As Aired on November 22, 2013
Recipe Courtesy of Melissa Richardson, thebreadgeek.blogspot.com
cup lukewarm water
1 package yeast
1 tablespoon sugar
1 beaten egg
cup melted butter
2 cups lukewarm water
1 cup pumpkin puree
cup dry nonfat milk
1 tsp salt
8 cups flour
tsp ground cloves
1 cup butter (softened)
1 cup brown sugar
1-2 T cinnamon
Chopped pecans (optional)
Cream Cheese Frosting:
4 ounces cream cheese, softened
1 T butter, softened
1 cup confectioners sugar
1 T milk
3 cups powdered sugar
5-6 tablespoons milk
1.) In a cup or small bowl, mix together lukewarm water, yeast and tablespoon of sugar. Let stand in a warm place until mixture looks frothy on top.
2.) Mix together all dough ingredients (including yeast mixture) and knead for at least 10 minutes by hand or in mixture, until dough is smooth and elastic.
3.) Place kneaded dough into a greased bowl, cover, and let rise until double (about 2-3 hours)
4.) Gently deflate dough and remove from bowl. Divide dough in half.
5.) Spray work surface with cooking spray, and roll out one portion of dough into a rectangle no thinner than inch thick.
6.) Spread rectangle with half the butter (1/2 cup) and sprinkle with half the brown sugar until dough is uniformly covered, then sprinkle with cinnamon, and pecans if desired.
7.) Working from the long end, roll your dough up tightly until you have reached the opposite edge, then pinch the dough lightly along the seam to seal the roll closed.
8.) Using string or unflavored dental floss, cut the long roll into 2 inch segments, placing each roll into a greased 9x13 pan.
9.) Cover and let rise 1-2 hours, or until double in size
10.) Repeat steps 4-7 with the second piece of dough.
11.) When rolls have risen, uncover and bake at 350 degrees for 25-30 minutes, or until rolls are lightly browned on top.
12.) Frost and serve hot!
For shaping into a wreath:
You will need a cookie sheet, parchment paper, and a sharp knife that has been greased with butter or spray.
Go through all preparation steps up to step 6. Transfer dough roll to a sheet of parchment paper that is larger than a cookie sheet. Instead of cutting dough into individual segments, use a sharp, greased knife to make cuts into the long roll every 2 inches that cut only 2/3 of the way through the roll (much like cutting "fringe" in a strip of paper).
Gently bring the ends of the roll together, forming a circle. Taking each segment between your hands, twist it slightly so it reclines onto the piece behind it, and the inner swirl tilts upwards. After you have done this with each segment, pinch and smooth the dough above the joined end segments to make a seamless ring.
Carefully slide parchment with shaped roll wreath onto cookie sheet, cover, and let rise until double in size. Follow baking instructions above.
After baking, lift corners of parchment to transfer wreath to serving platter. Allow melted sugar and butter to cool and harden slightly, then tear away parchment around the outside, so what is left underneath does not show. Repeat with the parchment inside the wreath (unless you will be putting something decorative inside, then just leave it). Frost, garnish, and serve (remembering to slide rolls off parchment as you serve).