Pumpkin Cinnamon Rolls
The moment that October hits, I ensure my pantry is stocked with a ridiculous number of canned organic pumpkin puree (of course, BPA free). I don't want anything slowing down my pumpkin baking spree. I happy to say that I have made it to November, and I've still got pumpkin in stock. Fall is one of the few seasons of the year where I have go-to recipes that I commit unwaveringly to making. Pumpkin cookies (blogged about years ago), pumpkin chard lasagna, a pumpkin chocolate chip muffin that comes together in minutes in your blender--sometimes the need for P.S.Anything is fierce and immediate---and now, these gluten free pumpkin cinnamon rolls. They have the perfect combination of pumpkin, spice, and chew that will literally have you picking the crusted, stuck-on-bits left on the baking pan. Even better, the frosting doesn't melt away when they are reheated and these babies warm up beautifully (in the oven) the next day. Regarding their shelf life beyond one day, I have no idea. They've never last that long. If you know what's good for you, you'll make them.
Pumpkin Cinnamon Rolls
Makes about 12, depending on how you roll it out
Filling:
1/4 cup of butter, melted
1/2 cup packed brown sugar
3 teaspoons of Primal Palate pumpkin pie spice
Dough:
2 1/2 cups of Pamela's Bread Mix
1 TBSP Active Dry yeast
1/4 cup water, warmed to 110 degrees Fahrenheit
1 tsp sugar
1/4 cup water, warmed to 110 degrees Fahrenheit
1 tsp sugar
1/4 cup of almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup butter, melted
1/2 cup milk
3/4 cup pumpkin puree
2 TBSP EVOO
1 tsp raw apple cider vinegar
1 tsp vanilla
1 large egg at room temperature
Frosting
8oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
1/4 cup powdered sugar
Maple syrup to taste and consistency
pinch of Maldon sea salt
Instructions:
1. Make dough: Begin by proofing your yeast. Combine sugar, yeast, and water with a whisk. Allow to sit for 5-10 min. It should get very puffed, with a solid foamy layer. This tells you it is ready.
2. Combine the dry ingredients (flours, baking powder, salt, cinnamon) in the bowl of your stand mixer.
3. In a separate medium size bowl, combine your wet ingredients (yeast mixture, butter, milk, pumpkin, EVOO, cider vinegar, vanilla and egg).
4. Using the paddle attachment, slowly pour in the wet ingredients until combined, scraping down as necessary. Beat on medium speed for about 3 minutes.
5. Roll out dough: Lay plastic wrap on your counter larger than 12" x 16". Sprinkle the plastic wrap, lightly, with granulated sugar. Lay down on top of plastic wrap. Using plastic wrap, roll out dough to 12" x 16". (you maybe have to use two sheets of plastic wrap to make it wide enough). Dough will be very soft, and sticky.
6. Make filling: Melt butter. Combine sugar, and spices. Brush melted butter carefully over dough, making sure to leave the a 1 inch border closest to you free of butter/filling. Sprinkle filling evenly over dough.
7. Roll up your dough: Using the plastic wrap from underneath the rolled dough, roll up the cinnamon roll towards you, starting at far end where filling goes to the edge. (this is the center of your cinnamon roll--yummmmmm!) You will need to use the plastic wrap as buffer for your fingers. You fingers will stick to the dough. So grab the edge of the plastic wrap and roll the dough toward you as evenly as possible. When you get to the end, roll the log back and forth to help seal the edge without changing the shape (i.e. don't squish or pinch it!)
8. Cut the rolls: Using unscented (please!) and unwaxed floss, cut the cinnamon roll log into equal 1.5 inch rolls. You can do this by placing the thread underneath the log, crossing at the top and then save yourself a step by pulling thread back down to bottom of log. Using an oiled spatula, move roll to a buttered 9x13 pan. Repeat. Be sure to leave a 1/4-1/2 inch of space on all sides for the roll to rise. Once all the rolls have been placed in the pan, gently press them down so they are all even with each other. Cover and proceed to your rising method.
9. Rising Options: For SAME DAY, let rise in a warm, draft free area until doubled in size. About 30 min to an hour. For MAKE AHEAD, place in refrigerator to rise overnight or all day depending on when you put in the fridge. Note: before baking, allow to come to room temperature for 30 min or so.
10: Bake: Bake in preheated 350 degree F oven for 20-25 minutes, or until golden brown.
11. Make frosting: While the rolls bake, make the frosting. In a medium size bowl, whip the butter and cream cheese on medium speed until lightened. Then add in the sifted powdered sugar and whip again. Add maple syrup and a pinch of salt. Continue to add maple syrup until consistency of whipped cream. Taste periodically to control sweetness. If it starts getting too sweet but is still too thick, you can add heavy cream or milk in small amounts.
12. Frost the rolls: Remove rolls from oven and allow to cool for about 5-10 min. Scoop about a tablespoon and half of frosting onto the top of each roll. Spread the dollop of frosting across top of each roll. You're ready to serve!
Instructions:
1. Make dough: Begin by proofing your yeast. Combine sugar, yeast, and water with a whisk. Allow to sit for 5-10 min. It should get very puffed, with a solid foamy layer. This tells you it is ready.
2. Combine the dry ingredients (flours, baking powder, salt, cinnamon) in the bowl of your stand mixer.
3. In a separate medium size bowl, combine your wet ingredients (yeast mixture, butter, milk, pumpkin, EVOO, cider vinegar, vanilla and egg).
4. Using the paddle attachment, slowly pour in the wet ingredients until combined, scraping down as necessary. Beat on medium speed for about 3 minutes.
5. Roll out dough: Lay plastic wrap on your counter larger than 12" x 16". Sprinkle the plastic wrap, lightly, with granulated sugar. Lay down on top of plastic wrap. Using plastic wrap, roll out dough to 12" x 16". (you maybe have to use two sheets of plastic wrap to make it wide enough). Dough will be very soft, and sticky.
6. Make filling: Melt butter. Combine sugar, and spices. Brush melted butter carefully over dough, making sure to leave the a 1 inch border closest to you free of butter/filling. Sprinkle filling evenly over dough.
7. Roll up your dough: Using the plastic wrap from underneath the rolled dough, roll up the cinnamon roll towards you, starting at far end where filling goes to the edge. (this is the center of your cinnamon roll--yummmmmm!) You will need to use the plastic wrap as buffer for your fingers. You fingers will stick to the dough. So grab the edge of the plastic wrap and roll the dough toward you as evenly as possible. When you get to the end, roll the log back and forth to help seal the edge without changing the shape (i.e. don't squish or pinch it!)
8. Cut the rolls: Using unscented (please!) and unwaxed floss, cut the cinnamon roll log into equal 1.5 inch rolls. You can do this by placing the thread underneath the log, crossing at the top and then save yourself a step by pulling thread back down to bottom of log. Using an oiled spatula, move roll to a buttered 9x13 pan. Repeat. Be sure to leave a 1/4-1/2 inch of space on all sides for the roll to rise. Once all the rolls have been placed in the pan, gently press them down so they are all even with each other. Cover and proceed to your rising method.
9. Rising Options: For SAME DAY, let rise in a warm, draft free area until doubled in size. About 30 min to an hour. For MAKE AHEAD, place in refrigerator to rise overnight or all day depending on when you put in the fridge. Note: before baking, allow to come to room temperature for 30 min or so.
10: Bake: Bake in preheated 350 degree F oven for 20-25 minutes, or until golden brown.
11. Make frosting: While the rolls bake, make the frosting. In a medium size bowl, whip the butter and cream cheese on medium speed until lightened. Then add in the sifted powdered sugar and whip again. Add maple syrup and a pinch of salt. Continue to add maple syrup until consistency of whipped cream. Taste periodically to control sweetness. If it starts getting too sweet but is still too thick, you can add heavy cream or milk in small amounts.
12. Frost the rolls: Remove rolls from oven and allow to cool for about 5-10 min. Scoop about a tablespoon and half of frosting onto the top of each roll. Spread the dollop of frosting across top of each roll. You're ready to serve!
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