I have a thing for pumpkin (and Charlie Brown, but that’s not why you’re here) and I have a thing for cinnamon rolls, but I had somehow never thought about combining the two until I came across this recipe. Sweet, sweet revelation. I followed it fairly closely but added in my usual spelt flour, cut some butter and sugar from the filling and changed the brown sugar glaze to a goo (my favourite) that cooks underneath the buns (and again has way less sugar), but ends up on top when you flip the buns out of the pan. These were everything I could want in a cinnamon bun and more, probably because of the pumpkin. Next time, and there will be a next time, I think I will cut a bit more sugar from the filling and up the spice content. Also, I think I could increase the ratio of spelt flour to all purpose; these did not come across as being whole grain. And if you are a cream cheese icing person, these would serve as an excellent conduit for that. Happy baking!
For the Dough:
1/4 cup warm (not hot) water
1 scant Tbsp yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
1 14 oz can pumpkin puree
1 1/4 tsp salt
2 1/2 cups each, spelt and all purpose flour, plus extra for rolling
For the Filling:
1/4 cup butter
1/2 cup packed dark brown sugar
2 tsp cinnamon (I’d up this to 1 Tbsp next time)
1/2 tsp each, ginger and nutmeg (I’d increase to 1 tsp each)
1/2 tsp each, allspice and cloves (not in the ones I made, but I would like to add)
1 cup pecans, toasted and chopped
For the Goo:
1/2 cup butter, softened
1 1/4 cup dark brown sugar
1/3 cup corn syrup
2. Warm milk and butter in a pan over medium low heat until butter is just melted. Transfer to a large, heat proof bowl and stir in sugar until dissolved. Make sure the mixture is warm and not hot, then stir in pumpkin and yeast mixture.
3. Stir in the salt and both flours, mixing well until all the flour is absorbed. The dough will still be very sticky and a bit messy looking, but that’s how it should be. Let rise at room temperature for 1 – 3 hours or until doubled in size.
4. Punch down the dough and put it in the fridge for at least an hour, or overnight (mine was in the fridge for about 2 hours).
5. Before you roll out the dough, get the filling ready. I melted the butter and stirred in the sugar and spice and then spread that on the rolled dough before topping with pecans. Next time, I think I will soften the butter and brush it on with a pastry brush, then mix the sugar and spices together and sprinkle over top. This way you can use less butter and sugar, but still get good coverage.
6. Also, mix together the ingredients for the goo, and spread evenly into 2 greased, 9×13 glass pans.
7. Generously flour your counter and rolling pin and dump the dough out. Shape into a rough rectangle with your hands and then roll out until the dough is about a 1/2″ thick, and is wider than it is tall.
8. Spread your filling on, making sure to get right to both side edges and the bottom, but leaving a 1/2″ border at the top. Sprinkle the pecans on top of the filling.
9. Starting at the bottom, roll up the dough to form a cylinder, pinching a bit to seal it at the top. Using a sharp knife, slice in half, then in half again, then in half again. Then cut each piece into 3, which will give you 24 buns. Arrange 12 buns in each glass pan on top of the goo, leaving room for them to rise.
10. Let rise for about an hour, or until nice and puffy.
11. Bake for 25 minutes at 375, at which point they should look full and golden brown on top.
12. Let cool for about 5 minutes before inverting onto a lined cookie sheet or platter. Let sit for a few minutes to give all the goo a chance to drip over them, then remove the pan. Ta Da!