Welcome To Day 6 Of Baking With Pumpkin!
Welcome to Monday all you stateside people! Yeah, Monday here in Japan is coming to a close in just a little while. Monday’s are normally the BEST day of my week during football season. Sunday football means Monday morning football for those of us over here,
Apparently AFN was allowed to air 2 games today and I missed all but about 15 minutes of one game. I had other things to do today and did not know till it was too late that some football would be on. So AFN is supposed to slowly go back to all regular programing this week…so I can look forward to Football Friday at least!
I don’t know about you but I absolutely love a made from scratch cinnamon roll every now and then. They tend to be a little bit of work but in the end, so worth the time and effort involved. I have a favorite cinnamon roll recipe I use and quite frankly over the last year I have not tried anything different.
Since I am doing 30 days of baking with pumpkin, trying a “new” cinnamon roll had to be done! I’ve seen a few recipes floating around for a while now. I love pumpkin and I love cinnamon rolls and so I figured it would work well together.
I made these yesterday for our Sunday Brunch. They do take about 3 hours in total to make & bake, but please don’t let that stop you. Try them. You may find you enjoy them as much, if not maybe even a little more than the traditional cinnamon roll.
I enjoyed them very much and my husband really did too. Nothing can take the place of my regular cinnamon rolls but there sure is room to switch them up to pumpkin ones once in a while, especially in the fall. You could add nuts to the filling but I personally am not a nut fan, so I omitted them or if I make them for others I will also omit.
You could also change the filling around. I am posting my adaptation of my own filling that I tend to use in all my cinnamon rolls, I enjoy the smell & taste of it and seemed more appealing to me than what the recipe stated.
You could also make these the night before and just keep them in the fridge, just let them sit out about 30 minutes before baking!
- 1 Cup canned pumpkin or squash
- 2 large eggs
- 2 tablespoons to ¼ cup lukewarm water*
- ¼ cup soft butter
- 2½ cups unbleached all-purpose flour
- 1¾ cups King Arthur White Whole Wheat Flour
- ¼ cup nonfat dry milk
- 1 tablespoon pumpkin pie spice 
- 3 tablespoons brown sugar, light or dark
- 1½ teaspoons salt
- 2 teaspoons Quick Rise Yeast
- For the Filling:
- 1 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- ½ Teaspoon Fresh Ground Nutmeg
- 2 Ounces Unsalted Butter, melted until browned
- For the Frosting:
- 4 Ounces Cream Cheese, softened
- 4 Tablespoons Unsalted Butter, softened
- ¼ Cup Pure Maple Syrup
- ½ Cup Confectioners’ Sugar, sifted
- ½ Teaspoon Pumpkin Pie Spice
- Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
- Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1½ hours, until it's almost doubled in bulk.
- Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
- Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
- Starting with the short end that's covered with filling, roll the dough into a log.
- Cut the log into nine 1 ½"-thick rolls.
- Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
- Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
- To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners' sugar.