Pumpkin Cinnamon Rolls

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Dough:

2/3 cup whole milk

zest from 1 orange

1/4 cup butter

1 cup pumpkin puree

1/4 sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

2 eggs, room temperature

2 packages dry yeast or if using bread machine use 3 1/2 tsp. instant yeast

2 cup flour

2 cups bread flour

Filling:

2/3 cup brown sugar packed

2 tsp. cinnamon

1/2 tsp cloves

1/4 tsp. cardamom

1/2 cup dried cranberries

1/4 cup finely chopped toasted walnuts

2 tablespoons crystallized ginger, small dice

1/4 cup melted butter

Pumpkin Icing:

2 tsp. light corn syrup

1/4 tsp. salt

1/4 cup pumpkin puree

1/2 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

3 cups powdered sugar

Begin with the dough; in a small saucepan, heat milk and butter just until warm and butter is almost melted, stirring constantly. In a large mixer bowl, combine the pumpkin, sugar, orange zest, spices and salt. Add milk mixture and beat with stand mixer until well mixed. Beat in the eggs and yeast.

In a separate bowl whisk together flours. Add half to the pumpkin mixture. Beat on low for 5 minutes, scraping sides of bowl. Add remaining flour and mix thoroughly. Dough will be very soft. Turn dough into a greased bowl, then grease the top of the dough. Cover and let rise in warm place until doubled. Punch down dough and knead a few turns, adding flour just to make workable. Roll out to a 24 inch by 10 inch rectangle.

In a small bowl combine the dry filling ingredients, set aside. Melt butter and brush over the surface over the dough. Sprinkle with the dry filling ingredients. Begin rolling dough on long side, jellyroll fashion, pinching seams together to seal. Cut the roll into 12 equal pieces. Place cut side up, in a 9-10 inch large deep pan that has been greased. Slightly press down each roll.

Cover and let rolls rise until nearly doubled. Preheat oven to 350 degrees.

Bake rolls at 350 degrees about 20 minutes or until golden. Meanwhile combine all the icing ingredients and beat until smooth. Remove finished rolls from oven. Drizzle with the icing.

Dough can be made in a bread machine that can handle 1 1/2 lbs. dough. If using bread machine no need to heat milk and butter.

Pumpkin Cold Oven Pound Cake

Pumpkin Cold Oven Pound Cake

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1/2 lb. butter, room temperature

2 1/2 cups cake flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp. nutmeg

1/4 tsp. ground cloves

4 eggs, room temperature

2 tsp. vanilla extract

2 cups packed brown sugar

1 cup pumpkin puree

1/4 cup vegetable oil

Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.

In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition.

In a separate bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In the butter mixture beat in the pumpkin and oil. Add the flour mixture and combine well, don’t over beat.

Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.

Let cake cool in pan 15 minutes , then invert onto plate.

White Chocolate Pumpkin Tiramisu

White Chocolate Pumpkin Tiramisu

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9 inch spring form pan lined with a parchment collar

1 vanilla pound cake

1 pumpkin pound cake

4 cups heavy cream

1 -8oz. mascarpone , room temperature

3/4 cup powdered sugar

1 tsp. vanilla

4 oz. white chocolate, melted and cooled slightly

1/3 cup prepared pumpkin butter

1/2 to 3/4 cup apple cider or Calvados

Beat cream cheese until smooth;add the sugar and vanilla. In a separate bowl whip 3 cups of the  heavy cream until soft peaks form. Fold in the cream into the cream cheese mixture until well combine. Divide mixture in half. To one half fold in the melted chocolate until well blended; set aside. To the other half fold in the pumpkin butter until well blended; set aside.

Line the bottom of the pan with sliced pumpkin pound cake about 1/2 inch thick; filling any open spaces with small pieces of pumpkin pound cake. Don’t concern yourself with the looks.

Brush cake with apple cider or Calvados and cover with a layer of white chocolate filling.

Arrange the vanilla pound cake in the same manner as the pumpkin and top with some pumpkin filling.

Repeat until pan is full and top is finished off with the pumpkin filling.

Cover top with plastic wrap and refrigerate overnight.

Remove the plastic wrap. Whip the reserved 1 cup of heavy cream, sweetened  with 1/4 cup powdered sugar and 1/2 tsp vanilla. Spread on top or pipe on top decoratively.

Sprinkle top with cinnamon.  Store in refrigerator. Allow to set at room temperature 20 minutes before serving.