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
- 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
- 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)
- 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):
- Dissolve the yeast in the water and set it aside.
- 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.
- Stir in the pumpkin, and once the milk/butter/sugar/pumpkin mixture is cooled down to a warm temp, stir in the yeast.
- 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.
- 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):
- Melt the earth balance in the microwave and stir in the brown sugar and the spices. Set aside to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To prepare the glaze, in a small saucepan over medium heat, warm the almond milk and earth balance.
- Once melted and combined, mix in the brown sugar and salt, and stir till sugar is dissolved.
- 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.
- 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.|