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Friday, November 18, 2011

Pumpkin maple rolls...

Just like cinnamon rolls, but with a few add-ins like pumpkin, maple syrup and nutmeg! Delicious fresh and warm out of the oven and perfect for fall!

Ingredients

  • FOR THE ROLLS:
  • 1 package (2 1/2 Teaspoons In A Package) Active Dry Yeast
  • ½ cups Warm Water
  • ½ cups Warm Milk
  • ¼ cups Melted Butter, Cooled
  • ⅔ cups Granulated Sugar For The Dough, Plus 1/4 Teaspoon For Proofing Yeast
  • 1 teaspoon Salt
  • ¾ cups Pumpkin Puree
  • 6 cups All Purpose Flour (give Or Take 1 Cup)
  • _____
  • FOR THE FILLING:
  • ¼ cups Maple Syrup
  • 2 Tablespoons Melted Butter
  • ¾ cups Brown Sugar
  • 2 Tablespoons Cinnamon
  • ½ teaspoons Nutmeg - Optional
  • _____
  • FOR THE GLAZE:
  • 2 cups Powdered Sugar
  • ¼ teaspoons Vanilla Extract
  • ¾ teaspoons Maple Flavoring Or Extract
  • 3 Tablespoons Milk

Preparation Instructions

In a large bowl, sprinkle yeast and 1/4 teaspoon sugar over the warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, the remaining sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2-cup increments. When you can no longer stir, remove dough to a board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.) Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
While waiting for dough to rise, grease a 9×13 pan and 1 pie plate or an 8×8 square dish. In a small bowl, stir maple syrup and butter together.
Punch down dough and remove to a clean, lightly greased board. Roll dough out to a 24×12 inch rectangle (approximately). Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface. Sprinkle brown sugar, cinnamon and nutmeg on top of the dough and press down lightly. Roll dough up lengthwise into a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2 pieces). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16). Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don’t want to lose any filling!). Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don’t over bake them.)
While rolls are baking, whip powdered sugar, vanilla, maple extract, and milk together until smooth. Drizzle over hot rolls and serve warm.

7 comments:

  1. This sounds yummy! I will definately have to try and make these.

    Thanks for sharing ;- )

    Amanda
    Matthew 6:33

    ReplyDelete
  2. Hi Stephanie. I have been reading your blog for a while now and I notice that you cook gluten free. Did you use gluten free all purpose flour for these? I ask because I cook gluten free too and I know not all recipes work 1:1 when replacing wheat flour with gluten free flour. Thanks! And, these sound yummy! :D

    ReplyDelete
  3. Shari, thanks for reading! :)
    These are not gluten free and I haven't tried to make them gluten free yet. If I were to make them gluten free I would cut the recipe in half. We both know how expensive gluten free flour is. :) I actually saw this recipe on Tasty Kitchen and thought I'd share it here. :)
    When I try these, I will be using an all purpose gluten free flour blend. Possibly Better Batter, Bob's Redmill, or Arrowhead Mills. :)

    ReplyDelete
  4. Those look so delicious and I would love to smell them baking too!

    ReplyDelete
  5. Thanks for the tip on cutting the recipe in half! GF flour is expensive! Nice to make yummmy treats though. :D

    ReplyDelete
  6. I wonder Stephaine could we use Almond Meal Flour or Coconut Flour for these as well? I am not using all purpose flour in anything however still trying to know what flour to use when subbing. Thanks these look so yummy!

    ReplyDelete
  7. Sonya, I'm not sure...I haven't tried it. :)

    ReplyDelete

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