The Nation's Health

Pumpkin Cinnamon Rolls

It feels like so long since I've actually posted a recipe! I've been doing some cooking, but nothing much worthy of writing about. Until these! Yum, yum, yum. By this time I think it is clear pumpkin is one of my favorite foods, so why not try making them in to cinnamon rolls as well.



Pumpin Cinnamon Rolls
Makes 16 rolls

Ingredients:
1/3 c warm milk
1/4 c warm water
1 package rapid rise yeast
3/4 c pumpkin puree
2 T chia seeds
1 egg
2 T melted butter
2 c all-purpose flour
1 1/2 c whole wheat flour
1/4 c sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves

Filling:
3/4 c brown sugar
1 T melted butter
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 c raisins

Directions:
Sprinkle yeast into warm milk and water and dissolve. Let sit until foamy - about 10 minutes. Meanwhile, in a large bowl, whisk chia seeds into pumpkin; let sit for 5 minutes and add in melted butter and egg - whisk again to fully combine.

In a separate bowl sift together flours, sugar, and spices.

Mix yeast mixture into the pumpkin puree. Then begin adding flour mixture to the wet ingredients, using a spoon until combined and then kneading in the remaining flour or until dough is elastic.

Allow dough to sit in a warm area and rise until doubled in size, about 1 hour. While dough is rising, boil about a cup of water and pour over raisins. Allow raisins to plump in warm water for 10-15 minutes and drain off excess water. Combine the remaining filling ingredients in a separate bowl.

Once dough has doubled, roll out on a clean surface into a rectangle about 17x12in. Spread filling on to rolled dough leave one long edge bare for sealing (about 1 inch bare). Sprinkle with raisins. Start rolling at the long end opposite the bare edge. Gentle pinch dough together to seal.

Slice roll into ~1 in. slices and place in a greased baking dish, leaving room for rolls to expand. Let rolls rise for another 45 min. Bake at 350 F for 25-30 minutes. Glaze with cream cheese glaze if desired.

*Before letting the dough rise a second time, I froze some of the cinnamon rolls for a "quick" breakfast another day. For these, let dough unthaw and rise before baking.