Рецепт Pumpkin Biscuit Cinnamon Rolls
Pumpkin Biscuit Cinnamon Rolls
September 5, 2015・Bill Harris・Leave a Comment
I may be jumping the gun a bit with this post. I know fall hasn’t officially arrived yet, but I’m ready for some fall flavors. It’s interesting every year to observe my cravings following the change of seasons. During warm weather seasons, I’m drawn to lighter fare, like salads, veggies, and chicken, and fish. Cooler weather finds me craving soups, stews, and casseroles.
When you grow up in the deep South, biscuits are in your DNA. My growing up years saw the advent of convenience food. Everything was packaged, processed, and easy to prepare. I’m sure I ate my fair share of canned biscuits at home, but at my grandmother’s house, where we ate regularly, I could always look forward to homemade ones.
If you have a good basic biscuit recipe, you can easily adapt it with different flavors. Herbs and cheese make delicious savory biscuits while sweeter ingredients transform biscuits into a dessert. For today’s post, I’ve created a biscuit and cinnamon roll mashup. To introduce a bit of autumn, I flavored the biscuit dough with pumpkin puree. This recipe is much easier than regular cinnamon rolls where you have to let the dough rise. You simply make the dough, roll it out, spread with sugar, cinnamon, and walnut filling, roll into a log, slice, and bake.
Keep this recipe handy for that cool weekend morning when you’re craving a fall treat.
Pumpkin Biscuit Cinnamon Rolls
Ingredients
- 12 tablespoons unsalted butter, separated
- 2 1/4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup chopped walnuts
- 3/4 cup low-fat buttermilk
- 3/4 cup canned pureed pumpkin, plus 1 tablespoon for the glaze
- 2 tablespoons maple syrup
- 1 1/2 teaspoon vanilla extract, separated
- 1 cup confectioners sugar, sifted
- 3 tablespoons half and half (or milk)Instructions
For the rolls:
1. Preheat oven to 450 degrees. Cut 8 tablespoons butter into 1/2-inch cubes. Place in freezer for 15 minutes.
2. Sift flour, baking powder, baking soda, and salt into a large bowl. Place flour mixture in the bowl of a food processor. Add cubed butter and pulse 7 or 8 times until mixture looks like coarse meal. Some larger pieces of butter are fine. Transfer flour/butter mixture back to the bowl and place in freezer for 5 minutes.
3. Melt 4 tablespoons of butter. Mix with brown sugar, sugar, and walnuts. Set aside.
4. Whisk buttermilk, 3/4 cup pumpkin, maple syrup, and 1 teaspoon vanilla extract together until well combined. Pour mixture into dry ingredients. Gently fold into flour mixture until dough comes together. Do not over mix. Transfer dough to well-floured surface. Knead 8 to 10 times, adding flour if dough is tacky.
5. Cut 16-inch piece of wax paper and generously spread with flour. Place dough on floured wax paper and roll into a 10"x14" rectangle, sprinkling with flour if dough is tacky.
6. Spread sugar and walnut mixture evenly over dough. Lift one end of wax paper and separate dough to begin rolling. Roll dough from one end to the other, forming a log.
7. Cut log into 10 to 12 1-inch slices. Spray a 9-inch cake pan with cooking spray. Place rolls in a cake pan. Place pan in oven and bake for 13 to 15 minutes until golden brown. Cool on rack for 10 minutes.
8. Whisk together confectioners sugar, half and half, 1/2 teaspoon vanilla extract, and 1 tablespoon pumpkin until well-combined. Drizzle glaze over rolls and serve immediately.
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http://southernboydishes.com/2015/09/05/pumpkin-biscuit-cinnamon-rolls/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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