Cinnamon, pumpkin, caramel…my favorite flavors condensed in this soft and gooey bun. My husband graciously - with little persuasion on my part - re-did this Saturday breakfast for my blog.
The sweet and salty recipe came from the newspaper clipping. Whoever that author is I think it’s an excellent recipe. Short rising time is great for agenda filled Saturdays.
Ingredients and Instruction for 12 servings (Print Recipe Here)
For the dough
- 3 Tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 and 1/2 cups milk, warmed slightly
- 4 Tablespoons unsalted butter, at room temperature
- 4 cups all-purpose flour
- 1 Tablespoon instant yeast
- 1/2 teaspoon ground cardamom
- In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and mix on low until the dough is soft and elastic about 8 minutes.
- Turn the dough out onto a floured work surface and and knead several times. Cover with plastic wrap and let rest for 15 minutes – use the resting time to make the filling.
- Use rolling pin to to roll it out into 12 by 18 inch rectangle. If the dough shrinks back, allow it to rest a little longer before continuing.
- Coat a 9 by 13 inch baking pan with cooking spray. Note; My husband just lines a rimmed baking sheet with non-stick parchment paper.
For the filling – make this while the dough is resting
- 2 ounces cream cheese at room temperature
- 1/3 cup canned pumpkin He used left over kabocha puree
- 1 egg white
- 1/2 teaspoon ground dry ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- In a medium bowl, use an electric mixer to beat together all ingredients. Spread the pumpkin mixture evenly over the rolled-out dough, going all the way to the edge except leave 1 inch of one long side bare.
- Starting with bare side, roll up the dough into a log like a jelly roll, pinching the sides to seal.
- Using a sharp knife (my husband uses dental floss, go under the log,cross the floss and pull), cut the log into 12 rounds. Arrange them on prepared pan cut side up. Cover with plastic wrap and allow to rise until slightly puffy about 20 minutes.(start heating oven up to 350F after 10 minutes)
- Bake for 25 minutes to 30 minutes or until golden brown.
For the caramel glaze – make this while the buns are baking
- 3 Tablespoons butter
- 1 and 1/4 cups packed dark brown sugar
- 1/2 cup light cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste - My husband used vanilla extract
- 1/2 teaspoon flake sea salt
In a medium saucepan over medium- high heat, combine the butter, brown sugar, cream and cinnamon. Cook, stirring frequently for 5 minutes or until slightly thickened. Stir in vanilla bean paste.and salt.
Final touch – Drizzle some glaze all over the buns that just came out of the oven. Sprinkle with more salt flakes if you like. Serve with left over glaze on the side for extra gooiness.If the buns get stale, warm up in microwave for 20 seconds.
I hope you had a fun Halloween. Our church had a Halloween party just two days before. That’s a lot of sugar for one week.
He wore same out fit for Halloween night. I am not left handed! He thinks it inconceivable that I chose geek costume over dread pirate Roberts for him…Have fun storming castle!Night is long…calls for a great read with fine sandwich – sautéed matsutake mushroom, sliced apple, baby kale and feta cheese.