Pumpkin Cinnamon Rolls

www.kelseyskreativekorner.ca

I know these Pumpkin Cinnamon Rolls may be a little out-of-season, but please be patient and let me explain:

I was part of a high school co-op program during the past school year.  For the summative project of our course, we were asked to create a slideshow demonstrating a skill we learned at our co-op placement.  Since my co-op placement was a household where I learned a lot in the kitchen, I decided I’d base my slideshow on a recipe.  Our slideshows had to teach the skill step-by-step in a certain amount of time, so I decided to go with a recipe that has several distinct steps.  Consequently, this isn’t the fastest dish to slap together, but I promise to explain each step thoroughly!  (Please just don’t plan to whip theses up first thing in the morning, before work!)

I found this recipe for Pumpkin Cinnamon Rolls in an Amish cookbook.  If you know anything about Mennonite and Amish recipe books, you’re probably already reaching to close this tab.  BUT WAIT!!!  Trust me, I know what these recipes are like, and I promise you this one is different!  Don’t get me wrong, Mennonite food tastes DELICIOUS, but our recipes tend to be lacking detailed instructions.  They’ve often been handed down through many generations of women who were trained in culinary arts at a young age by their own mothers, so long-winded directions are unnecessary, and therefore kept to a minimum.  In case you don’t know what I’m talking about, let me demonstrate.  These are the original directions for the recipe I’m about to share with you:

“Put sugar, salt and shortening in bowl; mix.  Pour milk over top; add eggs, water and pumpkin, then yeast and flour.  Do not make too stiff.  Frost with your favourite frosting.”

And there you have it!  “Voila, enjoy your rolls!” 😛  And you’re probably scratching your head, thinking, “Seriously?!  I can just dump the yeast in and expect it to activate properly?!  And where’s the cinnamon…  I thought these were cinnamon rolls!  What is ‘too stiff’?  How do I take this lump of dough and turn it into anything appealing?  Do I roll it, knot, it, twist it, or braid it?  How am I supposed to know what my ‘favourite frosting is’?  I’ve always liked peanut butter frosting…  Will that work?”

Needless to say, this recipe did not have user-friendliness as one of it’s top priorities!  Thankfully, I knew from past experience that pumpkin cinnamon rolls were something worth investing some time in.  (Mmmmm, don’t let me get started! 😛 )  So I rolled up my sleeves, compared this recipe to similar ones, and figured out how to make a delicious final product!  I put all the information you’ll need into the slideshow.  Just click the link below to see the detailed, step-by-step slideshow with helpful photos, explaining exactly how to make these rolls come together! 🙂  Trust me, they’re worth your time!!!

Pumpkin Cinnamon Rolls

These are honestly the most delicious cinnamon rolls I have EVER tasted!!!  The pumpkin makes them super-moist, and gives the dough an extra flavour boost.  The buns have the perfect amount of butter-cinnamon-brown sugar mixture rolled between the dough, and the sour cream frosting perfectly compliments the sweet rolls. Enjoy these delicious rolls as an indulgent breakfast with a glass of milk, an afternoon pick-me-up with a mug of coffee, or serve them fresh from the oven to amaze guests and top off a scrumptious brunch menu! 🙂

The great thing about these buns is that they’re versatile.  You can make little itty-bitty rolls for a tea party, or massive man-sized rolls for coffee breaks.  You can roll them, knot them, or twist them, and serve them dry or with frosting.  I’ll share my favourite Sour Cream Frosting recipe below.  I actually substituted plain Greek yogurt for the sour cream, although this made the frosting a little less sweet.  If I use the yogurt again, I’ll probably add a little more sugar.  Also, if I ever try these with gluten-free flour, I’ll be sure to share that version with you as well.  I’m just a little nervous to try a yeast dough with gluten-free flour, to be honest.  I’ve had a few too many loaves of bread that resembled bricks!  Have you ever tried anything like that?  What solutions have you discovered?  Be sure to leave a comment and ask questions, leave advice, or tell me your favourite way to serve Pumpkin Cinnamon Rolls! 🙂  Enjoy!

Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Soft, moist, and melt-in-your-mouth, these sweet pumpkin cinnamon rolls will never disappoint!
Servings Prep Time
84 Small Rolls 1-1/2 hours
Cook Time Passive Time
15 minutes 2-1/2 hours
Servings Prep Time
84 Small Rolls 1-1/2 hours
Cook Time Passive Time
15 minutes 2-1/2 hours
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Soft, moist, and melt-in-your-mouth, these sweet pumpkin cinnamon rolls will never disappoint!
Servings Prep Time
84 Small Rolls 1-1/2 hours
Cook Time Passive Time
15 minutes 2-1/2 hours
Servings Prep Time
84 Small Rolls 1-1/2 hours
Cook Time Passive Time
15 minutes 2-1/2 hours
Ingredients
Dough
Cinnamon Butter
Sour Cream Frosting
Servings: Small Rolls
Instructions
Dough
  1. 1. Put 1/2 cup warm water into a small bowl. Add 1 teaspoon of the 1/2 cup white sugar and stir to dissolve. Add the yeast and stir gently. Let it sit in a sheltered place for about ten minutes.
  2. 2. Put the remaining sugar, the salt and the vegetable shortening into a bowl and mix.
  3. 3. Heat milk in a microwave or on the stove top until scalded. (A skin will form on top, and small bubbles may appear.)
  4. 4. Add the scalded milk to the sugar mixture.
  5. 5. Add the eggs and pumpkin puree. Mix.
  6. 6. Add the yeast and water mixture. (The yeast should be puffy and bubbly.) Mix.
  7. 7. Add seven cups of flour. Mix with a beater until it gets too sticky. Then flour your hands and knead the dough by hand. Add more flour as needed, until the dough is not too sticky (You need to be able to use a rolling pin), but still soft.
  8. 8. Cover the dough with a towel and let it rise until it doubles in size.
Cinnamon Butter
  1. 1. Melt 1 cup butter.
  2. 2. Add the white sugar and cinnamon. Stir together to dissolve the sugar. Set aside.
Form the Rolls
  1. 1. DO NOT PROCEED UNTIL THE DOUGH HAS DOUBLED ITS ORIGINAL SIZE!
  2. 2. Coat a large, clean surface with margarine. Smear margarine onto a rolling pin and into glass baking pans.
  3. 3. On the greasy surface, stretch the dough into a long snake shape.
  4. 4. Using the rolling pin, roll the dough into a large, flat rectangle, about 4 feet by 1.5 feet.
  5. 5. Using a pastry brush or a spoon, spread the cinnamon butter evenly across the whole surface of the rectangle.
  6. 6. Cut the rectangle in half lengthwise. (Leaving two long, narrower rectangles.)
  7. 7. Roll each half up to make two long, narrow rolls.
  8. 8. Cut into 1-inch rolls and place in a greased baking pan.
  9. 9. Preheat the oven to 350°F.
  10. 10. Cover the rolls with a towel and let them sit for 45 minutes so they can rise.
  11. 11. Bake the rolls at 350°F for approximately 15 minutes, or until lightly golden. Test the rolls by inserting a toothpick. If it comes out clean and the rolls look golden, they are finished baking!
Sour Cream Frosting
  1. 1. Measure the butter, sour cream and brown sugar into a microwave safe bowl.
  2. 2. Microwave 50 seconds and then stir.
  3. 3. Continue to microwave and stir the mixture until the ingredients have melted together.
  4. 4. Carefully spoon the frosting equally over all the rolls.
  5. 5. Enjoy the rolls warm, or keep the pans out and let the rolls cool. Let the rolls cool and then store them in an airtight container on the counter or in the fridge for several days. Keep remaining rolls in the freezer, in an airtight container.
Recipe Notes

***If you prefer to shape the dough differently, feel free.  The dough must be mixed as per the instructions, and be left to rise to double its size, but after that it doesn't matter how you shape the dough before baking.  Rolls are all that I've ever tried, although knots or braids might be more attractive to serve guests.  Feel free to experiment, but be sure to adjust the baking time according to the thickness of the dough pieces!

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