Baked Sunday Mornings: Pumpkin Cinnamon Rolls
Posted by hsimpsongrossman on October 19, 2014
I knew I had to make these the second I saw their picture on Smitten Kitchen’s blog two years ago.
Deb said they’re from a great new book she had received, sorted by its authors’ favorite ingredients. Seven out of their 10 elements were my favorites too, peanut butter and pumpkin in the lead. My eyes, brain and fingers exchanged messages instantly and followed the link to Amazon. Baked Elements was in Better Half’s shopping cart within seconds and personally delivered from the U.S. by said half a couple of weeks later, along with a few other books I “needed”.
You can rest assured, dear invisible readers, I did not wait for the book to arrive at the Holy Land in order to make these golden baked delights (patience, it appears, is not always a virtue). We had them for breakfast on the first Friday following my random virtual encounter with them, thanks to Deb’s teaser and they became Perfect Son’s as well as Stubborn Mule‘s birthday cake (a fact which does not prevent us from finding excuses for baking them between birthdays).
Baked Explorations and Baked New Frontiers found their way into Better Half’s suitcase next time he flew to the U.S. on business and we’ve had the pleasure of sampling countless pastries and desserts from the Baked Quadrilogy (trilogy, at the time) ever since.
I have been a passive participant of the Baked Sunday Mornings baking club for about two years now and my original plan was to join their baking adventures when the announce the baking schedule for Baked Occasions, but upon discovering that “our” Pumpkin Cinnamon Rolls are next on the list, I could not wait any longer, gathered courage and came out of the closet.
Given canned pumpkin purée isn’t something one can pick off the shelf at any supermarket over here, I used homemade pumpkin purée, pursuant (more or less) to the Baked team instructions. The advantage of using homemade pumpkin purée, besides avoiding preservative and other unwanted add-ons (and saving money), are that you get beautiful random pumpkin flecks in your dough!
In order for us to have a (relatively) easy morning I made the dough a night ahead and let it slowly ferment in the fridge, wrapped in saran wrap. And, since we like our yeast bakes mildly sweet, I used a bit less sugar for the dough (two tablespoons of granulated sugar and three tablespoons of brown sugar, rather than ¼ of a cup of each).
Unfortunately, our kids don’t like cream cheese and having thrown out so many unused cream cheese tubs, I stopped buying it. I’ve only realized I don’t have it handy when the rolls where already in the oven. So, instead of the glaze suggested in the original recipe I melted one tablespoon of butter, mixed in six tablespoons of powdered sugar, a pinch each of salt and cinnamon and about two tablespoons of milk.
About 10 minutes after we sat down for our pumpkin-cinnamony breakfast a bloody battle ensued over the last roll.
Perfect Son thought he could take advantage of his height, but justice was swiftly restored as parental authority was established (mainly because we wanted a bite too) and it was divided into seven tiny portions..
I can’t recall the last time I’ve heard the dreaded “I’ve told you so” directed at me (Truly Yours is barely ever on it’s receiving end), yet this morning I had to eat my hat as both Better Half and Perfect Son had each separately suggested last night that I make double the amount of dough and I didn’t head to their voices of reason…
The recipe for these must try Pumpkin Cinnamon Rolls, as well as the preparation method, can be found at Baked Sunday Mornings. Happy baking!
Filed under Cakes