It really looked like November yesterday. The skies were gray with clouds, fog in the morning, just a few colorful leaves clinging to branches, and the air has turned quite cool. All of this outdoors, and then indoors, a cozy fire in the fireplace. It was a perfect day to bake something with a traditional fall flavor -- Pumpkin-Spice Cinnamon Buns.
These are a mildly sweet yeast bread, just as is, but a favorite of my kids when iced. The dough also makes a delicious crescent roll, without the added filling or icing, for the holiday table.
Pumpkin-Spice Cinnamon Buns
1/4 cup warm water
1 3/4 teaspoons active dry yeast
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup warm milk
3 tablespoons butter or margarine
6 tablespoons (3/8 cup) canned pumpkin puree (if using homemade, strain in a mesh strainer for 30 minutes to thicken)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
2 1/4 cups flour (adding more as needed)
In a medium-size bowl, soften yeast in the warm water. Add sugar and salt.
While yeast is softening, heat the milk in microwave. Stir in butter and pumpkin. When this is just lukewarm, add to yeast mixture.
Stir in spices and flour (1 cup at a time, until a nice dough forms, one that doesn't stick to a surface. Additional flour, as needed). Knead dough 7-8 minutes. Cover and allow to rise until doubled in bulk (about 1 hour at 68 degrees F).
Punch down. Roll out into a rectangle, on a floured surface, until about 14 inches by 8 inches. Spread with soft butter (about 2 tablespoons). Sprinkle with a mixture of cinnamon and sugar. Roll the dough up along the long edge, to make a roll 14 inches long. Pinch the seam. Cut into 16 mini cinnamon rolls.
Place on a buttered baking sheet about 2 inches apart. Cover and allow to rise until double, about 1 hour. Bake at 350 degrees F for 12 to 15 minutes (until tops are golden). Ice with a buttercream or cream cheese frosting, if desired.
These freeze well, unfrosted. When we want some, I thaw, heat briefly, then add icing.
