PUMPKIN CINNAMON ROLLS

by - July 17, 2017





I have discovered a recipe for homemade pumpkin cinnamon rolls that I can call my own. You will definitely love these delicious, soft rolls. Cinnamon rolls are a delicious treat for breakfast or tea time.

Pumpkin is rich in beta-carotene and other antioxidants with cancer protective properties. Cinnamon is a herb traditionally used by many ancient cultures. It is indicated for a variety of ailments including gastrointestinal problems, urinary infections, relieving symptoms of colds and flu and has remarkable anti-fungal and anti-bacterial properties. Some studies have shown that Cinnamon helps people with diabetes metabolise sugar better.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Pumpkin Cinnamon Rolls 


INGREDIENTS:

Pumpkin Rolls
400g bread flour
230g pumpkin, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 tsp instant active yeast
120g - 150g fresh milk (
Start with 120g of fresh milk then slowly add in if the dough is too dry)
60g butter

Filling
1 tbsp cinnamon powder
35g brown sugar
50g butter

Cream Cheese Frosting
70g cream cheese
40g butter
1 cup confectioners sugar
½ tsp vanilla essence or extract
1/8 tsp salt


METHOD:
  1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
  2. Set it aside to rise for 45 to 60 minutes or till double in size.
  3. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut the dough into 1.5 – 2 inc sections with a string of floss. Place the rolls in a greased/lined 14 X 10.5 inc square baking pan.
  4. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (180 degrees C). Bake for 20 to 25 minutes.
  5. To make the cream cheese frosting, stir together cream cheese, softened butter, confectioners' sugar, vanilla extract, and salt.
  6. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

 

 

 


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