Some of you may be wondering where I have been. Well I got a job working with an event planner and while it has slowed down my posting it has not stopped me from cooking! Today will begin the Week of Pumpkin! Today we’re going to start it off with my post from The Secret Recipe Club, with the most delicious of morning treats, Pumpkin Cinnamon Rolls…
This month I was assigned to Mommy’s Menu blog and I couldn’t have been happier to find many, many pumpkin recipes! I was torn over the Snickerdoodle Bars or the Pumpkin Spice Pancakes. In the end I chose the Pumpkin Cinnamon Rolls (because I’ve been dying to make them!) and put my own little twist on the icing. Toni, who is the mommy of 7 little adorable munchkins, keeps up her amazing blog in her spare time (how she has any I don’t know!). Since Toni is cooking for little ones, my icing recipe would not be good for them, but if you’re childless (or just not sharing :)) and feeling like a little booze with your Pumpkin Cinnamon Rolls this is for sure the way to go!
The icing made these pumpkin cinnamon rolls. The rolls themselves were absolutely fantastic and I made only very small changes to Toni’s recipe. My changes were to make the cinnamon rolls a bit healthier and then I went and added cognac to the icing. I guess they kind of counteract each other LOL!
Pumpkin Cinnamon Rolls w/ Cognac Glaze
adapted from Mommy’s Menu
1/3 cup skim milk
2 tablespoons yogurt butter spread
1/2 cup canned pumpkin
2 tablespoons sugar
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 package dry yeast
2 cups bread flour
1/2 cup brown sugar
1 1/4 teaspoon cinnamon
2 tablespoons yogurt butter spread, melted
1/4 cup yogurt butter spread
1/2 cup brown sugar
1 tablespoon skim milk
2 1/2 tablespoons cognac
1/2 teaspoon vanilla
pinch of salt
1 cup confectioners sugar
In a small pot, heat milk and 2 tablespoons butter just until warm, butter will be almost melted, stirring constantly. In the bowl of a stand mixer, combine pumpkin, sugar, nutmeg, cinnamon, and salt. Add the milk mixture and beat until well blended. Then beat in egg and yeast until combined.
Add one half of the flour. Beat the mixture on low speed for about 5 minutes, scraping down the sides of the bowl. Add the remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
Punch down the dough and turn onto a lightly floured surface. Knead a few turns to form a smooth dough then roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with the long side of dough, roll up jellyroll style, pinching the seam to seal. Cut roll into 12 1- inch slices. Place rolls cut side up in a well greased 10″ dutch oven. Cover and let rise until nearly doubled, about 30 to 45 minutes.
Bake rolls at 350 degrees about 20-25 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with cognac glaze. Makes 12 rolls.
Cognac Glaze: In small saucepan, heat butter until melted. Stir in brown sugar, milk, and cognac. Cook over medium low heat 1-2 minutes. Transfer to small bowl and allow to cool slightly. Stir in vanilla, salt, and confectioners’ sugar. Beat until well blended.