As a food blogger I get many offers to try new things. Never in my life had I even HEARD of whole wheat stone ground PASTRY flour. I know my flours, my start in culinary school was in a baking class. Nevertheless, Hodgson Mill asked me to come up with a recipe using their flours. I couldn’t quite figure out what I would make but decided to use my regular cinnamon roll recipe and add a few ingredients 🙂
As i was waiting for my rolls to rise I took the time to look at the packaging and ingredients. I knew my flavors would not be the same as a regular cinnamon roll because of having whole wheat. The texture is a bit grainy compared to regular bleached flour that I usually use. Hodgson knows how to make a real flour, no GMO, all natural. Until I iced the rolls I felt I made a HEALTHY cinnamon roll!
Pumpkin Cinnamon Rolls with Spiced Ginger Icing
4 C Hodgson Mill Whole Wheat Pastry Flour
1 tsp salt
¼ C. granulated sugar
1 TBSP active dry yeast
¼ C. warm milk (very important)
3 eggs, room temp
¾ cup unsalted butter, cut in 12 pieces, room temp.
1 Cup Pumpkin Puree
1/4 tsp. Ground Ginger
1/4 tsp. Nutmeg
1 cup light brown sugar
¼ cup all-purpose flour
2 1/2 tsp ground cinnamon
Pinch of Salt
½ cup unsalted butter, softened
1 1/4 C. powdered sugar
1/4 C. Butter, softened
1/2 C. Pumpkin Puree
1 1/2 TSP Ginger
1/2 TSP Cinnamon
Milk to thin if needed.
- Mix flour, salt and sugar together in a medium bowl, set aside. Give your eggs a quick wisk to mix them
- In small bowl mix milk and yeast and stir very well with a wisk until the yeast is dissolved in the milk. If it clumps, your milk is too cold. Let sit for 4-5 minutes.
- Add yeast/milk mixture to stand mixer bowl with flat paddle attachment and with the speed on 1, add the eggs and mix for 2 minutes.
- Add the pumpkin and spices.
- Flip the speed up to 2 and add the flour mixture 1/2 C. at a time. your mixture will be dry flaky, that is ok.
- Change the attachment to the dough hook and start adding your butter one piece at a time. Mix this for 4-5 minutes until you get a nice big dough ball. Set ball in a large bowl and cover, and let this rise for 1 1.2 hours.
Add all ingredients to stand mixer with flat paddle attachment and mix low-med speed until smooth. By smooth I mean ready to spread on bread, this will take 3-4 minutes.
- Uncover your dough and work out the air bubbles and turn the dough onto a floured surface.
- Roll the dough into an 11X18 rectangle
- Spread cinnamon butter evenly on the dough. and yes, you can lick the spatula.
- Roll the dough on the long side like a jelly roll, and use a bench scraper to slice your dough. Place rolls on pan and cover woith plastic wrap, let rise 1 hour.
- Preheat oven to 350. Bake rolls for about 35 minutes or when they are golden brown. leave in pan on colling rack for 5 minutes.
- Prepare glaze by mixing the sugar, spices and butter and then the milk 2 TBS at a time to thin until it reaches icing consistency. pour on still warm rolls. Admire. Take a photo.
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