The pumpkin puree is coming out of the freezer. I’m fixing a big batch of brioche dough with my homemade puree and pumpkin spices to make pumpkin cinnamon rolls which are all the craze this season. My family loves cinnamon rolls so these pumpkin and spice rolls really appealed to me. It makes for an easier process when you make the dough ahead of time and refrigerate. The dough will keep up to a week in the fridge until you’re ready to put the rolls together. The dough needs to rest at room temperature for about 30 minutes allowing the dough to relax enough to shape and roll out. A mixture of sugar and spice gives the rolls a wonderful filling. The aroma of pumpkin and cinnamon filled the kitchen with holiday cheer. I put half aside in the freezer for the upcoming holidays!
Continue reading
An Inspired Cook 