Let me tell you… I don’t give two shits about this so called
business. It’s ridiculous. I’m a white girl AND I like pumpkin flavored food. Who cares? If that is really how you get your laughs during the day then you should really work on your sense of humor. I LOVE cooking according to the seasons. It makes things interesting and fun. Just when you think you are getting bored with foods something new and exciting comes a long to inspire us. Whether its sweet or savory, pumpkin can be transformed into all types of dishes. Cinnamon rolls, pie, soup, even enchiladas! That’s on my pumpkin bucket list for sure! For your inspiration and ideas I am going to transform my blog with a pumpkin makeover for the week! I hope you enjoy cracking open that first can of pumpkin!
I made these swirly beauties last week. You know that smell when your walking in an indoor mall and the whole place kind of smells like feet and sweaty kids? But
then, you turn a corner and suddenly it hits you in the face… That then is that wonderfully intoxicating cinnabun smell. The smell that you can feel through your nostrils from three stores down. The smell that just suddenly has you reaching for $5 in your wallet. I swear I think they pump it through their air vent as a marketing tool, ha! But my whole little two bedroom apartment was flooded with this smell while I had these pumpkin spice cinnamon rolls in the oven.
It was cinnamon swirling in the air!
These were pretty easy to make but they are a little time consuming. If you plan on making them for breakfast I would give yourself an extra hour or two in the morning so the dough has proper time to rise. This is more of a lazy Sunday afternoon treat.
I filled mine with a cinnamon brown sugar mixture and drizzled them with a warm vanilla bean icing. You can try mixing maple or coffee into your icing instead of milk. Whatever flavor you like best with pumpkin!
1/4 Ounce package yeast
1/2 Cup of warm water
1/2 Cup of warm milk
1/4 Cup of sugar
1/3 Cup of butter melted
1 Teaspoon of salt
3 – 3 1/2 Cups of flour
for pumpkin filling
1 1/2 Cup of pumpkin puree
3/4 Cup of brown sugar
2 Teaspoons of vanilla extract
2 Teaspoons of cinnamon
1 Teaspoon of pumpkin pie spice
1/3 Cup Diced Pecans
1/2 Cup of warmed milk
3 Tablespoons of butter melted
2 Cups of powdered sugar
1/2 Vanilla bean, scraped
Dissolve yeast into hot water. While yeast is dissolving combine sugar melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture. Mix in remaining flour until dough is easy to handle. The dough should be elastic but not sticky. Sprinkle flour over a large surface and knead for 5-10 minutes. Place in a large well greased bowl (I sprayed mine with pam) and cover with two clean dish towels without touching the dough. Place in an unheated oven for an hour to double in size.
Preheat oven to 350 degrees fahrenheit
Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into slices. Place into cast iron pan / casserole dishes close together. Bake for 30 minutes or until golden brown.
Mix together powdered sugar, vanilla bean, butter and slowly add in milk until you have reached your desired consistency.