I’m struck with cooking ideas at times that just won’t go away until they manifest themselves into a real life scenario. There I was, sitting on the sofa with the cat, reading and enjoying my coffee, and had a need for cinnamon rolls. Our little hamlet is 10 minutes from anywhere that would have one worth driving for, and even if I could muster the gumption to get dressed and go there is no guarantee that one would be waiting for me. I could make my own, but the mixing and rising and punching and all just sounded so unattractive, This, and I wanted a cinnamon roll before 2:00, and classic risen yeast ones weren’t going to be ready.
I dropped the idea, and drank my coffee with Ted. Read a chapter and thought ‘we could make biscuit buns, ones that don’t take rising time.’ Meh, dropped it. Read another page, ‘Pumpkin biscuit sticky buns?’ That one got me off the sofa. Ted stayed put.
I mishmashed a couple of recipes, most notably the spiced pumpkin biscuit recipe on Cooking Light as the base. Made those, rolled them out thinner and into a big rectangle, added cinnamon and brown sugar to the middle, and placed in buttered muffin tins. Topped with vanilla glaze when cool, and voila, a pumpkin sticky bun in no time flat.
Pumpkin Sticky Muffins (Sticky Buns? Sticky Bun Muffins? I can’t decide)
Makes a dozen
2 1/4 c. all purpose flour, plus more for dusting
2 1/2 t. baking powder
1 1/4 t. pumpkin pie spice
1/2 t. salt
5 T. cold butter, cut into small pieces
1/3 c. buttermilk, cream or half-and-half
3/4 c. canned pumpkin
3 T. honey
2 T. melted butter
1/3 c. brown sugar
1/2 t. cinnamon
1/4 c. chopped pecans (optional)
6 T. powdered sugar
1 t. vanilla extract
1 T half and half
Preheat oven to 350*F, and lightly butter a standard 12 hole muffin tin.
Thoroughly combine flour through salt in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse mea. In another small bowl, combine combine the buttermilk, pumpkin and honey. Add wet ingredients to dry, and combine until the dry ingredients are just moist.
Turn dough out onto a lightly floured surface, and knead lightly 4-5 times. Flatten it out into a rectangle with your hands, and using a floured rolling pin, roll dough into a roughly 9×13″ rectangle, about 1/4″ thick, making sure one of the 13″ edges is closest to you.. Brush surface of dough with butter, and brown sugar, cinnamon and nuts (if using( over the dough, leaving about 1/2″ space on the long edge furthest from you. Starting at the long edge closest to you, gently roll the dough up and seal at the blank long edge, using a bit more butter if needed to close the dough. Cut into 12 even-ish pieces using a serrated knife, and place cut side down into the buttered muffin tin. Bake at 350*F for 25-30 minutes until lightly brown.
Meanwhile, prepare glaze:
In a small bowl, combine powdered sugar, vanilla extract and half and half in a small bowl. When sticky buns are cool enough to handle, remove to a plate and drizzle with icing.