April 12th, 2020
????Calling all you #Flour and #yeast hoarders???? My#EasterSunday #Brunch was pretty much a tray of these beauties. #Maple #Pumpkin #CinnamonRolls. Whaaaat? I’m alone and #calories dont count on holidays when you’re alone! Right? RIGHT? ????. Dont worry… I made these with #wholewheatflour and reduced #sugarand the#pantry item that I’ve been trying to use since #Thanksgiving…. my attemp to make them a little less #guilty. Check out the recipe in link in bio… they were #WorthIT!!
For the Dough
- 2 1/4 cups all-purpose flour (plus extra for rolling)
- 2 cups whole wheat flour
- 1 tablespoon active dried yeast
- 1 teaspoon cinnamon spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups milk (I used dairy free flax milk)
- 4 tablespoons coconut oil (melted and slightly cooled)
- 1 cup canned pumpkin
- 1/3 cup white sugar
For the Filling
- 6 tablespoons butter (melted and slightly cooled)
- 3/4 cup sugar (use white, light brown, or a mix of the two)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg spice
- 2 tablespoons maple syrup
- 4oz cream cheese
- Make the dough: Combine flour, yeast, spices and salt in a large bowl. Whisk milk, melted butter, canned pumpkin and sugar in a large bowl until smooth. Pour into the flour mix and stir until you have a soft dough. Cover with a clean dish towel and rest at room temperature until puffy and roughly doubled in size (time depends on room temperature and altitude – usually it’s around 1 hours).
- Roll out dough: Once dough is ready, generously sprinkle working area with flour. Drop the dough on it and sprinkle the top of the dough with flour, too. Using your fingers, or a rolling pin, roll out to a 12 x 18 rectangle.
- Fill: Carefully spread the 6 tablespoons of melted butter all over the dough. Combine sugar, and spices in a small bowl and evenly sprinkle over the dough. Roll up tightly from the longer edge, brushing off excess flour from the bottom of the dough as you go. Pinch the seam together, then place the log seam-down in front of you. Slice into 12 rolls and place them in a greased 9×13 inch baking dish.
- Rest and bake: Cover the rolls in the dish with a clean dish towel and rest for around 30 minutes, or until puffy and touching each other. Preheat the oven to 360°F. Brush the rolls with maple syrup, then bake for around 20 minutes, or until lightly browned and cooked through.
- Cool and frost: Cool the rolls in the pan for 5 minutes, then lift them out. Place on a cooling rack and frost immediately, if you like. To make the frosting, simply whisk together the maple syrup and cream cheese.