Monday, October 29, 2012

Brilliant Brunch: Pumpkin Cinnamon Rolls

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We're hunkered down here awaiting Hurricane Sandy.  With all the subway systems, buses, and railroads shut down in NYC, John and I are homebound and content to ride this out, safely.  We're sending our best wishes to everyone else out there who is preparing as well. 

But for us, on the 4th floor of a large apartment building in NYC (let's be honest, there are few trees here), we're pretty immune to a lot of the challenges others, like my parents, are facing.  Until our electricity goes off, we're just lying in wait.  What to do then on a surprise day off from work?

Bake of course!  These pumpkin cinnamon rolls are the perfect warming breakfast for Thanksgiving or any fall weekend that requires an extra hug of comfort, like we needed this morning. I made these the day before, set them in the fridge, and then baked them this morning to perfect pumpkin-y goodness. 
Pumpkin Cinnamon Rolls (adapted from Reclaiming Provincial)
Serves:  8
1/2 cup pumpkin purée
1 egg
1/8 cup warm water
2 tablespoons butter, softened
2 1/8 cups flour (plus more, as needed)
1/8 cup of nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar
1 1/2 teaspoons salt
2 tsp yeast

2 tbsp unsalted butter, melted
1/3 cup brown sugar, packed
3 tablespoons pumpkin pie spice

In a large bowl, combine all dough ingredients and knead until a soft, smooth dough forms (about 8-10 minutes of kneading).  Place dough in a lightly greased bowl, cover, and let rise until doubled in size (about 1 hour).
Meanwhile, make the filling by mixing together brown sugar and spices.  After the dough has risen, turn it out on a greased surface and roll it into a 14x22 inch rectangle.  Brush with melted butter, then evenly spread the filling mixture over the surface.  Roll the dough up into a log.  Cut into 8 slices.  Place the slices in a greased 8-inch pie pan.  Cover and let rise until doubled in size, at least 1 hour at room temperature. 
To bake later, let the dough rise, cover with a wet cloth and place in the fridge until ready to use.  To bake immediately, preheat the oven to 375 degrees F.  Bake rolls for 10-12 minutes, until golden.  Remove from oven and let cool slightly before serving.  

We served these with extra cinnamon cream cheese frosting, but for a delicious looking buttermilk chai glaze, head over to Reclaiming Provincial.  
Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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