After an amazingly fun weekend in San Francisco for Foodbuzz Festival, I totally need a day (or 12) to decompress. I need to upload all the photos, take them in, and then get working with Chels on our recap. And to be honest, we took a red eye home from California, leaving SFO at 11 p.m. PST and arriving in Boston at 7:30 this morning EST. I’m in a bit of a daze today. And though I love Virgin Airlines more than anything, it’s not really suitable for a night of sleep. Lucky for me, I work from home so I can get a full day in while in sweatpants, but all I really want to do right now is sleep! Oh, happy Monday.
The only thing I can really think straight about right now (without zoning out or passing out) are cinnamon buns. Cinnamon buns are the new cupcakes for me. I mean, I’m pretty sure I’ll always be a cupcake person, but lately I want to make cinnamon buns of all flavors and varieties. I know everyone and their mother has been making pumpkin cinnamon buns across the blog world lately. But I just couldn’t resist making my own.
I started off using a Cooking Light recipe and then I got real. If I’m eating cinnamon rolls, I want to eat cinnamon rolls. So, I just made a few adjustments. Like adding more butter. And sugar. Can you blame me? Light treats are fun sometimes. But real treats are needed often.
Pumpkin Cinnamon Rolls:
• 1 package dry yeast (2 1/4 tsp.)
• 1/4 C warm water (100-110 degrees)
• 4 2/3 C flour, divided
• 1 C canned pumpkin
• 1/2 C 1% low-fat milk
• 5 T butter, melted
• 2 T granulated sugar
• 1 1/4 t salt
• 1/4 t nutmeg
• 1/4 t pumpkin pie spice
• 7 T granulated sugar
• 5 T brown sugar
• 3 T flour
• 3 t cinnamon
• 4 T chilled butter, cut into small pieces
• 3/4 C powdered sugar
• 1T milk (I used whole)
• 1/4 t vanilla
Dissolve the yeast in the warm water in a large bowl.
Add 3 2/3 C of flour, pumpkin, milk, melted butter, sugar, salt, and nutmeg.
Beat with a mixer at medium speed until smooth. It already looks like amazing deliciousness that I wouldn’t mind eating right from the bowl!
Now, it’s time to knead the dough. I used the bread hook on my electric mixer for about 6 minutes, adding the remaining cup of dough little by little throughout the kneading process.
But if you want to do it by hand, it will probably take you about 10 minutes on a well floured surface. Again, add the remaining cup of flour a little at a time if you’re doing it this way.
Place the dough in a large bowl that has been lightly coated in oil (I used vegetable). Coat the dough in the oil, cover it in plastic wrap, and let it rest for about 45 minutes in a warm spot. I pre-heated my oven to 200 degrees and then turned it off and put my bowl of dough in there.
45 minutes later and it had grown quite a bit!
I knew it was ready because I pressed my fingers into it and the indentation stayed.
Punch it down and let it rest for about 5 more minutes.
In the meantime, you can start making your filling. Combine the granulated sugar, brown sugar, 1/4 C flour, cinnamon, nutmeg, and pumpkin pie spice in a bowl.
Then add the butter and cut it in with your fingers or a pastry blender.
It didn’t take long for it to resemble coarse meal. Yay!
Now flour your surface and rolling pin and roll the now ready dough out. It’s supposed to be in a 12×10 rectangle.
Once the dough is rolled, sprinkle evenly with with the brown sugar, cinnamon, butter mixture.
I may have sprinkled a bit extra cinnamon and sugar around too. I mean, I like sweet.
And starting from the long edge furthest from you, roll the dough tightly, pressing firmly to eliminate air pockets.
Pinch seams and ends to seal.
Cut the roll into 1-inch slices. I ended up getting more than 12 rolls and they wouldn’t all fit into one dish. But generally, you’ll want to use a 9-inch dish coated with cooking spray.
I used a round dish and put the remainder in a square dish.
Cover the dish and let it rise for another 25 minutes. I KNOW, lots of rising involved here, but it’s SO worth it!
While they’re rising (again), pre-heat your oven to 375 degrees.
Bake for about 20 minutes or until golden brown.
Let them cool. And while they’re cooling, whip up some icing. All you need to do it mix powdered sugar, milk, and vanilla in a bowl and whisk until smooth.
Then pour the icing over the cinnamon buns.
Oh, hello there heaven.
Being the cinnamon bun lover that I am, I absolutely loved these. The pumpkin taste was subtle, but definitely there. And I was happy I added extra butter and cinnamon sugar. Very happy. I could imagine these might be just a little bit dry without that extra.
I was kind of proud of myself I was able to take a semi-healthy recipe and make it not so much. Just kidding. But I was proud of myself that I was able to take a recipe and know what it needed more of to make it just a little bit tastier. I wouldn’t change a thing on these now!
These didn’t last in my kitchen for very long. And they’re the perfect cold, rainy day in November treat. With a mug of hot tea, of course. And suddenly, chilly Boston isn’t sounding so bad.
Beware because I already have other varieties of cinnamon buns I’m dying to make. Let’s just say this is going to be a very cinnamon bun filled season! Oh, and if you’re in the market for even more decadent cinnamon rolls (yes, it’s very possible!), try Pioneer Woman’s. You’ll die. But right now, I’m preferring the seasonal pumpkin cinnamon roll.
Do you have a favorite cinnamon bun recipe? Or flavor? Also, can someone please tell me the difference between a cinnamon bun and a cinnamon roll?
Check back tomorrow for our big Foodbuzz Festival recap! In the meantime, it was SO SO lovely to get the chance to meet some of our very favorite bloggers. Everyone was so nice and Chels and I left the weekend feeling so loved and grateful for our lives. And full. And tired. The red eye. So tired. Snooooze.