Pumpkin is my favorite veg and of late ,I see so many food bloggers posting up pumpkin recipes on their blog and I too am influenced by their pumpkin cake and rolls :) I saw this mouth-watering pumpkin cinnamon rolls on Roxana's blog - A Little Bit Of Everything and I have bookmarked it for future bakes but I can't wait till then so I decided to bake them yesterday ( public holiday over here ) and seriously , no regret, it was simply marvelous...every bite was full of pumpkin goodness :) in the rolls and the filling !
I did not add in the cheese maple syrup glazing , there were no more of cheese cream, I used them all for my birthday cake :p thus I omitted the glazing...it still taste wonderful. My neighbor came over and asked me " are you baking something good...coz I can smell cinnamon wafting out of the window " ...hahaha I am not making this up. She came over to give me some biscuits she bought from Sitiawan a little township north of my town. I told her yea...I am baking pumpkin cinnamon rolls....and in return , I gave her half of the bakes and she smsed me later in the night and thanked me for the wonderful pumpkin rolls. Of course , I went to bed happy.....you guess right..I slept well ! :) I will let my photos do the telling and convincing :p Drool by all means BUT you too will be influenced by the photos below and want to bake them yourselves ! Happy Drooling then !
Pumpkin Cinnamon Rolls (vegan) taken from Roxana
2 lbs shredded pie pumpkin
2 tsp cinnamon
2 tsp nutmeg
1/3 cup sugar in the raw
2 tsp. dry yeast
1 cup almond milk
6 tbsp melted but cooled butter
1/4 cup sugar in the raw
1 cup white whole wheat flour
4 cups bread flour
pinch of salt
4 oz vegan cream cheese
2 tbsp. maple syrup
In a heavy based pan mix the shredded pumpkin with the cinnamon, nutmeg and 1/3 cup sugar. Cook over low heat until softened. Should yield about 3 1/3 cups pumpkin mixture. Let the mixture cool completely before starting the dough.
In a mixing bowl add the lukewarm milk and mix it with the yeast. Let the yeast proof.
Meanwhile sift together the flours and melt the butter.
When the yeast mixture has doubled in volume and lots of bubbles appear add the melted and cooled butter, 1 cup pumpkin mixture, 1/4 cup sugar in the raw and a pinch of salt.
Give the mixture a whisk or two.
Slowly add the flour, 1/4 cup at a time. The dough will be elastic and smooth and will clean itself from the sides of the mixing bowl.
In a buttered bowl let the dough rest until doubled in volume. Should take around 1 hour.
When risen, knead the dough by hand for a couple of seconds and with a rolling pin roll out on a floured surface into a ~ 20X10 inches rectangle. Spread the remaining pumpkin mixture on top of it. Beginning at the 20-inch side, roll up dough and pinch edge together to seal. Cut into ~16 rolls.
Coat the bottom and the sides of a baking pan with butter. Place pumpkin cinnamon roll close together in the
pan and let them rise for 10 minutes. Preheat the oven to 375F.
* Do NOT let the rolls rise for more than 10 minutes plus the time it takes the oven to reach 375F.
Bake until golden brown, approximately 50 minutes.
In a small bowl mix the cream cheese and maple syrup. Spread the icing on top of the rolls as soon as you take them out of the oven.
Let them cool and enjoy!
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