On Wednesday afternoon Matt and I are heading to my parents’ house for Thanksgiving festivities. Since we’ll be gone for a few days I decided to clean out the fridge and use what needs to get used. I had half of a can of pumpkin in there from when I made the pumpkin chocolate chip mini muffins that has just been sitting there sadly. I gave Matt a couple of suggestions: pumpkin pancakes, pumpkin cookies, pumpkin bread, or pumpkin cinnamon rolls.
It’s quite obvious what got used.
Now I still need to try to find a purpose for the broccoli, jalapeno, mushrooms, cotija, blue cheese, mozzarella, monterey jack, and pepper jack that I have in my fridge. The cheese will probably make it until I get back, but the veggies definitely won’t as they’re already on their last days.
This is a Smitten Kitchen recipe. It was the perfect use of the pumpkin and has left me with about 16 cinnamon rolls that I’ll have to bring to San Francisco with me. It has also inspired me to make an eggnog cinnamon roll for Christmas breakfast next month.
Pumpkin Cinnamon Rolls
6 tbsp unsalted butter, melted, divided
1/2 cup skim milk, warmed to 110 degrees
1 package active dry yeast
3 1/2 cups flour (plus some for rolling)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/4 tsp ground ginger
2/3 cups pumpkin puree
1 large egg
oil for coating the bowl
3/4 cup brown sugar
1/4 cup white sugar
1/8 tsp kosher salt
2 tsp ground cinnamon
4 oz cream cheese
2 cups powdered sugar
2 tbsp skim milk
1/2 tsp vanilla extract
TO MAKE YOUR DOUGH
1. Combine the warmed milk and yeast in a small bowl. Let sit until the yeast gets bubbly, about 7 minutes.
2. In the bowl of an electric mixer, combine flours, sugars, spices, and salt. Add 1/4 cup of the melted butter and set the rest aside for assembly. Stir to combine. Add the yeast mixture, pumpkin, and egg. Mix until combined. Place your dough hook on the mixer. Beat the dough for 5 minutes with the dough hook.
3. Place dough in a greased bowl. Cover with plastic wrap and a towel. Let sit in a place free from drafts for an hour, until the dough doubles in size.
TIME TO ASSEMBLE YOUR ROLLS
4. Place the dough on a powdered surface and roll the dough into a rectangle approximately 11×16-inch. Brush the reserved melted butter onto the dough. Stir together the filling ingredients and sprinkle evenly oven the dough.
5. Starting on the longer side of the rectangle, roll the dough into a tight spiral.
6. Cut the dough into about 16 cinnamon rolls. Place into either one or two prepared pans. Cover with plastic wrap and a towel and let sit for 45 minutes in a draft free area.
BAKE THE ROLLS
7. Preheat your oven to 350 degrees.
8. Once the oven has preheated bake your rolls for 25 minutes.
9. Once finished, beat the glaze ingredients together. While the rolls are still warm, cover with the glaze.