A better for you cinnamon roll with the rich flavors of fall in a fun to eat fan shape. These pretty sweet rolls are made with whole wheat pastry flour and pumpkin puree. They have a beautiful, hard-to-resist orange color and they’re easy to make.
Hodgson Mill invited me to participate in their 2012 ‘Have a Grain Holiday! Baking Contest. Contest participants were asked to “say goodbye to dense and unhealthy holiday treats by putting a spin on their favorite baked goods using high-quality Hodgson Mill Whole Wheat Flours.” I was sent packages of Hodgson Mill Best for Bread Flour, Hodgson Mill Whole Wheat Flour, and Hodgson Mill Whole Wheat Pastry Flour to bake with.
I used Hodgson Mill Whole Wheat Pastry Flour flour in these rolls. I love whole wheat pastry flour and bake with it often. You can substitute whole wheat pastry flour for half of the flour in most recipes. I also used Hodgson Mill Best for Bread Flour, which helps breads develop more gluten and rise up bigger and fluffier.
Last year for the contest, I baked a beautiful Citrus Cranberry Cream Cheese Danish Braid. That recipe was a winner, and I think this year’s recipe is a winner too. My family loved loved loved these sweet rolls.
I made them a few days before Thanksgiving so I could freeze them and serve them for breakfast Thanksgiving morning. But they were too irresistible and we ate half of them as soon as they came out of the oven. My daughter wanted a second sweet roll and offered to buy my son’s roll for $2. (Since he’s a teenager and always short of money right now, that’s a pretty tempting offer.)
Don’t be afraid to make these rolls. They look complicated, but they’re easy, especially if you whip up the dough in a mixer. As with most breads, each roll doesn’t have to be perfectly cut or shaped. Some of my ends weren’t as big as the middle pieces, so I added some of the scraps to the cup. After rising and baking, they all looked beautiful.
My husband wanted more icing on his roll. In fact, he thought you should serve the icing as a dipping sauce so you could dip each sweet, cinnamon pumpkin layer in the icing. Sounds like a brilliant idea to me!
- 1 cup whole wheat pastry flour
- 2–2 3/4 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 package) instant yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 3/4 cup unsweetened canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
Cinnamon Sugar Filling
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter, very soft
Maple Cream Cheese Icing
- 3 ounces Neufchatel (1/3 less fat cream cheese), room temperature
- 1/8 teaspoon maple flavoring
- 1 cup confectioners’ sugar
- 1 or 2 tablespoons milk
- In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt.
- In saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in egg. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours.
- While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter.
- Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter.
- Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper.
- Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner.
- Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.
- Preheat oven to 375°F
- Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes. While bread is cooling, make the icing.
- In a mixing bowl, beat cream cheese until smooth. Add maple flavoring and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.
- Drizzle icing over warm rolls or serve in bowls for dipping. Serve warm or at room temperature.
As part of the contest, Hodgson Mill will giveaway to one lucky Barbara Bakes reader a selection of assorted Hodgson Mill products – a $25 value! To Enter the Sweepstakes Giveaway leave a comment on this post before Sunday, December 3, 2012 at 10:00 am, MST.
The giveaway is only open to residents of the US. Be sure your email address is included with your comment. Winner will be chosen randomly, notified by email and will have 48 hours to respond before another winner is chosen.
BAKER’S HOLIDAY GIFT PACK SWEEPSTAKES
In addition Hodgson Mill is also holding a Baker’s Holiday Gift Pack Sweepstakes, which is open to the general public. It’s easy to enter – all you need to do is fill out the form for a chance to be randomly selected to win one (1) of fifty (50) prize packs of Hodgson Mill products, valued at $85 .