Cinnamon-Swirled Pumpkin Rolls
They were gone within 24 hours.
I’ve made a lot of cinnamon rolls before, so I was pleasantly surprised to see a pumpkin version that used an ingredient I’d never used before and a technique I hadn’t tried.
The ingredient? Crystallized (or candied) ginger, which is ginger that’s been cooked in a sugar syrup, then coated with sugar. It’s optional, of course, but I happened to have a bottle sitting in my spice cabinet, unopened, but dying to be used. I loved the extra gingery explosions that they added to the rolls. Next time I’ll really try to mince the pieces smaller because they can be a little intense if you get a big chunk.
Cinnamon-swirl Pumpkin Rolls
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water (see note)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour (see note)
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
3/4 cup sugar
1 tablespoons cinnamon
1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
1 cup glazing or confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Mix and knead all of the dough ingredients together by hand or in a stand mixer until you've made a soft, fairly smooth dough. I let the dough hook on my stand mixer have at it for about 5 minutes.
Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired.
Starting with the short end that's covered with filling, roll the dough into a log. Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.
Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 9 rolls.
1. The amount of water you add to the dough depends on the weather/time of year. If it's winter or dry outside, add more. If it's raining, then add less. If you're using a stand mixer, the dough should clear the sides of the bowl, but stick to the bottom a bit. Add water just a couple teaspoons at a time until you reach the right consistency.
2. I didn't have white whole wheat flour, so I substituted 1 1/2 c all-purpose and 1/4 c wheat.
3. I didn't use the glaze recipe because I like cream cheese frosting on my cinnamon rolls. Here's the one I used:
Cream Cheese Frosting:
4 oz cream cheese, softened
¼ c butter
1 tsp vanilla
1 ½ c powdered sugar
1 T milk
Beat all frosting ingredients until smooth.
from Baker's Banter, the King Arthur Flour Blog