Pumpkin Whole Wheat Cinnamon Buns

Happy Friday!

I hope that everyone had a great week. It was a busy one here, and I’m really looking forward to the weekend.

Here is a great weekend recipe. You can mix up the dough on Friday night, pop these in the oven after your long run, and have fresh cinnamon buns when you get out of the shower!

I know that pumpkin season is over, but I had a massive can of pumpkin in my cupboard, and warm spices like cinnamon and nutmeg taste so good when it’s cold outside.

I tried to keep these light, but if you want a sweeter treat, feel free to double the amounts of butter and sugar in the filling.

Ingredients

rolls:

3/4 cup pumpkin

3 1/2 cups flour (I used 2 cups of whole wheat, and 1.5 cups all-purpose)

1 tablespoon yeast

1/3 cup warm milk, almond milk, or coconut milk

1 tablespoon olive oil

1/2 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

filling:

1 tablespoon butter

1/3 cup maple sugar

1 teaspoon cinnamon

1/2 cup chopped walnuts

glaze:

1 tablespoon butter

2 tablespoons cream cheese or Greek yogurt

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions

1. Put all of the ingredients in the bowl of a standing mixer fitted with a dough hook. Mix until dough is elastic, but not sticky, 5 to 7 minutes. If the dough is too dry, add a little extra milk. If it is too wet, add a little bit more flour.

2. Spray a large bowl with nonstick cooking spray. Place the ball of dough in the bowl, cover loosely with plastic wrap, and allow to rise in a warm area until doubled in bulk, about two hours.

3. Gently deflate the dough. On a floured surface, roll of the dough into a 1/4 inch thick large rectangle with a rolling pin.

4. Melt the butter. Pour it over the top of the dough, and spread with a pastry brush or the back of a spoon. Mix together the cinnamon and maple sugar, and sprinkle evenly over the top of the butter. Sprinkle the walnuts evenly over the surface

5. Gently roll the dough into a large log.

6. Spray two 9 inch cake pans or pie pans with nonstick spray. Cut the dough log into 1/2 inch thick rounds and arrange in the two cake pans. Cover loosely with plastic wrap and allow to rise until doubled in bulk, 45 minutes to an hour.

7. Preheat the oven to 375 degrees. Bake the rolls for 25 minutes. Remove from the oven and coo.

8. Make the glaze. Melt the butter, stir in the cream cheese, and then stir in the powdered sugar. Thin to desired consistency with milk. I like to make my glaze pour-able but not too thin.

9. Pour the glaze over the top of the cinnamon rolls and enjoy while hot!

ALTERNATIVELY: Proceed to the end of stop 6, put the rolls in the refrigerator overnight, and remove them in the morning. Let them warm up for about 30 minutes and then proceed with the recipe.

Makes 2 pans of cinnamon rolls.

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This entry was posted in Breakfast, Pumpkin, Recipes, Yeast Breads and tagged , , , . Bookmark the permalink.

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