The bake at Avid Baker's Challenge (ABC) for this month is Cinnamon-Swirl Pumpkin Rolls, recipe is from King Arthur Flour.
There are many great reviews about these rolls, and I just could not wait to bake them. So much so that I've already baked these rolls more than a month ago.
The dough are really easy to work with, and the roll-up are a breeze. I have made my own pumpkin puree, added some dried cranberries in the filling and reduce the sugar filling to 1/2 cup from the original 3/4 cup. When the dough is rolled up to a long log, it is divided into 9 rolls (mine was thicker than the original 1-1/2", perhaps about 2" each). Instructions says to place the 9 rolls in a 9" square pan, but I find that size is a little too small for the huge rolls. So I have placed them in a slightly bigger pan of 10" square, maybe an 11" square would still be OK, because as they are left to rise in the pan, I find that they really puffed!
The recipe includes a glaze which is to be drizzled over the warm rolls, which I have omitted, as I do not like overly sweet breads. These rolls are sweet enough for me.
Overall review : The bread has a moist, soft dense texture. I was expecting a fluffier roll and would prefer it to be more fluffy soft. It does not keep well, and has gone a little drier and stale the next day, best reheated before serving. Even though, this is not in my list of favourite rolls, but it makes a nice breakfast over a cup of hot coffee.
For the full recipe, please refer to King Arthur Flour website, here.