Name: Pumpkin Cinnamon Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 3 h
Cuisine: American
Ingredients: 400g bread flour; 230g pumpkin, peeled, sliced, steamed and mashed; 40g caster sugar; 1 large egg; 1 tsp salt; 1 tsp instant active yeast; 120g - 150g fresh milk (Start with 120g of fresh milk then slowly add in if the dough is too dry); 60g butter; 1 tbsp cinnamon powder; 35g brown sugar; 50g butter; 70g cream cheese; 40g butter; 1 cup confectioners sugar; ½ tsp vanilla essence or extract; 1/8 tsp salt; 14" X 10.5" baking pan

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I have discovered a recipe for homemade pumpkin cinnamon rolls that I can call my own. You will definitely love these delicious, soft rolls. Cinnamon rolls are a delicious treat for breakfast or tea time.

Pumpkin is rich in beta-carotene and other antioxidants with cancer protective properties. Cinnamon is a herb traditionally used by many ancient cultures. It is indicated for a variety of ailments including gastrointestinal problems, urinary infections, relieving symptoms of colds and flu and has remarkable anti-fungal and anti-bacterial properties. Some studies have shown that Cinnamon helps people with diabetes metabolise sugar better.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Pumpkin Cinnamon Rolls

INGREDIENTS:

Pumpkin Dough:
400g bread flour
230g pumpkin, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 tsp instant active yeast
120g - 150g fresh milk (Start with 120g of fresh milk then slowly add in if the dough is too dry)
60g butter

Filling:
1 tbsp cinnamon powder
35g brown sugar
50g butter, soften

Cream Cheese Frosting:
70g cream cheese
40g butter
1 cup confectioners sugar
½ tsp vanilla essence or extract
1/8 tsp salt

Utensil:

14" X 10.5" baking pan

METHOD:

Kneading Pumpkin Dough:

Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.

1st Proofing:

Cover and set it aside to rise for 45 to 60 minutes or till double in size.

For The Filling:

Cut the butter into cubes. Leave it out on the counter for 1 hour or until the butter soften and spreadable. Set aside.
Combine cinnamon powder and brown sugar in a small bowl. Set aside.

Shaping:

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over dough.
Sprinkle sugar and cinnamon mixture all over buttered dough.
Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut the dough into 1.5 – 2 inc sections with a string of floss.
Place the rolls in the baking pan.

Final Proofing:

Cover and let rise until nearly doubled, about 30 minutes.

For Cream Cheese Frosting:

While waiting for the cinnamon rolls to proof, cut the butter and cream cheese into cubes. Set aside.
In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, salt and vanilla extract until smooth with the paddle attachment.

Baking:

Meanwhile, preheat oven to 350 degrees F (180 degrees C). Bake for 20 to 25 minutes.
Remove rolls from oven and let cool until warm.
Spread the cream cheese frosting over warm rolls.

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.