The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Jumping on the bandwagon/Pumpkin Cinnamon Rolls.

October 22, 2012 , , ,

It’s been a fast weekend just like the last. Monday is staring me dead in the face. Its’ angry snarl unbreakable even after it pulled back my covers and pushed me out of the bed. This Monday is a cruel bitch, laughing after I gave it coffee…my morning smoothie tasting like chalk. I’ll give this Monday a chance and feed it (me) one of my pumpkin cinnamon rolls to get it to calm it down.

Because that’s just what pumpkin cinnamon rolls can do.


I’ve wanted to make cinnamon rolls for sometime now as I’ve probably said about 5,000 times. The below recipe has recently been popping up on blogs (adapted from the new Baked Elements cookbook) and seemed manageable enough without taking the whole day away. With that clear, we said “yes” to a pumpkin love affair and decided to move forward with these.

The recipe is pretty solid. P and I had an easy time. Things rose and rolled just as planned. We followed Smitten Kitchen in the whole “wanting more” thing and used two 9” pans. The original recipe only calls for one 10”. We also liked her idea of browning the butter for the dough because hey, why not!?

For the dough, I would recommend starting with ½ cup of milk and add the extra 1/6 c slowly until things start to come together. We needed the whole 2/3 cup but depending on your moisture levels, you might not. The filling can be played around with a bit. I would recommend adding a bit more spice with (¼ tsp cloves and ¼ tsp nutmeg) if you like a bit more punch.

The whole process took about three hours. P and I had our brunch of champions with some leftover frozen hazelnut pancakes, bacon and the eggs while things were rising.


For the Pumpkin Dough:
• 3 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1 packet (1/4 oz or 1 tbs) instant dry yeast
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 3/4 unsalted butter, softened, and cut into 1/2″ cubes
• 2/3 cup while milk
• 1 large egg
• 2/3 cup pumpkin puree

For the Cinnamon Filling:
• 3/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• ½ cup chopped pecans

For Assembly:
• 1/4 stick unsalted butter, melted

For the Cream Cheese Frosting:
• 3 oz cream cheese, softened
• 1 tbps well-shaken buttermilk
• 2 1/4 cups confectioners’ sugar


Melt your butter, and take an extra second to brown it for extra flavor. (Your making cinnamon buns. This isn’t going to be done in an hour so you might as well take a second to make it extra delicious.)

Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. Let sit for five to seven minutes. My yeast never gets “foamy” but I never have an issue with my bread rising. Generally if I whisk for a few second and get a few bubbles, it’s ready to go.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place it on a clean, lightly greased bowl. Cover with plastic wrap and let rest for 30 to an hour. It should be doubled in size.

Meanwhile, make the filling: In a small bowl, stir together the sugars, cinnamon, and salt. (This is the place to add extra spices if you need.) Stir until combined.

Assemble the rolls: On a lightly floured work surface, using a rolling pin, roll the dough into a large rectangle approximation 20 x 15″. Brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1/4″ boarder around the edges. Using the palms of your hands, press the filling lightly into the dough.

Starting with a long end, roll up the dough to create a tight log and place it seam side down. Slice into 16 1 1/2″ long rolls.

Arrange rolls in the cake pan and brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F and double check that your rack is in the center position.
Bake for 25 to 30 minutes, or until the tops of the rolls are browned.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.

Pour the frosting over the rolls and serve.


What do you think?

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YUMMY!! Will have to try these, they look amazing! 🙂


October 28, 2012

They’re so so good! I’m going to try them with fresh pumpkin next time and a sticky bun topping.


October 28, 2012

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