Pumpkin Orange Spice Sweet Rolls (Cinnamon, Currant, and Pecan Filling)

Ingredients

Yeast and Flour:

Ingredients To Be Heated:

Egg, Pumpkin, Orange Zest:

Oil For Bowl:

Filling:

Powdered Sugar Glaze For Baked Rolls:

Instructions

  1. Oil a large bowl and set aside.
  2. In a work bowl, whisk yeast, 1 cup of the flour, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves.
  3. In a saucepan, heat together milk, 2 tablespoons sugar, 2 tablespoons butter, and salt until just warm, stirring constantly until butter almost melts.
  4. Add the warm mixture from the saucepan to the work bowl.
  5. Stir with a spatula to incorporate.
  6. Let stand for 5 minutes.
  7. Add the egg, pumpkin, and orange zest to the work bowl.
  8. Using a dough hook, mix in enough of the remaining flour to make a soft, smooth, and elastic dough.
  9. Dough should be as soft as can be without sticking to hands or work surface.
  10. Shape dough into a ball.
  11. Place dough in the oiled bowl, turning to coat all sides with the oil.
  12. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  13. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  14. Punch down dough.
  15. Turn the dough out onto a lightly floured surface, cover and let stand for 10 minutes.
  16. Generously grease a 13 x 9-inch rectangular baking pan; set aside.
  17. In a small bowl, whisk ½ brown sugar and 2 teaspoons cinnamon; set aside.
  18. On a lightly floured surface, roll dough into a 12-inch by 16-inch rectangle.
  19. Spread 4 tablespoons of room temperature butter over the rectangle, leaving ½" not buttered on one of the short sides.
  20. Sprinkle the brown sugar mixture over the buttered surface.
  21. Sprinkle the chopped pecans over the brown sugar mixture.
  22. Sprinkle currants over the pecans.
  23. Using the bottom of a measuring cup or the back of spoon, lightly press the currants and nuts into the brown sugar mixture.
  24. Beginning on buttered short side, roll up tightly, jelly-roll fashion.
  25. Pinch seams to seal.
  26. With seam side down, cut roll into 12 equal slices.
  27. Arrange cut-side down about ½-inch apart in the prepared pan.
  28. Cover tightly with plastic wrap.
  29. Let rise in warm place, free from drafts, until doubled in bulk; about 1 hour.
  30. Preheat oven to 375°.
  31. Bake 20 to 25 minutes or until golden brown.
  32. Cool for 15 to 20 minutes.
  33. Prepare Powdered Sugar Icing For Baked Goods.
  34. Drizzle or pipe the glaze over the warm rolls.
  35. Serve.

Comments

Recipe makes 12 rolls.

DO AHEAD TECHNIQUE: Make the dough a day before serving. After second rise, place covered rolls in refrigerator and leave overnight. Uncover and let stand at room temperature for 30 minutes before baking.

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