It’s that time of year when we are apt to say, “Oh God, not another pumpkin recipe!” Now that we are approaching Halloween and Thanksgiving, we are flooded with pumpkin recipes: McDonalds has pumpkin pancakes, there’s pumpkin beer and I’ve even seen a recipe called Red Curry Pig’s Feet with Pumpkin. But the one that amuses me the most is the Pumpkin Spice Latte at Starbucks, complete with a jack-o-lantern image on top:
What do you think, have we gone too far with pumpkin flavored everything? In my view, pumpkins remind me of the approaching Thanksgiving holiday in the U.S. and brings on images of being with family and friends and stuffing ourselves with turkey and pumpkin pie. Nice warm fuzzy feelings tucked in my mind and ‘stomach memory.’ So excuse me, here is one more pumpkin recipe to digest, Spiced Pumpkin Cinnamon Rolls.
With this recipe, you first form a yeast dough and then let it rise and double in size. Then roll out the dough in a rectangle shape and spread the spiced pumpkin filling on top. The dough is then rolled up lengthwise and sliced into pieces 1.5 inches thick and allowed to rise again. Bake and then top with a delicious cream cheese icing- you’ll never feel bad about making just one more pumpkin recipe!
Glaze with Sour Cream Icing:
- 1 cup milk
- 1/2 cup (8 tbsp.) unsalted butter
- 1 packet dry yeast (1/4 oz or 5 g)
- 1/4 cup white sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups plain white flour
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tbsp. pumpkin pie spice (or 3/4 tsp cinnamon + 1/8 tsp nutmeg)
- 1/2 cup cream cheese, room temperature
- 3 tbsp. melted butter
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- Combine the pumpkin puree with the brown sugar and pumpkin pie spice until smooth. Set aside
- Heat the milk and butter on the stovetop until hot but not boiling. Let cool to about 110 F. Add the packet of yeast and let rest for about 5 minutes until the yeast is dissolved.
- In a separate bowl, combine the sugar,salt and cinnamon and stir in the yeast/butter mixture until smooth. Gradually add the flour to the mixture, working it in with your hands or using the dough hook of your electric mixer. The dough should be rather moist and elastic.
- Form a ball with the dough and knead on a lightly-floured surface for several minutes. Place the dough in a bowl that has been oiled with a light coat of vegetable oil. Cover with plastic wrap or a tea towel and let rise for about 1 hour until double in size.
- Punch down the dough and rollout into a thin rectangular shape on a lightly-floured surface. Brush the surface of the dough with melted butter (about 3 tbsp.) Then spread a thin layer of the pumpkin filling on top. Roll-up the dough tightly lengthwise into a tube shape then slice into pieces about 1.5 to 2 inches thick using a serrated bread knife. This should yield about 10 rolls.
- Place the rolls into a buttered round (or square) dish and let rise for another 1 hour. Bake for about 20-25 minutes at 350 F. until the rolls are light brown. Turn the rolls out onto a large plate, let cool and glaze with the cream cheese icing.
- Combine the melted butter, cream cheese, vanilla extract and powdered sugar until smooth, using an electric mixer. The mixture should be silky and smooth. If the icing is too dry, moisten with a little milk or cream.
- Note: I used Butternut Pumpkin (squash) for my filling since it is easier to handle than the typical larger pumpkin.