I'm a huge fan of all things pumpkin....pie, oatmeal, scones, donuts, cupcakes, biscuits, bread, pumpkin seed crusted tofu...yeah, if it's got pumpkin, I want it. So I made myself a DOUBLE batch of pumpkin cinnamon rolls. I did this so I could store a bunch in the freezer and bust them out anytime I craved some. Personally, a good idea I think. So I woke up and got cooking. Made the dough (recipe is for one batch...I managed to get about 16 out of a batch, but it depends on how big you make them):
1 package active dry yeast (2 1/4 tsp)
1/4 cup warm water
mix together the above and let sit for about 5 minutes, until foamy
Then add to the yeast mixture the following:
3/4 cup pumpkin puree
1/4 rice milk (almond, soy, etc all work well too)
1/4 cup melted earth balance butter
1 tbsp canola oil
1 tbsp sugar
2 1/2 cups sifted all-purpose flour
1 1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Mix together the above until a soft dough forms, then turn out on a flour surface and kneed in an additional 3/4 cups flour, until the dough is soft and smooth. Kneed dough for 5-10 minutes. Spray a bowl with cooking spray (or coat with a few tsp canola oil) and put the dough in the bowl, also spraying/coating the dough so it doesn't stick. Cover and put someplace warm for 45-60 minutes, until it's doubled in size.
Uncover dough and punch it down, let it rest for 10 minutes while you make the filling.
For the filling assemble to following:
3 tbsp sugar
3 tbsp brown sugar
2 tbsp flour
1 1/2 tsp cinnamon
mix the above until combined, then roll out the dough until it's about 12x18inches.
Sprinkle with the cinnamony goodness and then dot with earth balance butter (about 2-3 tbsp)
Roll this baby up tightly and cut into 1 inch pieces. I got 17 out of this one. Then get a pan and spray with cooking oil, place the pieces in the pan (if you make the entire roll you'll need an 11x13 pan) and cover, put someplace warm and let rise (again) for about 35-35 minutes.
Bake at 350 for 45 minutes, until golden brown.
For the icing combined 3/4 cup sifted powder sugar with 1 tbsp hot water and a dash vanilla extract. Drizzle and enjoy.
I only made 4 rolls and yes, I ate all 4 and yes, they were amazing.
1 package active dry yeast (2 1/4 tsp)
1/4 cup warm water
mix together the above and let sit for about 5 minutes, until foamy
Then add to the yeast mixture the following:
3/4 cup pumpkin puree
1/4 rice milk (almond, soy, etc all work well too)
1/4 cup melted earth balance butter
1 tbsp canola oil
1 tbsp sugar
2 1/2 cups sifted all-purpose flour
1 1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Mix together the above until a soft dough forms, then turn out on a flour surface and kneed in an additional 3/4 cups flour, until the dough is soft and smooth. Kneed dough for 5-10 minutes. Spray a bowl with cooking spray (or coat with a few tsp canola oil) and put the dough in the bowl, also spraying/coating the dough so it doesn't stick. Cover and put someplace warm for 45-60 minutes, until it's doubled in size.
Uncover dough and punch it down, let it rest for 10 minutes while you make the filling.
For the filling assemble to following:
3 tbsp sugar
3 tbsp brown sugar
2 tbsp flour
1 1/2 tsp cinnamon
mix the above until combined, then roll out the dough until it's about 12x18inches.
Sprinkle with the cinnamony goodness and then dot with earth balance butter (about 2-3 tbsp)
Roll this baby up tightly and cut into 1 inch pieces. I got 17 out of this one. Then get a pan and spray with cooking oil, place the pieces in the pan (if you make the entire roll you'll need an 11x13 pan) and cover, put someplace warm and let rise (again) for about 35-35 minutes.
Bake at 350 for 45 minutes, until golden brown.
For the icing combined 3/4 cup sifted powder sugar with 1 tbsp hot water and a dash vanilla extract. Drizzle and enjoy.
I only made 4 rolls and yes, I ate all 4 and yes, they were amazing.
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1 other thoughts:
regular cinnamon rolls and pumpkin cinnamon rolls in the same week? Can I come over for breakfast?
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