I have this problem where I can never wait for the next season to arrive. In 'winter' I can't wait for summer, and in summer I can't wait for 'fall.' Down here in Florida we really only have one season that is less brutal in the winter months, but being from up north I still have memories of the other times of year. The leaves changing, cool breezes and autumn days are among the ones that my mind goes to when it hits the 90's here.
I love everything pumpkin, so I really didn't want to have to wait to make something warm, gooey and pumpkiny. I decided to make these pumpkin cinnamon buns, from Culinary Adventure's of a New Wife, for fathers day. I made half, then froze the other half and baked them up for a trip to Michigan we took back in June. The first time I baked in cupcake tins, and the outsides came out too hard. The second time, I baked side by side and they turned out much more moist and soft all around. This is adapted from Cooking Light, but for the icing I opted to use a cream cheese icing instead of what is listed in the recipe. I also found it helpful to let them rise, once cut, in the oven. I would definitely make these again in the fall.
Pumpkin Cinnamon Buns (adapted from Culinary Adventure's of a New Wife)
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour, divided
1/2 cup pumpkin, room temperature - I added slightly more
1/2 cup milk, room temperature
1/4 cup butter, melted and slightly cooled
2 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice - I didn't have this on hand, so I used more cinnamon and sugar
1 teaspoon ground cinnamon
Nonstick Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 heaping teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
3/4 cup sifted powdered sugar
1/4 cup hot water
1/4 teaspoon vanilla extract
Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, sugar, salt, and spices; beat with a mixer at medium speed until smooth. If using a Kitchenaid, knead with a dough hook until smooth and elastic (about 10 minutes); while kneading, add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Otherwise, knead by hand on a lightly floured surface.Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts for approximately 1 hour or until doubled in size.
Press two fingers into the dough. If an indentation remains, the dough has risen enough. Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.Punch dough down; cover and let rest for 5 minutes.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. -If you are going to freeze the rolls, this is the time to do it. Cover with plastic wrap and foil so that it is tightly sealed. Freeze, and then when you want to thaw, simply stick in the fridge until thawed and then continue with recipe- Cover and let rise 25 minutes or until doubled in size. - I preheated the oven to 200 degrees and once it hit that temp, I immediately turned it off and stuck the buns in for about 25 minutes. They rose perfectly.
Preheat oven to 375°. Bake the rolls at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, vanilla extract and 1 tablespoon of water in a small bowl, stirring with a whisk. Add water 1 tablespoon at a time, whisking in between until smooth. Drizzle glaze over buns. Serve warm