It was freezing this last week, so naturally homemade cinnamon rolls had to be made. Specifically PUMPKIN CINNAMON ROLLS! The recipe I used was from Smitten Kitchen and I didn't change it much. Laura and I ate these watching a marathon of Pretty Little Liars all day. We only took minor breaks to make whatever food we were craving.
5 tablespoons unsalted butter, melted
1/2 cup warm milk (or almond milk)
2 1/4 teaspoons active dry yeast
3 1/2 cups all-purpose flour, plus extra for rolling out
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon sea salt
1 tbsp pumpkin pie spice
2/3 cups pumpkin puree
1 large egg
3 tbsp unsalted butter, melted
1/3 cup pumpkin butter
3/4 cup packed brown sugar
1/8 teaspoon table salt
2 teaspoons ground cinnamon
Glaze (or just skip it and use maple syrup)
1/2 cup goat's milk yogurt
3 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
Combine milk and yeast in a cup set aside to get nice and foamy. In a large mixing bowl, combine flour, sugars, salt and spices. Add butter, yeast mixture, pumpkin, and egg and mix until combined. Then knead for 5 minutes. I just used a spatula to knead the dough right in the mixing bowl since it was very soft and sticky.
Add about 1 teaspoon vegetable oil into the bottom of a clean mixing bowl. Add the dough and roll to cover with oil. Cover the dough with a warm, damp dishtowel and place in oven to rise for 1-2 hours until it doubles in size.
Grease 2 baking pans (8-9 inches in diameter) with oil.
Flour some counter space with plenty of flour. Cover the top of the dough with flour as well. Roll out the dough with a rolling pin (or a bottle of wine) to about a 16-11 inch rectangle. I really just estimated the size. Once it is rolled out, drizzle the 2 tablespoons of melted butter over the surface. Spread the pumpkin butter over the surface. Then mix the sugar and cinnamon and salt in a small bowl. Sprinkle over the pumpkin butter.
By the way, this is going to make a huge mess. Flour's going to get everywhere, but it's worth it! Then starting the the longer side of the rectangle, roll the dough to form a large cinnamon bun. Using a bread knife, slice the dough with a back and forth motion as not not smush the dough. Place slices, cut side down into the prepared baking pans about 1 inch apart from each other. Once all the little rolls are ready, let rise for another hour at room temperature or place in the refrigerator overnight. Before baking after refrigeration, just let the buns come to room temperature.
Bake at 350 degrees for 25 minutes until lightly golden brown. Mix the glaze while they're in the oven, then drizzle all over the buns right before serving.