PUMPKIN CINNAMON ROLLS WITH MAPLE GLAZE
SERVES 12 CINNAMON ROLLS
FOR THE DOUGH:
1 cup pumpkin puree, canned or cooked fresh
1 cup soy, almond, or rice milk
1⁄2 cup plus 1 tbsp sugar, divided
1⁄2 tsp salt
8 tbsp vegan margarine
1 tsp pure vanilla extract
1⁄4 cup warm water, about 43°C/110°F
1 (11⁄2 tsp) packet active dry yeast
41⁄2 to 5 cups all-purpose flour, plus extra, for rolling
Canola oil, for greasing
NUTRITIONAL VALUES
Calories: 1219kcal
Fat: 11.2g (1.7 S.Fat)
Carbs: 255.4g
Protein: 23.5g
Sugar: 84.2g
Sodium: 204mg
METHOD
To make the dough:
Over low heat, whisk together pumpkin puree, non- dairy milk, 1/2 cup sugar, salt, and margarine in a small saucepan. Remove from the heat and stir in the vanilla extract. Allow it to cool until it is very warm to the touch, approximately 43°C/110°F.
While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.
Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).
Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.
To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.
Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.
In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.
Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.
Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.
To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.
Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.
While the pumpkin mixture is cooling, in a 1-cup glass measuring cup, combine the warm water, remaining 1 tbsp sugar, and yeast. Set aside for about 10 minutes after stirring for a second or two. The yeast will foam up, double in size, and reach the 3/4-cup mark. If it does not, the yeast is dead or the water was not at the correct temperature, so make another yeast mixture before moving on to the next step.
Combine the pumpkin mixture and the yeast mixture in a stand mixer fitted with the paddle or whisk attachment and beat on medium speed for about 1 minute. Reduce the speed to low and gradually add 2 1/2 cups flour. After about 2 minutes, add 2 more cups flour and mix for another 2 minutes. 1 minute more on the beater. Take the dough out of the mixing bowl. It will be a little wet and sticky. Place it on a floured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours).
Remove the kitchen towel and punch your fist into the center of the dough to deflate it. Remove the dough and place it on a floured surface, cover with a kitchen towel, and set aside for 10 minutes.
To make the filling and assemble the rolls: Preheat oven to 190°C/375°F. Lightly grease a 9- x 13- inch pan.
Roll the dough into a 20-by-13-inch rectangle on a lightly floured surface.
In a small bowl, combine brown sugar, sugar, and cinnamon. Brush or spread the melted margarine all over the dough's surface. Spread the sugar-raisin mixture evenly over the surface.
Roll the dough up evenly with the long end facing you. Cut the log in half, seam side down, with a sharp knife. Then, divide each half into six equal parts. You'll get 12 cinnamon rolls. Place the rolls, cut side up, in four rows in the prepared pan, three rolls in each row, with some space between them. Cover with a dry kitchen towel and set aside in a warm area of the kitchen for the second rise, about 1 hour, until the cinnamon rolls have risen and expanded.
Bake for 20 minutes, uncovered. Allow the rolls to cool for 10 minutes before glazing.
To make the glaze: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until smooth.
Drizzle the glaze over the rolls, coating them completely. Warm or at room temperature, serve.
