Fall Cooking Time: Pumpkin Cinnamon Rolls
Image from my own batch, Thanksgiving 2007
Inspired by Essin’ Em‘s post on how to make pumpkin pancakes, I thought I’d share one of my favorite recipes, also fall- and pumpkin-related, delicious pumpkin cinnamon rolls. Although I’m not quite as obsessed with pumpkins as Essin’ Em admits to being, I do love pumpkin, especially these and pumpkin chocolate chip cookies (which I may also post a recipe for!), and I’m definitely going to be making the pumpkin pancakes she gave us the recipe for.
I found this recipe last year via the Vegetarian community on LiveJournal, just in time for Thanksgiving. That was the first time I made them, and let me say, they made Thanksgiving last year. They are amazingly delicious, if you like cinnamon rolls or pumpkin you will love these!
The recipe is for vegan pumpkin cinnnamon rolls (use Earth Balance or another vegan margarine), but you can (of course) make this non-vegan by using regular milk and vegan or non-vegan margarine. I made it vegan, though I’m not vegan but vegetarian, but I don’t really do milk and I already had soy milk, so it was just due to not wanting to buy cow’s milk. I’m sure it’s delicious either way.
Pumpkin Cinnamon Rolls
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4cup Pumpkin Puree
1/4 cup soy milk (or cow’s milk if you prefer)
1/4 cup margarine, melted
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil
Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.
Other posts by Scarlet Lotus St. Syr
- Guest Post: My Femme Role Model - August 26th, 2010
- Remember to Breathe - June 23rd, 2010
- Dear The Femme's Guide - August 22nd, 2009
- Review: Hard Love & How to Fuck in High Heels - August 21st, 2009
- Interviewees needed for Butch/Femme Identity Study - July 8th, 2009
No Comments
Leave a reply