Wednesday, October 5, 2011

Pumpkin Pecan Cinnamon Rolls, BTW you're drooling...


The tease is over for you, but not for me. The rolls are out of the oven and in the fridge, awaiting their trip to work tomorrow where I will get the final review. I've retyped and noted the recipe I adapted bellow which I found elsewhere and modified some. I only baked one 9" pan for work, I kept a 9x13" pan, un-risen, covered, and sitting in the freezer to keep it dormant. I will thaw overnight for the weekend and go all OMNOMNOM on them with friends. Photos for reference will be posted way bellow the long-cat like recipe. This was definitely a labor of vegan love, but that's one thing I love about bread, the amount of craftsmanship that goes into it. This is how all fall cinnamon rolls should be made, with friggin' pumpkin in them!

UPDATE! They lasted about 5 minutes at work. Reviews are all positive, including mine, I have brown sugar frosting in my beard.

They smell GLORIOUS!!

Pumpkin Pecan Cinnamon Rolls

Makes 12-16 rolls

Dough Ingredients:

  • 1/4 cup warm water
  • 2 tsp Instant Yeast or 1 scant Tbsp yeast (1 package) 
  • 1 cup Almond or Soy milk (unsweetened)
  • 1/2 cup Earth Balance butter or similar
  • 1/2 cup Vegan sugar
  • 1 15-ounce can pumpkin puree
  • 1 1/2 tsp kosher salt
  • 5 1/2 cups all-purpose flour


Filling Ingredients:

  • 1/2 cup Earth Balance butter or similar
  • 1 cup packed Brown Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1-1/2 cups Pecans - toasted*, chopped(optional)


Glaze Ingredients:

  • 1/4 cup Earth Balance butter or similar
  • 1/2 cup Almond or Soy milk (unsweetened)
  • 1 cup Brown Sugar
  • pinch Salt
  • 2 1/2 cups Powdered Sugar


Procedure (Day 1):

  1. Dissolve the yeast in the water and set it aside.
  2. Warm the almond milk and earth balance in a small saucepan until the earth balance is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
  3. Stir in the pumpkin, and once the milk/butter/sugar/pumpkin mixture is cooled down to a warm temp, stir in the yeast.
  4. Add the salt and flour and mix together, I like to use a danish dough whisk for this, until all ingredients are incorporated. The dough should be sticky but still stay together in a ball.
  5. Cover the dough and let it rise for 2-3 hours until it doubles in bulk. Then move to the fridge and let it be overnight. This will help encourage gluten formation since we are not kneading the dough. I use 6qt Food Storage containers, will a small hole poked in the lid.


Procedure (Day 2):

  1. Melt the earth balance in the microwave and stir in the brown sugar and the spices. Set aside to cool.
  2. Dust your work surface with flour and dump out the dough. Pat into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick. If the dough gets sticky, dust it with more flour, and try to keep your rolling pin and your hands also floured.
  3. Spread the sugar and butter mixture over the dough, leaving an inch bare at the top. If using, sprinkle the toasted pecans over the sugared portion. 
  4. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. I like to brush the bare edge with a little water to get it to stick nicely.
  5. Grease or oil two 9" cake pans, or two 9x13" pans. If using cake pans you may wish to cut them a bit thicker and go for 6 or 7 per pan. 9x13 try for 16 rolls.
  6. Use a sharp greased knife to cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them slightly spaced so they have room to rise. Cover with a clean kitchen towel and let them rise until they fill the pan and look puffy, about 45min-1 hour. If you want to only use half, cover the other pan with plastic wrap and place in the freezer before rising, let thaw overnight before baking.
  7. 20 minutes before baking, preheat the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking if you do them all at once. 
  8. To prepare the glaze, in a small saucepan over medium heat, warm the almond milk and earth balance. 
  9. Once melted and combined, mix in the brown sugar and salt, and stir till sugar is dissolved. 
  10. Remove from heat and then in a mixing bowl add the powdered sugar and whisk till you have a smooth thick glaze. Pour over the rolls once they've cooled for at least 5 minutes. If you have extra pecans, sprinkle them on top.
  11. Enjoy, store left overs in airtight container or under plastic wrap, reheat in microwave, they should last you a few days.

(*To toast pecans, preheat over to 350, place on a nonstick pan or spray a cookie sheet with cooking spray, and toast for 4-5 minutes, be mindful not to burn. Best to chop after toasting.)

Roll it out realllll good

Slather on some love.

Sprinkle on the magic.

Now bring it all together.

Sliced with love and care, and set out for the magic to happen.

Fresh out of the oven, and bursting with ooey gooey nutty goodness.
Om Nom Namaste,
 -Seth

Patience my friends, patience...

So I started the no knead pumpkin pecan roll dough last night, It takes 2-3 hours to rise and I like to let it ferment in the fridge over night to form proper gluten and let the flavors mingle. Here are some tease pics and the initial dough recipe to peak your interest.

Look at all that Pumpkiny Goodness!

Dough Ingredients:
  • 1/4 cup warm water
  • 2 tsp Instant Yeast or 1 scant Tbsp yeast (1 package) 
  • 1 cup Almond or Soy milk (unsweetened)
  • 1/2 cup Earth Balance butter or similar
  • 1/2 cup Vegan sugar
  • 1 15-ounce can pumpkin puree
  • 1 1/2 teaspoons kosher salt
  • 5 1/2 cups all-purpose flour
Procedure:
  1. Dissolve the yeast in the water and set it asside.
  2. Warm the almond milk and earth balance in a small saucepan until the earth balance is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
  3. Stir in the pumpkin, and once the milk/butter/sugar/pumpkin mixture is cooled down to a warm temp, stir in the yeast.
  4. Add the salt and flour and mix together, I like to use a danish dough whisk for this, until all ingredients are incorporated. The dough should be sticky but still stay together in a ball.
  5. Cover the dough and let it rise for 2-3 hours until it doubles in bulk. Then move to the fridge and let it be overnight. This will help encourage gluten formation since we are not kneading the dough. I use 6qt Food Storage containers, will a small hole poked in the lid.

IT'S ALIVE! AAALLLIIVVVEEE!!!

Tonight I'll be rolling out, covering in sugar and pecan goodness, cutting, and placing in baking dishes. Where I will then cover and place back in the fridge till baking.

Om Nom Namaste,
 -Seth

Tuesday, October 4, 2011

Pretentious Joesph's

So as per routine it seems I am posting a bit late. I think it was the fact I fell asleep on the couch around 9pm last night. I went with a nice simple comfort food for Monday night, since I was suffering from the usual weekend jet lag of staying up all night and sleeping in and then returning to a 8-5 job. For some reason, I was madly craving sloppy joes. Perhaps it was my drunken friends quoting the lunch lady from Billy Madison over the weekend.


I went with the tried and true Snobby Joes from the Veganomicon. The only change I recommend, as mentioned in the comments and depending on your spice cabinet, is to cut back, down to even half, on the chili powder. Mine packed a bit of a kick, but I think since I'll be eating them for a few days as left overs, I'll be adding a little (better than) sour cream.

They get a bit sloppy when cut, but I was too hungry to clean the plate for the photo.
I served mine on my oversize home baked french bread buns which were toasted with a light coat of earth balance. These hings are a good 1/3lbs loaf. To make the potatoes I simply tossed some fingerling potatoes with fresh chopped rosemary, garlic, and olive oil. And roasted for about 30 minutes at 450, or until fork tender. Tonight I'll start a no-knead pumpkin bread dough for a pecan pumpkin rolls, a recipe I recently found and will be slightly modifying to be vegan. And of course i'll still be eating left over Snobby Joes.

Om Nom Namaste,
 -Seth

Monday, October 3, 2011

What happened to September?

Well October snuck up on me. I had the complete intention to blog on the first of the month, just I apparently completely glossed over the detail that it was this past Saturday. My brother needed my help to move a bunch of things from his garage to a storage unit, and on top of that I was stuck Sunday drinking beer and watching football by my friends pool. Talk about a crazy busy weekend?!


So while I failed to get pictures of the Grilled Teriyaki Marinated Portobello Mushroom caps I made to go on my home made French Bread Buns that I toasted over a hickory fire with olive oil (btw, hickory smoked toast is amazing). I did get some pictures of the Apple Cinnamon pizza I made Saturday evening for a snack, and Sunday Breakfast.


Rather simple but rather delicious. It's all in how your layer on the toppings. No true measurements just all done by hand. You can use your favorite pizza dough, this was just some left over bread dough I had, but you often can find pre-made dough in your super market freezer area or by their bakery. I'll be covering breads more through out the month. Will do a week of flat breads probably mid October.


  1. Pre-heat you oven to 500, and let it heat up for a good 15 minutes. If you don't have a stone then also pre-heat  a baking sheet. You want your oven hot and to stay hot once the pizza goes in. Opening the oven door releases a lot of heat.
  2. Stretch out and rest the dough, you may have to let it rest between stretches to get a good thin crust. 
  3. Once you have a nice roundish flat pizza laid out, brush it with some melted earth balance buttery spread. 
  4. Next, sprinkle on some raw sugar and cinnamon. Layer on some sliced apple. Then finished it with a bit more raw sugar and cinnamon. (If using a sweet apple, I like to toss the slices with lemon or lime juice to give them a little more flavor)
  5. Drop the oven to 450 and place your pizza on your stone or pre-heated baking sheet. If you don't have a Pizza Peel then you may want to use parchment paper to ease the transition. In fact I recommend you use paper because the apple, sugar, and butter will create a nice syrup that will probably boil off one edge or another. 
  6. Bake for approximately 15 min, or until your crust is golden and your apples are tender.
  7. Let cool for a good 10 min, slice, and nom.



Tonight I will be prepping some no-knead egg-style dough used for sweet breads and challah. I plan on making pecan sticky buns and maybe a small braided loaf, maybe with some sort of fall flavors mixed in.

I still have some of my large french bread buns, so I'll be making some sort of sandwichy goodness to go with it. The weather here just got cool, and I've been craving sloppy (lentil?) joes.

Om Nom Namaste,
 -Seth

Friday, September 23, 2011

It's coming


I know this blog has been idle for the entire year, but I can't miss out on VeganMoFo. I'm already starting to plot and plan. I hope my friends are ready because I'm trying to watch what I eat, so they'll have to pick up my slack. Thankfully it's football season, and my patrimonial enthusiasm for the Lions may actually work out in my favor this season. I have found a new reason to watch football. My team has been winning, and my friend has a kegerator and a bunch of TVs. Win Win.



New for this years VeganMoFo? Well I have picked up bread making! I even veganised a basic egg bread to use in making Challah, Cinnamon Rolls, and the like. So let the fun begin! I'll even take requests, I know people have been waiting for fall for me to make my Pumpkin Pie Hearted Spiced Chai Latte Cupcakes again. So much so that I may have to make 3 dozen this year.


OmNomNamaste,
 -Seth