Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

 

I’ve been looking forward to making these yummy pumpkin cinnamon rolls since discovering the recipe last year on the brilliant and beautiful blog Sweet and Savory by Shinee. Because pumpkin and cinnamon rolls deserve each other, and I’m nothing if not a slightly reckless matchmaker.

I was hoping I could try this recipe after the arrival of my household goods, as the use of a rolling pin makes rolling infinitely (and obviously) easier. But as usual, my sweet tooth and reckless abandon won out as I found myself pulling all the ingredients off our market shelves without hesitation last week. Fast forward to Sunday morning, when I then found myself staring down step 5 with a smidge of doubt and a dash of disappointment. “Roll out on a floured surface into a large rectangle approximately 18 x 15 inches”, you say? Hmmm. Perhaps I should have waited for my rolling pin to arrive after all. But I’m nothing if not resourceful (and a little reckless – did I mention that?), so I scoured my pantry for something – anything – to get my rolls back on track. Can of soup? Too small. Husband’s obnoxiously giant bottle of protein powder? Too unwieldly. Half empty, mostly stale old tube of Pringles? Now we’re talking.

Long story short, you too can make these incredibly delicious cinnamon rolls with a can of Pringles that should have been thrown away two months ago. Or a rolling pin, if that’s your thing. Just make them. Because pumpkin and cinnamon rolls should have gotten together a lonnng time ago. Because it’s still socially acceptable to pimp pumpkin. And because they’re freaking amazing, and you haven’t made cinnamon rolls in a long time (or maybe ever?!). Enjoy in moderation!

 

PUMPKIN CINNAMON ROLLS

Yields | 12 rolls

Inspiration | Sweet & Savory by Shinee

For the dough:

  • 1 standard package (0.25 oz; 2 ¼ teaspoons) dry active yeast
  • ¼ cup warm water
  • 2 ¾ cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • Pinch of salt
  • ½ cup pure pumpkin puree
  • ¼ cup (4 tbsp) buttermilk
  • 1 egg

For the filling:

  • 4 tbsp butter, melted
  • ½ cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp ground nutmeg

For the glaze:

  • 4 oz (110gr) cream cheese, at room temperature
  • 7oz (200gr) sweetened condensed milk
  • ¼ cup (4 tbsp) Pumpkin spice coffee creamer
  •   1 tsp vanilla extract

 

To make filling:

  1. Mix together brown sugar, ground cinnamon and ground nutmeg. Set aside.

To make dough:

  1. In a large mixing bowl, combine dry active yeast and warm water. Let it sit for 10 minutes.
  2. In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside. In a mixing bowl with yeast, add pumpkin puree, buttermilk, egg and flour mixture. Knead* for about 6-7minutes until the dough becomes smooth and elastic.
  3. Transfer the dough into large oiled bowl. Cover it with wet towel and put it in a warm place for an hour to rise. I put it in a microwave with glass of hot water.
  4. Once the dough has doubled in size, roll out on a floured surface into a large rectangle about 18x15in. Pour melted butter and spread it evenly. Leave about half an inch on opposite edge of the dough. Sprinkle brown sugar mixture over the butter. Wet the opposite edge of the dough that has no butter and filling.
  5. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls in a preheated oven for about 25 minutes, or until the top is nice and brown. Cool on wire rack while making the glaze.

To make glaze:

  1. In mixing bowl, whisk together cream cheese, condensed milk and Pumpkin Spice coffee creamer on medium speed until smooth.
  2. Pour over the warm pumpkin cinnamon rolls. Serve warm.

 

*Note: You don’t need a stand mixer to make this recipe. You can easily mix all the ingredients with a wooden spoon and knead the dough by hand for 6-7 minutes, or until the dough becomes smooth and elastic.

 

Mini Samoa Doughnuts

Mini Samoa Doughnuts

 

Every Halloween for the last few years, I’ve tried my hand at a new doughnut recipe. I’ve struck gold in the past with flavors like Apple Cider and spiced Pumpkin, and had high hopes that these little guys – fashioned after the Girl Scout cookie classic, Samoas (also known as Caramel deLites) – would be just as yummy. Mission accomplished! The combination of sticky caramel, crunchy toasted coconut and semi-sweet chocolate was divine, if not a wee bit messy (which just means ooey-gooey delicious, right?). The recipe below makes 12-15 miniature doughnuts – perfect for a brunch treat or a morning meeting in the office. Enjoy!

Tip: Make sure that you use a slightly thickened (but still drizzly) caramel sauce rather than a caramel syrup. The thickness of the sauce helps the coconut adhere to the doughnut’s surface, preventing the whole thing from falling apart while eating.

 

MINI SAMOA DOUGHNUTS

Yields | 12-15 miniature doughnuts

Inspiration | Damn Delicious

 

For the doughnuts:

  • ¾ cup all-purpose flour
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 cup plus 2 tablespoons milk
  • 1 tsp white vinegar
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsalted butter, melted
  • 1 large egg

For the toppings:

  • ¼ cup salted caramel
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup semi-sweet chocolate chips, melted

     

  1. Preheat oven to 425 degrees F. Coat a mini donut pan with nonstick spray.
  2. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together milk, vinegar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Scoop batter evenly into donut pan. Place into oven and bake for 4-5 minutes, or until donuts are slightly browned and spring back when touched.
  5. When the donuts are done, cool for 10 minutes and dip the top into the salted caramel. Sprinkle with toasted coconut flakes and drizzle with chocolate.
  6. Allow chocolate to set before serving.