Friday, September 27, 2013

Pumpkin Spice Cinnamon Rolls

Continuing on with my desire to bake everything pumpkin, I left the world of bread and moved to another breakfast-y option, one which I have experimented with before.
Cinnamon rolls!
The pumpkin gave it a nice almost savoury flavour but the cream cheese and the white chocolate chips I added gave it the sweet edge one normally expects in a cinnamon roll.
Worth giving a try and this recipe would perfectly compliment a pumpkin spice latte.
You will need:
  • package package fast-acting active dry yeast
  • 1-1/4 cups White Whole Wheat Flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup warmed almond milk (120 degrees) *I used vanilla soy milk
  • 1 tablespoon earth balance butter spread
  •  1 egg
  • 3/4 cup pumpkin puree, fresh or canned
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 2 tablespoons butter
    In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.

    In separate bowl, mix pumpkin puree, butter, almond milk and flaxseed meal mixture together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
    Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
    Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

    Roll the dough into a log the long way. Next, cut the rolls into even slices Place slices in a greased 8 inch squar baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes. Bake at 350 for 30-40 minutes until they turn golden brown across the center.

    Remove from oven and let cool about 15 minutes. Drizzle with white chocolate chips and cream cheese icing.

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