Spice cake cinnamon buns with pumpkin butter glaze

Hey foodies after the holidays we are all aren't up to baking... but think again the festival of breads 2019 has been extended to January 22nd so now until the 22nd i am submitting one recipe to win a paid trip!!  to 4 food bloggers banked up to $500 bucksqualify to a trip to Kansas to a wheat harvest tour then If  I win out of three bloggers it's a 1,500 cash and a king Arthur flour baking school in Vermont or Washington (yes Seattle where my childhood pal kim Patton lives) so I hope you taste of my spice cake cinnamon rolls with pumpkin butter glaze and it's based on a taste of home red velvet cinnamon but replaced with spice cake to make it mine. I hope you enjoy

http://nationalfestivalofbreads.com

Spice cake cinnamon rolls with pumpkin butter glaze 

  • 1 package (1/4 ounce) red star active dry        yeast
  • 1-1/4 cups warm water (120° to 130°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • 1 box Duncan Hines spice cake mix 
  • 3 cups king Arthur all purpose flour

  • ICING:
  • 2 cups confectioners' sugar
  • 2 tbl butter softened
  • 2 tbl muirhhead caramel pumpkin butter (Williams sonoma sells them online year round, in stores seasonally) highly recommend it 
  • 1 tsp vanilla extract 
  • 3 tbl half and half

  • Method
  • Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
  • Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
  • Beat confectioners’ sugar, pumpkin butter, butter, vanilla and enough cream to reach a drizzling consistency. Drizzle icing over warm rolls.

  • Comments

    Popular Posts