Friday, November 1, 2013

Cinnamon Swirl Pumpkin Rolls | #twelveloaves

Cinnamon Swirl Pumpkin Rolls

One of the things I like about this cinnamon swirl pumpkin roll recipe is, while it is incredibly tasty and sweet, it is relatively low in fat compared to most cinnamon roll recipes (I said "relatively" so take this with a grain of salt), compared to most cinnamon bun recipes. It is also easy to make.

Cinnamon Swirl Pumpkin Rolls

Just throw all of the ingredients into the bowl of a stand mixer and knead. If you have a kitchen scale, you don't even have to get much else dirty.

These roles are best served warm fresh out of the oven. The next day, I recommend a 10 second turn in the microwave to freshen them up. Really tasty.

Cinnamon Swirl Pumpkin Rolls

Cinnamon Swirl Pumpkin Rolls Recipe

Recipe slightly adapted from King Arthur Flour 

Ingredients

Dough

8 ounces (by weight) canned pumpkin puree
2 large eggs
2 ounces warm water (less if it's really humid)
2 ounces softened butter
10.5 ounces unbleached all purpose flour
7 ounces white whole wheat flour
1 ounce dry milk powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 ounces brown sugar
1 1/2 tsp salt
2 tsp instant yeast

Cinnamon Swirl

3/4 C sugar
1 T ground cinnamon

Glaze

2 ounces confectioners' sugar
1/4 ounce butter
1 3/4 tsp milk

Instructions

  1. Add all of the dough ingredients into the bowl of a stand mixer and stir until the ingredients are moistened.
  2. Knead the ingredients with the dough hook for about 7 minutes, until you have a smooth dough. 
  3. Place the dough into a lightly oiled bowl, cover with plastic wrap, and allow to rise for about 90 minutes, until doubled. 
  4. Roll the dough out into a 14" by 22" rectangle. 
  5. Spread the cinnamon sugar over the dough, leaving 1 inch of a short edge free. 
  6. Roll the dough up into a log, ending with the short end that is not covered with filling (so that you can seal up the log).
  7. Cut the dough into 9 equal pieces and place them into an oiled 9 inch square pan. Pat them down so that the pieces touch.
  8. Cover and let rise for about an hour. In the meantime, preheat the oven to 375 degrees F.
  9. Bake for about 25 to 30 minutes. 
  10. Turn the rolls out onto a wire rack to cool and make the glaze by mixing the ingredients.
  11. While the rolls are still warm, drizzle them with the glaze. 

#TwelveLoaves November-Spice. October #TwelveLoaves was about baking with Root Vegetables. It was quite a delicious month! Temperatures are dropping  and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let's get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this November, 2013, and posted on your blog by November 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Let's see what our Twelve Loaves bakers baked this month: 
This recipe is also part of the Avid Bakers Challenge.
Submitted to Yeastspotting

42 comments:

  1. I've been wanting to make cinnamon rolls for weeks now and now I chance upon these which look really good - great recipe, love the inclusion of pumpkin puree.

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  2. I can't believe it's been a year since I've baked rolls with pumpkin puree. Your rolls are just perfect, Karen! I bet they were so delicious. That glaze looks incredible! Thank you for being a part of our #TwelveLoaves group:)

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    1. Thank you Lora for hosting this amazing group.

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  3. There are so many things I love about this recipe besides the fact that I love love love cinnamon buns! Love the pumpkin (who wouldn't??) but I really love that it makes a smaller number of buns than most recipes. This is perfect for us!!

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  4. Your rolls look wonderful! They were a big hit in my house with family and friends.

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  5. Just the thing to bake for fall Karen! I like the 'relative' explanation, haha! I like them with all the fat and sugar. Pinning them!

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  6. They look so good. Love your pictures.

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  7. Great looking rolls, wonderful colour too!

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  8. These are my favorite kinds of recipes on most days (toss everything in, mix and knead)! These are beautiful, and I so badly wish that I had a couple to enjoy right now.

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  9. hi Karen, they look realy nice and delicious, great work..

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  10. I really have to learn to make pumpkin bread. Twelve Loaves is sending me a message :)
    Your rolls are perfect!

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    1. This is even easier than pumpkin bread, although I'm not sure how easy it is to buy pumpkin puree where you are. =)

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  11. Picture perfect rolls, Karen!! They must taste divine!!

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  12. You may have just heard me exclaim: "OOOHHHH" when I clicked through to see your photos on this post. Yes, I was THAT loud! These look wonderful and I would love to have them here with me now. : )

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    1. Your comment just made me smile a BIG smile Holly.

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  13. Wow these rolls look so yummy and nice pics!

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  14. Oh my what outstanding photos and excellent recipe! Who wouldn't want to reach in the screen and grab one or run to the kitchen and start baking right away. What a perfect breakfast for the holiday season too.

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  15. Oh my goodness...you had me at cinnamon rolls. I can turn down ice cream, even cookies on rare occassion but I absolutely cannot say no to cinnamon rolls. MMM I am going to pin this to my to do list!

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    1. Can't wait to see the results Dionne!

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  16. Whoa! These look seriously delicious! And your photo....perfection!
    Renee - Kudos Kitchen

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  17. Your rolls bakes up beautifully, and looks wonderful with the glaze!

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    Replies
    1. You are so sweet to say that. Thanks for stopping by!

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  18. Lovely rolls, Karen. I love that this recipe has WW flour and yet it bakes up light and fluffy. Your drizzle adds a nice touch!

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  19. Your cinnamon rolls look really food-magazine-worthy, Karen! Because of trip to Hamburg I didn't get to making these, but feel tempted to doing it this week - or your cocoa nib madeleines!

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  20. The pumpkin cinnamon rolls recipe sounds perfect for Thanksgiving. Do these rolls freeze at all? I would love to take them with me to our hosts but we will be going a couple of days prior to Thanksgiving.

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    1. I haven't tried it, but I would suggest trying to freeze them after forming them, before the second rise. Thaw them in the fridge overnight, and then baking them in the morning. Because I haven't tried this, you might want to experiment first at home =) King Arthur Flour might be able to answer this question more definitively on their Baker's Hot Line. They are really responsive.

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I love comments and questions and read every one of them.