sweet miscellany: Pumpkin Biscuit Cinnamon Rolls


Pumpkin Biscuit Cinnamon Rolls

We had a cool front blow in this weekend.  A legitimate-lows in the upper 50s-cool front.  It was lovely.  It couldn't have come at a better time since our highs last week were around 102 and 103.  Eww.  I am now comfortable in bidding summer adieu and welcoming fall with open arms.  I really do love this season.

If you were around last year at this time, you might know about my love for all things pumpkin.  In case you weren't, it's as simple as this:  I love pumpkin.  I make no apologies for it.  It seems as if the cool air that blew in gave me the motivation I needed to open up the first can of pumpkin puree this season.  Remembering this Joy the Baker post in which she cleverly turns biscuits into cinnamon rolls, my mind was made up.  I give you pumpkin biscuit cinnamon rolls.  You're welcome. 

These cinnamon rolls are quite easy to make, despite the amount of steps involved.  There is no rising time for the dough like a typical cinnamon roll meaning you can make, bake, and eat these within an hour.  I've made them vegan and wheat free, but you can certainly experiment with your favorite gluten free flour blend (using 6 oz total) to make them gluten free as well.  If you can't find date sugar or you don't keep it on hand, coconut sugar, natural cane sugar, or even muscovado sugar would work.

Pumpkin Bicsuit Cinnamon Rolls
notes: This recipe requires a kitchen scale for the measurments.  If you don't already have one, it's a realtively inexpensive and vital tool in any kitchen.  In a pinch, you can sub in sweet potato puree instead of pumpkin.  I was able to get 9 rolls out of this recipe, but the number might vary depending on how big your rectangle of dough is.  I've included an optional glaze for them at the end of the recipe. 

2oz spelt flour
2oz kamut flour
2oz oat flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp date sugar
2oz cold/solid coconut oil
3oz pumpkin puree
1oz milk (I used hazelnut milk)

1/4 cup date sugar
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
2 tbsp melted coconut oil

Preheat your oven to 375F.  Put the melted coconut oil in a bowl and set aside.  Mix the 1/4 cup date sugar and the spices in a small bowl and set aside. 

Sift all of the flours, baking powder, salt, and 2 tbsp of date sugar into a bowl.  Whisk to combine.  Add the coconut oil to the flour mixture and using the whisk or a pastry cutter, cut the coconut oil into the flour until it looks crumbly/sandy.  In a separate bowl, whisk together the pumpkin and milk until smooth, then add it to the biscuit dough.  Mix it in with a spoon until it starts to incorporate and look a bit crumbly, then bring it together with your hands by kneading it until it's smooth.

 Generously flour your work surface and place the ball of biscuit dough on it.  Dust the top of the dough with a bit more flour, then roll it out into a rough rectangle (mine was about 12-inches by 10-inches).  The dough should be about 1/4-inch thick.  Brush the dough liberally with the melted coconut oil, then sprinkle all of the sugar and spice mixture evenly over the dough, making sure to cover the entire surface.  Next, gently roll the dough up into a log.  If the dough cracks a bit, gently pinch it back together.  Using a serrated knife, gently slice the log into 1-inch thick rolls.  The first and last rolls will most likely not be complete since your dough won't be an exact rectangle, but you can still bake them anyway.  Once you have all of your rolls cut, gernerously brush an 8x8 pan (or any other small baking pan) with the melted coconut oil, then place the rolls into the pan, making sure they are touching each other.  Brush the tops with more coconut oil, then bake them in a 375F degree oven for 15-20 minutes until the rolls are firm and the edges start to turn golden.  Cool slightly before eating.  Makes about 9 rolls. 

Optional Maple-Cinnamon Glaze:
1/4 cup organic powdered sugar
1 1/2 to 2 tsp pure maple syrup
1/8 tsp cinnamon

Combine the powdered sugar, cinnamon, and 1 1/2 tsp of the maple syrup in a bowl.  Whisk to combine.  The glaze should be smooth and thick, but have a thin enough consistency to where it can easily be drizzled over the rolls.  If it's too thick, add a bit more syrup.  If it's too thin, add a bit more powdered sugar.  Drizzle the glaze over the warm cinnamon rolls and enjoy!

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