Filling 2 3 / 4c brown sugar 8.5 Tbsp unsalted butter 1 tsp Vanilla extract 1 Tbsp cinnamon 2 1 / 2 Tbsp pumpkin spice
Spiced Cream cheese frosting glaze 8 oz cream cheese 5 Tbsp butter Splash Vanilla 1 / 4 c powdered sugar 1 / 2 tsp of pumpkin spice mix
1 ). Mix warmed milk ( not hot ) with the 1 tbsp of sugar and yeast and set aside . The yeast will activate and become a foamy bowl of goodness .
2 ). In a separate bowl mix flour , sugar , eggs and salt . Add the pumpkin and butter and cut in the butter with your hand to a pea size grainy mix .
Note : The thread method is a technique for cutting cinnamon roll dough that uses a piece of thread to create clean slices without damaging the rolls :
Cut a piece of thread that ' s about a foot long . Lift the dough and slide the thread underneath it to the desired cut location . Cross the ends of the thread over the top of the dough and pull them in opposite directions .
Once all your rolls are cut , place them on a baking dish or sheet pan . Cover them lightly with your cloth and let them rise a second time ( about 40 mins ).
Once they have risen Bake @ 325 20-25 mins . Meanwhile , make your frosting glaze , once your rolls are slightly cooled but still warm lather on as much of your glaze as your heart desires . Grab a big strong cup of coffee and enjoy this pair made in sweet fall heaven !
3 ). Your yeast should have activated and looks foamy . Add yeast to your dry mix . It will be gooey , but trust the process . Knead your dough on a floured surface ( 4-5 mins ). You should be able to form a smooth ball .
4 ). Place dough in a lightly oiled bowl , cover with a cloth and let it rise ( will double in size ) for 1 hour at room temp . Meanwhile , let ' s make our filling : Add all ingredients in a mixer with the paddle and mix to form a soft paste . Set aside .
5 ). Once your dough has risen , roll it out to a large even square ( 14x14 ). If you don ’ t have a rolling pin don ’ t fret ! As an avid wine lover I discovered a wine bottle works just as good !
Spread your paste over the top of your dough covering evenly as much of the square as you can . Start on one side and roll it up ! Should look like a giant cigar !
6 ). Using the dull end of a knife make some guidelines as evenly as you can where you will be cutting your rolls . I ' d say about 2 inches thick . Time to cut : use a serrated knife or you can use the thread method which I prefer .
Personal Note : This article marks a year I ’ ve been writing for gmhTODAY . I am so grateful for the opportunity to showcase my passion for cooking . I ’ m completely humbled to be able to share bits of myself , my recipes and my life experiences with you , our readers . So from the bottom of my heart , thank you for reading my column . I hope it brings joy to your kitchen !
Margie Morelos-Galvan earned her degree in Culinary Arts and Hospitality Management at Cabrillo College ( Aptos CA ). She received her culinary and catering training at Session House ( Aptos , CA ), and has served as catering chef , The Grove ( Hollister , CA ), and private and special events chef , Rosewood Cordevalle ( San Martin , CA ). She founded her company , California Inspirations ( Gilroy CA ) in 2018 , and has been voted Gilroy ’ s Best Caterer in 2021 and 2022 . Contact Margie at : californiainspirations . net / 408-310-8718
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