When I discovered that I would not advance in Project Food Blog my mind reeled with a series of thoughts. The first of which I won’t repeat here. But the second thing that came to mind was, well I guess I don’t have to make those Cinnamon Buns anymore.
But really, why wouldn’t I? I bought the pumpkin, pecans and maple syrup. I do still have a food blog right? Oh yeah, that didn’t cease to exist when I got eliminated.
Sure maybe for a moment there I wanted to drown my sorrows in a vat of chocolate or order a fleet of pizzas for dinner. But I didn’t. Instead I made the most delicious Maple Pecan Pumpkin Cinnamon Buns. Let me tell you, it’s hard to feel sorry for yourself with a mouthful of one of these lovelies.
So this would have been my eighth challenge entry to Project Food Blog. I probably would have said something a little more eloquent.
But at least now I don’t have to feel so bad about using canned pumpkin instead of fresh.
A few of my new friends from Project Food Blog decided to share our pumpkin posts despite our recent exclusion from the contest. They’ve concocted some amazing pumpkin recipes. You should visit and remind them that they are all winners.
Asha from Fork Spoon Knife
Heena from Tiffin Tales
Josie from Daydreamer Desserts
Liren from Kitchen Confidante
Winnie from Healthy Green Kitchen
Maple Pecan Pumpkin Cinnamon Buns
Makes 9 large buns.
Source: Adapted from several different recipes.
1/4 cup warm water
2 tsp instant yeast
1/4 cup milk
3/4 cup pumpkin puree (canned or fresh)
2 eggs, beaten
1/4 cup unsalted butter, room temperature
3 cup flour
1/4 cup brown sugar
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 cup brown sugar
1/2 cup unsalted butter, cold
1/2 cup pecans, chopped and toasted
4 ounces cream cheese, room temperature
1/4 cup maple syrup
1 – 2 cup powdered sugar
In a large bowl add the yeast to the warm water and let it soften for about 5 minutes. Next add the milk, pumpkin puree, eggs, butter, 1 1/2 cups flour, brown sugar and salt then mix it all in with the paddle attachment. Gradually add the rest of the flour until you have a dough stiff enough to knead.
Switch to the hook attachment and knead the dough until it forms a smooth elastic ball, about 5 minutes. Transfer the dough to a lightly oiled bowl and turn it to ensure it’s covered in oil. Cover it with a damp tea towel and let it rise until it’s doubled, about 1 – 1 1/2 hours.
In a small bowl combine the filling ingredients. Whisk together the spices and brown sugar then cut in the butter with a pastry blender or two knives.
Preheat the oven to 375 degrees a position a rack in the middle. Butter a 9 inch square baking pan then fit the bottom with a piece of parchment paper and butter the paper as well then set it aside.
Once the dough has risen transfer it to a lightly floured surface and roll it out into a rectangle about 21 inches long and 16 inches wide. Sprinkle the filling evenly over the rolled dough then add the chopped pecans. Starting at the long side of the rectangle roll the dough down to the bottom edge. Using a sharp knife divide the log into 9 pieces and set them in the prepared baking pan making sure to evenly space them.
Let the rolls rise for another hour until they’ve doubled again. Bake them for about 10 minutes until they’re golden brown. Let them cool in the pan while you prepare the icing.
In a large bowl with an electric mixer blend together the cream cheese, maple syrup and powdered sugar until you get your desired consistency. It should be thick enough to keep it’s shape but thin enough to drizzle over the rolls.
Individually release the buns from the pan and liberally crisscross the still warm buns with the icing. Enjoy!