Pumpkin Cinnamon Rolls

I always loved the ooey gooey goodness of a cinnamon roll. But alack and alas–they are not vegan. Well, not the ones you buy from the store or otherwise out in public. So I have missed cinnamon rolls a little. And on some level I’ve always wanted to try to make them myself so I could wake up to the smell of them cooking on some weekend morning. Oh wait, if I were making them, then I would already be awake… ok so maybe I wanted Sean to wake up smelling them one weekend (sunday) morning. Either way, I found this recipe for Pumpkin Cinnamon Rolls on Don’t Eat off the Sidewalk and decidedI would finally try to make my own damn cinnamon rolls.

This is what happened:

I ate four. Sean I think only had two. They filled my house with the yummiest cinnamon roll smell in the world.

If you’re opposed to clicking on links for things, here’s the recipe:

Pumpkin Cinnamon Rolls

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4cup Pumpkin Puree
1/4 cup soy milk
1/4 cup margarine, melted
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth. [don't be like me and try to premix wet and dry ingredients in separate bowls--it's really ok to use one bowl for this one ]

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil [be modest with the oil], turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. [it's ok to go to the edges, unless you want to waste some of the dough] Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

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I found that my 9 inch square pyrex was too big for all of the rolls, so I let the two end pieces and one of the pieces without a lot of cinnamon/sugar in it to get tossed. I could only squeeze so many into the pan.

Also, they didn’t taste very pumpkiny, so don’t be put off by the fact that they’re “Pumpkin” Cinnamon Rolls. They’re just damn tasty–isn’t that enough for you people?!

Anyway, if you view making something yeasty with dread or as some daunting task–don’t! It’s really easy. You just have to wait a little longer to let the yeast do its thing. It’s not like you really have to do anything extra. It’s so worth it with these cinnamon rolls! I have half a pan left in my fridge–which will likely turn into only a quarter of a pan before this night is through!)