Day 9: Guest Blog Post - Pumpkin Maple Cinnamon Rolls

Hi I'm Krystal! Just like Madison and Bunny I have a love for desserts and a sweet tooth that needs attention constantly. I met Madison this past summer as we interned together for a hospitality firm where we spent the days swapping ideas, eating sweets and sharing recipes on what sweet confections we would make next.

I too started my own blog, My Buttercup Bubble about 6 months ago so I could share all of my baking endeavors with those, who like me, simply need something sweet everyday. I love to bake anything and everything and am constantly wanting new challenges and to make things I have never tried. However, I must admit that this time of year really beats out the rest in terms of baking because it is when pumpkin really comes to life. Pumpkin is one of my all time favorite flavors to bake with so I am thrilled to be a part of such a great blogger challenge and I am happy to share my Pumpkin Maple Cinnamon Rolls recipe with you.

I can't wait to see what other great recipes Madison & Bunny come up with this month. I know I will probably want to make them all!




*Recipe yields about 8-9 large rolls (recipe can easily be doubled)

Ingredients:

For the dough

  • 1 1/4 teaspoon active dry yeast

  • 1/4 teaspoon granulated sugar

  • 1/4 cup warm water

  • 2 tablespoons melted butter

  • 1/4 cup warm milk

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • dash of nutmeg

  • 1/3 cup granulated sugar

  • 1/3 cup pumpkin puree

  • 3 cups all purpose flour

For the filling

  • 2 tablespoons melted butter

  • 2 tablespoons maple syrup

  • 3 tablespoons pumpkin puree

  • 1/3 cup brown sugar

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground ginger

For the glaze

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon maple syrup, heated so thin and liquidy

  • 1 tablespoon milk

The How-To: 

You will want to start by proofing your yeast! This is incredibly important so you don't go through the whole process and then it doesn't work because you have a dud for dough. You can also use Rapid Rise Active yeast (a.k.a instant yeast) in this case you do not need to proof it, or put it in the water first, you can simply mix all the ingredients together.

You can proof your active dry yeast is by sprinkling the yeast, 1/4 teaspoon of sugar over the warm water and stir. Let is sit for about 10 minutes and if the yeast has foamed at the top then it is good, if it is not don't go any further because you need new yeast. If foamed stir in the milk, butter, sugar, salt, pumpkin, cinnamon, nutmeg and half of the flour. You will want to add the flour in 1/2 cup at a time until the dough becomes impossible to stir.

At that point you will want to remove the dough to a nicely floured board and knead in the remaining about of flour. Spray your hands with cooking spray and the dough slightly to keep it from sticking to your hands. You will want the dough to be slightly sticky, but not enough to stick to your hands. I used about 3 cups of flour, but you may need a bit more or a bit less. Make sure when you are ready to lightly grease the dough again and place into a clean bowl and cover with a clean kitchen towel. I placed mine in the oven (make sure it is OFF) because it is a nice warm, draft free place where it will have a good environment for rising. You will want it to rise to about double in size, that will take an hour or two so be patient! *Hint: If it is taking a while you can always turn the oven on to about 190-200 degrees F just to warm it up and then turn off the oven and place it back in there, that way it is warm but won't cook it.

Once it seems to be about doubled in size punch it down (the best part!) and remove back to a lightly greased board. Roll the dough out into a nice rectangle, mix together the melted butter and maple syrup and spread over the rectangular surface evenly. Then sprinkle it with the brown sugar, cinnamon, nutmeg and ginger. Roll the dough up length wise to make a long skinny log and pinch the ends shut. Then taking a sharp knife slice the log into about 8 slices.

Make sure your dish is greased. I used an 8-inch round cake pan which they all squeezed into nicely. Then place the rolls in the dish side by side, making sure to scrap any filling that came out onto the tops so we don't miss it.

Place those in a warm, draft free area and cover with a clean kitchen towel. You will want them to rise again and double. This will take about another hour. Then it is FINALLY time to bake! Preheat your oven to 350 degrees and bake for about 18-20 minutes or until golden brown.
Then its all up to you, drizzle em with glaze, serve em warm and eat em up! YUM so pumpkiny and moist and sweet and delicious. I would even add more pumpkin next time, because that is simply how much I love it.

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