Hello Hello! Oh my gosh ya’ll, we made it to the end of the week. I am so excited for the weekend, although we have quite a few things to get done around the house this weekend so…eh. But! We will have these cinnamon rolls — Fall edition, studded with boozy apricots and currants and filled with cinnamon sugar, pumpkin seeds, and pistachios — ahh! It’s a Fall explosion in your mouth!
But don’t let me try to convince you….these rolls will do it on their own. Now, the base of these cinnamon rolls is built on my normal cinnamon rolls which you can check out here and another variant (carrot-cake cinnamon rolls anyone?) here! This dough is just an all around great base for any and all morning buns and it only gets better with time.
It’s all about the time
Speaking of time, I highly recommend allowing this dough to develop in the refrigerator overnight. This will allow the gluten and sugars time to develop in the dough which will create a soft pillow like texture in the finished product. I know, I know, not everyone has that time but if you doooooo — then it will help your final product. If you just can’t wait, allow for 4 hours for the dough to rise and your final product will be *close* to an overnight version.
Booze, Booze, Booze
Otherwise, everything in this dough is optional. I soaked the dried apricots and currants in some Bourbon and Grand Mariner before I added them into the dough. Of course you don’t have to use alcohol — hot water will work just as well. The point is to soften the fruit slightly so that it will incorporate into the dough thoroughly.
Likewise with the filling — you don’t like pumpkin seeds? Leave them out! You don’t like Pistachios?? Don’t put them in. The best part of this recipe is that you can really make it your own!
I hope that this inspires you to get in your kitchen this weekend and welcome fall with these delectable cinnamon rolls — fall edition!
Cinnamon Rolls — Fall Edition
For the Dough:
- 1 Cup Milk
- 1/2 Cup Water
- 1 Cup 2 Sticks Unsalted Butter
- 5 1/4 Cups All Purpose Flour plus more for rolling
- 1/4 Cup Sugar
- 1 tsp Salt
- 1/2 Cup Dried Apricots Chopped
- 1/2 Cup Dried Currants
- 1/4 Cup Bourbon
- 2 tbsp. Grand Marnier
- 2 Packages Active Dry Yeast
- 2 Eggs
For the Filling:
- 1/2 Cup Unsalted Butter melted
- Remaining Bourbon and Grand Marnier
- 1/2 Cup White Sugar
- 1 Cup Brown Sugar
- 3-4 Tbsp Cinnamon Ground
- 1/2 Cup chopped Pistachios as desired
- 1/2 Cup chopped Roasted Pumpkin Seeds as desired
For the Cream-Cheese Glaze:
- 4 oz of Cream Cheese
- 3-4 Cups Powdered Sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tbsp. Hot Water
- In a small sauce pan, combine water, milk, and butter. Heat on low heat until butter is melted and mixture is lukewarm (warm to the touch, but not scalding). If liquid is too hot, set aside to cool.
- In a small bowl, combine dried apricots and currants with Bourbon and Grand Marnier in a small bowl, and set aside to soak.
- In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. Using your dough hook attachment, mix to combine.
- Add cooled water/butter/milk mixture and mix on low speed to combine. Once combined, add eggs one at a time, mixing to combine. Drain (reserve the liquid!) and add the soaked apricots and currants to the dough, mix to combine.
- Turn speed up to medium and knead dough for 5-10 minutes or until the dough is soft but not sticky. You may need to add more flour as you go, depending on how humid your weather is. Add flour 1/4 cup at a time, allowing the dough to mix well in between.
- Once your dough is smooth to the touch (it can be sticky but shouldn’t stick to your hands), place in a large greased bowl, cover and set in a warm location to allow dough to rise & almost double in size (about 1 hour).
- Remove risen dough from the bowl and knead lightly on a floured surface.
- Roll out dough to a 24×9 Inch rectangle and brush with melted butter and remaining Bourbon/Grand Marnier Mixture. Combine Sugars and Cinnamon for filling and spread evenly over the surface of the dough. Repeat with chopped pumpkin seeds and pistachios.
- Roll into a log, starting with the log edge. Cut into 16 Cinnamon Rolls and place in 2 greased 9in cake pan (8 rolls in each).
- Cover cinnamon rolls with plastic and place in the refrigerator for at least 4 hours, or over night.
- In the morning, remove cinnamon rolls from refrigerator and allow to come to room temperature for at least 1 hour. The Rolls should rise slightly. Brush with melted butter before baking.
- Preheat your oven to 350 Degrees F. Bake Cinnamon Rolls for 30-45 Minutes or until the rolls are puffed and golden brown. Remove from oven and allow to cool. Frost with Cream Cheese Glaze and serve immediately.
For the Cream Cheese Glaze:
- Combine all ingredients in a bowl and whisk or beat to combine. Slather all over cinnamon rolls & devour.