If there’s one thing that will grind a food blog to a halt, it’s when the cook gets sidelined. And sidelined, I am … at least temporarily, while I recover from some recent surgery. I am on the mend though, so I plan to be back cooking in my kitchen soon :)
In the meantime, I am tremendously grateful to my food blogging friend, Tricia, from Saving Room for Dessert, who stepped up and offered to do a post for me while I was taking this break. If you don’t know of Tricia and her blog, you should! She cooks up the most wonderful goodies, takes fabulous, mouth-watering photos and she is one of the sweetest ladies, too. So do pop on over to visit her blog and thanks so much, Tricia :)
Here’s Tricia …
Absolutely delicious pumpkin cinnamon rolls recipe, made with homemade pumpkin butter and a pumpkin pie flavoured glaze.
￼￼I am honored to be sharing this delicious recipe (actually two recipes!) with you here today on Seasons & Suppers. I haven’t known Jennifer for very long, but instantly knew I would love to call her my friend. Jennifer is a lovely person, a talented writer, baker and photographer and a gracious mentor and friend. I never tire of looking at her amazing photos and delicious recipes. I am thrilled to be a guest of Seasons & Suppers!
Do you crave pumpkin dishes, pies, breads or desserts this time of year? I do and feel sure you would love these Pumpkin Butter Cinnamon Buns, even if you don’t like pumpkin. Since I love to baked, this recipe is the perfect way to do both, back and enjoy a little pumpkin. These buns are filled with a slathering of homemade pumpkin butter, which is not overly sweet so the pumpkin spice really shines.
The pumpkin butter is very easy to make, but store bought would be fine here too. The bun dough is also very easy to put together and a dream to roll out. The dough has two resting periods of 60 minutes each but the hand on time is minimal. To make things really easy we baked the buns in a muffin pan which helps create the spiral top.
Drizzle with a pumpkin pie spiced cream cheese icing and top with a few chopped pecans to serve! Thanks for stopping by! – Tricia
Pumpkin Butter Cinnamon Rolls with Pumpkin Pie Spiced Cream Cheese Icing
- 1 15 oz can pure pumpkin puree
- 2/3 cup unsweetened apple juice
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
For the dough:
- 1 1/4 cups lukewarm water about 90 degrees on an instant read thermometer
- 3 1/2 cups unbleached all-purpose flour plus a few extra tablespoons if needed
- 3 tablespoons nonfat dry milk I used Carnation
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter room temperature
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons active dry yeast
- 2 teaspoons vanilla extract
For the filling:
- 1 cup pumpkin butter
- For the icing:
- 1 ounce cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 1 cup confectioners’ sugar powdered or icing sugar
- 1/4 teaspoon pumpkin pie spice DIY recipe below
- 2-3 tablespoons milk or heavy whipping cream
For garnish: chopped pecans, if desired
For the pumpkin butter: Combine all ingredients in a medium, heavy bottom saucepan. Bring to a boil then reduce the heat to low. Simmer, stirring occasionally, uncovered for 30 minutes or until thickened. Add a splash of apple juice to thin if needed. Cool then store in the refrigerator. Great served on toast or pancakes or as a filling for Pumpkin Butter Cinnamon Buns. Makes 3 cups
For the roll dough: Add the lukewarm water to the mixing bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and set aside for 5-10 minutes or until the yeast is dissolved. Add all remaining dough ingredients to the water and yeast and mix on low until combined. Increase the speed to medium-low and knead until you have a soft, smooth dough. If the dough appears sticky add a little more flour, 1 tablespoon at a time until the dough cleans the sides of the bowl.
Cover the dough with plastic wrap and set aside in a warm place free from drafts for 1 hour, or until puffy.
Lightly grease a 12 cup muffin pan and set aside.
Gently scoop the dough out of the mixing bowl and place on a clean, lightly floured work surface. Roll the dough into a 16x18 inch rectangle, taking care to make sure the dough is even from one side to the other with the short sides (16”) at the top and bottom.
Spread the pumpkin butter evenly over the dough leaving a 1-inch wide border at the bottom. Starting at the top (farthest away), roll the dough tightly, coming toward you. As you roll, stretch the dough away from you then roll toward you tightly, repeat until the entire roll is done. By stretching the dough and rolling it tightly, you will achieve the cork-screw top (hopefully - that’s the idea anyway)
Slice the log into 12 equal pieces.
Lightly push the bottom of the bun up in the middle to start the spiral. Place the buns in the muffin tins (cut side up). Once the pan is full, move to a warm place and let them rise for 60 minutes (I use my microwave as a proofing oven to let bread rise - with the task light on the microwave stays warm.)
Preheat oven to 350 degrees. Bake the buns for 24-25 minutes or until lightly browned. Remove from the oven and cool in the pan while making the icing.
for the icing combine the cream cheese and butter and beat until combined. Add the sugar and pumpkin pie spice and 2 tablespoons cream. Beat until smooth then add more cream for a thinner glaze if desired. Spread or drizzle on the warm buns and serve.
(Cinnamon Bun recipe adapted from King Arthur Flour)
DIY - Pumpkin Pie Spice (makes 2 teaspoons): 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg