A First

6 Sat, 2010 § Leave a comment

How about a warm, sweet cinnamon roll to start your day?

Can you believe I waited until my 26th year to make cinnamon rolls for the first time?

Shame on me!

I don’t know why I let “bread”making intimidate me, because I have sure been missing out.

Saturday morning I just had to have cinnamon rolls before we went climbing.  I didn’t get my hands on my mom’s recipe in time; so I decided to go with Mama Pea’s Vegan Pumpkin Cinnamon Rolls.

Don’t let the “healthy” ingredient list & slightly crunchy crust fool you — which is really nice — these bake perfectly soft & doughy in the center 🙂

& are delicious.

Don’t just take my word though — make your own & enjoy the entire baking experience.

I was so happy & proud as I kneaded, watched my cinnamon rolls rise…

…bake…

& savored every last bite.

Vegan Pumpkin Cinnamon Rolls

[Mama Pea’s original recipe with my minor variations]

[Makes 6 rolls]

Dough

  • 1 cup almond milk, warmed
  • 1 packet yeast
  • ¼ C pumpkin puree
  • 2 C whole wheat pastry flour
  • ½ C organic unbleached all purpose flour bread flour
  • 1 T baking powder
  • ¼ C organic sugar sucanat
  • 1 tsp pumpkin pie spice ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger
  • ¼ tsp salt

Cinnful Filling

  • ½ C brown sugar sucanat
  • 1 T cinnamon
  • 2 T Earth Balance, softened
  • 2 T raisins (if desired)

Icing

[Dave & I are not huge fans of frosting — often too sweet — so I didn’t make the icing; Dave enjoyed his with a little earth balance butter…& just as I was about to take my last bite, I remembered we had Kim’s vegan cream cheese frosting leftover from my birthday cupcakes].

  • 1 C powdered sugar
  • 3 T almond milk
  • splash of vanilla extract
  • pinch of salt

Dissolve yeast in warm almond milk.  Set aside.  Combine flour, spices, baking powder & salt.  In a separate bowl, combine filling ingredients & set aside.

After yeast & almond milk become foamy [~ 5 – 8 minutes or so], stir in pumpkin.  Add wet ingredients to dry & stir until a dough forms.  Turn dough out onto floured bread board & knead for a minute or so [~ 20 times].   Knead in as much extra flour [I only needed a couple tablespoonfuls] as necessary so that dough is no longer sticky.

Roll dough into a large rectangle.  Sprinkle filling over dough & roll dough up firmly to make a log.  Cut the log into six equal pieces & place in a loaf [or pie 🙂 ] pan sprayed with cooking spray.

Either cover rolls & place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.

Preheat oven to 350* F.  Bake rolls for 23 minutes [watch closely because mine needed to bake for only 18 minutes or so].  Drizzle with icing if desired.

Smile at your baking success, sigh & enjoy. 🙂

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