Waaa! Because the weather has turned cold, we had to close down the swimming pool today. To console myself, I made a batch of autumn-scented cinnamon rolls. These are basically the same as my Dreamy Cinnamon Rolls. But they are enriched with pumpkin puree, and perfumed with nutmeg and clove.
Here are the photo-heavy step-by-step directions, followed a printer-friendly copy-and-paste version:
Dissolve 2 1/4 teaspoons yeast and 1/2 cup warm water in the work-bowl of your standing mixer.
No standing mixer for you?
Use a large bowl, and knead the dough entirely by hand.
Then add 1/2 cup warm milk.
Also add 1/3 cup sugar...
And 6 tablespoons softened, unsalted butter...
And 1 teaspoon kosher salt...
And 3/4 cup 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 seasonal spices:
Nutmeg (1/4 teaspoon), which is said to rejuvenate the senses...
And a pinch of ground clove, which warms and comforts...
And 1/2 teaspoon cinnamon, which reduces irritability.
Fortunately, nothing irritates me. Except for certain drivers.
I'm talking about drivers who drive under the speed limit.
And drivers who neglect to signal before turning.
And drivers who cut off pedestrians at cross-walks.
Well, just thinking about such careless drivers has got my blood boiling.
Gimme some cinnamon, baby.
Finally, add 3 1/2 cups all-purpose flour (if you are kneading by hand, increase the amount to 4 cups).
Using the dough hook attachment on your mixer, knead the dough at lowest 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.
Kneading is complete when the dough is smooth and elastic, and only slightly sticky.
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.
While the dough is rising, butter and sugar two cake pans.
You might as well prepare the cinnamon-sugar filling, too. You won't need a lot of cinnamon here, since we already added this spice to the dough. I used 1/2 cup sugar and just 1 teaspoon cinnamon.
Now violently plunge your hand into the dough to deflate it.
Then scoop it onto your lightly-floured work-surface (a marble board for me), and roll it into a 9x15 rectangle.
Slather the rectangle with 1/2 cup softened butter...
And sprinkle the butter with the cinnamon-sugar mixture.
Working from the 15-inch side, roll the rectangle up as tightly as you can.
As pictured above, use the back of your hand to gently flatten each end of the roll.
Using a knife (or a length of dental floss), cut the roll into 1-inch slices…
And place them in the prepared pans. Cover with plastic wrap, and let rise until double — about 30 minutes.
Or, let one (or both) pans rise, ever-so-slowly, in the fridge overnight. This way, you can bake them off the following morning.
And what a pleasant morning that will be.
Bake for 25-30 minutes on the lower-middle rack of your preheated 350°F oven.
While the rolls are still warm, drizzle them generously with glaze (2 cups confectioners’ sugar mixed with just enough water to make it pourable).
Now pour yourself a cup of coffee…
Place a roll on your plate…
And dive into this sensationally-scented, fabulously-flavored, perfect-for-anytime treat.
As promised, here's a copy-and-paste version of the above deliciousness:
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)
The filling:
1/2 cup butter, softened
1/2 cup sugar mixed with 1 tsp ground cinnamon
The glaze:
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
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 double - 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 slightly browned. 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 as delicious as delicious can be.
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