I was wondering the other day, how could I incorporate pumpkin into my baked goods in a way that would be tasty as well as a little different. I think these Cinnamon rolls do just that. Croissant dough rolled up into cinnamon rolls, but filled with a pumpkin filling and topped with creme caramel. What’s not to like!?
Pumpkin Caramel Croissant Cinnamon Rolls
1 recipe croissant dough – Baking in Smaller Batches
1/3 cup canned pumpkin
1/4 cup brown sugar
1/2 tsp. Pumpkin pie spice
Cinnamon as needed
Brown sugar as needed
For the Creme Caramel – Baking in Smaller Batches
59 grams granulated sugar
28 grams water
15 grams butter
90 grams heavy cream
The technique for these is pretty straight forward, as far as cinnamon rolls go. Use care when rolling the rolls up, as the pumpkin filling will want to squeeze out.
I find that the real secret to good croissants is making sure that they have proofed all the way. Proofing, just means letting the yeast go to work expanding and rising the dough. So many times a yeast risen product might not come out the way you expected and many times the issue is not letting the dough rise enough. Use a proof box, or a proof feature on your oven to speed things up. A good clean plastic box with a tight fitting lid can act as a proof box. Be patient!
Creme Caramel is a very special thing. Homemade is best – but when making it there are a few things to keep in mind. 1: caramel is made by browning sugar and that happens at a high heat – you’ll be dealing with some hot stuff so be careful. 2: Caramel goes from being delightful to burnt in about the span of 5 degrees, so until you really are comfortable making it, in general as soon as you start to see a nice golden color while boiling the sugar turn off the heat. The pan will continue to give off enough heat to keep browning the sugar.
I love taking these cinnamon rolls into work because they always get eaten up and nothing makes me happier than seeing them all be enjoyed