Cinnamon-Swirl Pumpkin Rolls
Cinnamon-Swirl Pumpkin Rolls
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| Yield: | 9 rolls |
Ingredients
Dough
- 1 cup canned pumpkin or squash
- 2 large eggs
- 2 tablespoons to 1/4 cup lukewarm water*
- 1/4 cup soft butter
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves, optional
- 3 tablespoons brown sugar, light or dark
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- *Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can
Filling
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
- *Substitute 3/4 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
Glaze
- 1 cup glazing or confectioners' sugar
- 1 tablespoon butter
- 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Directions
1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.
3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.
4) Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.
5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.
6) Starting with the short end that's covered with filling, roll the dough into a log.
7) Cut the log into nine 1 ½"-thick rolls.
8) Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.
11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 9 rolls.
Reviews
12/13/2011- First off...absolutely wonderful recipe. I have been making this over and over. All of us prefer this one over regular cinnamon rolls and I use a cream cheese icing..
Last couple of times though I am not pulling it out of the oven quite right. Is there an internal temp I could measure to know its baked just right?
I often do the first rise in the fridge ON which actually tastes much better. But if I form the rolls (sugar in between the layers) and leave it the fridge to do the last proofing to bake in the morning there is a puddle of syrup in the pan. The sugar seems to draw water out of the dough over time and the rolls are a little hard. Proofing the rolls in the fridge does not seems to be working for me. Yet I hear of people proofing formed cinnamon rolls ON ref, all the time. Do you have a comment on this? Is there any way around it?
Thank you for such great recipes!
Please call our baker's hotline and we would be happy to assist you with this recipe. ~Amy
- 11/15/2011
- Big hit with my family. Forgot the nonfat milk powder and it was fine. Dough was hard to roll with the fullsize rolling pin, but the Pampered Chef mini roller was perfect.
- 09/19/2011
- I'd like to try this recipe as loaves rather than rolls. What adjustments, if any, would you make? I'm an experienced bread baker, and I don't foresee any problems, but I want to be sure I'm not missing something.
This should be just fine as a large loaf, or two smaller loaves. Just take care with the bake time and tent if you need to, to avoid over-browning. ~ MJ
- 09/16/2011
- This is the perfect cinnamon roll recipe for fall. My family loves the flavor and moistness of these rolls and I love the opportunity to sneak a good ingredient into something they love.
- 09/06/2011
- I made these up and froze them before baking. Then, I brought on camping trip, where I baked the thawed rolls in a propane-powered oven. So awesome!!! I used cream cheese frosting instead though, and topped with toasted pecans.
- 09/01/2011
- Just finished devouring my first roll. Most excellent... just like every KAF recipe I've made. You guys are really good at this. THANK YOU. Didn't have the crystalized ginger, so I went with plumped golden raisins and walnuts. Bought ginger for the next batch while the little monsters were resting in the fridge. I went out on a limb with the filling, using softened butter, cinnamon, powdered sugar, and a couple glugs of KAF boiled cider... hoped the cornstarch in the sugar would help thicken the cider. Looked close to the consistency of your filling shown in the blog photos. AND IT WORKED. (quite proud of myself) THANKS AGAIN...Edie
- 03/08/2011
- They do take a while to rise, but they did great in the refrigerator overnight and in the oven in the morning. They took about 5 minutes longer to bake being cold, but were delicious. I made cream cheese frosting for the top and used raisins, turbinado sugar, and cinnamon for the filling- gave them a great molasses flavor.
- 12/03/2010
- Such and easy recipe !Nice soft dough, I added crystalized ginger and the dried cranberries. Everyone loved these ! I make them into french toast.
- 12/02/2010
- These were awesome: soft, delicate and chewy with a nice flavor. I made some minor changes since I didn't have some ingredients on hand. Replaced water and non-fat milk with regular milk, scalded. Used regular whole wheat flour and subbed 1/2 c with instant mashed potatoes. I was hesitant to mix everything in the bowl all at once, so I prepared with the traditional method, mixing the yeast with warm milk and sugar and letting them rest for about 10 minutes. then add the remainder of the ingredients. Perfection I<3 KAF =)
11/16/2010- I have never made a King Arthur recipe that wasn't delicious, and this is no exception. It was not, however, one of my favorites. The dough took a long time to rise, and was rather dense even after baking. I prefer the pillowy softness you get with a traditional cinnamon roll. I used about 1/3 cup of diced candied ginger in the filling, and although I love both cinnamon and ginger, they are both strong spices. It seemed the flavors were competing instead of complementing each other. The golden color is lovely, and rolling from the short end gives so many yummy spirals. So again, although they aren't 5 star imho, they are still delicious and worth making - and eating!
