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:
- Mix together brown sugar, ground cinnamon and ground nutmeg. Set aside.
To make dough:
- In a large mixing bowl, combine dry active yeast and warm water. Let it sit for 10 minutes.
- 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.
- 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.
- 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.
- 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:
- In mixing bowl, whisk together cream cheese, condensed milk and Pumpkin Spice coffee creamer on medium speed until smooth.
- 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.