Sunday, 13 November 2016

Pumpkin Cinnamon Rolls



These are perfect for Thanksgiving or Christmas morning but they will also just make any Sunday morning special. You can always make them at night, roll them out and let them rise for the final time in the fridge overnight. Big Pete loved them. They have a nice fluffy texture as all cinnamon buns should and just a little hint of spice and pumpkin!! YUMMY!!

You will need:
  • 2/3 cup warm milk (I microwave for 20 seconds)
  • 1/4 cup honey
  • 1 pkg of yeast
  • 1/2 cup of mild buttery olive oil - don't use anything that says Light - I used a gorgeous Ascolano from Wild Groves California Extra Virgin Olive Oil
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 3/12 -4 cups of all purpose flour - a bit more for rolling
  • 1/4 cup brown sugar
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp fresh nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
Filling
  • 3/4 cup brown sugar
  • 1/4 tsp sea salt
  • 2 tbsp bourbon
  • 1/2 tsp cinnamon
  • 6-7 tbsp very soft butter
  • 1/2 cup finely chopped pecans
Glaze
  • 4 oz of softened cream cheese
  • 2 tbsp bourbon
  • 1 -1 1/2 cups of sifted powdered sugar (I like it with 1 cup sugar but, you might like it sweeter)



Step 1: warm the milk in the microwave for 20 seconds just so that it is warm to the touch not hot. Add the honey and yeast, stir and leave for 5 minutes to make sure yeast activates.


Step 2: add the yeast mixture to the bowl of a stand mixer and add the remaining wet ingredients: 1/2 cup of extra virgin olive oil. I have used my new friend Dewey Lucero's gorgeous Ascolano (go to his website Wild Groves Olive Oil wildgroves.com to get some!) add the canned pumpkin, the eggs and vanilla. Stir to combine.

Step 3: In another bowl add the dry ingredients: 2 1/2 cups of the flour, brown sugar, salt, cinnamon, nutmeg, ginger and baking soda.


Step 4: add the dry to the wet and mix with the paddle or dough hook for approx 30 seconds until just combined. It will be a wet dough. 

Step 5: cover and let rise for 2 hours in a warm place.


Step 6: get your remaining 1 cup flour (might need a bit more) and a scrapper works well. I pour out the flour and mix and fold in the remaining flour. I add just enough flour so that it is not sticky but it is still a lovely soft dough. I roll out a big rectangle and then add the filling.


Step 7: in a small bowl make the filling: add the brown sugar , salt, 2 tbsp bourbon, cinnamon and chopped pecans. Mix with your fingers or a spoon.  Then spread out the softened butter in an even layer on the top of the dough. Sprinkle the filling evenly leaving a bit of an edge.


Step 8: roll up so you have a long skinny roll, not a short fat roll. Slice into 1 1/2 inch rolls. I always cut the whole roll in half and each in half until you have the even slices you like. Place into a buttered dish with room around each and let rise for another 45 minutes.

Bake in a 350 oven for 30 minutes or until they are nicely browned around the edges.


Step 9: make the glaze: in a bowl add soft cream cheese, bourbon and powdered sugar, mix with the hand mixer until smooth.


Let rolls cool and smear some of the cream cheese glaze on top of each. They taste great when still slightly warm .