Cinnamon Rolls 4
Ingredients
- Dough
- 118 mL semi-skimmed milk (heated to 100-105F)
- 60 mL canola oil
- 1 egg
- 110 g pumpkin puree
- 1 t vanilla extract (or vanilla bean paste)
- 1 t ground cinnamon
- 1 t ground nutmeg
- 55 g maple syrup (or brown sugar or powdered stevia)
- 2 t instant yeast
- 440 g whole wheat bread flour (sifted, divided)
- Filling
- 60 g pumpkin puree (or butter)
- 100 g brown sugar (or powdered stevia)
- 1 T ground cinnamon
- 1 t pumpkin pie spice (cinnamon, nutmeg, clove)
- Glaze (optional)
- 30 g powdered sugar
- 1 t vanilla extract (or vanilla bean paste)
- 2 T semi-skimmed milk (or 1T orange juice plus 1T milk)
Method
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In a small bowl add warm milk, sugar, and sprinkle the yeast on top. Let it rise for 5minutes.
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In a large mixing bowl combine the oil, egg, vanilla, and pumpkin puree; mix until smooth and well combined.
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Pour in the milk with yeast and stir until combined.
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Add the flour and spices and stir until incorporated.
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Knead by hand or using a mixer for 3-5 minutes until you have an elastic and smooth dough.
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Form into a ball and transfer to a lightly greased bowl. Cover with a kitchen towel and let it rise for 1 – 2 hours until doubled in size.
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Transfer the dough onto a floured surface. With the help of a rolling pin, roll out the dough until you have a 14×16-inch rectangle.
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Spread the butter on top and sprinkle with sugar, cinnamon and pumpkin spice. Roll the dough into a log and with a knife cut out 12 rolls.
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Place the rolls into a 9×13 inch baking pan and cover again. Let them rise for 30 minutes, then preheat your oven to 350 degrees.
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Take the rolls to the oven and bake for 20-30 minutes until golden brown on top.
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To make the glaze, mix the icing sugar with milk and vanilla. Top the cinnamon roll with glaze and enjoy!
Notes
Notes from source:
- You can make the cinnamon rolls overnight. After placing the rolls into a pan, cover with plastic wrap and place in the fridge overnight. On the next day leave them on a countertop for 30 minutes before baking.
- Make sure to spoon and level your flour into your measuring cup (versus scooping out the flour with your measuring cup) and don’t forget to sift it! Doing these two things will ensure you have a light and fluffy roll vs. a dense roll. Be sure not to add too much flour to the cinnamon rolls. If you add too much, they are going to be denser and not as fluffy.
- When making cinnamon rolls, it’s important not to overwork the dough. Once all the ingredients are incorporated, you don’t need to over-knead it. Overworking the dough leads to a stiff, hard roll that’s not too appealing.
- To seal the rolled up dough before cutting them into individual rolls, pinch the free end – and if you need to, you can brush the edge with water before pinching to seal.
- If you don’t have pumpkin pie spice you can use a combination of cinnamon, nutmeg and clove for a similar result.
- For a vegan version, substitute your favorite non-dairy milk for the regular milk, use a flax egg or a vegan egg substitute, and use vegan butter or coconut oil for the butter.
- To Freeze Before Baking: While you can freeze the rolls after they have fully baked, I have found they turn out better if you freeze them after the first rise, roll, and cut. Then, when you’re ready to bake them, remove them from the freezer and let them thaw in the fridge overnight, then let them rise on the countertop for 1 hour before baking.
- To Freeze After Baking: Let the rolls cool completely. Then wrap each one in plastic wrap and put them in a freezer-safe bag or container. They will last up to 2 months in the freezer. Thaw in the fridge overnight before serving. You can also defrost them in the microwave if you want them warm.
- To store:
- For best results, you will need to let the cinnamon rolls cool down completely. Once they have cooled all the way, place them inside of an airtight container. You can store them at room temperature for up to two days.
- To extend their shelf life, you can also store them in the fridge. They will last up to 5 days in the fridge.
- Before serving, I recommend tossing these healthy cinnamon rolls in the microwave for 10-15 seconds, or warming them in the toaster oven on low heat for a couple of minutes. That will help them to become warm and gooey just like they were when they came out of the oven.