Pumpkin Cinnamon Rolls

14 10 2011

Growing up, my mom used to make these enormous cinnamon buns.  In the morning, we’d cut them in half, cover them in butter and sear them in a cast iron skillet.  Growing up, I hated breakfast and every morning it was a chore for my mother to figure out what I was willing to eat.

When there were cinnamon buns available, it was never a chore to get me to eat breakfast.

This past weekend some friends were hosting lunch.  I brought this festive rendition of a classic mom dish to share.  I didn’t hear any complaints, just a lot of hmmmms.

Pumpkin Cinnamon Rolls

2 1/4 tsp yeast (1 pkg), regular not fast acting

1/2 cup lukewarm water

1 cup canned pumpkin

1/2 tsp salt

1/3 cup sugar

3 Tbsp Earth Balance or coconut oil

3 to 3 1/2 cups flour (I used whole wheat)

3 Tbsp melted Earth Balance or coconut oil

3 – 6 Tbsp cinnamon (I ♥ cinnamon!)

1/4 cup sugar

3/4 cup raw or brown sugar

6 Tbsp melted Earth Balance or coconut oil

1/2 cup finely chopped pecans or walnuts

Mix the yeast with the water.  Allow to stand for 5 minutes.  Mix again.  If you have a Proof option on your oven, use it to get your yeast going.

Beat pumpkin, salt, sugar, and Earth Balance into yeast.  Beat and work in enough flour to form a soft dough.  Ad more flour if necessary.

Turn out on a floured board.  Knead until the dough is smooth and elastic, about 10 minutes.

Place in a large bowl and cover with a damp cloth.  Let the dough rise in a warm place until it has more than doubled in size, about 1 1/2 hours.  Not sure where you should let the dough rise?  In the oven on the proof setting or in the oven with the light on are two really great places.

Punch the dough down and allow it to rest for 10 minutes.  Roll out on a floured surface to form a 9 x 14 rectangle.

Brush the dough with the melted Earth Balance.  Mix the sugar and cinnamon together and sprinkle evenly over the surface of the dough.  I LOVE cinnamon and normally go overboard, using 6 or more tablespoons but that’s just me and that’s how I roll.

Roll up the dough lengthwise to form a long rope.  Slice into 12 equal pieces to form the buns.

Mix the brown sugar and melted Earth Balance together.  Spread over the bottom of a 10 inch cast iron skillet or ceramic pan.  Sprinkle pecans evenly over the bottom.  Arrange the buns in the skillet about equal distance from each other.

Redampen the cloth, cover the buns, and allow them to rise in a warm place – not the oven – until proofed, 30 – 45 minutes.

Meanwhile, preheat the oven to 350ºF.  Bake the buns until golden brown, about 30 minutes.

Invert a large plate over the pan.  Reverse the pan and plate so that the rolls will come out in a single cake, covered with syrup and nuts.




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