Thursday, February 2, 2012
Pumpkin Cinnamon Rolls
Happy Groundhog Day!
So because it is my birth month I've decided to indulge myself a bit during the next 30 days. I decided to start with these magnificent cinnamon rolls! As cliche as it is to say this, it's true that you can't eat just one! I put pumpkin not only in the bread part but in the filling as well to give it a nice velvety texture and sneak in some extra vitamins. So I guess you could argue that these are healthy? Maybe? No? I'm going to pretend they are anyway.
Now this recipe uses the baguette recipe with some modifications. You can always halve this or you can freeze extra rolls either before or after baking to save them for later. This is not a "super easy" recipe, it does take a little bit of time, but its well worth it! These do not need a glaze but if you would like one you could always add that on top after they've baked.
These cinnamon rolls have a distinctive pumpkin and cinnamon flavor, and are moist and delicious. The bread part is a little more firm so these stay together better while you are eating them. Don't be shy with the filling! It's really what makes these rolls great!
Pumpkin Cinnamon Rolls ( Makes about 22 Rolls)
2.5 C. Bread Flour (plus extra for rolling out the dough)
1 t. Fine Salt
1/4-1/3 Honey (or other liquid sweetener, to taste)
1/4 C. Warm Water
3 T. Maple Syrup
2 1/4 t. Yeast (1 package)
1 C Pumpkin Puree
1/2 t. Ground Cinnamon
1/2 t. Pumpkin Pie Spice
1.5 C. Walnuts
1.5 C. Pecans
1/2 C. Pumpkin Puree
1/2 C. Palm Sugar (or brown sugar)
1/3- 1/2 C. Honey (or other liquid sweetener, to taste)
1/3 C. Maple Syrup
2-3 T. Ground Cinnamon (generous)
1/4 t. Ground Nutmeg (optional)
2 T. Vegan Butter
1/2 t. Fine Salt
9 dates, diced into pea sized pieces
Pinch of Ground Cloves and Ginger
1. Preheat oven to 375 F. Proof the yeast in the warm water. Mix all other ingredients, plus the yeast mixture in a mixing bowl. Cover with plastic wrap and allow to rise for 1 hour. It won't rise much and that's ok.
2. Put pecans and walnuts in a food processor and pulse until they are a coarse meal. Some larger pieces are ok. Add nuts and all other ingredients together and mix thoroughly.
3. Divide the dough in two pieces. Roll on a floured surface into rectangles about 10"x14" (less if you want a thicker, more dense bread).
4. Spread half of the filling on the dough and roll it fairly tightly into a log. Take a sharp knife and cut the log into sections. How many is up to you but I did between 8 and 10 per log depending on how tall I wanted the rolls to be. Mine were about 1.5" or so tall. Repeat for the second log.
5. Place finished rolls on a baking sheet or in a 9" cake pan (non stick or greased) and bake for 20-25 minutes.
Notes: These keep for several days and you can always make them ahead. I have never frozen them but I imagine that would also work.