Cinnamon-Swirl Pumpkin Rolls
Halloween is a-comin’. We are a little sad that Covid has changed the trick-or-treat fun this year, but that doesn’t mean we can’t have fun in the kitchen!…here’s a good pumpkin recipe from our friends at King Arthur Baking. (We’re suddenly hungry ☺)
- 1 cup (227g) pumpkin or squash purée
- 2 large eggs
- 2 tablespoons to 1/4 cup (28g to 57g) lukewarm water*
- 4 tablespoons (57g) butter, softened
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 1 3/4 cups (198g) King Arthur White Whole Wheat Flour
- 1/4 cup (28g) Baker’s Special Dry Milk or nonfat dry milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves, optional
- 3 tablespoons (43g) brown sugar, packed
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
*See “tips,” below.
- 3/4 cup (113g) Baker’s Cinnamon Filling*
- 3 tablespoons (43g) water
- 1/2 cup (57g) mini diced ginger, raisins, or dried cranberries, optional
*See “tips,” below.
- 1 cup (113g) confectioners’ sugar
- 1 tablespoon (14g) butter, room temperature
- 1 1/2 tablespoons (21g) milk, or enough to make a pourable glaze
- To make the dough: Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.
- 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.
- Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.
- To make the filling: Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.
BY PJ HAMEL
- Sprinkle with crystallized ginger or dried fruit (or both), if desired.
- Starting with the short end that’s covered with filling, roll the dough into a log.
- Cut the log into 9 rolls (1 1/2″ slices).
- Place the rolls into a lightly greased 9″ x 9″ square pan that’s at least 2″ deep (or equivalent). Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
- Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set. Remove the pan from the oven, turn the rolls out of the pan, and allow them to cool for about 15 minutes. Toward the end of the cooling time, make the glaze.
- To make the glaze: Heat the butter and milk together until the butter melts. Whisk into the sugar.
- Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
- Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.
Tips from our Bakers
- Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, 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 always add more, but once it’s in you can’t add less!
- Substitute 3/4 cup granulated sugar + 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 called for in the recipe.
- For a topping that stays white and remains on top of the rolls rather than partially melting in, allow the rolls to cool completely before glazing.