Pumpkin Cinnamon Rolls

They look good - I am tempted!

Lance

Those are beautiful! I’m so glad you posted these with your changes. I needed a sweet roll recipe this weekend. 🙏

Fabulous!  I'd love one right now.

Benny

I couldn't find the post (many years ago!!) that I know I did on the variations of using Floyd's Lazy Man's Brioche that included a Pumpkin Dough and a Pumpkin Cinnamon Filling. Has it really been 15 yrs??? Wow! I loved making this recipe as it was so easy. 

Floyd's Original recipe here: Lazy Man's Brioche | The Fresh Loaf

This is a sourdough variation of his original recipe but made into what I call "Pannetoche" (combo brioche dough with panettone flavors and shape). Use the dough recipe as a SD variation. Sourdough Panettone 2011-finally a formula | The Fresh Loaf

And here is my Pumpkin Variation-finally found it:

PUMPKIN BRIOCHE

Add all ingredients to mixer and mix 10-20 minutes until dough silky. Scrape often.

Suggested filling: reserve some canned pumpkin and mix with cinnamon sugar.

Great as pumpkin cinnamon rolls!

And just for fun (first post in a long time!)

Lazy Man’s Brioche   with variations, fillings and washes     

 Makes 12 buns-3 oz dough each     or 28 buns-2.12 oz ea                                                

3 oz dough fills large muffin paper

 For chocolate dough brioche: Add 1 serving packet instant coffee and 4 pouches pre-melted cholcolate (equiv to 4 squares) and increase sugar by 20g or ¼ cup

Hot cross buns: To 1 ½ recipe  Add 1 tsp coriander,1/2 tsp cinnamon, ½ tsp nutmeg  to dry mix, Add 1/4-1/2 cup raisins & orange peel tossed with a bit of flour after dough mixed to windowpane.  Put rolls in pan, touching, slash with cross, frost a cross in slashes with icing after baking. 
Filling
=1/2 cup chocolate chips (optional) (Chocolate chips and solid choc re-hardens after baking-kind of a chunk.) =Can be stuffed with anything sweet or savory(Indian? BBQ pork?)

=Other ideas: Jam-1 tbsp, Chocolate ganache, White choc. with orange marmalade, Almond filling, Any pie filling, Add pannetone fruit and flavor? 

Add all of the ingredients to your mixer and mix it until the dough becomes silky. This takes a long time, somewhere in the 10-20 minute range (I think I did around 15). If the dough sticks to the sides or the paddle too much, take breaks and scrape the dough back down into the bowl.

When it is well mixed, shape the dough into a ball and place in a greased bowl. Cover and let rise until doubled in size, approximately 1 hour. Degas the dough and allow it to rise a second time, for another hour or so.

Cut the dough into 12 pieces (I used the scale and weighed them out at 3 ounces each). Shape the dough into balls. This fits a large muffin paper very well. If you want to fill them, do so here by placing the chocolate chips on them before pinching them closed. Make sure they are sealed!

Place the dough balls seam side down in brioche pans or muffin tins. Cover loosely and allow to rise until doubled in size and well above the pan, approximately 45 minutes.

While they are rising, make the egg wash and preheat the oven to 365F.

Brush the brioche gently with egg wash before putting the pans near the middle of the preheated oven. Bake the brioche for 10 minutes then rotate the pan. Bake them another 10 minutes or until they appear to be done. If your pans were greased well, you should be able to shake the brioche out of the pan while they are still hot. Be careful if the eggwash spilled onto the pans though, because the cooked egg will "glue" the brioche into the pans. I had to gently break through the eggwash with a knife before I could get a few of my buns out of the pans.

 

The turned out perfectly!