Bright winter day & cinnamon

بسم الله الرحمان الرحيم

The weather is beautiful Maashallah... in the morning my daughter reminds me of one of our favourite dessert these days... the smell of cinnamon fills the house & we can't stop eating it. My son wants to eat them before I bake it as my husband lovingly encourages me to make them. I know what he is thinking... but dear we have to control our sugar!

Cinnamon bun

There are variations to the cinnamon bun this recipe is from the internet I first saw it here. The pumpkin in it is gives a good texture. I have changed some parts of the recipe as I find it works for me and I sometimes opt out the things I have put optional.

For the buns

2 1/4 teaspoons dry yeast
1/4 cup warm water
3 cups all purpose flour
1/2 cup pumpkin puree (Bake the pumpkin till soft and cool)
1/4 cup milk
1/4 cup butter, melted
1 tablespoon + a pinch granulated sugar
1 1/4 teaspoons salt

1/4 teaspoon ground nutmeg

For the filling
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all purpose flour optional
1 1/2 teaspoons ground cinnamon
2 tablespoons margarine

For the glaze
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife. Add flour, pumpkin, milk, melted butter, 1 tbsp sugar, salt and nutmeg bring all the ingredients together and knead well to form a smooth dough.

Place the dough in a large bowl coated with cooking spray or some neutral oil, turning to coat top. Cover with a plastic wrap and let rise in a warm place free from drafts, for 45 minutes or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.
Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl.
Punch dough down cover and let rest for 5 minutes. Roll the dough into a 12 x 10 inch rectangle on a floured surface. Spread the butter and sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1 inch slices. Place slices in a baking pan coated with butter. Cover and let rise 45 minutes or until doubled in size.

Bake the rolls at 375° for 20 minutes or until golden brown. Take it out of the pan and cool.

It is optional to put the glaze. To prepare the glaze, combine the powdered sugar, 1 tablespoon water and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns.