You guys. YOU GUYS. I have news.
I love Sundays in fall. Getting up in the morning with a chill in the air, finally cool enough to spend the day baking yeasty breads, drink french press, and watch some fucking football. The first thing I did this last Sunday morning after getting out of bed was pull my jar of active yeast out of the freezer and test to make sure it was still active. I know it lasts indefinitely in the freezer but I am obsessive and I need to check it! *If you ever want to check to make sure your yeast is working mix lukewarm water between 110 and 115 degrees with a teaspoon of sugar, sprinkle in 2 1/4 teaspoons of active yeast, stir and let sit for 10 minutes. If it looks like the above, you’re good to go.*
I’ve been working on a recipe for pumpkin cinnamon rolls for a while. I wasn’t exactly sure what I wanted to do but I knew I didn’t want to add pumpkin to the dough itself, because that could retard the rise. Instead I wanted to add it to the filling. I wanted the filling to be overflowing, I wanted it to be ooey gooey, I wanted to give you a Cinnabon effect without having to go to a mall or use more butter. So I took my basic cinnamon roll recipe, added spices to the dough, filling, and icing, and then threw some pumpkin into the filling for good measure, and what I got was sort of a pumpkin pie cinnamon roll.
When making this I cannot emphasize more that your pumpkin should be canned and your nutmeg should be freshly grated! The pumpkins you buy at the store are not meant to be baked with, the water content is different and inconsistent, so buy the canned pumpkin puree. And if you’ve never had the pleasure of grating fresh nutmeg you need to do so immediately. Fresh nutmeg makes all the difference in the world and it’s so easy! Plus the smell is so heavenly. I legit wish I could make it into a fall perfume so I just smelled amazing all the time.
Pumpkin Pie Cinnamon Rolls
- 1 cup warm milk, between 110 and 115 degrees
- 2 1/4 teaspoons active yeast
- 1/2 cup sugar
- 4 1/2 cups all purpose flour
- 1 3/4 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/3 cup unsalted butter, at room temperature and cut up
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup canned pumpkin
- 1 cup light brown sugar, packed tightly
- 3 tablespoons cinnamon
- 2 teaspoons freshly grated nutmeg
- 1/2 teaspoon ginger
- 1/3 cup pecans, chopped
- 3 cups powered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
Stir together yeast, warm milk, and a teaspoon of the sugar; set aside. Place all of the other dough ingredients into the bowl of a stand mixer, affix the dough hook, add the yeast mixture, and let the dough hook mix the ingredients until it looks like this:
*If you don’t have a stand mixer use a wooden spoon to stir the ingredients until they just come together, then dump on counter and knead until a smooth dough is formed. Add flour as needed.*
One the dough looks like the above place on floured counter until a smooth dough is formed, which should take less than two minutes of kneading. See below.
Form dough into ball and place in oiled bowl. Cover and let rise for an hour and fifteen minutes.
While dough is rising, make the filling by mixing all of the ingredients except for the pecans together in a small bowl. Once dough has risen gently deflate, place on floured counter, and roll out into a 17 x 24 inch rectangle. spread filling evenly over the dough and sprinkle chopped pecans over the top of the filling. Starting with a longer edge, roll into log.
slice off the uneven ends of the log and then slice the log into 1 1/2 inch slices with a bench scraper. Place on greased cookie sheet, cover, and let rise for another half hour.
While rolls are rising, preheat oven to 400 degrees. Once rolls have risen, uncover and place in oven. Bake for 15 – 20 minutes until golden brown. While rolls are baking make icing by whisking all the ingredients together until a thick liquid is formed.
When rolls have finished remove them from pan immediately and place on a plate or board, pour icing on while still hot.