October 15, 2012

Pumpkin Maple Cinnamon Rolls


I'm loving this Autumn weather! Sweaters, scarves, warm soup, apple orchards, and a million things to do with pumpkin! I bought five cans of pumpkin at the store yesterday - so I'm hoping you guys like pumpkin! You can expect a lot of recipes with pumpkin over the next couple of months. One of them being a pumpkin pie. How have I not made a pumpkin pie yet? I was going through my Grandma's recipes the other day and found her recipe for pumpkin pie. I can't wait for that one!

One of the things I decided to try with the canned pumpkin I bought was this delicious recipe for pumpkin maple cinnamon rolls! These were so delicious! You guys know how much I like my dessert for breakfast every once in a while! I hope you guys love them as much as I did!

Dough Ingredients:

  • 3/4 cup non-dairy milk
  • 1/2 cup pumpkin puree
  • 1/4 cup light oil
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 3 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup sugar
  • 1 1/2 tsp yeast

Preheat the oven to 350 degrees F.

In a large bowl mix together the milk, pumpkin puree, oil, vanilla, and lemon juice. In a separate bowl - sift together the flour, salt, sugar, and yeast. Combine with the wet ingredients and mix together until well incorporated. Roll the dough out onto a flour surface and knead for 5-10 minutes. Once you're done kneading the dough - place the dough in a greased bowl, cover with a towel, place the bowl in a warm location, and allow to rise for 2 hours.

While the dough is rising, mix together the filling ingredients.

Filling Ingredients:

  • 1/3 cup vegan shortening
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 cup sugar
  • 3 tbsp maple syrup

Mix together all of the filling ingredients in a small bowl. Set aside until it's time to spread onto the dough.

When the dough has about doubled in size - roll back out onto a lightly floured surface. Punch the dough down and then roll out into a 12x16 rectangle. Take the filling ingredients and spread evenly onto the rectangular dough. Roll up the rectangle tightly to form a log. Cut the log into one inch pieces and place in an oiled baking dish.

Let the unbaked rolls sit in a warm place while covered with a towel until they doubled in size again. Bake in the 350 degree F oven for 20-22 minutes until the rolls are golden brown. 

While the rolls are baking, you can mix together the icing.

Icing Ingredients:
  • 1/2 cup powdered sugar
  • 3 tbsp non-dairy milk
  • 1/2 tsp vanilla
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

Sift the powdered sugar and then mix in the remaining ingredients. Once the rolls are done, allow them to cool slightly. Pour the icing over the rolls and serve while warm.

28 comments:

  1. Well those look amazing! I've never made cinnamon rolls before but I think I'd better do it soon!

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  2. This is just irresistible!! It would make a great late Sunday morning breakfast :)

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    1. Thanks! They were a perfect Sunday breakfast!

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  3. Pumpkin cinnamon rolls just looks so bright and pretty!

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    1. I know! I just love the bright orange color!

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  4. What kind of yeast are you using? I am a yeasted bread noob, and my cinnamon rolls never rise like that!

    I am so tempted to try these!

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    1. I use Red Star yeast! It always works well for me!

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  5. I have always been intimidated by cinnamon rolls because of the yeast factor -- but you make it seem so easy!! Do you think I could sub the wheat for spelt? Thanks for the inspiration!

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    1. I think substituting spelt flour for white flour would work just fine! If the dough seems a little dense or dry - try adding more non-dairy milk, 1 tbsp at a time until it reaches a better consistency!

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  6. These rolls look and sound divine! Pumpkin is essential this time of year as far as I am concerned :)!

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    1. Thanks Amy! I know...I'm loving Pumpkin right now!

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  7. You don't activate the yeast first in warm water? Love for the weather to be fall like im ready!
    Love pumpkin and these look amazing

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    1. I didn't - and it turned out fine! I have read recipes where people do that though...

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  8. I have made them & they were superb!

    Even better then the real buttery ones' :) So good, so tasty too!

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  9. These look delicious! I have been trying to make cinnamon rolls using a yeast-free recipe but I can never achieve the soft texture, so I think I'll use a yeast recipe, probably this one. Great pictures!

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    1. Thanks so much Sabine! The yeast really does help make a nice soft dough!

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  10. These look simply perfect...the sublime photography has done your recipe proud!!...Question...do you recommend a certain type of non-dairy milk for this particular offering?..What did you use?...Thanks too for precising the yeast to purchase..I think I can safely say that everyone would just love to replicate these gorgeous pumpkin cinnamon rolls.

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    1. Thanks so much glutwin! I usually use Almond Milk or So Delicious Coconut Beverage. Those are my two favorites!

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  11. I love that these don't even look vegan. I have a vegan friend and I try to make stuff for her, but it is so hard to find good recipes. This definitely looks like a winner!

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    1. Thanks Laura! I try to make things as delicious as possible! I hope you and your friend love these cinnamon rolls!

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  12. I Made These This Morning & They Were Sooooo Amazingly Delicious!!!! And I'm Not A Baker. :)

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  13. I made these this morning for breakfast and they came out sooooooooo good! I will definitely bake these for again for my family on Thanksgiving and Christmas.

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    1. Thanks Anna!! I'm glad you loved them as much as I did!!

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  14. Just finished making these babie! The dough never rose but it may have been bc I mixed gluten free all purpose flour with almond meal and whole grain wheat? Still, the look and flavor are thumbs up :) such a treat and great way to use up my pumpkin purée!

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    1. Thanks Tavia!! My guess is that it didn't rise as well because of all the different flours you used. I'm glad they still turned out though!

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