Fall brings out the abundance of pumpkin-flavored treats and sweets.
Mandy Merriman shows how to make a giant pumpkin cinnamon roll.
Find more recipes from Mandy at bakingwithblondie.blogspot.com
1/4 C warm water
1 packet active dry yeast
pinch of sugar
1/3 C warm milk
3/4 C 100% canned pumpkin
1 T melted butter
1 egg
3-4 C all purpose flour
1/2 C brown sugar
1 t salt
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ground ginger
– See more at: http://bakingwithblondie.blogspot.com/2014/09/giant-pumpkin-cinnamon-roll-cake.html#more
Filling
1/2 C butter, softened
3/4 C brown sugar
1 T cinnamon
1 t pumpkin pie spice
– See more at: http://bakingwithblondie.blogspot.com/2014/09/giant-pumpkin-cinnamon-roll-cake.html#more
Frosting
4oz cream cheese
4 T butter softened
1 T vanilla
2-4 C powdered sugar
milk for thinning to desired consistency
1. In the bottom of the bowl of your stand mixer fitted with paddle attachment, combine warm water, sugar, and yeast. Let sit for 5 minutes until yeast activates. 2. Add milk, pumpkin puree, beaten egg, melted butter, and about 1 1/2 C flour, brown sugar, salt, pumpkin pie spice, cinnamon and ginger. Beat for about 2 minutes on medium speed. 3. Switch out paddle attachment for the dough hook attachment. Slowly add remaining flour, a little at a time, until dough becomes smooth and stretchy. I did all the kneading in the mixer with the paddle attachment, but if you don’t have one, remove the dough from the mixing bowl, and knead out on a floured surface until ready. 4. Place dough in a greased bowl and turn dough around in bowl so the entire ball is slightly coated in grease. Cover with plastic wrap and let sit in a warm place for about an hour until dough is doubled in size. 5. Roll out dough in a large rectangle on a slightly floured surface , about 18-20 inches. Smear surface with slightly melted butter. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice. With a pizza cutter, slice several 1 inch wide strips through the dough (as if you’re making breadsticks). Starting from one end of the dough to the other, roll one of the strips into a “cinnamon roll”. Place the cinnamon roll on the next strip, and roll around the outside of the cinnamon roll. Continue until the cinnamon roll is about 8 inches wide, then place into the center of a pie dish. With the remaining strips, wrap around the outside of the cinnamon roll until it reaches the thickness of the pie plate. 6. Cover with a towel and let rise for 45 minutes until doubled in size. Mine took about an hour, so keep an eye on it. Preheat oven to 375 degrees. 7. Bake for about 15 minutes, until golden. Cover with aluminum foil if the edges are getting too toasty. Make sure the center is cooked through. Remove from oven. 8. Prepare frosting while pumpkin rolls are baking – beat softened cream cheese & butter together until combined. Add vanilla, powdered sugar, and milk until you gain your desired consistency – I like mine more like frosting vs. glaze, so it’s up to you! Frost giant pumpkin roll while warm, and serve right away like a pie (slicing in pie slices). Reheat if serving later. They taste great cold, but AMAZING warm.
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