Monday, 18 October 2010
Last time I made pumpkin sweet rolls I combined it with orange and spice (cinnamon and ginger) and I’m not sure the orange complimented the pumpkin as nicely as I had hoped. We still ate them up - and I was thinking that the ginger overpowered the other flavors as well. The orange glaze was so totally yum and I’d definitely do something with that again - I was thinking just a vanilla-orange-creamsicle type roll.... oh well, another day for that one.
So, I’ve been thinking about this totally amazing frosting that I like using Paturain cream cheese - walnut variety. The French really do know their cheeses - especially soft creamy cheeses. I love the walnut Paturain blend. It goes great into frosting - and I’ve used it before many times. I was thinking it would go great on top pumpkin sweet rolls. So, might as well throw some honey and walnuts into the center of the rolls as well.
This combination turned out really REALLY rich and sweet. And I thought it was just right on. I really do love that Paturain walnut cream cheese - would go great with many other varities of cinnamon rolls.
And I've been thinking - a sweet roll isn't really done until it is glazed, frosted or iced. I need that extra helping of sweetness on top. I love it.
1 T Active dry Yeast
1- ½ C Luke warm water
¾ C Pureed pumpkin
¼ C Oil or melted margarine
5 to 6 C BASIC ROLL MIX
1 t Ground cinnamon
1 t coffee granules
Dissolve yeast in warm water. Mix in pumpkin puree, melted margarine or oil and BASIC ROLL MIX as well as cinnamon and coffee granules. Knead about 6-8 minutes until dough is smooth. Lighty butter bowl. Put dough in bowl and turn to butter top. Cover dough with damp towel or plastic wrap and allow to rise in warm place until doubled in size - about 1 hour. Meanwhile prepare Honey Filling and baking sheets (use baking paper for easy clean-up).
3/4 cup sugar
1/4 cup honey
1 egg, beaten
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts (walnuts)
In a small bowl, combine sugar, honey, egg, vanilla, cinnamon and salt. Mix thoroughly. Set aside. Punch down dough. Let stand 10 minutes. On a lightly-floured surface, roll out dough to large rectangle 12”x24” or divide in half and roll out two smaller rectangles about 8”x12”. Spread with Honey filling. Sprinkle chopped nuts evenly over top. Roll up jelly-roll style and cute into 1-inch slices. Place on prepared baking sheets. Cover and let rise in a warm place about 30 minutes. Preheat oven to 375-F or 190-C (Hot air oven - just about 175-C). Bake 20-25 minutes, or until golden brown. Prepare frosting and drizzle on warm buns. Garnish with extra chopped nuts if desired. Makes about 24 rolls.
*Paturain Cream Cheese Frosting: (Option 1)
1/4 cup (55 grams) butter, softened
1/4 pound (115 grams) Paturain walnut cream cheese, room temperature
1 3/4 to 2 cups (about 250 grams) powdered sugar
2-4 tablespoons pureed pumpkin
Beat together butter and cream cheese until creamy. Add in powdered sugar and pumpkin puree until desired spreading consistency.
*If Paturain cream cheese is not available where you live, try Option 2:
1 (8 ounce) package of cream cheese, softened
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon almond extract
1 tablespoon honey
Melt butter and allow to cool. In a large bowl, combine cream cheese, butter, brown sugar and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Or if you really don’t like cream cheese, like some picky people I know, try Option 3:
White Chocolate Pumpkin-Cinnamon Frosting:
¼ cup pureed pumpkin (canned or fresh)
2 tablespoons margarine or butter, softened
2 tablespoons white chocolate pieces, melted
1 teaspoon liquid cinnamon extract
1 3/4 to 2 cups powdered sugar
1 teaspoon milk to thin, if desired
Beat pumpkin, margarine or butter, and melted white chocolate together till creamy. Mix in cinnamon extract and powdered sugar. Add milk to thin if required for spreading consistency.
Use any option of frosting/glaze and you won’t be sorry... but my personal favorite is option 1.