Pumpkin Cinnamon Rolls

I had bookmarked this recipe from a very long time and finally i made it. These rolls turned out very moist and were full of flavor. The addition of pumpkin to the dough gave a lovely color and flavor. These pumpkin cinnamon rolls are just like the usual cinnamon rolls we make except that there is the addition of pureed pumpkin to the dough and instead of the usual cinnamon-sugar mixture sprinkled on the rolled, buttered dough, here we make a streusel using cinnamon, sugar, flour, and butter which is sprinkled on the rolled dough, rolled again into a log, cut into individual portions and then baked. The vanilla sugar glaze on top of the baked rolls gives a wonderful sweetness. Must say, i am fully satisfied with the results. It was a great tasting recipe!


Recipe adapted and slightly altered from myrecipes

Ingredients

For the buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 cups all-purpose flour
1/2 cup Homemade Pumpkin Puree (recipe below)
1/4 cup milk
1/4 cup (57 gm) butter, melted
1 tablespoon + a pinch granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray

For the filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

For the glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

Directions:

For the pumpkin puree:

You'll need 2 small pumpkins( i used Hokkaido)

Gives: 2 cups of pumpkin puree.

Cut the pumpkins into fourths. Remove and discard seeds and strings. Place pumpkin pieces on a baking sheet lined with aluminium foil. Bake in a preheated 180 deg C oven for 30 - 45 minutes or until tender. Cool, peel and mash it with a potato masher or by just using your hands.

Keeps well in an air tight box, in the refrigerator for 3 to 4 days , and freeze up to 3 months.

To prepare the rolls:

Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife. Add flour, pumpkin, milk, melted butter, 1 tbsp sugar, salt and nutmeg; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes) OR just use your hands to bring all the ingredients together and knead well to form a smooth dough.

Place the dough in a large bowl coated with cooking spray or some neutral oil, turning to coat top. Cover with a plastic wrap and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

For the filling:

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray(9 slices fits the pan, the left 3 slices can be baked in a muffin tray).


Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°F (190°C)

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.


To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns.






Serve warm.