October 2011
The cinnamon roll craving hits me like clockwork as my sweaters make their seasonal debut, and I find myself hovering more and more by the warmth of my oven.
ie: Last year’s cinnamon roll recipe
Since this craving hits me as the red and yellow leaves begin to hit the ground, I seek to intertwine seasonal twists with the traditional cinnamon center. Enter cranberry, pecan and pumpkin with a little whipped gem on top! With Philly guests on the horizon, the mixology’s roots made for a symbolic brunch spotlight (more on that brunch to come).
Cranberry Pecan Cinnamon Rolls
with Rhuby Pumpkin Maple Mascarpone Frosting
Cranberry Pecan Cinnamon Rolls
with Rhuby Pumpkin Maple Mascarpone Frosting (such a mouthful!)
Dough Ingredients
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) whole-wheat pastry flour, divided
1/2 cup turbinado sugar
1 local, free range, large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick olive oil spray
Filling Ingredients
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
zest from 1 organic orange (about 1 ½ teaspoons)
1/2 cup (1 stick) unsalted butter, melted, divided
1 cup chopped pecans, plus pecans for garnishing
½-1 cup natural, dried cranberries
1 cup organic cranberry sauce
2 Tablespoons pure maple syrup
Frosting Ingredients
½ cup pumpkin puree
1 cup mascarpone cheese
2 Tablespoons pure vanilla extract
3 Tablespoons Rhuby
2 Tablespoons organic brown sugar
2 Tablespoons pure maple syrup
For the Dough
Combine milk and butter in saucepan over medium-high heat until butter melts and mixture is just warmed.
Add 1 cup flour, sugar, egg, yeast, and salt. Beat to combine. Scrape down the bowl with a rubber spatula.
Add 2 1/2 cups flour. Beat until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by the Tablespoon until dough begins to form ball and pulls away from sides of bowl.
Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
Form into ball.
Lightly oil large bowl. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For the Filling
Mix brown sugar, cinnamon, nutmeg and orange zest in a medium bowl. Set aside.
Transfer the dough to a floured work surface, and punch down the dough.
Roll out to 15 x 11-inch rectangle.
Spread half of the butter over dough, leaving 1/2-inch border.
Sprinkle ¾ of the cinnamon-sugar mixture evenly over butter. Set the remainder aside.
Spread a layer of cranberry sauce, maintaining the border.
Sprinkle on a layer of chopped pecans and dried cranberries
Starting at one long side, roll dough into a log, pinching gently to keep it rolled up.
With seam side down, cut dough crosswise with thin sharp knife into 12-18 equal slices.
Grease a 9 x 13 glass baking dish.
Combine the remaining butter, maple syrup and remaining cinnamon-sugar mixture and pour into the bottom of the glass baking dish.
Position the rolls next to each other, cut side up (there will be almost no space between rolls).
Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F.
Bake rolls until tops are golden, about 20 minutes. Remove from oven and place on a rack to cool.
Dear Art in the Age,
This is where you enter the scene! Allow me to take this opportunity to thank you for not only introducing high quality, historical libations to the world but for doing so in such an artistic, beautifully packaged way. I have already forayed into brunch and lunch time with your cocktails, but this is the first time to include one of your lovelies in my spatula’s whirlwind path. This is only the beginning!
Sincerely,
With The Grains
ps: Sorry for the twitter tease.
Without Further Ado…
Art in the Age Enters Stage Left
Frosting Ingredients
½ cup pumpkin puree
1 cup mascarpone cheese
2 Tablespoons pure vanilla extract
3 Tablespoons Rhuby
2 Tablespoons organic brown sugar
2 Tablespoons pure maple syrup
For the Frosting
Combine all the ingredients in a medium, mixing bowl. Beat to combine.
Pipe the icing onto the cinnamon rolls.
Garnish with pecans and dried cranberries.
P.P.S:
3 Tablespoons was a pretty modest gem addition. I’d go bigger and bolder next time, but this was a delicious start!
