Pan De Muerto Reenvisioned

04Nov08

pumpkin-rollsHere are a few of my favorite things:

  • Orange Glaze
  • Cinnamon Rolls
  • Pumpkin
  • Butter

Any way I can combine those?

I saw an article from the Recipe Doctor Elaine McGee in the Honolulu Advertiser. She lightened up a Bread of the Dead recipe. Then I promptly messed it up and fattened it out completely. This holiday was over the weekend, but really, these rolls you can make any time.

My husband lived in Guadalajara for two years and he still drools when he talks about Pan De Muertos. I’ve never attempted it before in fear of getting it wrong. These turned out perfectly, really, and I will definitely be making them again.

Pumpkin Pan De Muerto Rolls (makes 1 pan or about 18 rolls)

For bread:

 

  • 6 tablespoons canola oil
  • 1C plus 2 T milk
  • 2 eggs, beaten
  • 6 T granulated sugar
  • 3 C wheat flour
  • 2 C white flour
  • 1 t salt
  • 1 1/2 C canned pumpkin
  • 1 T and 2 tsp yeast
    1. Heat oil and milk in microwaveable bowl or measuring cup until warm to the touch.
    2. Put liquid in a mixing bowl (or standing mixer bowl) with eggs and sugar.
    3. Add pumpkin.
    4. Add flours and salt on the top of that. Make a well in the flour and pour yeast in the well.
    5. mix and knead (or use the dough hook of a standing mixer, scraping the bowl occasionally) for 5-7 minutes.
    6. Cover and let rise for 1 1/2 hours until doubled in size.

    In the meantime, make the glaze and filling

    • 3/4 C butter
    • 2 t orange zest
    • 1/2 can of frozen orange concentrate
    • brown sugar
    • 3 T butter
    • 2 T granulated sugar
    • 1 C powdered sugar
    • 1 block cream cheese, softened (8 oz)
    1. Make filling: Let butter get soft and mix with orange zest and 1 T of the melted orange concentrate.
    2. Make glaze: In saucepan mix butter, granulated sugar, and 1/3 C orange concentrate. Add 1/2 C water to thin and bring to a boil over medium heat, stirring constantly. Boil for 2 minutes.
    3. Place cream cheese and powdered sugar in a bowl. Mix with electric beaters until combined and fluffy. Gradually beat in liquid.

    Assembly:

    1. Preheat the oven to 350 degrees. Prepare a cookie sheet by spraying it with cooking spray or covering it with parchment paper.
    2. Separate dough into two equal portions.
    3. Either using a floured surface or a rollpat, roll out dough into a large rectangle (width wise). Dough should be 1/8 in to 1/4 in thick.
    4. Spread 1/2 of butter mixture over the dough with hands, trying not to squeeze it too much. Should look like a pasty kind of butter topping. Do not put butter over the top 1 inch of dough.
    5. Sprinkle brown sugar over top of butter mixture. You should be able to clearly see the dough through the sugar, but sprinkle it evenly over the dough (except the top inch).
    6. Roll up the dough from the bottom towards the top. Pinch the end of the roll to seal.
    7. Cut the rolls into 2 inch segments with a serrated knife using quick strokes. Place rolls 1 inch apart on the cookie sheet.
    8. Repeat with other half of dough. Cover and let rise for 20-25 minutes.
    9. Bake for 25 minutes or until rolls are golden and don’t look raw.
    10. Pour or spread glaze over hot rolls.
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    2 Responses to “Pan De Muerto Reenvisioned”

    1. 1 breezy

      Those look amazing! I’m going to start them right now… I really enjoy your blog, you have a lot of wonderful recipes and a great way of displaying them!

    2. Those rolls look tempting and delicious! I’ve been on a cinnamon roll kick recently, but I also love pumpkin, so I think I’ll try your recipe!


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