As the title says…this is super gooey, super ugly and super sticky cinnamon rolls made with pumpkin dough and pumpkin jam as a topping…and super delicious.
This all pumpkin rolls, literally pumpkin in the dough and pumpkin in the topping are super, let me emphasize, super delicious if you are an all pumpkin fan like I am. Every bite is screaming pumpkin…the soft and cottony dough filled with pumpkin spice, sugar and butter covered with a layer (or two) of gooey and sticky pumpkin jam is absolutely heaven…
– Why these pumpkin cinnamon rolls are different?
To keep the color of the dough pretty I did not add the pumpkin spice in the dough. Each roll is smeared with pumpkin jam. Pumpkin jam was made using pumpkin puree, butter and sugar…cooked until thicken.
– Are these all pumpkin rolls healthy?
I must admit, these rolls are very unusual for me, as I always try to cut fat and sugar in my baking…not this time…I did not want to jeopardize the taste and flavor of these rolls so I went all the way…be aware…these rolls are not your typical heart-healthy rolls…but they taste so good…finger licking…so please eat with moderation (if you can).
– What is the texture of these buns?
As always, I used the tangzhong or water roux method, therefore the texture of these rolls is super soft and cottony and stay fresh for many days.
– Where did the pumpkin jam come from?
In Brazil there are many kinds of pumpkin desserts, which it is called “doce de abobóra”, “doce” means sweet and “abobóra” means pumpkin. These sweets can be made into cubes of pumpkin or as a paste. Usually the pumpkin is cooked with sugar, cinnamon and cloves…coconut can be added as well.
So, I decided to give these pumpkin cinnamon rolls a touch of the Brazilian “doce de abobóra”. In this recipe I did not add cinnamon nor cloves when making the pumpkin jam, but feel free to add.
– Are you ready to try it?
Ingredients:
Water roux or Tangzhong
- 30 g bread flour
- 150 ml water
Pumpkin bread dough
- 550 g bread flour
- 250 g pumpkin puree
- 80 g sugar
- 8 g salt
- 8 g yeast
- 8 g vital gluten
- 50 ml non-fat milk
- 60 g butter, room temperature
Filling
- 40 g butter, room temperature
- 50 – 60 g sugar
- 1 ½ to 2 ½ teaspoon pumpkin spice
Pumpkin jam
- 150 g pumpkin puree
- 80 g sugar
- 10g butter
Method:
Water roux or Tangzhong
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.
Pumpkin bread dough
In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
In the meantime, mix together the sugar and pumpkin spice and set aside.
Assembly
Now it is time to shape the rolls…
Knock back the dough and in a lightly floured surface open the dough into a rectangle of approximately 40 x 30 cm (16 x 12 in).
Brush the softened butter onto the dough and be sure to leave around 2 cm (1 in) on the edge of the long side of the rectangle.
Sprinkle the mixture of the pumpkin spice and sugar all over the layer of butter.
Roll up the dough tightly from the long side of the rectangle.
Cut the rolls, 1 ½ in approximately and arrange the rolls evenly in a baking pan.
Cover the pan and let the rolls rise until it doubled the original size.
Bake in a pre-heated oven of 350oF, for 18 to 20 minutes.
While the rolls are in the oven, make the pumpkin jam.
In a small pan add all the ingredients under the pumpkin jam and cook under medium heat. Once boiled, simmer and stir occasionally, until the mixture has thickened, and you can see the bottom of the pan.
Remove from the heat and let it cool.
Once the rolls are baked, remove from the oven and place them in a wire rack to cool.
Smear the pumpkin jam on the rolls and serve.
Store the rolls in an airtight container.
– Looking for more pumpkin recipes? Check these out…
Thank you for visiting Color Your Recipes…have a colorful week!
The post Gooey Ugly Sticky All Pumpkin Cinnamon Roll appeared first on Color Your Recipes.