Pumpkin Cinnamon Rolls

pumpkin cinnamon rollsCinnamon rolls are one of those breakfast treats most people wouldn't dream of making because it's already so easy to buy the can from the refrigerator section and throw them in the oven at home.

But, in fact, homemade cinnamon rolls taste 10 times better than store-bought ones. And, if you make the dough yourself, you can doctor them up. Case in point: Add canned pumpkin and dried cranberries for these lovely Pumpkin Cinnamon Rolls -- quite possibly the most perfect fall breakfast treat. To finish, you can drizzle a traditional glaze over top, or try this amazing cream cheese icing if you're so inclined.

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Pumpkin Cinnamon Rolls from King Arthur Flour

Ingredients

For dough

  • 1 cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to 1/4 cup lukewarm water
  • 1/4 cup soft butter
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups whole wheat flour
  • 1/4 cup nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves, optional
  • 3 tablespoons brown sugar, light or dark
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For filling

  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup dried cranberries

Instructions

1. Mix and knead all of the dough ingredients together -- by hand, mixer, or bread machine -- until you've made a soft, fairly smooth dough.

2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1.5 hours, until it's almost doubled in bulk.

3. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

4. Make filling: Mix the sugar and cinnamon together. Spread a thin layer over the dough, leaving one short edge free of filling.

5. Sprinkle with dried cranberries.

6. Starting with the short end that's covered with filling, roll the dough into a log.

7. Cut the log into nine 1.5"-thick rolls.

8. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes.

 

Image via Hannah Nicole [ Aspire ]/Flickr

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