Ingredients
Units
For the dough:
- 1 ½ Tbsp yeast
- 1 tsp sugar
- 1¼ cup lukewarm water
- 4 ½- 5 cups unbleached all-purpose flour (I prefer King Arthur brand)
- ¾ cup sugar
- ¼ cup vegetable oil
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ Tbsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla
- 2 large eggs
- 1 ½ cups brown sugar
- 1 ½ Tbsp cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup (1 ½ sticks) butter, at room temperature
- 2 cups powdered sugar
- ¼-⅓ cup milk
- 1 tsp vanilla
- Pinch salt
Instructions
- In a small bowl place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 5-10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with whisk attachment, mix together 1½ cups flour, salt, sugar and spices. After the water-yeast mixture has become foamy, add to flour mixture along with oil, vanilla and pumpkin puree. Mix thoroughly.
- Add another cup of flour and eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1-1 ½ cups flour and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 5 minutes. Don’t add more flour then the dough needs – the less flour, the lighter the dough.
- Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.
- Preheat oven to 350°F. In a medium bowl mix together brown sugar, cinnamon, cloves and salt for filling.
- Grease two 9×13 Pyrex dishes. You could also use round cake pans.
- Split dough evenly into two balls. I like using a kitchen scale to be as precise as possible, though this isn’t necessary.
- Roll out each ball of dough into a large rectangle about ½ inch thick. Spread half the softened butter all over. Top with half the brown sugar mixture. Roll up on the longer side, working quickly. Pich dough together and pinch ends.
- Cut dough into roughly 2 inch pieces. Place in greased baking dish. Repeat with other half of dough.
- Allow the cinnamon rolls to rise another 30 minutes. Place a damp towel over rolls while rising.
- Bake around 20-23 minutes, or until rolls appear puffy and no longer raw or too doughy in the middle.
- While rolls are baking, whisk together powdered sugar, milk, vanilla and pinch of salt in a small bowl. If glaze seems too thick/too thin add milk or powdered sugar until desired consistency. Drizzle on top of challah rolls using a spoon while rolls are still warm so glaze melts slightly.
- Prep Time: 40 minutes + 4 hours rise time
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday