MAPLE PUMPKIN CINNAMON ROLLS
This truly is the most wonderful time of year! Some of my greatest memories come from Christmas morning and all of the traditions surrounding it.
As I got older there was a lingering question in the back of my mind... "what if my husband-to-be doesn't share the same all out love of Christmas that we do? Whatever would we do?!"
My fears were put rest when I met my husband, Brook, and learned that his family does Christmas just as big (if not bigger) then my family!
Duke asked me this year why we don't have 6 Christmas trees like Grammy does.
(Sorry Duke, we might need a bigger house for that)
Like some of you, many of our traditions involve food. Really good food.
For the past few years I have been trying to reinvent some of those same recipes we all drool over and swap out some the ingredients to make them a bit healthier.
I make these cinnamon rolls every Christmas morning for my little family and then again a few days later when we celebrate with my extended family. Feel free to play with the recipe and use different flours or frostings... anything goes when it comes to cinnamon rolls!
I hope you all have a memory filled Christmas!
ENJOY!
Elizabeth
MAPLE PUMPKIN CINNAMON ROLLS
dairy free
makes: 7-8 rolls
DOUGH:
2 1/2 t yeast (one packet) 1 C unsweetened vanilla almond milk (or milk of choice) + t sugar* 1/2 C puréed organic pumpkin 1 t real vanilla 1/4 organic cane sugar 2 C whole wheat flour + more for kneading 1/2 C oat flour or unbleached all purpose flour 1 T baking powder 1/2 t salt 1 T pumpkin pie spice 2 t cinnamon
*after many failed attempts to activate the yeast, I finally discovered that yeast needs a little sugar to activate and unsweetened vanilla almond milk doesn't have any sugar. Adding a little sugar to the mixture does the trick!
FILLING:
1/4 c + 2 T melted earth balance butter (or butter) 1/2 organic brown sugar 2 T maple syrup 1 T cinnamon
ICING:
1 1/2 C organic powdered sugar 1 T maple syrup 1 T earth balance butter (or butter) 2 T almond milk ( or milk of choice) 1/2 t cinnamon
TO MAKE:
Heat almond milk to warm and stir in yeast and sugar. Set aside for about ten minutes or until there is a thick layer of foam on top.
Sift together flours, sugar, spices, baking powder and salt.
Mix together pumpkin, vanilla and yeast mixture.
Slowly combine wet and dry ingredients until dough forms.
Transfer dough to a lightly floured surface and knead for a minute or two adding more flour until the dough is no longer sticky.
Using a rolling pin, roll dough out into a large rectangle.
Spread melted butter and syrup over the rolled out dough and sprinkle evenly with brown sugar and cinnamon.
Roll the dough into a log and cut into 7-8 rolls.
Place the rolls into a greased baking pan and allow them to rise in a warm spot for about an hour.
Bake at 375F for 22 - 24 minutes. I like to keep them a bit doughy because they tend to cook a little more after coming out of the oven.
* If you aren't baking them right away you can cover them and place them in the fridge overnight or until you want to bake them. Allow them to rise and then bake.
While the rolls are baking, mix together the icing ingredients.
Drizzle icing over the cinnamon rolls when they come out of the oven and serve.
* you can make the icing ahead of time. Just allow it to reach room temperature for easier spreading.
Enjoy!
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MAPLE PUMPKIN CINNAMON ROLLS
dairy free
makes: 7-8 rolls
DOUGH:
2 1/2 t yeast (one packet) 1 C unsweetened vanilla almond milk (or milk of choice) + t sugar* 1/2 C puréed organic pumpkin 1 t real vanilla 1/4 organic cane sugar 2 C whole wheat flour + more for kneading 1/2 C oat flour or unbleached all purpose flour 1 T baking powder 1/2 t salt 1 T pumpkin pie spice 2 t cinnamon
*after many failed attempts to activate the yeast, I finally discovered that yeast needs a little sugar to activate and unsweetened vanilla almond milk doesn't have any sugar. Adding a little sugar to the mixture does the trick!
FILLING:
1/4 c + 2 T melted earth balance butter (or butter) 1/2 organic brown sugar 2 T maple syrup 1 T cinnamon
ICING:
1 1/2 C organic powdered sugar 1 T maple syrup 1 T earth balance butter (or butter) 2 T almond milk ( or milk of choice) 1/2 t cinnamon
TO MAKE:
Heat almond milk to warm and stir in yeast and sugar. Set aside for about ten minutes or until there is a thick layer of foam on top.
Sift together flours, sugar, spices, baking powder and salt.
Mix together pumpkin, vanilla and yeast mixture.
Slowly combine wet and dry ingredients until dough forms.
Transfer dough to a lightly floured surface and knead for a minute or two adding more flour until the dough is no longer sticky.
Using a rolling pin, roll dough out into a large rectangle.
Spread melted butter and syrup over the rolled out dough and sprinkle evenly with brown sugar and cinnamon.
Roll the dough into a log and cut into 7-8 rolls.
Place the rolls into a greased baking pan and allow them to rise in a warm spot for about an hour.
Bake at 375F for 22 - 24 minutes. I like to keep them a bit doughy because they tend to cook a little more after coming out of the oven.
* If you aren't baking them right away you can cover them and place them in the fridge overnight or until you want to bake them. Allow them to rise and then bake.
While the rolls are baking, mix together the icing ingredients.
* you can make the icing ahead of time. Just allow it to reach room temperature for easier spreading.
Enjoy!
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