Tag Archives: Cinnamon Rolls

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

11 Sep

It’s the most wonderful time of the year!  Oh how I love thee, Fall.  If you remember my Top 5 post, you’ll know that cinnamon rolls are a real favorite of mine.  There’s just nothing better.  In fact, the only way to improve a traditional roll is to add a punch of pumpkin

This recipe is from one of my favorite blogs called Good Life Eats.   It’s a bit involved, and you have to work with yeast, but the results are just scrumptious!

Pumpkin Cinnamon Rolls (adapted from Good Life Eats)

Dough Ingredients:

  • 1/4 cup warm water (not hot)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/3 cup warm milk (I used skim)
  • 1 large egg, beaten
  • 3/4 cup canned pumpkin puree
  • 1 tbs melted butter
  • 3 1/4 cups All-Purpose Flour
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg

Filling Ingredients:

  • 1 stick butter
  • 2/3 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Frosting Ingredients:

  • 4 oz cream cheese
  • 1 stick butter, softened
  • 1 tsp vanilla extract
  • 3/4 tsp lemon juice
  • 2-3 cups powdered sugar

First, stir your yeast into warm water in a large bowl.  Let it sit for 5 mins before stirring to combine.  Add the milk, eggs, pumpkin, butter, 1 1/4 cups flour, brown sugar, salt, cinnamon, and ginger to the yeast mixture. Beat vigorously for 2 mins.

Slowly add in the remaining flour, a little bit at a time, until the dough is stiff enough to knead. Begin with 1 1/2 cups of flour and increase if necessary. Knead the dough on a floured surface.  Add additional flour until you have a smooth, elastic dough.

Put the dough in a greased bowl. Coat the entire dough ball in the bowl with oil. Cover with plastic wrap and let the dough rise until doubled, approximately 1 hr.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a another bowl, and set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife (I sprayed my with cooking spray), slice the log into 15 slices. You’ll need to wipe the knife off between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise (again) until almost doubled, about 45 mins.  I’ll be honest here, my dough didn’t rise as much as I would have hoped.  I can promised that it didn’t affect the taste in the least.

Bake in a preheated 375° oven. The rolls should take about 20-30 mins, and will look brown around the edges and a light golden brown across the center.

While rolls bake, you can prepare the cream cheese frosting.  Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined.  Add the powdered sugar 1/2 cup at a time, blending in between, until well-mixed.  Here’s where you get to decide how thin or thick your like your frosting!  Frost warm rolls with the cream cheese frosting and serve immediately.

These were ooey gooey good!  Stay tuned because I have a great way to use up the rest of your leftover rolls later this week.

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Top 5’s

13 Jan

Top 5 Foods (and my favorite local places to find them)

Anyone who has ever met me knows my all time favorite food is mac & cheeseHands down, no contest.  In fact, I feel compelled to order it every time I see it on a menu.  The best mac and cheese is at Equinox.  The dish is creamy, cheesy goodness with crunchy crust.  Best of all, it includes truffle oil.  Period.  Chef Gray is the master.

I’m from Maryland, the home of Old Bay and the crab cake, so it’s no surprise that this item is on my must-have list.  Restaurants all over Maryland, Virginia and the District claim to have the best crab cakes.  The truth is the best crab cakes outside of my Mom’s kitchen can be found at OceanaireTheir crab cakes are huge mounds of jumbo lump crab meat and are simply served with a delicious mustard sauce and a wedge of lemon.  Nothing else is needed.

 

Cupcakes were HUGE in the DC area in 2009 and 2010.  It seemed like every metro stop opened a new cupcakery, and the Washington Post even had its own cupcake wars to pick the best.  I did my part and tried out as many places as possible.  Anything for research right?  My favorites are still from Georgetown Cupcake and Sweetbites.  I love all of the seasonal flavors and light frosting from Georgetown Cupcake.  Sweetbites stole my heart with their pina colada cupcake and their cupcake shortcake.  Oh and did I mention that they run the whole operation out of a truck, which is often located around Farragut Square?!

I love breakfast foods and could eat them all day, which leads me to the next item on my list, cinnamon rolls.  I have yet to find a good place to get these besides Cinnabon, and have been forced to make my own imperfect version (see upcoming post).  Please write me in the comments if you have suggestions of where to find them.  Pillsbury’s version just doesn’t cut it.

 The last but certainly not least item on my list is the Avgolemono Soup from Greek Deli.  Unfortunately, I don’t have any photos of the soup, but trust me you need to try this. Don’t be intimidated by the long line or Kostas barking at everyone in the long line.  The soup is worth it.  It’s the best lemony, chicken and orzo soup ever.  If I’m sick, I want this soup.  If it’s cold, I want this  soup.  If it’s Wednesday, I want this soup.  I even order this soup during hot and humid DC summers, which pretty much says it all.

What’s in your top 5 list and where can I find it?