My wife found this recipe while leafing through a magazine and wanted me to make it for a party she was having at her work. Well, I made it and it was a big success, so "The Boss" decided that we would add it to our Thanksgiving menu. This will be one of two desserts we will be making and I think it will be a great addition to the table.
What you need...
Ginger Snaps... About 38. When finely chopped, you should end up with about 1-½ cups
Pecans... ¼ cup; finely chopped
Butter (unsalted, please)... ¼ cup (which is 4 Tbsp), melted
Cream Cheese... 4 pkg. (8 oz. each), softened
Sugar... 1 cup
Pumpkin... 1 can (15 oz.)
Pumpkin pie spice... 1 Tbsp.(bulk recipe at end of page)
Vanilla... 1 tsp
Eggs... 4
9-inch springform pan
Large baking pan that your springform pan can fit into
Photo of one pan of rolls after baking (using milk wash)...
Even though I am still working on this recipe (I'm taking several different recipes and trying to take the best from each one), the rolls that result from this recipe are extremely fluffy and soft. Over the past several weeks, I have been making this recipe and then freezing the result. Why? Well, my plan is to make these a few days in advance and then freeze them. On Thanksgiving (to save time), I will nuke them in the microwave and serve. In my test, I froze a batch for one week and then brought them in and let them thaw on the counter. I then nuked one for 10 seconds on high and tried it. The result was a slight depreciation in flavor, but the only reason I noticed it, was because I had tasted them fresh from the oven. You can make these fresh and serve or you can make them and freeze for later. I just wanted to point out that the freezing option is available.
Now, I've bored you enough, so on to the recipe...
What you need...
Yeast... 2 ½ tsp
Water... ½ cup (temperature roughly 105°)
Milk... 1 cup (scalded and then cooled to same temperature as water)
Bread flour... 3 ½ - 4 cups (amount will vary depending on humidity)
