 |  |  |
 after baking ~ before icing |  iced ~ with sprinkles |  get in cracks & down sides |
 |  spices |  knead w/dough hook |  before 1st rise |  after 1st rise |  spray pan |
 filling ingredients |  mix by hand |  spread filling |  mark off rolls & cut |  before 2nd rise |  after 2nd rise |
Using a variation of my favorite yeast cinnamon rolls ~ with a PUMPKIN SPICE FILLING ~ and a MAPLE CREAM CHEESE ICING. They can be made with sugar or sugar-free, although even the sugar-free version should use 1 TB of real sugar in the yeast dough (since the yeast needs real sugar to help it rise). This is an easy yeast dough, since the kneading is done by the bread hook attachment on your electric mixer.
PUMPKIN PIE CINNAMON ROLLS
sugar or sugar-free
For the dough
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ not too hot (about the temperature of a baby’s bath)
1 tablespoon instant dry yeast..................1 tsp. cinnamon
2 TB white granulated sugar or regular white Splenda (not baking blend)
NOTE: even if you’re making sugar-free, recommend using 1 TB REAL sugar here b/c the yeast needs it to feed on & activate
1 tsp. salt……………………………………1 large egg
3 TB butter, room temp………………….....3 cups all-purpose flour
For the filling
1/4 cup pumpkin puree……………………..1 tsp. pumpkin pie spice
1/2 cup (1 stick) butter, room temp (very soft)
2 TB cinnamon...........................................1/4 tsp. nutmeg
1/4 tsp. ground cloves................................1/2 tsp. dried orange peel
1 cup brown sugar (I like dark) or 1/2 cup brown Splenda blend
For the icing
4 ounce cream cheese, room temp……....…1 cup powdered sugar
1/4 cup butter (4 TB), room temperature
1 TB real maple syrup……………………….1 tsp vanilla
OPTIONAL: Fall sprinkles
***
Microwave milk for 45-60 seconds. Dissolve yeast in warm milk in your electric mixer bowl. Add sugar, butter, salt, eggs, and then gradually add the flour (with your paddle attachment). Scrape down the sides of bowl & paddle ~ then switch to bread hook attachment. Knead for about 2-3 minutes until dough starts to form around the bread hook (and easily scrapes away from the sides of the bowl with your rubber scraper).
Put in a bowl sprayed with buttery cooking spray. Turn dough over so it's coated on all sides ~ cover tightly with plastic wrap or kitchen towel. Let rise in a warm place about 1 hour or until dough has doubled in size.
Preheat oven to 350. Spray a 7x12” pan (for 12 rolls) ~ deep 10” square pan (9 large rolls) ~ or 9x13” pan (15 smaller rolls~3 rows across, 5 rows down)
In a small bowl, thoroughly combine all filling ingredients (except butter). Spray counter surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21” rectangle about 1/4" thick. Spread dough with the softened butter and spread evenly with pumpkin filling mixture. Roll up dough starting with the longer side and cut into 12 rolls (or 15 smaller rolls ~ or 9 very large rolls). TIP: When you roll out the length of your dough, make it an amount that is easily divided by the number of rolls you want to make (i.e. 18” for 9 2” rolls ~ 24” for 12 2” rolls). When you cut the rolls, keep patting the ends back in, so you don’t push them out longer when you press down to cut. * I mark off where I'm going to cut before cutting the rolls
Put rolls in prepared baking pan (cut ends towards the inside). Cover and let rise until nearly doubled, about 30 minutes. (I put the pan next to the pre-heating oven.)
Bake rolls in preheated oven until golden brown, about 18-22 minutes. While rolls are baking, beat together icing ingredients. Spread icing on warm rolls, so that it melts into the cracks and folds in the roll. I put a few miniature pumpkin sprinkles on top.
PUMPKIN PIE CINNAMON ROLLS
sugar or sugar-free
For the dough
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ not too hot (about the temperature of a baby’s bath)
1 tablespoon instant dry yeast..................1 tsp. cinnamon
2 TB white granulated sugar or regular white Splenda (not baking blend)
NOTE: even if you’re making sugar-free, recommend using 1 TB REAL sugar here b/c the yeast needs it to feed on & activate
1 tsp. salt……………………………………1 large egg
3 TB butter, room temp………………….....3 cups all-purpose flour
For the filling
1/4 cup pumpkin puree……………………..1 tsp. pumpkin pie spice
1/2 cup (1 stick) butter, room temp (very soft)
2 TB cinnamon...........................................1/4 tsp. nutmeg
1/4 tsp. ground cloves................................1/2 tsp. dried orange peel
1 cup brown sugar (I like dark) or 1/2 cup brown Splenda blend
For the icing
4 ounce cream cheese, room temp……....…1 cup powdered sugar
1/4 cup butter (4 TB), room temperature
1 TB real maple syrup……………………….1 tsp vanilla
OPTIONAL: Fall sprinkles
***
Microwave milk for 45-60 seconds. Dissolve yeast in warm milk in your electric mixer bowl. Add sugar, butter, salt, eggs, and then gradually add the flour (with your paddle attachment). Scrape down the sides of bowl & paddle ~ then switch to bread hook attachment. Knead for about 2-3 minutes until dough starts to form around the bread hook (and easily scrapes away from the sides of the bowl with your rubber scraper).
Put in a bowl sprayed with buttery cooking spray. Turn dough over so it's coated on all sides ~ cover tightly with plastic wrap or kitchen towel. Let rise in a warm place about 1 hour or until dough has doubled in size.
Preheat oven to 350. Spray a 7x12” pan (for 12 rolls) ~ deep 10” square pan (9 large rolls) ~ or 9x13” pan (15 smaller rolls~3 rows across, 5 rows down)
In a small bowl, thoroughly combine all filling ingredients (except butter). Spray counter surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21” rectangle about 1/4" thick. Spread dough with the softened butter and spread evenly with pumpkin filling mixture. Roll up dough starting with the longer side and cut into 12 rolls (or 15 smaller rolls ~ or 9 very large rolls). TIP: When you roll out the length of your dough, make it an amount that is easily divided by the number of rolls you want to make (i.e. 18” for 9 2” rolls ~ 24” for 12 2” rolls). When you cut the rolls, keep patting the ends back in, so you don’t push them out longer when you press down to cut. * I mark off where I'm going to cut before cutting the rolls
Put rolls in prepared baking pan (cut ends towards the inside). Cover and let rise until nearly doubled, about 30 minutes. (I put the pan next to the pre-heating oven.)
Bake rolls in preheated oven until golden brown, about 18-22 minutes. While rolls are baking, beat together icing ingredients. Spread icing on warm rolls, so that it melts into the cracks and folds in the roll. I put a few miniature pumpkin sprinkles on top.
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