By: Dennis MacDonald
The sound of crunching leaves under UGG boots is everywhere and the smell of baked apple pies is wafting into your window. We can all agree that Halloween is the best part of the season, but those fun sized chocolate bars don’t really radiate “seasonal smell”. Enter the anomaly Pumpkin Spice—unofficially the smell of fall these days, so why not give in to the darn thing? Maybe sprinkle the staple spices into your brown sugar paste for your cinnamon rolls? Now, when I bake cinnamon rolls, I like to use my Cambro High Heat H-Pan to get the job done!
The beauty of this pan is its ability to withstand temperatures up to 375°F, so why not proof in it then go directly into the oven for the party? The lid comes in handy to cut out the use of plastic wrap during proofing and doubles as a cover for the finished product.
This recipe yields about 24 rolls depending on how you roll them. I divide the dough and bake a dozen cinnamon rolls and the other half as dinner rolls.
- 1oz Yeast
- ¾ cup White Sugar
- 2 ½ cup Warm Water
- 2 Lg Eggs
- ½ cup Soft Butter
- 1 Tbsp Salt
- 6 cups plus 1/3 cup Flour
Pumpkin Spice Filling
- ½ cup Soft Butter
- 1 cup Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Clove
- Put yeast and sugar in a mixing bowl and add the warm water. Allow the yeast to bloom for a few minutes. Add the eggs, salt and flour. Mix for a few minutes then add the softened butter and mix until smooth.
- Proof until doubled. I like to do it the oven. No heat just the light on.
- On a lightly floured surface, roll out into a rectangle.
- Combine ingredients for filling and mix well.
- Spread over the sheet of dough. Roll. Cut.
- Line a greased H-Pan 3×4 with rolls.
- Proof for another 45 minutes on the counter and preheat your oven to 365°F.
- Bake (without lid) for 24 to 26 minutes.
- Voila! You did it! Let it cool and spread with your favorite frosting or glaze and throw that handy lid back on.