As a teenager, I cruised the mall with my girlfriends. Hitting up Hot Topic, Clair's and blowing $10 on the newest Beanie Baby. Shopping bags in hand, we wandered the food court and picked a plastic table near Cinnabon. We would share one of those giant cinnamon rolls, plunging our plastic forks in and licking the frosting off the paper container. They were always too sweet, too big, and too doughy for me, but my girlfriends loved them, so I ate them too. Peer pressure you know, hehehe.
Cinnamon rolls bring back all the nostalgia for me. But now, lets make something a bit more sophisticated and satisfying. Something, that when you bite into it you get more than just a sugar bomb in your mouth.
For the Dough:
80g (1/3 cup) whole milk
28g (2 tablespoons) butter
115g (1/2 cup) canned pumpkin
1 large egg
50g (1/4 cup) white sugar
7g (2 1/4 teaspoon) active dry yeast
335g (2 2/3 cups) all purpose flour
1/2 teaspoon salt
For the Filling:
85g (6 tablespoons) butter, room temperature
100g (1/2 cup) brown sugar
1 tablespoon pumpkin pie spice
Maple Cream Cheese Icing
113g (4 ounces) cream cheese, room temperature
2 tablespoons pure maple syrup
1 tablespoon half and half
80g (2/3 cup) powdered sugar
Method:
First, heat the milk and butter in a small pot until the butter is melted and it's warmed through, set that aside. Next in the bowl of your mixer, add the pumpkin, egg, sugar and salt and give that a mix. Add the warm milk and butter and the yeast and mix again. Now, add the flour and attach the dough hook. Mix for a good five to eight minutes. Cover and let it rise for 2 hours.
Turn the dough out onto a lightly floured surface and roll it out into a rectangle. If the dough starts to shrink back, let it rest for 10 minutes and try again. Once it's rolled out, spread the softened butter over the dough and top with the brown sugar and pumpkin pie spice. Roll it up tightly the long way and cut into ten or twelve rolls. Place inside the baking dish, cover and let rise for another hour.
Pre-heat the oven to 350 degrees and bake 25-30 minuets. In the mean time, mix the frosting together. Simply, add all the ingredients to a bowl and mix together with a whisk.
Once the pumpkin pie spice rolls are baked, add the frosting while they are still a bit warm so that it melts into all those lovely crevasses. I served these with a side of bacon and an extra cup of coffee for myself and my husband. Unlike the cinnamon rolls from my teenage years, these have some complex flavors that my whole family loves.
I sure hope you give these pumpkin pie spice rolls a try! They are the prefect cozy treat this November. If you are looking for more recipes like this one, Click Here. Or, if you want to stay in the loop and never miss another blog post,
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