This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
You were looking for another Thanksgiving recipe, right? I’m pretty sure there aren’t NEARLY enough of those around, so I thought I’d take it upon myself to help you guys out. Good thing I’m here or breakfast would be impossible, children would cry, it would be a mess. I give you, pumpkin cinnamon rolls (or as we say in Canada, pumpkin cinnamon buns)!
Okay so seriously I know the last thing anyone wants to do after the big day is cook, but hear me out. Thanksgiving is on a Thursday right? That means a 4-day weekend. That’s 4 weekend breakfast opportunities. All I’m suggesting is that you make these cinnamon buns for one of those mornings. Plus, maybe you have a pesky half-can of pumpkin purée sitting around. I give you the perfect solution! Get the kids to help with sprinkling the sugar and rolling the buns into a snail.
Personally, I’m not one to get up at 6am to make fresh rolls so I made these Wednesday night, covered them and put them in the fridge. Then Thursday morning I set the oven to 350 F and warmed them up for 15 minutes. They were good as new! Another alternative would be to make them up to the point of the second rise and then leave them to rise overnight in the fridge very slowly. Then take them out of the fridge to come to room temp and finish rising, then bake them. Up to you. Okay, here’s the recipe.
- 2 cups all purpose flour
- 2 tsp instant yeast
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp nutmeg (ideally freshly ground)
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/3 cup milk
- 2 Tbsp butter
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup butter melted (1/2 stick)
- 1/2 cup brown sugar packed
- 2 tsp cinnamon
- 1/4 cup butter room temperature (1/2 stick)
- 2 oz cream cheese room temperature
- 1 cup confectioners sugar
- 1/2 tsp cinnamon
* If your yeast is really old and you're worried it might not still be active, test it first according to the package instructions.
You can also cover these and store them in the fridge until the following morning. Warm them up in the oven at 350°F for 10 to 15 minutes.