Tuesday, November 17, 2009

Punk'in Pie Cinnamon Rolls

I have found a new blog. Cook Local. It is a Seattle blog. It isn't vegetarian specific but they certainly have a lot of things that I can eat on there. It's wonderful.
I found these cinnamon rolls on there and thought they sounded so tasty. I cooked them for breakfast the next morning. Turned out great. They definitely taste best right out of the oven though!
This recipe may look daunting but I assure you it isn't too difficult, especially if you make the dough beforehand.
Punk'in Pie Cinnamon Rolls
adapted from Cook Local blog
Makes about 6 - 9 rolls, depending on how large/small you make them

Ingredients
For Rolls:
1 T of active dry yeast
1/4c of warm water
1/2 t sugar
1.5c + 1T flour
1/8 t
1/2c pumpkin puree
2 t cinnamon
1 t ground ginger
1 t nutmeg
1/2 t ground cloves
1/2 cup brown sugar

For Filling:
1/4 c butter, softened
2 t crystallized ginger, minced
1 t cinnamon
1/2 t nutmeg
2 Tbsp sugar

For Frosting:
1 c powdered sugar
1/2 t ginger
2-3Tbsp water

Method
1. Place the warm water in a small bowl.
2. Add the 1/2 tsp of sugar and the 1 Tbsp of yeast and let stand while you prepare the dry ingredients.
3. Mix the flour, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar on low speed until just combined.
4. Add in the pumpkin puree, yeast and mix well until the dough comes together. It should be a bit sticky. Add more water or milk if not.
5. Oil a large bowl.
6. Place the dough in the bowl and turn to coat all surfaces with oil.
7. Cover with a towel or plastic wrap and let sit in a warm area for 1 hour, or until the dough has doubled in size.
8. Punch the dough down and let it rest for a moment while you flour the counter or large cutting board.
9. Roll out the dough to approximately 7 x 11 inches.
10. Mix the filling ingredients together and gently spread the filling over the dough.
11. Starting with the long end, roll the dough up, trying to prevent any large air gaps. Pinch the ends to seal.
12. Cut the dough into 1 inch rounds.
13. Grease an 11×9 inch baking dish on the bottom and sides.
14. Lay the rounds, cut side down, in the dish, leaving plenty of space on all sides.

*At this point, you can put the dough in fridge (cover the dish) and eat in the morning...or you can go ahead and finished the recipe to eat now.*

15. If kept in the fridge overnight, take the rolls out and let rise for at least a hour, or until not too cold anymore. If you are eating them right away, cover the dish and let the dough sit for about 45 min more to rise.
16. Preheat oven to 350.
17. Bake for 20-22 minutes.
18. Mix the frosting ingredients in a bowl with a whisk.
19. Frost by drizzling frosting over the rolls and enjoy.

3 comments:

The Momma said...

Impressive! Personally I don't like nutmeg, gingery things so I won't have Pa make them for me but I do think I'll request regular cinnamon rolls; we haven't had those for a long time and that would be a treat to brighten up these dark mornings.

Emily Herold said...

Momma, I will make you regular rolls if you promise to try the pumpkin rolls. The ginger brings out flavor. PLUS, it has a lot of health benefits. serious

The Momma said...

Fine. I'll try icky, healthy rolls in order to get regular, sugary, no-health-benefits-whatsoever- except-for-the-local-cardiologist-who-will-earn-a healthy-fee rolls.