take that, demonic holiday!

in honor of NOT celebrating halloween today, i made pumpkin cinnamon rolls. and now that my belly and feet are nice and swollen from the tasty fare, i share with you my recipe and pictures.  enjoy!  recipe after the cut-away!

 

yum.

 

Pumpkin Cinnamon Rolls

makes 24 rolls

2 1/4 t yeast (a standard packet worth, if that makes it easier)
1/4 c warm water
1 t + 2 T granulated sugar
1 can pureed pumpkin
2 eggs, room temp
1/4 c butter, melted
2 t pumpkin pie spice
3/4 t sea salt
5 cups white wheat flour (+ more for kneading)

Filling:
1/2 c butter, softened
1 1/4 c Sucanat (or brown sugar)
2 t pumpkin pie spice
1 1/4 t cinnamon

Icing:
2 c powdered sugar
3 T milk (or more if you like your icing a little runnier)

Directions:

1. Proof yeast in a large bowl by adding yeast over warm water, adding 1 teaspoon of sugar, and stirring around a bit until all is moist.   Let sit about 5 minutes until you get some foamy stuff.
2. Whisk in remaining sugar, pumpkin, eggs, butter, spice, and salt.  Add flour gradually, starting with 3 cups and blending with spatula, then add next 2.  You will probably have to dig in with your hands at this point.  Get used to it.  Knead dough for 10 minutes, adding extra flour as you go to overcome the stickinees.  You may likely add between 1/2 cup and 1 cup extra flour.
3. When dough is smooth (after a good 10 minutes kneading… I know… it’s tedious.  You’ll still be glad you did it), go wash your hands up and grease another large bowl with butter or coconut oil.  Plop that dough ball down into the bottom of your greased bowl and cover it with plastic wrap.  Let that mess sit until it doubles.  Mine took four hours.  My house is cold.  Hopefully you’ll have more luck and only need and hour and a half.  If you punch it down before it doubles, though, you’ll have some lame rolls.  Patience, grasshopper.
4. Make your filling while you wait.  Just mash all that stuff up under “Filling” in a separate bowl and call it good.  Might as wll go on and butter up your baking pans, too–you’ll need two 9×13″ baking pans/pyrexes.
5. Once that dough doubles, punch it!  Then split it in half, and set one half on either a floured surface or some parchment.  I recommend the parchment.  Thank me later.
6. Make a flat sheet of dough about 16×10″, long side facing you.  Sprinkle half the filling over the dough, then roll it up on itself evenly as possible and seal it.  Dump it off the parchment and grab a serrated knife.  Saw the dough log in half, halves, and then thirds; you will wind up with 12 rolls.  Arrange them in a 9×13″ pan/pyrex (they don’t need to touch at this point, but be reasonable… they can still be friends), cover with plastic wrap or a towel, and do that whole step again with the second dough ball.
7. Get ready for more waiting.  Those rolls need to double some and at least grow until they are touching.  Usually takes 30-50 minutes.  Mine took an hour and a half.  Cold kitchen.  It happens.  Once they have risen, you may either bake them now (yes!) or put them in the fridge for later.  I can’t imagine delaying enjoyment any longer, but hey, whatever floats your boat.  You can also freeze them at this point but to me that is absurd.  If you do choose to freeze them, thaw them out for a loooong time before you bake them.
8. When they’re pretty much ready for baking, preheat your oven to 350F.  Uncover your pans and bake them for 20-30 minutes–wide range covers wide range of variables.  Just keep an eye on them.  When they start to brown a bit, they should be good to go.  Pull ‘em out and let ‘em cool a bit while you mix up some icing–it’s not that hard, just add the milk to the sugar and stir.  Add more milk if you want it thinner.
9. Cover your rolls in sugary goodness and eat, eat, eat.  Save some for your family.  They will thank you.  Sometimes with gifts.  Enjoy.

yum.

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