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In the Oven: Pumpkin Cinnamon Rolls

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Posting date for these cinnamon rolls is Oct. 19!

Pumpkin Cinnamon Rolls

For the dough
3 1/2 cups bread flour
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 teaspoons instant dry yeast
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 ounces (3/4 stick) unsalted butter, softened, cut into 1/2-inch cubes
2/3 cup whole milk
1 large egg
2/3 cup pumpkin puree

For the filling
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 ounce (1/4 stick) unsalted butter, melted

For the assembly
1 ounce (1/4 stick) unsalted butter, melted

For the Cream Cheese Frosting
2 1/2 ounces cream cheese, softened
1/4 cup buttermilk, well shaken
1 3/4 cups confectioners’ sugar, sifted

Make the dough
Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will look light orange in color and feel soft and sticky.

Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. While the dough is resting, make the filling.

Make the filling
Stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

Assemble the rolls
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 23 by 10 inches, brush the dough with melted butter, and sprinkle the filling over the butter, leaving a 1/4 inch border around the edges. Use the palms of your hands to press the filling lightly into the dough.

Roll up the long side of the rectangle to form a tight log and place seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F and position the rack in the center.

Bake for 20 to 25 minutes, or until the tops of the rolls are browned. In order to pour your icing over still warm rolls for the best effect, prep all of the frosting ingredients while the rolls are baking and quickly put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.

Make the frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.

Serve the rolls
Invert the pan of rolls onto a serving plate or you can leave in the pan for a rustic look. Pour the frosting over the still warm rolls. It’s okay if a little bit of the frosting drips down the sides—it’s even encouraged. (Alternatively, use an offset spatula to apply the icing.) Serve immediately.

In the Oven: Pumpkin Harvest Dunking Cookies

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Our next challenge is for Pumpkin Harvest Dunking Cookies – just in time for Autumn.

The next posting date is Sunday, 5 October.

Ingredients
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
8 ounces (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 large egg
1 cup pumpkin puree (page 100)
1 teaspoon pure vanilla extract
5 ounces (1 cup) dried cranberries
6 ounces (about 1 cup) semisweet chocolate chips (optional)

Directions
In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.  Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes.  Scrape down the sides and bottom of the bowl and add the egg, pumpkin, and and vanilla until incorporated.

Add half of the dry ingredients and mix for 15 seconds.  Add the remaining dry ingredients and beat until just incorporated.  Scrape down the sides and bottom of the bowl, and beat for 5 more seconds.  Remove the bowl from the mixer and fold in the cranberries and chocolate chips.  Cover the bowl tightly and refrigerate the dough for at least 4 hours.  Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

Use a small ice cream scoop with release mechanism to scoop out dough in a2 tablespoon-size balls (or use a tablespoon measure) and place the balls onto the prepared baking sheet about 1 inch apart.  Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies are brown.

Remove the pan from the oven and cool on a wire rack for 5 minutes.  Use a spatula to transfer the individual cookies to the rack to cool completely.

The cookies can be stored in an airtight container, for up to 3 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

 

In the Oven: Chocolate-Chunk Pumpkin Bread Pudding

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Posting date is September 7th!

CHOCOLATE-CHUNK PUMPKIN BREAD PUDDING

For the Chocolate-Chunk Pumpkin Bread

1 1⁄2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground ginger
3⁄4 cup plus 2 tablespoons pumpkin puree (see page 100)
1⁄2 cup vegetable oil
1 3⁄4 cups granulated sugar
2 large eggs
1⁄2 teaspoon pure vanilla extract
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

For the Pumpkin Custard

2 large eggs, plus 4 large egg yolks, at room temperature
1 cup firmly packed dark brown sugar
3 cups half-and-half, at room temperature
13⁄4 cups pumpkin puree (see page 100)
41⁄2 ounces (1 stick plus 1 tablespoon) unsalted butter, melted and cooled, divided
1⁄2 teaspoon salt
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground cayenne
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground allspice
1⁄2 teaspoon freshly grated nutmeg
1 tablespoon pure vanilla extract

Yield: One 9-by-13-inch pudding (18 to 24 servings)

Make the Chocolate-Chunk Pumpkin Bread
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-by-3-inch loaf pan, dust it with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2⁄3 cup room-temperature water and whisk until combined. Stir in the chocolate.
Fold the dry ingredients into the wet ingredients. Do not overmix. Pour the batter into the prepared pan and smooth the top. Bake for 65 to 85 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and cool for 15 minutes. Turn the loaf out onto a wire rack and cool completely, 30 to 45 minutes. The loaf can be stored at room temperature, tightly covered, for up to 2 days.

Toast the bread
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Cut the loaf into 1-inch cubes (you should have approximately 7 cups of cubes). Spread the cubes out onto the prepared baking sheet and toast for 10 minutes. Remove the baking sheet from the oven, flip the cubes with a spatula, and return to the oven for another 10 to 15 minutes, or until the cubes are toasted. Place the baking sheet on a wire rack to cool, 15 to 25 minutes.

Make the Pumpkin Custard
In a large bowl whisk together the eggs, egg yolks, and brown sugar until combined.
Add the half-and-half, pumpkin puree, and 5 tablespoons of the butter and whisk until well combined. Add the salt, cloves, cayenne, cinnamon, allspice, nutmeg, and vanilla and whisk again. Stir in 6 cups of the toasted bread cubes until all the cubes are coated in the mixture. Let the mixture sit for 30 minutes, stirring every 10 minutes or so.

Assemble the bread pudding
Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-by-13 glass or light-colored metal baking pan (glass is preferred).
Toss the reserved 1 cup of bread cubes with the remaining butter.
Pour the custard into the prepared pan. Scatter the buttered cubes over the custard.
Bake for 45 to 55 minutes, or until the custard is set and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool for 30 minutes before serving warm. Feel free to serve as is, or with unsweetened whipped cream or caramel sauce (page 59), or simply sprinkle the top with sifted confectioners’ sugar.
Bread pudding tastes best fresh from the oven, but you can refrigerate any leftover bread pudding, tightly covered, for up to 2 days. Slice and reheat it in a 225-degree-F oven until warm to the touch before serving.