After being a way for the holidays, I was ready to get back to cooking and baking again - even if it feels more like spring or summer than late fall outside - it's supposed to be 60º today. I had a hankering for sweet rolls, so I browsed the recipes at Cooking Light and found a recipe for pumpkin cinnamon rolls that caught my eye.
It's a bit of a miracle that these rolls turned out at all, but not only did they turn out, they are quite good. First, I proofed the yeast in 3/4 cups of water instead of a 1/4 cup. I dumped that out and started over. Then I added a full can of pumpkin puree instead of a 1/2 cup. To compensate, I just added flour until the dough became the right consistency. The final snafu was that the rolls never really did rise, even though I used a rapid rise yeast. This may be a result of me using far more pumpkin and flour than the original recipe called for. The rolls did rise pretty nicely during the baking time, however, so all was not lost.
I'm not sure how I would approach these the next time I make them - I liked that they had a lot of pumpkin, but I would need to adjust other ingredients to get a proper rise and a little more streusel flavor. Perhaps I'll try the recipe as written next time and go from there.
And this time the yellow tinge on my rolls is a result of the pumpkin, not the lighting!
I'm glad that I didn't give up on these - I probably would have had I not been a bit familiar with yeast breads - yeast breads are a bit more forgiving than other forms of baking!
Tags: pumpkin, cinnamon, sweet rolls, Cooking Light, baking, recipe, food