Cinnamon Pumpkin Crescent Rolls - HBinFive

Today in the bread-baking blog, we're featuring Cinnamon Pumpkin Crescent Rolls made with Healthy Bread in Five Minutes Pumpkin Pie Brioche dough! These rolls are excellent!  They are a healthier alternative to canned cinnamon rolls because they're made with 40% whole wheat flour.  These cinnamon crescent rolls would make a great dessert for your Holiday meal (or any meal for that matter).

 

One of the things I like about the Healthy Bread in Five Minutes' method is that you can prepare the dough ahead of time and it will last for several days in the refrigerator.  So, all you have to do when you want to bake bread, is take the dough out of the refrigerator, cut off the amount you need, shape it into the type of bread you want to make, let is rise, then bake it. How easy is that?

 

I also think the Pumpkin Pie Brioche dough would work well for savory pumpkin crescent rolls. Just follow the instructions for the cinnamon version but leave off the cinnamon sugar mixture and the icing.  I made a similar version last year.  Here is the recipe and instructions for making savory Pumpkin Crescent Rolls.

Cinnamon Pumpkin Crescent Rolls

Made with Healthy Bread in Five Minutes Pumpkin Pie Brioche dough

 

Ingredients:

• Pumpkin Pie Brioche Dough (I used about 1 1/2 pounds of dough)
• Cinnamon sugar
• Egg (for egg wash if desired)
• Raw sugar (for sprinkling on top if desired)
• Powdered Sugar Glaze (optional)

 

Directions:

 

To make these crescent rolls, just cut off the amount of dough you need from the dough you have stored in the refrigerator. I had saved 1 1/2 pounds for the rolls so I just used the rest of the dough.

 

Dust the dough with flour and shape it into a ball.

 

 

The book states to roll out the dough until it is a 1/8-inch thick rectangle and use enough flour to prevent the dough from sticking to th work surface.  However, 1/8-inch thick is a little bit too thin.  I ended up rolling out the dough (and shaping it back into a ball) a few times because each time I rolled it out, it stuck to the counter.

 

 

Spread the cinnamon-sugar mixture evenly over the dough.

 

 

Cut the dough into 8 smaller rectangles by making 3 evenly spaced cuts along the length of the dough.

 

Then cut the dough in half along the short end.

 

 

Cut the 8 rectangles into 2 triangles each.

 

 

Roll the dough starting at the thicker end, until the point is tucked under the bottom.  Curve the ends to create the crescent shape and place on a greased baking pan.  This part was a little bit tricky.  The dough was still sticking to the counter so I was focusing on shaping and didn't get photos of this process.

 

 

Cover the rolls loosely with plastic wrap and let them rest about 40 minutes.

 

 

Preheat the oven to 350 degrees and place the rack in the center of the oven.

At this point, you can brush the tops of the rolls with an egg wash and sprinkle with raw sugar but I decided to leave them plain until after they were baked. Bake the rolls about 20 to 25 minutes, until golden brown and well set in center.

 

Remove the crescents from the oven and let them cool on a wire rack.

 

I didn't have any cream cheese to make the icing listed in the book so I made a powdered sugar glaze flavored with lemon extract.

Powdered Sugar Glaze:

• 4 cups Powdered Sugar
• 1 teaspoon lemon or orange extract
• 6 tablespoons to 1/2 cup of warm milk.

Sift 4 cups of powdered sugar into a bowl.  Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all of the sugar is dissolved.  Add the milk slowly and only as much as is needed to make a thick, smooth paste.

Drizzle the powdered-sugar glaze over the tops of the crescent rolls by dipping the tines of a fork or whisk into the glaze and waving the fork over the tops.

 

Enjoy!!!!

 

 

Thanks for visiting The Bread Experience Bread-Baking Blog.

Happy Baking!
Cathy

 

Here are some other Pumpkin Bread Recipes and Roll Recipes for your holiday bread-baking enjoyment.

Cinnamon Buns: BBA Challenge

For Day 8 of the BBA Challenge, we made Cinnamon Rolls. These cinnamon rolls are so good, they melt in your mouth. I had a house full of teenagers just waiting for the rolls to cool. I had to fight them off to get photos. Not really, they were actually very patient because they knew the reward would be heavenly... and it was.

Peter Reinhart said he developed this formula because his students kept asking him to teach them to make cinnamon buns as good as the ones you get at the mall. The dough falls in the enriched category because the fat content is slightly under 20 percent. However, this dough definitely does not need any extra fat. The shortening, eggs, sugar, and milk, provide plenty of enrichment to tenderize the dough without the additional fat. Who needs it anyway?

This version tastes better than any cinnamon buns I've ever had. My taste testers agreed. In fact, the dough tasted so good it almost didn't make it to the oven (because I kept eating it - not my sons).


Cinnamon Buns (or Sticky Buns)



This post demonstrates the process for shaping and glazing the cinnamon buns. Refer to recipe in the Bread Baker's Apprentice to locate the list of ingredients.

You can also make sticky buns with this formula or thumbprint sweet rolls, filled with jam or jelly or pastry logs. They all sound great! I'll have to try one of these next time.


Shaping Cinnamon Buns

Mist the counter with spray oil and transfer the dough to the counter. Sprinkle the top of the dough with flour to keep it from sticking to the pin.





Roll the dough into a rectangle.




Don't roll out the dough too thin or the finished will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar over the entire surface.



Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll.



With seam side down, cut the dough into 8 to 12 even pieces each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.





Proofing Cinnamon Rolls

Line one or more baking sheets with baking parchment. Place the buns about 1/2 inch apart so that they aren't touching but are close to one another.



Let them proof until they are doubled in size.





Glazing Cinnamon Buns

Bake the buns and let them cool in the pan for about 10 minutes.



Streak them with white fondant glaze across the tops while the buns are warm but not too hot.




We tried to wait 20 minutes, but it didn't work. These cinnamon buns didn't even make it to the cooling rack. They were gobbled up right away.





Thanks for joining me this week in the Bread Baking Blog.

Happy Baking!
Cathy

Whole Wheat Cinnamon Buns

These Whole Wheat Cinnamon Buns can be made using your favorite whole wheat bread dough. For this batch, I used a no knead bread dough to make the process a snap.

This recipe makes enough dough for a pan full of cinnamon rolls and two loaves of delicious whole wheat bread for toast. That's what I call efficient!

Whole Wheat Bread Recipe

The recipe for the delicious whole wheat bread dough is from Wholesome Sugarfree Cooking by Ray and Malinda Yutzy.

Makes: 4 loaves of bread, or 18 cinnamon buns and 2 loaves of bread

Whole Wheat Bread

 Ingredients:

• 3 tablespoons yeast
• 1/3 cup maple syrup or honey
• 4 cups warm water
• 1/3 cup vinegar
• 1/4 cup olive oil or coconut oil (I'm using coconut oil)
• 8 cups (heaping) whole wheat flour
• 1 teaspoon salt

Directions:

Mix water, maple syrup or honey (I'm using honey), vinegar, and yeast in a bowl. Let set for 15 minutes or until yeast has worked (becomes spongy or bubbly). Then add salt and oil.  Add flour, 3-4 cups, and mix well. Add 1 cup at a time until rest of flour is stirred in and it's spongy soft dough. If it's not spongy, the bread won't be nice and soft.

Set dough in a warm place till ready to work out.  Let rise; punch down every 10 minutes or so.

Punch down 3 times. Do not let rise longer than1 hour before putting in pans or it won't rise well in pans. The dough is pretty wet so you'll probably need to use a spoon to punch it down.





Divide into pans and prick with a fork. At this point, I put dough in 2 pans and kept the rest to make the cinnamon buns. The cinnamon buns recipe follows.

Set in a warm place and let rise till edges of loaf reaches top of pans.





Bake for 30 minutes, starting at 350°F for a little bit then raise it to 400°F until it's done.



Cinnamon Buns Recipe

Make your favorite whole wheat bread dough. Use only the desired amount of dough and make the rest into loaves of bread.




Let rise once, then shape into balls the size of a walnut. (I made mine a little bit bigger).

Note: The dough is sticky and wet so make sure you keep your hands wet while you're forming the balls. It makes it much easier to handle the dough. Otherwise, it just sticks to you and makes a big mess!

Roll the balls in melted butter; then roll them in honey and cinnamon.




Place on a 13" x 9" pan and let rise until almost double.




Bake at 350°F for 35 minutes or until done.




The cinnamon buns and the whole wheat loaves are now ready to eat.




Ok. I admit it. I tried them and they are very good particularly for 100% whole wheat with honey and no sugar.


I think I'll have a slice of the whole wheat loaf for toast in the morning.





Happy Baking!
Cathy