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Fall has arrived and that means pumpkin is creeping into our kitchen almost daily.  Don’t worry, apples are also taking over the kitchen.  More recipes to come but I first wanted to share with you our first of the season pumpkin recipe which was Pumpkin Cinnamon Rolls!  Yes, yes, and um yes please!  It was a breakfast treat just for the arrival of our short-term guest, autumn.  It is a recipe that I felt like we needed to revisit in the attempt to not make it better but just plain delight in it again.  Mmmm

Not that the original recipe was bad, I wanted to reduce the fat content of the entire item considering how much sugar was required.  It was one or the other this time around and let’s face it without the sugar what really is a cinnamon roll?  Genki Husband was sleeping still when I prepared the mixtures so he had no idea I had actually subtracted the fat content (minus the icing vegan butter), he couldn’t taste the difference.  Hooray!  So, go ahead and make these a bit healthier if you prefer, people won’t notice.  And remember, these freeze perfectly!

2¼ tsp active dry yeast
¼ c lukewarm filtered water
3/4 c organic pumpkin puree- no seasoning nor sugar added
2 tbsp applesauce, creamy
1 ½ c whole-wheat flour, plus more for dusting
½ c wheat bran
2 tbsp brown sugar
2 tsp pumpkin pie spice homemade mixture
¼ tsp salt

½ c packed brown sugar
½ – 1 tbsp ground cinnamon
2 tbsp applesauce

1 tsp vegan butter (I set on top of the hot stove for a few minutes to warm up)
1 tsp vanilla and 1 tsp almond extract
2 c powdered sugar
1 tbsp water
Zest of 1 orange

In a small bowl, stir yeast and brown sugar into warm water.  Set aside for 5 minutes.  It’s going to be thick and foamy.

In a large bowl, whisk together all the rest of the BUNS ingredients, except applesauce and pumpkin puree.  Make a well in the flour mixture and add pumpkin puree, applesauce and prepared yeast mixture. Mix it with your hands, a spoon just isn’t going to do.  It should be similar to making bread dough, just not as tight of dough.

Keep in the same bowl and place two kitchen towels over the top.  I like to place the bowl in the microwave and set for about an hour or until the dough has doubled.  Roll out until it’s rectangular and a ½” thick. Mix together all the FILLING ingredients in a small bowl.  Spread evenly on the top of the dough.

Roll it up like a jelly roll. With a serrated knife, slice the large roll. Arrange in a square pan.  I found this wonderful tin pan that is made for using only once (although I have to admit I’ve used it more) and it comes with a clear, plastic lid.  It is perfect for saving leftovers and/or taking to a friend’s house.

Cover the raw rolls again with the same two kitchen towels and set in a warm place to rise for another 40 minutes.

Bake at 375° for 15 minutes.  Take out of the oven and let sit for about 5 minutes to cool down just a little.

While waiting for the buns to cool down, whisk together ICING ingredients until smooth. Gently drizzle on top of the warm buns. Or, if you are like me, just glob it on so you can eat them faster!

 Anyone use this pumpkin before?  How did it taste?