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.
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 Recipe
Recipe slightly adapted from King Arthur Flour
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
3/4 C sugar
1 T ground cinnamon
2 ounces confectioners' sugar
1/4 ounce butter
1 3/4 tsp milk
- Add all of the dough ingredients into the bowl of a stand mixer and stir until the ingredients are moistened.
- Knead the ingredients with the dough hook for about 7 minutes, until you have a smooth dough.
- Place the dough into a lightly oiled bowl, cover with plastic wrap, and allow to rise for about 90 minutes, until doubled.
- Roll the dough out into a 14" by 22" rectangle.
- Spread the cinnamon sugar over the dough, leaving 1 inch of a short edge free.
- 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).
- 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.
- Cover and let rise for about an hour. In the meantime, preheat the oven to 375 degrees F.
- Bake for about 25 to 30 minutes.
- Turn the rolls out onto a wire rack to cool and make the glaze by mixing the ingredients.
- 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:
- Cinnamon-Cardamom Buns by Heather at girlichef
- Cinnamon Crusted Pumpkin Bread by Liz at That Skinny Chick Can Bake
- Cinnamon Doughnut Muffins by Dorothy at Shockingly Delicious
- Cinnamon, Orange and Chocolate Chip Bread by Deepti at Bakingyummies
- Cinnamon Swirl Pumpkin Rolls by Karen at Karen's Kitchen Stories
- Cocoa Clove Pumpkin Bread by Renee at Kudos Kitchen by Renee
- Ginger Pull-Apart Bread by Lora at Cake Duchess
- Honey Spice Bread by Holly at A Baker's House
- Persimmon Gingerbread Muffins with Caramel Drizzle by Krista at A Handful of Everything
- Pumpkin Cardamom Bread by Dionne at Try Anything Once Culinary
- Spiced Buns by Renee at Magnolia Days
- Sumac Spicy Crackers by Rossella at Ma che ti sei mangiato
- Sweet Potato Spice Swirl Bread by Paula at Vintage Kitchen Notes