Friday, January 22, 2010

Bright winter day & cinnamon

winter day
بسم الله الرحمان الرحيم


The weather is beautiful... in the morning my daughter reminds me of one of our favourite dessert these days... the smell of cinnamon fills the house and we can't stop eating it. My son wants to eat them before I bake it as my husband encourages me to make them.

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.
pumpkin cinnamon bun 
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
1 1/4 teaspoons salt

For the filling 
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons margarine
1/4 teaspoon ground nutmeg


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.

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.
pumpkin cinnamon bun

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.
pumpkin cinnamon bun

5 comments:

  1. what a great recipe! Those look amazing!

    ReplyDelete
  2. This looks incredible and something i would love to eat at any time of day! Yumm!

    ReplyDelete
  3. With pumpkins everywhere, this is on my list!

    ReplyDelete

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