Pumpkin cinnamon rolls with cranberry/pumpkin butter/walnut filling with maple icing.
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Adapted from my previous recipe for cinnamon rolls.
For about a dozen small or 6 large rolls, you'll need:
3 cups flour
1 14-oz can of pumpkin pie filling, or 1 cup mashed pumpkin
1 package yeast
1/2 tsp salt
1/2 cup milk
1/2 cup warm water
2 tblsp butter, melted
1/2 cup sugar
For the filling, you'll need:
As much Pumpkin Butter as you'd like
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup brown sugar
2 tsp cinnamon
For the maple icing, you'll need:
1/2 cup powdered sugar, or more if you want lots of icing
2 tblsp pure maple syrup
2 tblsp melted butter
Dissolve the yeast in 1/2 cup warm water. If you don't have a food thermometer, I find that running the hot water tap to its hottest, gets it to the right temperature. Add the yeast to the water with 1 tsp sugar until yeast foams and is activated.
In a bowl, mix 2 cups flour, 1 14-oz can pumpkin pie filling, 1/2 tsp salt, 1/2 cup milk, 1/2 cup warm water with the dissolved yeast, 2 tblsp melted butter, 1 egg, and 1/2 cup sugar. By hand, add 1 cup flour and gently mix that into the dough. Knead on floured surface for about 5 to 8 minutes. Don't worry if the dough isn't all smooth since it'll be stretched and rolled anyway. Part of the lack of smoothness is because I also just knead the dough in the bowl to keep my counter tops from getting so messy.
Place the dough into a greased bowl, cover with plastic wrap, then a towel, and set in a warm place to rise for about an hour. I also don't bother with trying to get the dough all smooth since it'll be stretched and rolled anyway.
After the dough has risen to about double in size, roll it out on a lightly floured surface until it forms a large rectangle. I just patted and stretched by hand because I didn't feel like getting out my rolling pin, and afterward having to clean yet another item. Also, I figured it'll be rolled up anyway so I don't need smooth sides. Looks more rustic right? (BTW, I was still in the midst of moving when I made this last year. Notice I had to do this on top of a bookcase? And there was only a narrow band of space to walk between each doorway.)
Spread Pumpkin Butter on top.
Add 1/2 cup dried cranberries.
Add 1/2 cup walnuts.
Sprinkle on 1/4 cup brown sugar and 2 tsp cinnamon.
Then roll into a log.
Slice about 1-inch thick and place into a greased pan.
This recipe makes enough for a dozen good-sized rolls, or some slightly smaller sizes too.
Let the dough rise again for another 30 minutes. Then bake at 375 degrees for 20 to 25 minutes until golden brown.
While you're waiting for the rolls to cool down, you can prepare the icing. I try to cut down on the sugar by only drizzling icing on top. You can certainly make a lot more if you wish. Melt 2 tblsp of butter. Add 1/2 cup powdered sugar and 2 tblsp pure maple syrup, stirring until smooth. Drizzle over the pumpkin cinnamon rolls.
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. This month's secret ingredient is the PUMPKIN. The host for November is Ning of Heart and Hearth, please check her pumpkin round-up for 15 pumpkin recipes. If you'd like to participate or to see the secret ingredient, check who's hosting next month.
My other pumpkin dishes:
Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter
Chicken Pot Pie with Pumpkin and Cilantro Biscuits
Ginataang Kalabasa at Sitaw (Filipino Pumpkin and Long Beans in Coconut Milk)
Pumpkin Curry and Toasted Pumpkin Seeds