Wednesday, October 31, 2012

Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting


Ingredients:
1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature)
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup dried cranberries
1/4 cup candied ginger (chopped or pecans)
1 batch caramel cream cheese frosting (see below)
Directions:
1. Punch down the dough and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24″ by 12″ rectangle.
4. Spread the butter over othe dough leaving 1 inch on each side free.
5. Mix the sugar and spices and sprinkle it onto the dough followed by the cranberries and ginger.
6. Roll the dough into a log, pinch to seal and cut it into 12 even slices.
7. Arrange the buns in a greased baking pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
8. Bake in a 375F preheated oven until golden brown, about 15-20 minutes.
9. Top the buns with the frosting and enjoy.
Pumpkin Sweet Yeast Dough
(makes 1 batch)
Ingredients:
1/4 cup water (warm)
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 cup brown sugar
2 eggs (room temperature)
1/4 cup butter (melted and cooled)
1/4 cup sour cream (room temperature)
1 cup pumpkin puree (room temperature)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups flour
1 1/2 cups whole wheat flour
Directions:
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
3. Stir in enough of the remaining mixed flour to make a soft dough.
4. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
5. Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.
Caramel Cream Cheese Frosting
(makes 1/2 cup)
Ingredients:
1/4 cup caramel sauce (room temperature)
1/4 cup cream cheese (room temperature)
Directions:
1. Mix the caramel sauce and cream cheese until smooth.
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