People say time flies, but I'd say that's a pretty vague statement. Time doesn't simply fly. It doesn't flap its wings whimsically like a bird in springtime, slowly exploring the skies. No, time soars at jet speed. It has somewhere to go, better places to be... it goes plaid (Space Balls anyone?).
I used this recipe in the fall during the Great Pumpkin Pinterest Epidemic (which had me dreaming constantly of a calm, early eveing walk amongst the gently falling leaves, sipping a Starbucks Pumpkin Latte). I recently uploaded pictures from my new camera onto the computer (from Spring Break incidently) and was looking through my disorganized folders and found these deliciously untouched photos in an album. I thought about the crisp fall morning at home when I made these. It was during the week of Thanksgiving break. Even though finals were only three weeks away, I was savoring the free moments in front of the stove, knowing my family was close by and thinking about what I was going to contribute to our upcoming Thanksgiving dinner. It was a glorious moment, filled with the smells of cinnamon and sweet, fall air. But it was SO long ago.
So much has happened since that morning. After Thanksgiving break, I returned to school for the final three weeks of the semester. I made it through finals, just barely maintaining my 4.0 GPA (phew!) and returned, exhausted, home for Christmas. After a great Christmas with my family, I had the opportunity to meet my sister's boyfriend for the first time. Even though I only met him a few months ago, it already seems like he has been integrated into the family now. When I returned to school, my THON committee was preapring wholeheartedly for hhe upcoming dance marathon. Though the weekend was long and exhausting, the over $12 million total for the children with cancer was worth the countless hours of effort. After THON, I made the risky decision to leave my current program and apply for an early admittance program at Penn State Hershey Med School, leaving the comforts of my close-kint security blanket for bigger and broader opportunities. I also applied for (and got) a research position on a whim and am now excited to read about and take on my own project. I spent a lovely Spring Break week on St. Martin, visiting my brother in Medical School. Enjoying the heat (a little too much.. as indicated by my nasty sunburn), I got to reconnect with my brother and meet some of his awesome new friends. Now, two weeks after break, I am back in the crazy, rapid current that is college life. And now, as I think of that sweet pumpkiny, cinnamony smell, it seems like history, just a wisp of a distant morning.
Pumpkin Cinnamon Rolls with Maple Glaze
Cinnamon Roll Dough (modified from Taste of Home )
- 1 package active dry yeast (1/4 ounce)
- 2 3/4 to 3 1/2 cups AP flour
- 1/2 cup solid packed pumpkin (I used canned pumpkin puree)
- 2/3 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 beaten egg
- 1 teaspoon ground cinnamon
Pumpkin Butter Filling ( from Skinny Taste )
- 1 29 ounce can of pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 cup apple cider
- 1/2 cup packed brown sugar
- 1-2 teaspoons pumpkin pie spice
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- milk for consistency
To make the filling, combine the pumpkin, vanilla, apple cider, spice and sugar in a saucepan. Bring the mixture to a boil, reduce heat and simmer for 30-40 minutes or until slightly thickened. Stir frequently.
To make the dough, combine 1 1/2 cups flour and yeast in a bowl. In a saucepan, heat pumpkin, milk, sugar, butter and salt until warm and butter is almost melted. Add the flour and yeast mixture as well as the egg. Beat on low speed for 30 seconds. Beat on high speed for an additional 3 minutes. Stir in enough flour to make a moderately stiff dough. Knead until smooth and elastic. Place in a greased bowl, cover and allow to rise until doubled, roughly one hour. Roll into a 10" by 12" rectangle. Spread some of the pumpkin butter over the dough and sprinkle with cinnamon sugar (you can add as much or as little as you like). Roll jelly roll style, starting with the longer side. Cut into 12, 1 inch slices and place them cut side down in a greased 13" by 9" baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown.
To make glaze, combine sugar and maple syrup. Add milk to adjust the consistency. Pour generously over warm cinnamon buns. (Enjoy!)