October and these cooler temperatures motivated me to get into the kitchen and find some use for… you guessed it- PUMPKIN.
Usually there is a backlash against all the pumpkin craze that happens in fall in the blog world, but trust me that this one is worth taking note of.
Pumpkin Raisin Cinnamon Rolls
- 1 cup pumpkin
- 2 flax eggs (2 Tbsp ground flax seed meal + 6 Tbsp water- mixed and set aside for 10 minutes to gel)
- 1/4 cup butter
- 2 1/2 cup all purpose flour
- 1 3/4 cup whole wheat flour
- 1/4 cup almond milk (I used vanilla)
- 1 tsp cinnamon
- 3 Tbsp brown sugar
- 1 1/2 tsp salt
- 2 tsp yeast
- 3/4 cup sugar
- 1 Tbsp cinnamon
- 1 cup confectioners sugar
- 1 Tbsp butter
- 1 1/2 Tbsp almond milk
Let me stop you real quickly- breathe– don’t let the long list of ingredients intimidate you. It actually all comes together quite easily!
First, make your dough. Combine all the dough ingredients into your mixing bowl.
Using your dough hook attachment (or you can do by hand for an arm workout ;)), mix on low…
until it turn into a big dough ball.
Cover and let it rise in a warm spot for 1 1/2 hours.
…or longer. A little baby had me occupied, so my dough spent over 2 hours rising.
Once the dough has risen, roll it out on a clean surface that is coated with flour.
Top with the cinnamon sugar mixture and raisins.
Then, roll it tightly into a log.
Slice into 9 equal pieces. I actually ended up cutting the ends off on my roll, but after tasting how incredible these turned out, I won’t waste an ounce of dough next time!
Place into a baking dish.
Press the dough spirals down so they all smush into each other (think Jersey Shore ;)), and bake at 375 degrees for 25 minutes.
Inhale the delicious smell as you remove from the oven.
As the rolls cool for 5-10 minutes, mix up your glaze by melting together the butter and almond milk, then whisking it with the confectioner’s sugar. I just mixed it with a spoon, so it looked a little lumpy, so next time, I’ll whisk!
Drizzle over the rolls… and admire your work.
I scooped one out immediately (despite the fact it was 9pm) to taste test.
These are incredible. The hint of pumpkin and the sugar glaze make it the perfect fall breakfast treat.
Hubbs gobbled it up and I licked the plate clean.
They were amazing right out of the oven, and still delicious heated up the next day with a cup of coffee.
I highly, HIGHLY recommend you try these out.
And, if you’re feeling crazy, try it with a cream cheese glaze, or maybe sprinkle some sliced almonds over the glaze and watch your breakfast guests’ eyes roll back in their head in ecstasy.
Nope, I’m not overselling it- they’re delicious!
Are you a pumpkin lover or do you roll your eyes every time you see a pumpkin recipe pop up in fall?
PS- this recipe could be vegan if you substitute vegan butter for butter!
…is there such thing as vegan butter?