I recently made some delicious (unhealthy) pumpkin spice cinnamon rolls. Jesse loved them.
The original recipe's vegan, but I don't have vegan ingredients lying around.
Pumpkin Spice Cinnamon Buns
1 1 /4 cup Whole Wheat White Flour (I just used regular whole wheat)
1 teaspoon salt
1 tablespoon sugar
1 teaspoon pumpkin pie spice
1/3 cup warmed almond milk (I used dairy milk)
1 tablespoon melted Earth Balance buttery spread (I used dairy butter)
1 Tablespoon ground flaxseed meal + 6 Tbsp water (equals 1 egg) (I used an egg)
3/4 cup pumpkin puree, either fresh or canned
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup raisins
2 tablespoons Earth Balance Buttery spread, softened (again, I used dairy butter)
1) In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour and pumpkin pie spice, sugar, and salt together.
2) In separate bowl, pumpkin, 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.
3) 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.
4) 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.
5) Roll the dough into a log the long way. Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough. 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.
6) Bake at 350 for 30-40 minutes until they turn golden brown across the center.
7) Remove from oven and let cool about 15 minutes. Drizzle with your favorite confectioners frosting.
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Jesse's only complaint was that it need ten times more frosting... and it definitely did not.
His rating on a scale of -5 through 5 is a 4.5
The original recipe's vegan, but I don't have vegan ingredients lying around.
Pumpkin Spice Cinnamon Buns
1/4 cup warm water
1 package fast-acting active dry yeast
2 cups All-Purpose Flour1 1 /4 cup Whole Wheat White Flour (I just used regular whole wheat)
1 teaspoon salt
1 tablespoon sugar
1 teaspoon pumpkin pie spice
1/3 cup warmed almond milk (I used dairy milk)
1 tablespoon melted Earth Balance buttery spread (I used dairy butter)
1 Tablespoon ground flaxseed meal + 6 Tbsp water (equals 1 egg) (I used an egg)
3/4 cup pumpkin puree, either fresh or canned
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup raisins
2 tablespoons Earth Balance Buttery spread, softened (again, I used dairy butter)
1) In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour and pumpkin pie spice, sugar, and salt together.
2) In separate bowl, pumpkin, 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.
3) 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.
4) 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.
5) Roll the dough into a log the long way. Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough. 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.
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| Pre-raised |
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| Baked |
7) Remove from oven and let cool about 15 minutes. Drizzle with your favorite confectioners frosting.
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Jesse's only complaint was that it need ten times more frosting... and it definitely did not.
His rating on a scale of -5 through 5 is a 4.5
Those look delicious!! Just keep posting recipes and I'll never have to buy a cookbook again! ;-)
ReplyDeleteHahah! I've been internet browsing for good cooking blogs, because they seem to have more variety than cookbooks... and I've also found that the library has a ton of cooking books! It's awesome!
ReplyDelete