your bowl but is still soft and pliable. Let this sit and rise for 30 to 45 minutes.
Turn the mixer back on to punch down the dough. Take the dough out of the bowl and divide it into 2 pieces. Roll the first piece out in a rectangle approximately 12x15 inches.
Butter the dough and sprinkle Sucanat or brown sugar all over. You can use as much or as little as you desire. Sprinkle cinnamon on top of this. Starting at the long side of the dough roll it up jelly roll style. Pinch the dough to seal. Cut the dough into one inch pieces. I like to use my kitchen scissors for this job.
Repeat this with the other half of the dough.
Lay out the cut cinnamon rolls onto a large jelly roll pan or in 2 9x13 pans. Let them rise until the have doubled in size, about 30 to 45 minutes.
Bake at 350 for 20 to 25 minutes. Glaze with a powdered sugar (or powdered Sucanat) glaze as soon as they come out of the oven, if desired.
Glaze
1 1/2 C powdered Sucanat or powdered sugar
3/4 tsp vanilla
2 - 3 Tbs milk
Mix until smooth and thin enough to drizzle.
Crystal Miller
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