Thursday, October 20, 2011

Pumpkin Spice Cinnamon Rolls

frozen bread dough - whole wheat or white

Filling Ingredients:
1 cup brown sugar
 4 teaspoons ground cinnamon
1 teaspoon fresh pumpkin pie spice
1/2 C butter

Butter Rum Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum

Start with frozen dough. Using the instructions on the package, thaw and let it rise. (Anywhere from 5-16 hrs depending on the method you use.)

In the meantime make your cinnamon mixture. Mix together the following:

1 cup brown sugar
 4 teaspoons ground cinnamon
1 teaspoon fresh pumpkin pie spice



After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush 1/2 cup softened butter over the top of the dough 

Sprinkle Cinnamon Filling over the butter on the prepared dough. 
Starting with long edge, roll up dough; pinch seams to seal.  
NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a *sharp* knife, cut roll into 1 1/2-inch section.  Place cut side up in buttered baking pan, flattening them only slightly. Make sure they have some room around them. You don't want to pack them tightly. 

IF you are Freezing them-
The cinnamon rolls can be covered with plastic wrap and frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  (10 to 12 hours) 

Otherwise-

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F

Bake approximately 20 to 25 minutes until they are a light golden brown.


When they're cool, you can drizzle the icing over them. 
In a sauce pan mix:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum
 Drizzle over the entire pan of cinnamon rolls


Yields 15 cinnamon rolls.

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