Weird Birds Recipes: Pumpkin Cinnamon Rolls

Before you start this recipe, I recommend you lead up to it like this:  Wake up when it’s still a little dark out, and your significant other is getting the woodstove started.  Make a delicious omelette full of wilting veggies and a bunch of cheese.  Bundle up in hats and mittens and stroll to the farmer’s market.  Eat some apples, try a pumpkin pretzel, chat with the locals.  You will want to add the purchase of a pumpkin to your trip, as we already had one.  Grab some cider to go and skip through the crimson leaves on your way home.  Eat a grilled cheese with tomato soup for lunch while you process your pumpkin.  Then make those pumpkin cinnamon rolls, catch up with loved ones in Antarctica while the rolls are in the oven, and enjoy.

Pumpkin Cinnamon Rolls
Adapted from this recipe

Dough
1/2 cup milk (I used skim and it was fine)
2 1/4 tsp yeast
3 1/2 cups all purpose flour + extra for rolling out
1/2 cup brown sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground cloves
1/4 tsp ground ginger
1 cup pumpkin puree (homemade or from a can)
1 egg

Cinnamon-y Insides
2 tbsp melted butter
1/2 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 tbsp cinnamon

Icing
2/3 cup cream cheese (or half of a package)
1 cup powdered sugar (add slowly, to taste… I used a little less than a cup)
1/2 tsp vanilla
1-2 tbsp milk, as needed to make the consistency runnier

Measure out milk and warm it slightly (I zapped mine in the microwave for 20 seconds), add the yeast and set aside for a few minutes.  Mix flour, sugar, salt, and spices in a large bowl.  Add egg, pumpkin, and yeast/milk.  Knead until slightly sticky, then let it rise.  Let rise for an hour.  Flour your counter, put the dough down, and flour the top too.  Roll out into a large rectangle (the original recipe recommends 16″x11″… mine was somewhere around there.  Brush butter over entire surface, then sprinkle the sugar and cinnamon mixture on top.  Roll it up (I rolled so that it was a longer roll, rather than a thicker roll), then use a serrated knife to gentle slice off rolls.  Mine were a little less than an inch.  Grease 2 pans (cake pans work great), divide the rolls between them, and let rise for another 30 minutes.  Bake at 350F for 25 minutes.  In the last 10 minutes, beat the cream cheese in a medium bowl, add powdered sugar and vanilla, then milk in increments until you find the consistency you like.  When the rolls come out, drizzle them with icing, and enjoy!

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One thought on “Weird Birds Recipes: Pumpkin Cinnamon Rolls

  1. ohhhh, liz…i LOVE you! this looks amazing!!! i can’t wait to try it (and possibly with the addition of some of those elements of your day preceding it)… 😀

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