To continue with my pumpkin theme, here is a delicious cinnamon roll recipe from RecipeGirl. It says it yields 12 cinnamon rolls, but I rolled them out a little more and made 24 smaller rolls. If you do that you can let it rise overnight (not in the fridge) and they still won’t get too fluffy. I also added more cinnamon to the filling because it didn’t seem like enough cinnamon for cinnamon rolls. Then again, I really like cinnamon and add lots of it to the frosting when I make normal cinnamon rolls.
4 Tbsp. butter, melted
¼ cup granulated sugar
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
¼ tsp. salt
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
¼ cup pure grade B maple syrup
¼ tsp. salt
1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.
2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.
3. In a small bowl, whisk together warm water, yeast and 1 Tbsp. sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.
4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.
5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 ½ hours.
6. Roll dough into a 16×10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
7. Spread a thin layer of butter over the dough, leaving a ½-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.
8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.
9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.
Yield: 12 cinnamon rolls