I love making a big deal of birthdays. My parents always went big for birthdays and now I love doing the same for my kiddos. I wanted Jack to have a special breakfast and seeing as he’s typically the first one awake in our house, I was kind of limited on what I could prepare. It would need to be done in advance and be fairly easy to prep that morning (at o’dark thirty).
True to form, Jack was awake at 6:15am and Aaron and I were blearily singing ‘Happy Birthday’ from under our covers, opening one eye just enough to decide if we really had to get out of bed. We did. And we sang happy birthday again for good measure.
I prepped the cinnamon roll dough in my bread machine the night before and let them rise on a warm oven. The next morning, all I had to do was bake them for about 15 minutes and drizzle a little glaze on them while they were still warm. The bread machine makes this recipe ridiculously easy and we all loved them.
I’m thinking they would make a great treat for Thanksgiving morning.
Pumpkin Cinnamon Rolls (adapted from Cooking Light:
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100° to 110°)
- 2 3/4 cups all-purpose flour, divided
- 1/2 cup Pumpkin Puree
- 1/2 cup 1% low-fat milk
- 1/4 cup butter, melted
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- Cooking spray
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). If you have a bread machine, place ingredients in machine according to the machine’s instructions and set on dough cycle.
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
- Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. (I just lightly coated the rolled out dough in softened butter and then sprinkled the cinnamon-sugar mixture onto the dough).Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
- Preheat oven to 375°.
- Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.