On a crisp autumn morning, nothing excites my senses like Pumpkin-Spiced Cinnamon Rolls. These are light and fluffy in texture, and perfectly perfumed with cinnamon, clove, and nutmeg. Are you swooning yet? Here’s the step-by-step recipe:
Honestly, I can’t be trusted alone with them.
No standing mixer for you?
You can mix and knead the dough entirely by hand.
And 3/4 cup canned or homemade pumpkin puree.
Did you know that pumpkin puree is high in fiber? That’s right — we’re making healthy cinnamon rolls!
Next, add the following “aromatherapy”…
Wanna know what irritates me?
Running out of Pumpkin-Spiced Cinnamon Rolls.
Using the dough hook attachment on your mixer, knead at low speed until moistened — about 30 seconds. Then increase the tempo to medium-high (that’s number 6 on my KitchenAid mixer), and knead for 4-5 minutes.
Lightly grease a big blue bowl, add the dough, and cover with plastic wrap. Set someplace warm until double in volume — about 1 1/2 hours. Since my house is cold, I set the bowl on a common heating pad.
Or, let one (or both) pans rise, ever-so-slowly, in the warmest part of your fridge overnight. This way, you can bake them off the following morning.
And what a memorable morning that will be.
Bake for 25-30 minutes on the lower-middle rack of your preheated 350°F oven.
Think you’ll make this autumn deliciousness? You can let me know by leaving a comment.
Meanwhile, here’s the recipe in a handy-dandy copy-and-paste format:
Pumpkin-Spiced Cinnamon Rolls
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 15 rolls
The “Sweet Roll” Dough:
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm (110°F) water
1/2 cup warm (110°F) milk
1/3 cup sugar
6 tablespoon unsalted butter, softened to room temperature
1 teaspoon salt
3/4 cup pumpkin puree
1/4 teaspoon ground nutmeg
scant 1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 1/2 cups all-purpose flour (plus a little more for dusting)
1/2 cup butter, softened
1/2 cup sugar mixed with 1 teaspoon ground cinnamon
2 cups confectioner’s sugar blended with just enough water to make it pourable
Special Equipment — 2 cake pans, 9 inches in diameter, and 2 inches deep; a standing mixer outfitted with the dough hook (or, mix and knead the dough by hand).
Preliminary step: Butter the cake pans; sprinkle the bottom of each pan with 1 tablespoon sugar
Making the dough – In the work-bowl of a standing mixer, dissolve yeast in warm water, and let it proof for 5 minutes. Add the milk, sugar, butter, salt, pumpkin, spices, and flour.
Mix the dough at low speed just until moistened — about 30 seconds. Then increase speed to medium-high, and knead until smooth and elastic — 4-5 minutes.
Scoop the dough into a big, lightly-greased bowl. Cover with plastic wrap and let rise until double — about 1 1/2 hours.
Filling and rolling the dough – Punch down the dough, turn it onto a floured surface, and then roll it out to form a 15″ x 9″ rectangle. Spread the dough with the softened butter; sprinkle with cinnamon and sugar. Then roll it up tightly, beginning at the 15-inch side. Flatten ends with the back of your hand, and, if necessary, pinch the ends to seal.
Cut the dough into 1-inch slices. Place the slices slightly apart in the buttered and sugared cake pans. I managed to fit 8 slices in one pan, and 7 in another.
Let rise until doubled in volume – 30-40 minutes.
Baking – 25-30 minutes in a preheated 350°F. oven. Set the pans on the lower middle oven rack, and bake for 25-30 minutes, or until the rolls have browned lightly. Don’t over-bake, or you’ll have crispy cinnamon rolls (this isn’t necessarily a bad thing). Set pans on a wire rack to cool slightly.
Glazing the rolls – Pour the confectioners’ sugar into a medium bowl. Whisk in hot water, one tablespoon at a time, until the glaze is thin enough to pour. Drizzle the glaze in between and all over the rolls.
Folks, promise me you’ll make these beauties some cold autumn day, okay? They are delightfully decadent.
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