by ChezSuzanne
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sdebrango's Testing Notes:
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Expand3 1/4-ounce packages of active dry yeast Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
1/2 cup warm water (105F - 115F) Ask a question about this ingredient
1 1/2 cups pumpkin puree Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
8 tablespoons unsalted butter, melted Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 1/2 teaspoons ground cinnamon powder Ask a question about this ingredient
1 1/2 teaspoon ground pumpkin pie (or apple pie) spice powder Ask a question about this ingredient
1/2 teaspoon ground cardamom powder Ask a question about this ingredient
7 cups all-purpose flour (31.5 ounces) with more as needed Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
Combine the yeast, brown sugar and warm water together and stir. Let stand until foamy, about 10 minutes.
Ask a question about this stepIn the bowl of a standing mixer, fitted with a paddle attachment, combine the pumpkin puree, honey, melted butter, eggs, and spices. Mix on low speed until well blended, about 1 minute. Add the foamy yeast / sugar mixture and mix for another minute. Remove the bowl from the mixer.
Ask a question about this stepCombine flour and salt, and add them 1 cup at a time to the wet mixture. Use a flexible scraper or a spatula to fold the flour and salt into the pumpkin base. Once the mixture begin to look shaggy, empty it out onto a work surface and continue to add the flour 1/2 cup at a time. After each addition, knead the flour into the dough, adding additional flour once the dough becomes a little sticky.
Ask a question about this stepTip #1: Once the dough only needs a little flour at a time, just rub flour onto your hands and knead it in, a little at a time that way. Continue to knead until the dough is smooth and elastic, about 10 minutes.
Ask a question about this stepTip #2: Many people perform a windowpane test to see if the dough has been kneaded sufficiently. To do this, pinch off a piece of dough and flatten it. Using your fingers, slowly stretch it. If it tears easily, keep kneading. If it stretches until it thins before tearing, your ready.
Ask a question about this stepCoat a large bowl with butter and transfer the dough to the bowl, turning it to coat it. Cover the bowl loosely with plastic wrap and place in a warm, draft-free area of the kitchen to allow the dough to double in size (about 1 hour).
Ask a question about this stepTip #3: For rising, I heat a cup of water in the microwave and then put it in the back corner of the microwave. I slide in the bowl containing the covered dough, and close the door. Think of it as a nice warm incubator for your yeast to grow.
Ask a question about this stepPunch down the dough. Pull up one side of the dough and fold it over the the rest of the dough. Recover and return it to the microwave incubator until it doubles again (about 1 hour).
Ask a question about this stepTurn the dough out onto a well-floured work surface, and divide the dough in half. Roll out each half of the dough to an 18" X 12" rectangle. Smear the Orange Sugar Butter filling (in the below part of the recipe) over the surface with a spatula and sprinkle on the chocolate chips. Starting with the shorter side, roll the dough up like a jelly roll. With a sharp knife, slice the roll into 1" slices and arrange in a baking pan, spaced about 1/2" - 3/4" apart from each other. Loosely cover in plastic and let rise for another hour.
Ask a question about this stepPreheat the oven to 375F. Bake the rolls for 20 minutes, until lightly browned. Remove from the oven and brush with the Orange Maple Glaze in the below recipe.
Ask a question about this step8 tablespoons butter, softened Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 teaspoons orange zest Ask a question about this ingredient
1 cup powdered sugar Ask a question about this ingredient
3 tablespoons orange juice Ask a question about this ingredient
1 1/2 teaspoons maple syrup Ask a question about this ingredient
For the Orange Sugar Butter, combine the first 3 ingredients.
Ask a question about this stepFor the Orange Maple Glaze, combine the last 3 ingredients.
Ask a question about this stepThanks so much em-i-lis!! And fresh from the oven = Heaven. They just melt in your mouth along with the chocolate...
Do you think it would compromise the recipe if I halved it? If you think it would I will make it as is and freeze half the dough. I am on my own and 36 rolls are a lot for me. If I make the whole recipe would you recommend freezing the unbaked dough or baking and freezing and glazing after they defrost.
You can halve the recipe without a problem. And even with that, if you want to form all of the rolls and freeze half of those, then you'd still have 8 or 9.
Oh and I recommend freezing the unbaked dough instead of freezing baked ones. I recommend wrapping in plastic wrap and then placing it in a freezer safe zip lock bag. The plastic wrapping will keep as much air as possible away from the dough. Bring the dough completely to room temperature - not just defrosted - before baking off. Hope that helps!
I'll be around Saturday morning and all day Sunday (west coast time) if you have any questions!
Thanks so much Bevi!!
Thanks vvvanessa!! Can't wait for breakfast tomorrow! It was great to meet you at Lynda's potluck!
A-mazing! These look so deliciously decadent. I was starting to play around with some version of either a pumpkin or an orange sticky bun, but these look so good, and have both! I'm just going to throw in the towel and go with these being what I want!
Thanks 5%S!!! But no no no! That's not what I want to hear! I want to see your version too!
Aw, you're way too encouraging! :) I am going to continue to monkey with mine, so if I get them to a place where I like them, I'll submit them!
Thanks aargersi! And Happy Thanksgiving to you and your family! We had a couple for breakfast today and they were so good. The rest went into the freezer so they'll still be around by Thanksgiving...would love to hear what you think if you make them!
I'm making this on Sunday for my cousin's family in honor of her new baby! Love pumpkin and chocolate.
Thanks Hilarybee! The chocolate really makes it - especially with the orange, sugar, butter filling. I hope you like them - just let me know if you've got any questions!
Thanks sdebrango!! Are you all ready for Thanksgiving? I'm just starting to plan! Ack!
I have already placed the order for the majority of what I will need for the big day but I don't really start prepping until Tuesday. Have to go to farmers market this Saturday. I guess the answer is not really ready I wish I were as organized as so many on this site. For me its crunch time starting on Tuesday.
Thanks for the reminder - I need to order the turkey! I need to get into gear here.
Oh wow, these are gorgeous! I love the pumpkin and orange. Fabulous!
Merrill is a co-founder of food52.
Thanks Suzanne for such a lovely review!!! And thanks again for testing them for me!!!