Sunday, October 11, 2009

Pumpkin Cinnamon Rolls




That's right, PUMPKIN cinnamon roll. Now before I go any further, I would like to acknowledge the fact that there are many very talented cinnamon rollers in this family. These families. Consider yourself acknowledged.

But do your recipes have PUMPKIN GUTS in them?

Mine didn't. You may think that referring to cinnamon roll recipes that I don't actually possess is misleading, and you're right. But these rolls are right, too. So do what you will with them.

Dough:
1 packet of active yeast
1/2 cup of warm water
1 egg
1 tsp vanilla
3/4 cup pumpkin puree
1/4 cup sugar
1/2 tsp course salt
1/2 tsp cinnamon
1/4 tsp ground clove
1/8 tsp nutmeg
3 cups all purpose flour

Filling:
1/2 cup butter, softened
1/2 cup brown sugar
2 tsp cinnamon


Frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla
1 1/2 cups powdered sugar, sifted


Directions:
Mix yeast and warm water in a large bowl and allow to sit for 10 minutes. Add in the rest of the dough ingredients and thoroughly combine. Add a little more flour if it needs a more doughy consistency.

Turn dough out on a lightly floured surface and knead for 5 minutes, then allow to rest for 15 minutes.

Mix filling ingredients together in a small bowl until you have a sugar paste.
Roll dough out in a large rectangle to 1/4 inch thick then spread the sugar filling evenly over the dough. Roll up longways.

Get out some dental floss. Use said dental floss to help you cut the roll into sections (in place of a knife). This is the best idea ever, and of course it's not mine. If you slide the floss under the log, then lift up both ends of the floss, and cross them over one another and pull, the dough log severs a clean, not smooshed section of itself, easy as pie.

Stick the rolls in a greased pan, let rise for 45-60 minutes, cook for 20 minutes in a 400 degree oven.

Mix frosting ingredients, slap it on those babies and EEEEAAAAAAT! These rolls are so good, they need no butter. MOM! step away from that butter. Put down the knife. There you go, easy...easy...

P.S. In my last post, I asked you to guess what the mystery meal was, and the answer is............

......................chopped up pork fat!!!!!

EWWWWWWWW! I know, I know. Hank wanted to try doing something or other with rendering fat on his own for use in his homemade refried beans.

Why, people, why?!?

Some of your guesses were incorrect, but A-MAZING, altogether.

4 comments:

  1. Marissa, you are so sassy in your blog posts! I always feel reprimanded after reading them! You know I love anything with pumpkin though, seeeester! Pork fat indeed, I know you and Hank are really doing some home-style lypo...

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  2. Hey, I'm a sassy lady. Who is just trying to build a convincing case for why you should try these recipes!

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  3. I made these today and gave some to our neighbors...Steve says, "Super delicious, light and fluffy, sure to be a perennial favorite."

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  4. oh man...I missed getting the first pumpkin recipe in!! haha

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