A Crisp Autumn Day | Pumpkin Sweet Rolls | Cottagecore

Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary. For more slow living vlogs, baking and much more to come don't forget to subscribe! :) ························································· 🕯Dress and apron from littlewomenatelier on etsy ⭐Instagram: hand.and.harvest ......................................................... Pumpkin Morning Buns (Recipe from Serendipitybysaralynn.com) Sweet Dough 4 1/4 cup all purpose flour + more as needed 1 tsp salt 1 cup whole milk, warmed to about 110°F 2 1/4 tsp active dry yeast (1 packet) 1/3 cup + 1 tsp. granulated sugar 1/2 cup unsalted butter, very softened 2 eggs, room temperature 1 tsp pumpkin pie spice Pumpkin Filling 1/4 cup unsalted butter, very soft 3/4 cup canned pumpkin puree (not pumpkin pie filling) 1/3 cup brown sugar 1 tsp cinnamon 1/2 tsp pumpkin pie spice To Assemble Egg wash (1 egg + 1 Tbs. water whisked together) 2 tsp unsalted butter, melted Granulated sugar, for sprinkling Instructions Make the dough… 1.Combine the flour and salt in a medium bowl and set aside. 2.Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of sugar over the top, mix, and let it stand for 5-10 minutes, until foamy. 3.Add the remaining sugar, butter, eggs, and pumpkin pie spice until well combined. 4.Mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency. 5.Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours. Make the filling… 1.While the dough is rising, make the filling. Stir together all of the ingredients. The filling may be a little lumpy from the butter – that’s ok! Set aside until ready to use. Assemble & bake… 1.When the dough is doubled in size, gently punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 9×13” rectangle. Spread the filling on the dough, leaving a 1/2” gap on all sides. 2.With the wider part of the dough facing you, fold 1/3 of the dough over the center. Then, fold the other 1/3 of the dough over the first fold (kind of like a brochure). Use a rolling pin to gently roll the 3 layers together. 3.Using a pizza cutter or sharp knife, cut the edges off each side of the dough rectangle until they are even. Cut the dough lengthwise into 8 equal pieces. Roll each strip of dough into a tight swirl, tucking the ends under the bottom. Repeat with remaining strips. 4.Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes. Bake… 1.While the rolls are going through the second rise, preheat your oven to 350°F. When the rolls are puffy, brush each of them with the egg wash. Bake on the middle rack for 16-18 minutes, until they’re light golden brown. 2.Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy! Time Stamps 0:00 Preview 0:18 Autumn Walk 2:08 Pumpkin Rolls #slowliving #cottagecore #autumnvlog