Thursday, October 28, 2010

Pumpkin Spice Rolls with Rum Drizzle Icing

Pumpkin Spice Rolls with Rum Drizzle
(Adapted from a recipe by Gabi Moskowitz BrokeAss Gourmet)

There is nothing like a cold rainy day to get me thinking about turning the oven on and baking some goodies. These rolls are quick and easy, only 30 minutes rising time. The rum drizzle is optional, and milk can be substitued for the rum. I do encourage the use of dark Meyer's rum exclusively, though. Like real vanilla, there is really no substitute.

I used my own pumpkin and kabocha squash from the garden, baked and pureed. I found I had to add almost an extra cup of flour* to get the dough to a consistency I could handle, so watch the dough carefully as you mix.

I don't keep pumpkin pie spice mix on hand, but I did have all the ingredients. It's incredibly easy to make your own, and I have included directions at the end of the recipe, as well as for the Rum Drizzle Icing.

Drizzling is really fun; you just take a fork and scoop up some runny icing and, from a distance of about 8", run it back and forth across the tops of the rolls. You can make designs or free-form it, as you wish. You have to wait a little bit for the rolls to cool if you want the icing to hold it's shape. The rolls in the picture were too warm for the icing to hold up, but I didn't think they would last until they cooled way down, so I drizzled anyway.

1 packet yeast (1 Tbsp.)
2 tsp sugar
1 1/2 cups canned pumpkin
2-3 cups all-purpose flour*, plus more for rolling
pinch salt
1 tbsp vegetable oil
1/2 stick butter, at room temperature
3/4 cup brown sugar, packed
1 1/2 tsp pumpkin pie spice


Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin*, flour and salt until a sticky dough forms. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean, moist dish towel and place in a warm spot for 30 minutes.
While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12“x16”).Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the top of the dough. Roll up tightly, pinching to seal, so you have a 10” long cylinder.
Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
Bake for 13-16 minutes, or until edges have turned golden-brown. Remove to a platter and scrape any filling that has leaked out over the tops. Let cool slightly and serve warm.
Makes 8-10 cinnamon rolls.

Rum Drizzle Frosting:

2 Tbsp. Meyer's Dark Rum
1/2 Cup confectioner's sugar drop of vanilla

Mix together to form a smooth paste, and drizzle over the tops of the rolls

Make your own Pumpkin Pie Spice:
1 teaspoon of cinnamon into a small bowl or cup.
1/2 teaspoon of ground ginger.
1/4 teaspoon of ground allspice or ground cloves.
1/4 teaspoon of ground nutmeg.

Stir to blend.
Makes 2 teaspoons of pumpkin pie spice.

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