Northern California Nesties
abvernon
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
AW: Baking
I made these:
http://mealsandmiles.com/2010/10/30/pumpkin-cinnamon-rolls/
and they came out AWESOME! I used walnuts instead of pecans and omitted the raisins.
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Re: AW: Baking
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adapted from Peas & Thank You
Yield: 8
If you want to prepare these ahead of time, you can prepare the dough up to the point where the cinnamon rolls are placed into the pans, just cover and set in the refrigerate overnight. Then you can bake them off when you wake up!!
Dough:
1c milk, warmed (I had Lactaid on hand this week, but feel free to use your favorite nondairy liquid)
2 1/4t active dry yeast
1/2c pumpkin (increased a bit from the original recipe)
2 1/2c white whole wheat flour (or whole wheat pastry or AP flour), plus more for kneading
1T baking powder
2T evaporated cane juice (sugar) (Lactaid is a little sweeter than normal milk, so I used less sugar, up to 1/4c if you'd like it to be a little sweeter)
1t cinnamon
1/8t fresh grated nutmeg
dash cloves
1/4t salt
Filling:
1/2c sucanat (or brown sugar)
1T cinnamon
1/2t fresh grated nutmeg
dash cloves
2T butter, softened
2T pumpkin (I'd use 1/4c next time, or a little more)
2T raisins
2T chopped pecans
Maple Glaze:
3/4c powdered sugar (I'd use 1c next time)
2-3T maple syrup (I used grade
1/8t maple extract (optional)
1/4t vanilla extract
milk to thin
Sprinkle yeast over warmed milk (be careful it's not too hot, you don't want to kill the yeast!), set aside. In a large bowl, combine dry ingredients (flour through salt).
To prepare the filling, combine sucanat and spices in a small bowl. Cut in butter and pumpkin, then add in raisins and pecans. Set aside.
When yeast mixture has become frothy and yeast has activated (5-10min), stir in pumpkin. Add this mixture to dry ingredients and mix until a dough forms. Transfer dough to a clean, floured surface and knead until dough becomes smooth, adding extra flour as necessary (I used another 1/4c or more). Set aside for a few minutes.
Re-flour your work surface and roll out dough to ~9x12 rectangle (~1/4" thick). Spread filling mixture over dough, leaving 1" border around the edge. Starting at one of the 9" sides and tightly roll the dough. Cut the dough into 8 pieces. Spray a 9" pan with nonstick spray and arrange rolls in pan (I used two pans, as I wanted to give them room to rise).
Preheat oven to 350deg. Cover rolls with a towel and let rise on the preheating oven until doubled in size (or as long as you can wait
When rolls are done, drizzle with icing and serve! Definitely enjoy warm!
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