I spent the weekend catching up on New Girl and couch napping. I ate breakfast for lunch and started a cinnamon roll diet. I thought about whether I have things in common with Tina Turner, walked around my favorite antique store for zen reasons, and then capped the weekend off with sushi and beers. But now it’s the work-week, and it’s ok because I’ve got these cinnamon rolls to see me through.
I left a small pan of them unglazed and warmed them in the oven for 10 minutes this morning and you’d think they were freshly baked, for real. I’d recommend going that route, if I were you. Makes an average weekday morning ever-so-dreamy.
- 1/4 cup really warm tap water
- 1 package active dry yeast
- 1 cup milk
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1 (15-oz.) can pumpkin puree
- 1 1/2 t kosher salt
- 5 1/2 cups all-purpose flour
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 2 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
brown sugar glaze –
- 1/4 cup (1/2 stick) butter
- 1/2 cup milk
- 1 cup brown sugar
- pinch salt
- 2 1/2 cups powdered sugar
- Make the dough. Proof yeast in warm water for about 5 minutes, or until foamy.
- Meanwhile, warm the milk and butter in a small saucepan on the stove until the butter is melted. Combine this with sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved and it doesn’t feel grainy when the spoon is pressed against the bottom of the bowl. Let the milk mixture cool until it’s warm, NOT HOT. Then stir in the yeast and pumpkin. Add the salt and five cups of flour all at once, stirring until all the flour has been absorbed. The dough will be sticky, but should come together in a shaggy mass.
- Cover the dough with plastic wrap and set aside in a warm place to rise for 1-3 hours or until double in size. OR refrigerate it over night.
- Right away or the next morning: shape the rolls, sprinkle your work surface with flour and dump the dough on top. Pat down into a rough rectangle and then using a floured rolling pin, roll it into a larger rectangle that’s about 1/2 inch thick, longer than it is wide. If the dough gets sticky, sprinkle additional flour on the surface, your hands and the rolling pin.
- Make the filling. Melt the butter in a small saucepan. Pour over brown sugar, cinnamon, ginger and nutmeg in a small bowl. When combined, spread over the rectangle of dough leaving an inch of bare dough at the top of the rectangle. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
- Spray the bottom of two 9×13 inch pans with cooking spray, or two 9-inch cake pans, or two heart shaped cake pans and one bread pan, or a combination. Cut the cylinder into individual rolls about 1-1/2 inch thick. Place them into your baking dish so they have a little bit of wiggle room on all sides to rise. Cover with a clean towel to rise about 30 minutes, for already warm dough and 1 hour for dough that’s been refrigerated.
- Preheat your oven to 375°F. Bake rolls for 20-25 minutes, until they start to look toasted around the edges rotating the pans halfway through baking.
- Make the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and stir in powdered sugar. It’ll be a thick, but pourable glaze.
- Let the baked rolls cool for about five minutes before generously drizzling with the glaze. Use up all the glaze, because it’s so dreamy and tasty. Eat them immediately! OR leave them un-glazed and reheat them in the oven for 10 minutes, then top with glaze.
Yay! Click HERE for a printable pdf of the recipe above.