Pumpkin Cinnamon Rolls

Perfect anytime of year. Ooey Gooey and utterly delicious with some crunch. Inspired by my Granny B's famous cinnamon rolls.

**No photo yet because they didn't last long enough for a photo to be taken**


Ingredients:

Dough Ingredients

1 C Warm Coconut Milk (try to get most of the solid part if using from a can)

1 Tbsp Honey

1 Packet Active Dry Yeast

1 Can Pumpkin Puree (15 Ounces)

1 Egg

1/4 C Melted Unsalted Butter

1 Tsp Salt

1 Tbsp Granulated Sugar

5 C All Purpose Flour


Caramel Ingredients

1 C Unsalted Butter

2 C Brown Sugar

1/2 C Chopped Nuts (I used Pecans and Walnuts)


Filling Ingredients

1/2 C Melted Unsalted Butter

1/3 C Chopped nuts (I used Pecans and Walnuts)

1 Tbsp Ground Cinnamon

A few dashes of Ground Cardamom

1/3 C Brown Sugar

1/3 C Granulated Sugar


Ingredients:

  1. If using a stand mixer- in the bowl add warm Coconut Milk, Honey, and the Yeast. Stir to combine. Let sit 5 minutes for the yeast to bloom.

  2. Add canned Pumpkin Puree, Egg, Melted Butter, Salt and Sugar and stir for a few minutes to combine. Using the dough hook Slowly add Flour and Mix on low until flour is mostly combined. When Flour is combined turn speed up to kneed Dough until the dough doesn't stick to the sides of the bowl anymore.

  3. Take Dough off hook and kneed with your hand until it creates a smooth ball. Cover and let prove for an hour or until it doubles in size.

  4. While the dough is proving, in a small or medium saucepan add the butter and brown sugar from the Caramel recipe. Let the butter melt and the mixture come to a simmer. Stir the mixture until the sugar and butter combine. It might take 10+ minutes of stirring for the ingredients to combine. Once combined set the pan aside to cool.

  5. In a bowl, melt the butter for filling. Add the nuts, Cinnamon, Cardamom, and sugars. Mix to combine. Set aside.

  6. When Dough has doubled in size roll out on a floured surface to about 1/4 inch thick. Trim sides so that you have a large rectangle (you can use the trimmings to make rolls or reroll them to make more cinnamon rolls). Spread filling out along the rectangle in a thin even layer. From one of the long sides of the rectangle roll the dough in a spiral pattern.

  7. In an oiled prepared pan, add the nuts from the caramel. Over the nuts add half of the Caramel recipe.

  8. Slice the roll into 1 1/2 inch slices. Place over the nuts and caramel in the pan. Cover the cinnamon rolls and let prove until double in size.

  9. Once all the cinnamon rolls prove and are touching, add the rest of the caramel overtop.

  10. Bake at 375 Degrees Fahrenheit for 25-35 minutes. If you want them to be gooey bake for less time than if you want them to be drier.

  11. Once you pull them out of the oven let sit for 10 minutes and then flip the cinnamon rolls upside down onto a making sheet (they bake upside down).

**If you'd like to see a video there is one on my Instagram. To view click on the Instagram Icon at the top of the page**


Tips:

if the caramel gets too cold and is not a spreadable/pourable consistency just reheat on low until it melts again

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