Pumpkin Cinnamon Rolls

Since the passing of Labor Day, I'm seeing a shift throughout the blogosphere moving steadily towards fall.  Pumpkins and apples are turning up on my favorite food blogs and Halloween ideas are filling their pages.

Living in San Diego, though, not much has really changed.  Actually, since Labor Day we have had our hottest days of summer, less morning marine layer (fog), and more gorgeous warm and clear mornings at the beaches that are now suddenly free of out of town travelers.  My garden is overflowing with flowers, and I think summer is finally here!

September and October are beautiful months in Southern California, and I'm not planning on letting go of my summer any time soon.  The local markets are still filled with summer berries and the heirloom tomatoes are hitting their peak.  However, in an effort to stay with current trends I'm willing to use "fallish" ingredients while still embracing my summer.

Breaking out a leftover can of Trader Joe's organic pumpkin I put together the kid's favorite Cinnamon Rolls.  Pumpkin Cinnamon Rolls, while definitely exuding the essence of fall, are well received and oft requested at our home year round.  Cans of pumpkin line our pantry shelves just for these sweet spirals and the rolls grace our table numerous times a year.

Based on an October, 2001 recipe from Cooking Light, these cinnamon rolls, while not guilt free, are definitely "guilt reduced" with the inclusion of the vitamin rich pumpkin and whole grain flours.  Though the butter in dough of this recipe is most definitely reduced when compared to many other traditional cinnamon roll recipes, these rolls bake up tender and light and with a beautiful pumpkin hue.  The cinnamony goodness oozes from the spirals and combines with the sweet glaze for a true summer (or fall...) treat.

Summer Pumpkin Cinnamon Rolls!

Pumpkin Cinnamon Rolls

adapted from Cooking Light

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Dough:
¾ cup room temp milk (we use Silk almond milk)
½ cup pumpkin puree (fresh or canned)
2½ Tbs butter, cut into small pieces
1 Tbs honey
1 tsp salt
⅛ tsp nutmeg  

1 3/4 cups plus 1-2 Tbs all-purpose flour
1  cup whole wheat or spelt (may use all all-purpose)
2 tsp dry yeast

Filling:

2½ - 3 Tbs butter, melted
⅓ cup brown sugar
generous 2 tsp cinnamon
⅛ tsp ground nutmeg  

Glaze:

1 cup powdered sugar
½ tsp vanilla
1 Tbs milk or non-dairy milk (add enough to make a thick glaze) 

Place dough ingredients into a bread machine programmed for the dough cycle.  Process as directed by your machine.  If using bread macine skip the next paragraph.

Alternatively, process dough ingredients in a stand mixer or by hand - will need to knead approximately 10 minutes, or until smooth and elastic.  When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.

When dough cycle is complete, dump the risen dough onto a well floured surface and punch down.  Allow to rest for a few minutes while you are melting the butter and gathering ingredients for the filling.

Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.

Roll the dough into a large rectangle, about ½ inch thick.  Brush the rolled dough with the melted butter and sprinkle with the brown sugar.  Add extra sugar if the entire surface is not covered.  Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste.  Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.

Preheat oven to 375º.

With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row.  Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).

Bake for about 18 - 20 minutes or until lightly browned.  Cool on a rack while you are preparing the glaze.  For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still "drizzable" glaze.  Whisk until smooth.  Spoon the glaze over warm rolls and serve.  The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold.  To return to "fresh from the oven" goodness, microwave for 10-30 seconds (depending on your microwave!).

Note:  I made my dough yesterday and placed the cut rolls into the prepared pan.  I then placed the pan with the cut rolls into the refrigerator (covered the pan with plastic wrap) and cooked them this morning for the kids for breakfast!  Simply preheat the over, remove pan from the fridge while the oven is preheating, remove the plastic wrap and bake when oven is ready.