I made these before Emery came along but they are so good I have to post them for fear of losing the recipe.
Again with the pumpkin, I know, but what a great take on cinnamon buns! These were moist and sweet and raised really well … in fact, next time I might roll it out into two rectangles so the buns aren’t SO big!
The directions are beefy but they’re really straightforward, especially if you’ve ever made cinnamon buns. I think these will be perfect to throw together on Christmas eve and bake up Christmas morning.
The original recipe is here, at The Kitchn.
1/4 cup water
1 scant tablespoon yeast
1 cup milk
1/2 cup butter
1/2 cup sugar
1 15-oz can pumpkin puree
1 1/2 tsp salt
5 1/2 cups flour
1/2 cup butter
1 cup packed brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmet
2 cups pecans, toasted and chopped
1/4 cup butter
1/2 cup milk
1 cup brown sugar
2 1/2 cups powdered/icing sugar
Sprinkle yeast over water and let activate.
Meanwhile, warm milk and butter in a small saucepan on the stove until the butter is melted. Combine with sugar in a large mixing bowl and stir until sugar is completely dissolved.
Let milk mixture cool until it is just warm to the touch. Stir in the yeast and pumpkin. Add the salt and 5 cups of flour, stirring until all flour has been absorbed (incorporate last of flour with your hands if necessary). The dough will be sticky but should come together in a shaggy ball; work in an additional 1/2 cup of flour if necessary.
Cover dough and let raise 1-3 hours, until doubled in bulk. At this point, you can punch the dough down and store in the refrigerator or continue shaping into rolls.
To shape the rolls, prepare your work surface by sprinkling with a little flour. Dump the dough onto the counter. Pat it down into a rough rectangle, then use a floured rolling pin to roll it into a rectangular shape about 1/2-inch thick and longer than it is wide. Sprinkle more flour if the dough gets sticky.
For the filling, melt the butter. Stir in brown sugar and spices. Brush over the dough, leaving an inch of bare dough at one end. Sprinkle one cup of the toasted pecans on the dough. Roll the dough into a cylinder so the edge without the filling is the last to roll up. (I am realizing now why my buns were so large… I rolled on the short edge instead of the long edge!)
Prepare the pans: Rub a 9×13 baking dish or two round 9-inch pans with a tablespoon of soft butter. Preheat oven to 375.
Using a sharp knife, cut the cylinder into rolls that are 1 to 1 1/2 inches thick. Place into baking dishes with a little wiggle room to rise on all sides. Cover with a clean kithcen towel and let rise until they fill the pan – 30 minutes for already-warm dough and 1 hour for refrigerated dough.
Bake for 20-25 minutes, until tops are golden and starting to look toasted on the edges. Rotate the pans halfway through cooking.
While they are baking, prepare glaze: In a small saucepan over medium heat, combine milk and butter. When the butter has melted, stir in brown sugar and salt until sugar is melted. Remove from heat and strain into a mixing bowl to remove sugar clumps (I skipped the straining step). Stir in sifted icing sugar. This should form a pourable glaze.
Let baked rolls cool for about five minutes, then add glaze. Sprinkle remaining pecans over the top, if desired. Eat immediately. Reheat leftover rolls for a minute before eating.
Here are the buns right after baking. Mmm… toasty (and huge!).