Pumpkin Cinnamon Rolls If You Please
Cinnamon rolls. They are my weakness. Take me to a bakery with them and I am sold. Anytime anywhere. Cinnamon rolls. So, what to do with four pumpkins I roasted and pureed? Of course, make cinnamon rolls. These are dairy free and use brown rice syrup and sucanat as the sweetener (except for the icing which can be omitted).
- 1/4 c warm water
- 1 pack yeast (or 2 1/4 tsp)
- 6 c all purpose flour
- 1 tsp salt
- 1/3c + 1 tsp brown rice syrup
- 4 Tbs coconut oil
- 1/2c coconut milk (from a can...not the drinking beverage)
- 1 c pureed pumpkin
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 3/4 c sucanat
- 2 Tbs coconut oil
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp cloves
- 1/4 tsp nutmeg
Begin by combining the yeast and 1 tsp brown rice syrup in the warm water to proof. Set aside for roughly 10 minutes until foamy. Meanwhile, combine the flour, spices, and salt in a large mixing bowl, whisking to combine. Set aside
In a small saucepan melt the coconut oil over low heat. Add the coconut milk and warm gently. Add the brown rice syrup and pumpkin and whisk to combine. Remove from heat and add the yeast to the wet ingredients and again whisk to combine. Stir into the flour mixture with a wooden spoon. Work the dough together, kneading in the flour as needed until you have a manageable, soft dough that is no longer sticking. Cover with a moist towel and let rise in a warm place for two hours.
Once the dough has had time to rise, sprinkle flour on your clean work surface and form into a rectangle, about a 1/2″ thick.
In a bowl, combine the sucanat and spices for the filling. Spread the coconut butter evenly across the dough. Sprinkle the filling mixture evenly over the dough, leaving a slight border around the edges (1/2″ to 1″). Now, here comes the really only slightly difficult part. Gently, yet tightly, roll the dough into a log (rolling in from one of the long sides). The dough will be soft so try to make sure to get as tight a roll as possible. Now, seal the dough and place the seam side down. Using a sharp knife, cut the dough into 1″-1 1/2″ pieces.
Carefully place the rolls into a 9″ x 13″ baking dish. Some of the sucanat is sure to escape. Don’t worry. As you transfer the pieces to the baking dish, scoop up any lost sucanat and scatter along the bottom of the baking dish before placing the cinnamon roll. This only helps the end result. You know the best part of a cinnamon roll? The cinnamon that gets trapped on the bottom and caramelizes? Yep…this just makes the bottoms even more gooey and caramelized. I like to save some of the filling to sprinkle on the bottom of the pan to caramelize while baking. Try to fit the cinnamon rolls as tightly together as possible so to help them maintain their shape while cooking.
Now, cover with the towel and allow to rise for another hour. At this point, I say put them in the fridge and go to bed and patiently wait until the morning. Or if you are ready to bake them, go ahead. If you put them in the fridge, make sure you allow them to come to room temperature before baking.
Heat oven while the rolls are rising or returning to room temperature to 350 degrees. Place in the middle rack of the oven and bake for 25-30 minutes (checking after 20 minutes). Bake until they are beginning to brown and color. To test, tap them and make sure they feel set and cooked through. But be mindful, they will still have some give and be soft. Remove from oven and let cool completely.
While the cinnamon rolls are cooling, make your icing. I used some of the coconut milk left over from the opened can, coconut oil, and powdered sugar but not quite sure the measurements. Just whip them together and frost the cinnamon rolls and enjoy!