Pumpkin Cinnamon Rolls
My dad loves cinnamon rolls. Last December he had to take a business trip to Europe, and he said his favorite part was eating cinnamon rolls in this Danish bakery. That is how much he loves them.
So every time I come home I like to make him these pumpkin cinnamon rolls (veganized from this recipe)–which my dad says might even be better than the cinnamon rolls in Denmark.
Yes, that’s right. My vegan recipe–with healthy flax and whole wheat flour–better than an actual Danish pastry. Granted, he might be saying that to be nice, but they do disappear very quickly when I make them.
Whole Grain Pumpkin Cinnamon Rolls
Makes 16 rolls
- 1 3/4 c whole wheat flour
- 1/4 c ground flax
- 2 T sugar
- 4 t baking powder
- 1/2 t salt
- 1 T oil (I used canola)
- 1/4 c canned pumpkin
- 3/4 c milk
- 2 T oil (or applesauce)
- 2 T canned pumpkin
- 1/2 c sugar
- 1/2 c brown sugar
- 1/4 t molasses
- 1 T cinnamon
- dash salt
- For filling: combine all ingredients in a bowl until it forms pasty mixture. Set aside.
- For the dough: combine all ingredients except milk in a large bowl. Make a well in the center of the mixture and add milk to it. Mix until a soft dough forms
- Cover a sheet of wax paper with flour and put half of your dough on it. Roll the dough out so that it is ~1/4 in thich and about the size of a sheet of paper–add enough flour so that the dough doesn’t stick! Spread half of the filling over the dough (I also added raisins and crushed walnuts).
- Gently roll the dough up; I start rolling from the shorter side of the dough so that the rolls will be thick. Use a large knife to cut the roll into 8 pieces.
- Place the rolls on a greased baking sheet. Repeat dough rolling and cinnamon roll forming with other half of the dough.
- Bake at 400 degrees F for 15 min. Enjoy!