This month the Avid Bakers Challenge involves a recipe that fits the season perfectly: Rolls with cinnamon and pumpkin. They filled up our house with a lovely fragrance.
I made my own butternut squash puree, as cans with pumpkin puree are not for sale here. White whole wheat flour is not on the market here either, so I used 400 g white wheat flour and 100 g whole wheat flour. As usual I decreased the amount of salt, I used 1 tsp. For the spices in the dough I used homemade pumpkin pie spice (1 3/4 tsp). For the filling I used sugar and cinnamon and 100 g chopped cranberries and about 6 candied and chopped kumquats for a little tangy bite.
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I made the glaze and sprinkled some chopped pistachios on top, but for me the glaze was overly sweet. As these is already a lot of sugar in the filling. So next time I would skip the glaze ánd use less sugar in the dough. I think I would also make the rolls less high by dividing them into 12 rolls. After rising and baking these 9 rolls were reall HUGE. Flavourwise (apart from the over-sweetness) they were delicious. Love the orange colour of the rolls, they were fluffy and soft inside, just how we like them.
You can find the recipe for the "Cinnamon-swirl Pumpkin rolls" here..
Just one more recipe from King Arthur Flour to go next month.....
I made my own butternut squash puree, as cans with pumpkin puree are not for sale here. White whole wheat flour is not on the market here either, so I used 400 g white wheat flour and 100 g whole wheat flour. As usual I decreased the amount of salt, I used 1 tsp. For the spices in the dough I used homemade pumpkin pie spice (1 3/4 tsp). For the filling I used sugar and cinnamon and 100 g chopped cranberries and about 6 candied and chopped kumquats for a little tangy bite.
.jpg)
I made the glaze and sprinkled some chopped pistachios on top, but for me the glaze was overly sweet. As these is already a lot of sugar in the filling. So next time I would skip the glaze ánd use less sugar in the dough. I think I would also make the rolls less high by dividing them into 12 rolls. After rising and baking these 9 rolls were reall HUGE. Flavourwise (apart from the over-sweetness) they were delicious. Love the orange colour of the rolls, they were fluffy and soft inside, just how we like them.
You can find the recipe for the "Cinnamon-swirl Pumpkin rolls" here..
Just one more recipe from King Arthur Flour to go next month.....
7 comments:
Your rolls look beautifully light and fluffy. I love your idea of adding candied kumquat; it would complement the cranberries nicely. I made 12 rolls and thought they were still really large.
Lovely rolls. I agree with you about the glaze. I used less glaze and they were perfect. I also made half the recipe so my rolls were smaller.
great job lien and they look delicious !!!
I love all of your additions. I made about half of the glaze and it was enough. Those pistachios look so yummy.
Your cinnamon rolls look beautiful, especially with the chopped pistachios on top. Love your colorful filling too! And kudos to you for making your own squash puree.
Adding chopped candied kumquat sounds good to me! Your rolls looks lovely!
Very pretty with the pistachio topping, Lien. I wouldn't make a glaze, either, nice as it looks, but the sugar content is just too much. When we baked the cinnamon rolls from "The Weekend Baker" it was the same.
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