...or as I've been calling them around here, pumpy cincin bons. Don't judge, intensive baking takes a toll on my brain box.
The holidays were made for recipes like these. My main criteria for holiday baking are: 1. Is there cinnamon? 2. If no to one, is there peppermint? Yes to either one of these meant it was baked. I found this recipe through pinterest, originally posted on one of the most delicious blogs I know, smitten kitchen. Deb had adapted this recipe from Baked Elements. I haven't tried the original but I can vouch for this one; it's scrumptious.
|6 T unsalted butter||2 1/4 t dry active yeast||1/2 cup milk, warmed|
|1/4 cup brown sugar||1/4 cup brown sugar||3 1/2 cups all purpose flour|
|1 large egg||2/3 cup pumpkin puree||1 t salt|
|1/2 t cinnamon||1/4 t nutmeg||1/8 t ground cardamon|
|1/4 t ground ginger||oil to coat the rising bowl|
As I am not familiar with yeast, and the unknown scares me, I dealt with it first. Combine your warm milk and yeast in a bowl and set aside. After five to seven minutes it should be a bit foamy. Mine wasn't. Mine was a horrible, taunting clump. I'm still unsure why since as I mentioned, I have no experience with yeast. In any case, I googled and then just started whisking. Whisked like it was the only thing in the world. And guess what, it got foamy.
Now that your yeast is under control you can move on with your life. Begin by melting your butter in a saucepan. If you're feeling extra adventurous [after killing it with the yeast] try browning it. As you may remember, I did not kill it with the yeast. I skipped browning the butter so unfortunately there are no first hand details - check them here.
Combine flour, sugars, salt and spices in the bowl of a mixer. Add two-thirds of your butter and stir to combine. Add that pesky yeast-milk mixture, pumpkin and egg, mix again. Switch to a dough hook and let it run on low for five minutes.
Collect your awkward dough ball from the mixer and place it in a large, oiled bowl and cover with plastic wrap ...or if you've neglected to replenish your plastic wrap, a clean dish cloth. Set aside for one hour; the dough should about about double.
|Dough rolled to approximately 16x11inches, waiting on the filling|
|3/4 cup brown sugar|
|1/4 cup granulated sugar|
|2 t ground cinnamon|
The tough part's over and the fun begins! Mix the sugars and cinnamon together. I made the two teaspoons an even Tablespoon because I'm a BIG fan of cinnamon so feel free to use your discretion.
Generously brush the remaining melted butter over your dough. Sprinkle the filling mixture evenly over the buttered dough. Taking the longer side, begin rolling the dough into a tight spiral. The first roll will be the hardest, making you wish you had six while still refusing any help offered to you. Once you get that first roll off the counter though, the rest will be cake.
Once rolled, gently saw the roll into approximately one inch pieces. I found using a bread knife very helpful. The sawing helps to ensure the dough isn't stretched and pulled every which way. You should have around 16 - 18 pieces. Next, place your rolls in a pan [two pans if you have small ones] side by side. We didn't have a lovely round dish so I used my haggard square one.
Cover the pan[s] with plastic wrap and let them rise for another 45 minutes. If you are completely exhausted by this point, and I don't blame you if you are - I was, feel free to leave them in the fridge over night. If you do this, remove them from the fridge first thing in the morning and leave them to rise for an hour.
Preheat the oven to 350, bake for 25 minutes.
There are two ways to make the glaze. The first way: beat the cream cheese until super light and fluffy. Add icing sugar and vanilla, beating as you go along, and drizzle in milk until you reach your desired consistency. Neat, clean and no fail.
The second way, my way - the-no-nonsense-I've-been-making-cinnamon-buns-for-four-hours-way: Add all glaze ingredients to the bowl. Mix. Pass out. Wake up when the oven timer goes off signally you can finally eat those delicious buns!
Since only two of us were eating these luscious buns, we drizzled our glaze on a bun by bun basis. If you have more friends, or like to share, go ahead and add all the glaze and dig in.
Definitely check out the original post for the full story as I may glaze over some of the details,
forgive me, I am stuffing one of these beauties into my mouth as I type.