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.

 

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Pumpkin Eggnog Custard

Pumpkin Eggnog Custard

It’s with great sadness that I post my last pumpkin recipe of the year. This one – for pumpkin eggnog custard – happens to be one of my favorites, as it’s essentially pumpkin pie filling with a hint of eggnog. The result is a creamy, rich pumpkin pudding without the hassle of a pie crust. Because seriously, crust … ain’t nobody got time for that!

While I’m not a huge fan of pumpkin pie spice (I like the ability to control the amount and variety of spice in the custard), use it if it’s all you have on hand. I also find the custard bakes more evenly when the ramekins are placed in a hot water bath (instructions are below). Enjoy!

PUMPKIN EGGNOG CUSTARD

3/4 cup sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large fresh eggs

15 ounces pumpkin puree

6 fl. oz. evaporated 2% milk

6 fl. oz. eggnog

1.  Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.  Mix sugar, salt and spices in a small bowl; set aside. In a large bowl, lightly beat eggs. Add pumpkin and sugar-spice mixture and stir until well combined. Gradually stir in evaporated milk and eggnog.

3.  Divide custard batter between 6 ramekins and place in large casserole dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 40 to 50 minutes, or until a knife inserted into the center of the custard comes out clean. Serve cold or slightly warm.

(re-posted from my old blog, Cucina Fresca)

Baked Pumpkin Doughnuts with Vanilla Glaze

Baked Pumpkin Doughnuts

Happy November, baking gods and goddesses! Fair warning: this month is going to be all pumpkin, (almost) all the time. If you’re a pumpkin hater, it’s time for a hiatus from this blog (and some deep soul-searching, because seriously – you don’t know happiness). For the rest of you, welcome and enjoy!

These Baked Pumpkin Doughnuts with Vanilla Glaze were a first for me. Not because I’ve never made doughnuts – in fact, I try a new doughnut recipe every fall – but because every single member of my household went absolutely BALLISTIC for them. My husband – who has never shown any particular interest in sweets – ate 5 before my last tray came out of the oven. Our puppy wouldn’t leave my side for a moment, and our two cats went on a meowing frenzy, ninja-flipping off walls and repeatedly jumping onto no-cat’s land (the kitchen counter). Just when I thought it was safe to reach for my camera and snap a few photos for this blog, our youngest kitty – a rescue boy named Perseus – poked his head up beside the cooling rack, snatched a doughnut, and was out of the room in a flash, leaving only a trail of crumbs in his wake. I don’t know exactly what it is about these wee doughnuts, but they’re definitely a fall favorite for creatures big and small!

The original recipe (from the brilliant blog Confessions of a Cookbook Queen) calls for dipping the doughnuts in glaze only once, but I went for it (‘it’ being diabetes, I guess?) and dipped them three times. Then I sprinkled them with copious amounts of cinnamon-sugar. I know, I know – but I’m not sorry. Not even a little. They’re SO GOOD!

BAKED PUMPKIN DOUGHNUTS

Yields: 3 dozen mini doughnuts

For the doughnuts:

  • 1 (15oz) can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large fresh eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the glaze:

  • 2 cups confectioner’s sugar
  • 6 tablespoons warm water
  • 1 1/2 teaspoons pure vanilla extract
  • Cinnamon-sugar (optional)
  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray mini doughnut molds with nonstick spray; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Stirring frequently, bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan (approximately 4-6 minutes). Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
  4. Fill each doughnut mold about 3/4 full. [The original recipe recommended using a piping bag, but I used a Ziploc bag with the corner snipped off – easy filling and cleanup!]
  5. Bake doughnuts in preheated oven for 5-6 minutes, or until the tops spring back when lightly touched. Keep an eye on these to prevent over-baking.
  6. Let the doughnuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
  7. In a medium bowl, whisk all the glaze ingredients together until smooth.
  8. Place a sheet of foil or wax paper under your cooling rack. Dip each doughnut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. [I actually repeated this dipping process three times, because I love this glaze. I also topped them of with a sprinkling of cinnamon-sugar.]
  9. Enjoy!