Well, another year has come and gone and it is time again for our Second Annual Pumpkin Week! As you may remember from last year, Pumpkin Week was a bit delayed because of Hurricane Sandy and the super snowy storm that came right after. I’m not going to talk about how Hurricane Sandy ruined our lives for two weeks by destroying parts of my town, leaving us with no power for 13 days, taking away our internet, phone, and heat, and basically making it so that any time there is a blip in our power I freak out in fear that I’ll be left in the darkness for two weeks again.
No, we aren’t going to talk about that.
Instead we can talk about all the wonderful things Pumpkin Week represents: Fall, leaves changing, taking warm sweaters out of storage, and loading on the carbs we’ll need for the oncoming cold winter. So here is one of my new favorite fall recipes from Smitten Kitchen. These buns are perfect for keeping you warm on a brisk fall morning, or a cold spooky Halloween night. Definitely try this recipe out – you will not regret it!
(And if you want a healthier non-pumpkin cinnamon bun check out one of my very first blog posts here!)
Pumpkin Cinnamon Rolls (Adapted from Smitten Kitchen Pumpkin Rolls)
3 tablespoons unsalted butter
1/2 cup skim milk, warmed
2 1/4 teaspoons active dry yeast
3 1/2 cups all-purpose flour (plus extra for rolling out)
1/4 cup (packed) brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
2/3 cups pumpkin puree
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup light corn syrup
Melt your butter in a pan on the stove or in your microwave. Remove from heat and set aside to cool slightly. Then combine warmed milk and yeast in a small bowl and set aside. Be careful the milk isn’t too hot or you’ll kill the yeast. (Ah!)
In the bottom of the bowl of an electric mixer combine flour, sugars, salt, and spices. Add melted butter and stir to combine. Add yeast-milk mixture, pumpkin, and egg. Switch mixer to a dough hook and run it for 5 minutes on low.
Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
While it is rising, line the bottom of two 9-inch round cake pans with parchment paper and butter the sides of the pan and the paper.
Scoop dough onto a very well floured surface. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle.
Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral.
With a sharp serrated knife, cut into approximately 1-inch sections. Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
Heat the oven to 350°F. Remove plastic and bake for 25 minutes until golden. To make glaze mix heavy cream and powdered sugar (in a 2:1 ratio). Pour on the buns and enjoy!
For more yummy photos make sure to check out and follow our Instagram @latteissues!