How do you eat a cinnamon roll? Do you dive in with a big bite, rising to the surface with frosting all over your nose? Delicately employ a knife and fork? I must unwind them, and sometimes have to hunt diligently for the beginning point. Of course, this is a two-handed effort, and a messy one.
|7" x 22"|
These rolls are enhanced with pumpkin and spices in the dough. I halved the recipe and added chopped pecans to the cinnamon-sugar filling. Also, I didn't realize the recipe called for WHITE whole wheat -- I used regular. It worked out fine.
|A mini roll -- half the full recipe length.|
|Risen, and ready for the oven.|
The other issue is a matter of finding the right pan. Nine rolls would fit nicely in the suggested square pan, but how does one bake 5 rolls? I split the rolls into two pans, squeezing the little end roll between two others.
The pans produced entirely different results. The darker, non-stick pan browned more and even burned the sugar. I prefer the result from the aluminum pan.
I drizzled the rolls with a penuche glaze rather than the white glaze from the recipe. Love the orange color!
Conclusion: These were only okay. I thought they needed a little more salt, as I found them a bit flat tasting despite the pumpkin and spices. Furthermore, I found the flavors made me want the dense moistness of pumpkin bread, while the yeasty dough made me want a traditional pecan roll.
Recipe: Cinnamon Swirl Pumpkin Rolls via King Arthur Flour