Cinnamon-Swirl Pumpkin Rolls

Each fall we process our eating pumpkins and freeze to enjoy throughout the year. Depending on the growing season,  I usually have plenty of pumpkin puree. I use most of it in baked goods, but use to make bisque, oatmeal and pudding. 

These delicious breakfast rolls combine pumpkin, whole grain flour and dried fruit to provide a hearty start to your day. If you don't eat them all, they re-warm well in the microwave. I added the dried cranberries and swapped out the crystallized ginger for pecans.

Combine dough ingredients in a mixer until a shaggy dough comes together. 

Knead for a few minutes. Dough will form a soft, smooth ball.

Place in a greased bowl, turning to coat top. Cover and let rise.

Roll dough on a greased surface to 14" x 22" rectangle.

Top with cinnamon sugar and dried fruit/crystallized ginger, if using.

Starting at the short end, roll dough to form a log. Pinch seam to seal.

Slice log into 9 equal pieces. Place in a greased 9" pan. Cover and let rise.

Bake for 25-30 minutes at 375 degrees. Let cool 15 minutes.

Make glaze and drizzle over rolls. 

Cinnamon Swirl Pumpkin Rolls

Adapted from King Arthur Flour

Dough
1 cup canned or fresh pumpkin puree
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups White Whole Wheat Flour
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
*Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. 

Filling
3/4 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

Glaze
1 cup confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

Make the filling: Combine granulated sugar and cinnamon. Spread over dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired. Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.  Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.

Whole Wheat Cinnamon Swirl Bread

Most of the bread I make is a combination of whole grain and all-purpose or bread flours. I like the nutty flavor and full feeling whole grain provides, but prefer the addition of other flours to lighten the texture. Without a flour blend, whole grain breads can be dense and tough.

I was intrigued when I came across this King Arthur Flour recipe boasting a 100% whole wheat cinnamon swirl bread. While it only includes whole wheat flour, the dough gets its tenderness from the addition of nonfat dry milk and potato flakes.

I made it with traditional whole wheat flour, but it can be made with white whole wheat - which would make it more palatable for kids. Either way, a slice of this bread toasted and topped with peanut butter makes a fast, stick-to-your-ribs breakfast.

Combine starter ingredients and allow to rest at room
temperature overnight or up to 16 hours. This starter rested for 15 hours.

Combine starter with dough ingredients. Knead. Place dough in a greased bowl, turning to grease
the top. Cover and let rise 90 minutes. This dough was mixed and kneaded using
a stand mixer. If kneading by hand, resist the urge to add additional flour.

The dough will double in size (it may take longer than 90 minutes).

Roll the dough to a 16"x9" rectangle. Brush with beaten egg.
Combine filling ingredients and sprinkle over dough.

Beginning at the short end, roll up dough. Pinch seam to seal.

Place rolled dough in a greased 9"x5" loaf pan. Cover and let rise for 90 minutes.

Dough is ready to bake when it's risen 3/4" over top of pan. Bake at 350
degrees for 50-55 minutes, tenting with foil after the first 10 minutes.

Breakfast is served! This bread is great toasted. It would also
make a tasty base for French toast and bread pudding.

100% WholeWheat Cinnamon Swirl Bread

From King Arthur Flour

Starter
1/2 cup cool water
1 cup white whole wheat flour or whole wheat flour
1/8 teaspoon instant yeast

Dough
2 1/2 teaspoons instant yeast or active dry yeast
1/2 cup lukewarm milk
1/2 cup orange juice*
5 tablespoons melted butter
1 1/2 teaspoons salt
3 tablespoons sugar
1/4 cup nonfat dry milk
1/4 cup potato flour or 1/2 cup instant mashed potato flakes
2 3/4 cups white whole wheat flour or whole wheat flour
*Use 2 tablespoons less orange juice in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).

Filling
1 large egg, beaten; to brush on dough
1/3 cup sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour

Make the starter: In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened. Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so; it'll become a bit puffy, and flatten out.

Add the remaining dough ingredients to the starter in the bowl, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's expanded and looks somewhat puffy, about 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly oiled work surface. Shape the dough into a long, thin rectangle, about 16" x 9". Brush the dough with some of the beaten egg. Sprinkle the filling onto the dough. Beginning with a short edge, gently roll the dough into a log. Pinch the side seam and ends closed. Pat the log gently to shape it into a smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan.

Tent the pan with lightly greased plastic wrap and allow the loaf to rise until it's crowned over the rim of the pan by about 3/4", about 90 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 40 to 45 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.

Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

Yield: one 9" x 5" loaf.