Blog has moved, searching new

Sunday, October 21, 2012

Pumpkin Cinnamon Rolls

YO!?? Stop drooling at these pix and let me get a word in. I'mma make it short, and I'mma make it sweet *duh* but I got something to say. These are going in the category of my ultimate successes. If the show "Best Thing I Ever Made..." called me today and asked me to be on it, well, I'd make these. So, if you work for that show you might want to dial me NOW. They're pumpkin-y. They're cinnamon-y and nutmeg-y. They're gushing brown sugar goodness. They are absolutely ridiculous in the best way possible. These cinnamon rolls are the equivalent to Christmas; basically they turn an ordinary day into the best day of the year simply because of their nature. I'll give you a quick description, and then set you free to indulge in this eye candy. I'm not trying to sound like a car salesman, but these are easier then they look and you really can make these. The dough is smooth and buttery, full of pureed pumpkin and spices like cinnamon, nutmeg, and ginger that make it taste insanely cozy. The inside is sticky sweet, as the brown sugar gooeyness oozes and peeks out from every possible crevice. I think I'm in love.
 Pumpkin Cinnamon Rolls *recipe by Smitten Kitchen

4 tbs unsalted butter
1/2 cup whole milk, warmed
2 1/4 tsp active dry yeast (a 7 gram envelope)
3 1/2 cups flour, plus extra for rolling
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2/3 cup pumpkin puree
1 large egg
oil for coating bowl

3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 tsp ground cinnamon

4 oz. cream cheese, softened
2 tbs milk
2 cups powdered suar
1/2 tsp vanilla

Recipe: Make the dough. Melt the butter in a saucepan. If desired, brown it for extra flavor (keep cooking for a few minutes of medium heat after already melted and it will turn golden brown and become a nutty flavor). Remove from heat and set aside.
Combine your warmed milk with your yeast and let sit 5-7 minutes —should be a bit foamy when done.
In a large bowl combine flour, sugars, salt and spices. Add the butter, yeast-milk mixture, pumpkin, and egg. Mix until well combined using an electric mixer. Mix for about 3 minutes until it really comes together. Scrape into a well oiled large bowl and cover with plastic wrap. Set asia for 1 hour to let it rise, it should double.
While rising, line the bottom of two 9 inch round cake pans with parchment paper. Butter the paper and the sides of the pan.
Assemble the buns: Scoop the dough onto a VERY well floured surface. With a rolling pin, roll the dough in a large rectangle, about 16X11.
Melt 1/2 stick of butter and brush it evenly over the dough.
Stir together filling ingredients and sprinkle the mixture evenly over the dough.
Starting on a longer side, roll the dough into a tight spiral. Ya its messy, but it will taste delicious regardless...loook at me rolling up

 into a big log. 
 can we just eat it now?
With a sharp serrated knife, using absolutely no pressure, softly saw the log in a back and forth motion into 1 inch sections. 

Divide the buns into 2 prepared pans. Sprinkle with any sugar that fell of onto the counter, cover with plastic wrap and let rise another 45 minutes.

 Preheat the oven to 350 degrees. Bake for 25 minutes.
While baking make the glaze.Beat the cream cheese with an electric mixer. Add the sugar and vanilla and beat. Mix in the milk until it achieves desired thickness.
Remove the buns from the oven and drizzle with glaze. Try and restrain yourself from eating 8.
 cinnamon brown sugar bubbling goodness...also my new computer background tehe
 oh baby
 glaze time.
 1 bun for me
 heart. stopping. now.
 its very flashy
 and now a peek inside...
 some for me, and some more for me
 thank you for watching a slideshow of me make-bake-demolish this

i'm BUN-dles of fun

No comments:

Post a Comment