PUMPKIN RAISIN SPICE CINNAMON ROLLS

CINNAMON PUMPKIN RAISIN SPICE ROLLS

DOUGH
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg

  • In a large bowl combine 2 cups of flour and the yeast. Set aside.
  • In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
  • Stir pumpkin mixture into flour mixture until blended.
  • Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
  • Fold in remaining flour JUST until dough is no longer sticky.
  • Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
  • Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.

FILLING
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins

  • In a mixing bowl combine the pumpkin and butter. Set aside.
  • In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
  • Grease a 9×13 pan. Set aside.

ASSEMBLY

  • Turn dough out onto a lightly floured surface.
  • Roll dough into a 12×10 rectangle.
  • Spread with pumpkin butter mixture.
  • Sprinkle with brown sugar mixture.
  • Sprinkle with craisins, golden raisins and walnuts.
  • Roll up tightly jelly roll style.
  • Pinch dough to seal edges.
  • Cut into 12 rolls.
  • Place rolls cut side down in prepared pan.
  • Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
  • Preheat oven to 375°.
  • Bake rolls 20-25 minutes and golden brown.

CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt

  • Melt the butter and brown sugar in a saucepan over medium heat.
  • Add the brown sugar stirring to dissolve until it starts to bubble.
  • Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
  • Whisk in 2 cups of powdered sugar until well blended.
  • Add up to 2 more cups of powdered sugar to get to the consistency you want.
  • Cool in the pan on a wire rack.
  • Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
  • Cool 15 minutes and ice again.

HOMEMADE CHUNKY APPLESAUCE, PUMPKIN APPLE BUTTER & PUMPKIN RAISIN BUTTER

In the fall it ALL begins with apples which ultimately leads to applesauce!   Once you have the applesauce THEN you can begin the butters.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water (I often use orange juice instead)

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

PUMPKIN APPLE BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
4 cups apple cider
2 cups applesauce (recipe above)
2 cups packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground gloves
1 cup golden raisins

  • Combine everything except the raisins in a large dutch oven until well blended.
  • Simmer uncovered for 2 hours, stirring periodically until thickened. Add raisins at the 1 1/2 hour mark.
  • Ladle into sterilized jars.
  • Water bath for 15 minutes.
  • Cool jars and make sure seals are secure.

PUMPKIN BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
1 cup apple juice
1/2 cup QUALITY honey
1/2 cup packed brown sugar
1 tablespoon QUALITY cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon FRESH ground nutmeg
1/8 teaspoon ground allspice
1/4 cup golden raisins

    • Combine everything except the raisins in a large dutch oven until well blended.
    • Bring to a simmer over medium heat.
    • Reduce heat to low and simmer uncovered , stirring periodically until thickened ans spreadable (about 20 minutes).
    • Ladle into sterilized jars.
    • Water bath for 15 minutes.
    • Cool jars and make sure seals are secure.

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

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