Thursday, September 22, 2011

Pumpkin Cinnamon Rolls

We are having autumn like weather here and I liking it a lot. I can’t help thinking of pumpkin. The local markets already start selling all kinds of pumpkins and I can’t resist buying one. I don’t buy pumpkin often as Carlos is not a fan of it so I hardly cook dishes with it but he doesn’t mind having it bakes. This recipe is pretty much my favorite as I can just prepare the dough and leave it overnight on the kitchen counter and the next morning, all I have to do is I just shape it up and bakes it and we can have piping hot cinnamon rolls for breakfast.




Ingredients for the dough:
Recipe Source: My Kitchen Snippets

3 cups flour
1 tsp ground cinnamon
3 tbsp sugar
1 1/2 teaspoons salt
1 packet/7 gram dried yeast
½ tsp salt
1 cup pumpkin puree – drains and squeeze out all the water
2 eggs
1/4 cup milk *
4 tbsp butter



Filling:

4 tbsp soft butter
4 tbsp dark brown sugar
½ tsp cinnamon powder
½ cup pumpkin seeds

*Adjust the amount of milk. It depends on your environment, the dryness of your flour and the wetness of your pumpkin puree. It’s always best to start with the lesser amount; you can always add more, but it’s pretty hard to go back and add less.


1. Fit the mixer with the dough hook attachment. Combined all the dried ingredients for the dough and mix it well. Combined the eggs and pumpkin. Add it into the dried ingredients and turn on the mixer to medium speed. Slowly drizzle in the milk until the dough comes together and forms a nice ball of dough. Continue to mix for 10 minutes on medium speed.
2. Slowly add in the cut butter and continue to mix until dough is smooth. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and let it rest and raise at room temperature until double it size. (I mix this and left it overnight on the kitchen counter)
4. Punch down the dough; dust the work counter with some flour. Roll out the dough into rectangle shape and about 1/3” thickness, spread on the soft butter. Combined together the brown sugar, cinnamon and pumpkin seeds. Sprinkle it all over the roll out dough.
5. With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the roll. Cut the rolls into ¾” pieces and arrange them in a well butter baking pan.
6. Cover them and let them rest and rise for an hour or until they are doubled in size. Bake them at 350°F for about 25-30 minutes or until they are golden brown.
7. Remove them from the oven and let them cool on wire rack.

20 comments:

Mel said...

what a beautiful roll buns! I bet it must be sweet and delicious.

Lyndsey said...

Mmm...I can jsut imagine how good they smell. I have to make these they are beautiful! And my daughter loves anything pumpkin!

Anncoo said...

Looks so good for breakfast. I like the colour of this rolls, hope I can make one as good as yours :)

Katie said...

WOw these look amazing. What a gorgeous colour and I love how you even used pumpkin seeds in the filling! Great idea to use a ring mould too, that way they all bake evenly. Genius!

Honey Bee Sweets said...

I love Fall too, it gives me that warm and fuzzy feeling, lol! My favourite thing to do has got to be going to the pumpkin patch to choose the nicest one home.  love that soft pumpkin buns you made...a sure fit for the season. 

Puan Ros @ Sinaranmenu.blogspot said...

Will make this for breakfast this weekend.

Cuisine Paradise said...

Your pumpkin bun look absoultely delicious!!!!! Have a great weekend.

Shereen said...

Love the colour before and after bake.A must to do as I have about a few kilos of pumpkin puree in my freezer!

My Little Space said...

Oh my Gert, the colour of the bread looks like sunshine! I bet it tastes so flavourful.
Thanks for sharing the recipe. and have a great weekend.
Blessings, Kristy

Shu Han said...

they look so good even before they're baked! I thought they were swiss rolls at first!

sensiblelessons.com said...

Love pumpkin and love cinnamon rolls. What a great combination!!

terri@adailyobsession said...

hi, thnx for visiting!i've been here b4 and your recipes and cooking are awesome:)
about the RSP thing, i think it's best to start now. i did one jelly last night n it didn't turn out the way i wanted. also, RSP said we can break up the post so that'll give us a bit of breather in between. good luck n enjoy yourself!

myfudo said...

I admire you for your wonderful creativity. I can scent the aromatic fragrance of the cinnamon via that photo. Thanks for sharing.

Anonymous said...

I have just had a bowl of cereal but am hungry again looking at the lovely rolls. The problem i have here is that pumpkins are sold with the hard skin on and i have difficulty peeling/cutting the skin off without cutting away much of the flesh. do u have this problem/a solution? boil it first? - ling

Sonia (Nasi Lemak Lover) said...

recently i also started to add pumpkin in my baking, a very versatile ingredients. I must try this one day.

Jeannie said...

I baked these recently too and they were pretty amazing rolls! Yours looks so pretty!

ICook4Fun said...

Mel, thank you.

Lyndsey, hope your daughter like this.

Ann, yea the color turns out really vibrant. You are so good at baking so making this is not a problem for you at all :)

Katie, thank you :)

Bee Bee, I am looking forward to falls too. The leaves are slowly turning colors now.

Puan Ros, hope you like this.

Ellena, thank you and you too.

Shereen, why you have some much pumpkin puree in your freezer?? Can't get pumpkin meh at NZ that you have to stock up :)

ICook4Fun said...

Kristy, yea the color is really nice. I used kabocha pumpkins for these rolls. You have a great weekend too.

Shu Han, I think is the color :)

Sensiblelessons, thanks for stopping by and your kind comment.

Terri, thank you. Yea I already start creating something today. Really, if that is the case it will be good.

Myfudo, thank you :)

Ling, I have a touch time peeling it too. I normally cut it into wedges first before peeling it. It is easier that way. But if you want the puree you can always steam or roast with the skin and then scoop out the flesh with a spoon.

Sonia, yes they are. Can put in soup, bread, cakes and kueh too :)

Jeannie, thank you :)

Gloria said...

I love these pumpkin roll, look amazing! gloria

Cheah said...

Bookmarked! Lovely fluffy buns and nice colour.