Tag Archives: brunch

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

21 Nov

I think I must be the worst wannabe blogger ever. I mean let’s just be honest–it’s been forever. So welcome back, to both you and me. (And now I’m just going to pretend like nothing’s happened–I’m an awkward person.)

When I think of cinnamon rolls I never think, “I can totally do that in an evening.” Let’s face it, if you want cinnamon rolls, you call in sick and prepare yourself to be elbow-deep in flour for the next six hours. Unless you’ve enlisted the Dough Boy, they are definitely not a convenience food. And if we’re being completely honest, the ones from the tube are just not the same (think bread to filling ratio) and also, who can risk the mini heart-attack from opening those things?

I was not looking for a cinnamon roll recipe when I found this one. And a happier accident never was, because I am here to tell you that these cinnamon rolls are actually easy. I know, you think I’m fibbing. You’re thinking, “She’s gone away for months, and now she’s come back like nothing ever happened, and she is going to tell us that she has an easy cinnamon rolls recipe? Yeah right.”

To which I can only say: “Try them.”

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Adapted from Mrs. Schwartz’s Kitchen

Printable Recipe

Rolls:

1/2 cup warm water

2 tablespoons instant yeast

2 tablespoons sugar

1 15 ounce can pumpkin puree

1/2 cup melted butter

2 eggs, lightly beaten

1 teaspoon salt

5 1/2 cups flour

Filling:

1/2 cup butter, softened

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

1/2 cup butter

8 ounces cream cheese, softened

1/4 cup heavy cream

3 cups powdered sugar

1 teaspoon vanilla

The night before, combine water, yeast, and sugar in the bowl of a stand mixer. Whisk together lightly and set aside.

In a medium bowl, combine pumpkin, butter, eggs, and salt. Mix together until the ingredients are well combined. Add the pumpkin to the yeast mixture and stir until combined.

Add 5 cups of flour to the mixture and, using a dough hook, beat all the ingredients together until a ball forms. If the dough is still sticky, add the remaining 1/2 cup flour and mix until combined.

Place dough in a lightly oiled bowl and cover with plastic wrap. Let the dough sit overnight in the refrigerator. Check on your dough once before you go to bed, just to make sure you don’t have a dough monster taking over your fridge.

In the morning, remove the dough from the refrigerator and set aside. In a small skillet, melt the stick of butter for the frosting over medium-low heat until brown bits start to form on the bottom and the butter begins to smell a bit nutty. Remove from heat and set aside.

Combine all ingredients for the filling in a medium bowl, and using a pastry cutter, mix together until the mixture resembles a thick paste.

On a floured work surface, turn the dough out and begin working it into a large rectangle. I found it best to smoosh with my hands first and then use a rolling pin. Once the dough has been rolled to about a 1/4 inch thickness, spread the filling over it, making sore get an even layer. Roll the dough up as tightly as possible.

Lightly grease an 11″ x 7″ baking dish. Cut the ends of the rolls off and cut the remaining roll into eight equal sections. Place the rolls cut side up in the prepared dish. Cover and let rise one to two hours.

Preheat oven to 350. After the rolls have risen, bake 17-20 minutes, or until set. While the rolls are baking, prepare the frosting. In the bowl of a mixer fitted with the paddle attachment, combine the browned butter, cream cheese, heavy cream, vanilla, and powdered sugar. Mix together until well combined.

Let rolls cool slightly before frosting.

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Lemon Layer Coffee Cake

27 Jan

Well here’s the bad news: it’s still winter. But the good news is that This storm brought a snow day our way. I’m pretty sure I love snow days even more than my students–teachers like to sleep in too! And on a Friday? It couldn’t get any better. I guess winter does come with a few perks.

I continue to be obsessed with lemon. I’m taking any chance I get to double or even triple up on the flavor–in hopes of chasing away the grimness of a rainy winter day with bright citrus.

This coffee cake affords just that sort of opportunity: fresh zest in the dough, filling, and frosting. It is a beautiful and unique pastry, perfect for a special occasion–even if your occasion is just an unexpected three day weekend.

Lemon Layer Coffee Cake

Adapted from Radishes and Rhubarb

Printable Recipe

Dough

2 3/4 cups flour, divided

1/4 cup sugar

1 package yeast

1/4 teaspoon salt

1/3 cup milk

1/4 cup unsalted butter

1/4 cup water

zest of 1 lemon

1 1/2 teaspoon vanilla extract

2 eggs

In a large bowl, whisk together 2 cups of flour, sugar, yeast, and salt. In a small saucepan combine milk and butter, heating on low until butter is just melted. Remove from heat and add water. Allow mixture to cool slightly and then add lemon zest and vanilla. Once the mixture has cooled, add the wet ingredients to the dry ingredients and mix until everything is moistened evenly. Add the eggs, one at a time, mixing after each addition until just combined. Add the remaining flour and mix until the dough is smooth and slightly sticky.

Generously flour a work surface and turn the dough out. Knead the dough until it is no longer sticky, about one minute. Place the dough in a large greased bowl and cover with plastic wrap. Set in a warm place and allow to rise 45-60 minutes, or until doubled in size.

Lemon Filling

3/4 cups sugar

zest of 2 lemons

zest of an orange

1/4 cup butter, melted

While the dough is rising, mix together the sugar and the zests. Set aside until ready for use.

Grease a 9″ x 5″ loaf pan. Punch down the dough and turn out onto a floured work surface. Roll the dough into a 12″ x 20″ rectangle. Brush liberally with the melted butter. Cut the large rectangle into five 4″ x 12″ strips. Top each strip with about 2 tablespoons of the sugar and zest mixture and cut them lengthwise into five smaller rectangles, each about 2 1/2″ x 4″. Stack the small rectangles on top of each other and layer them into the prepared pan. Repeat until all the dough has been cut and stacked into the pan. Cover the pan lightly with plastic wrap and allow to rise 30-50 minutes. In the meantime, preheat the oven to 350.

Once the dough has risen a second time, bake for 30-35 minutes. Remove from oven and let cool for 10-15 minutes.

Cream Cheese Glaze

4 ounces cream cheese

1/3 cup powdered sugar

1/3 cup fresh lemon juice

Mix together the cream cheese, sugar, and lemon juice into a glaze. Carefully remove the cake from the loaf pan and place on a wire rack. Pour on glaze, allowing it to run over the sides. Serve warm or at room temperature.