Cinnamon-Swirl Pumpkin Rolls

Cinnamon-Swirl Pumpkin Rolls

Are you pumpkin-ed out yet? After an entire season devoted to pumpkin-flavored everything, I thought I had hit my limit. Pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin tart, pumpkin spice latte, pumpkin body wash...you get the picture. Every autumn I overdose on pumpkin and then I abhor the sight of it for months.

Nevertheless, I was perusing some of my favorite food blogs recently and stumbled upon these. Pumpkin? Plus cinnamon rolls? Okay, I'm in. You should be too.

These aren't super pumpkin-y. They actually taste like a normal cinnamon roll with extra awesome mixed in. So, I guess what I'm saying is...you should make these before it becomes spring and eating pumpkin things becomes unacceptable once again. Hurry!

Cinnamon-Swirl Pumpkin Rolls
Ingredients:
1 cup canned pumpkin
2 large eggs
2 Tbsp to 1/4 cup lukewarm water (see note)
1/4 cup soft butter
4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup nonfat dry milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves, optional
3 Tbsp. brown sugar
1 1/2 tsp. salt
2 tsp. instant yeast

Filling:
3/4 cup sugar
1 Tbsp. cinnamon

Glaze:
1 cup powdered sugar
1 Tbsp. butter
1 1/2 Tbsp. milk

Directions:
Mix and knead all of the dough ingredients together by hand or in a stand mixer until you've made a soft, fairly smooth dough. Let the dough hook knead it for about 5 minutes.

Cover the bowl and allow the dough to rise for 1 1/2-2 hours, until it's almost doubled. Turn the dough out onto a lightly greased surface. Roll it into a 14"x22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling.

Starting with the short end that's covered with filling, roll the dough into a log. Cut the log into nine 1 1/2" thick rolls. Place the rolls into a lightly greased 9"x9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or unit 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 them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.



To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

 Drizzle the warmrolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls

Source: from Perry's Plate, originally from Baker's Banter, the King Arthur Flour Blog