Pumpkin Cranberry Cinnamon Rolls with Maple Icing
For the dough
- 1 Cup pumpkin puree, canned or cooked fresh
- 1 Cup soy, almond, or rick milk
- 1/2 Cup plus 1 tablespoon sugar, divided
- 1/2 Cup vegan margarine
- 1/2 Teaspoon salt
- 1 Teaspoon pure vanilla extract
- 1/4 Cup warm water, about 110 degrees
- 1 packet active dry yeast
- 5 Cups all-purpose flour, divided, plus extra for rolling
- Canola oil, for greasing
- 3/4 Cups brown sugar
- 2 Teaspoons ground cinnamon
- 4 Tablespoons melted vegan margarine
- One 14-ounce can whole berry cranberry sauce
- 1 1/2 Cup powdered sugar
- 3 Tablespoons maple syrup
- 1-3 Tablespoon water
You can’t go wrong with a cinnamon roll and a cup of coffee on a chilly late fall morning. This recipe screams fall, with pumpkins and cranberries mixed in.
For the dough
In a medium saucepan, whisk pumpkin puree, nondairy milk, ½ cup sugar, margarine, and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch, about 110 degrees.
While the pumpkin mixture is cooling, place the warm water, remaining 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a second or two and set aside for about 10 minutes. The yeast will become foamy, double in size, and reach the ¾ cup line. If it does not do so, then the yeast is dead or the water was not at the proper temperature, so make another yeast mixture before proceeding to the next step.
In a stand mixer fitted with a whisk or paddle attachment, combine the pumpkin mixture and the yeast mixture, and beat at medium speed for about 1 minute. Reduce the speed to low, and add 2 ½ cups flour. Beat until incorporated and add the remaining 2 ½ cups flour. Beat for 1 more minute. The dough will be somewhat wet and sticky. Change to a dough hook attachment and knead on medium speed for 2 minutes, or place the dough on a floured surface and knead for 2 minutes with your hands. If needed, add more flour to keep the dough from sticking to your hands.
Transfer the dough to a large well-oiled bowl and rotate the ball of dough, so that it is completely covered with oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let it sit until it has doubled in volume (about 1 ½ hours).
Remove the kitchen towel and punch your fist in the center of the dough, so that the dough deflates. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.
To make the filling and assemble the rolls: Lightly grease a 9 by 13 inch pan. Combine brown sugar and cinnamon in a small bowl and set aside.
Roll the dough out on a lightly floured surface into approximately a 20 by 13 inch rectangle. Brush or spread the melted margarine over the entire surface of the dough. Sprinkle the brown sugar mixture evenly over the surface of the dough. Spoon evenly spaced tablespoons of cranberry sauce on top of the brown sugar.
With the long end toward you, roll the dough up evenly. With the seam side down, use a sharp knife to cut the log in half. Then cut each half into 6 equal pieces. You will have 12 cinnamon rolls. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each row, leaving some space between them. Cover with a dry kitchen towel and place in a warm part of the kitchen for the second rise until the cinnamon rolls have risen and expanded, about 1 hour.
Once the cinnamon rolls have risen, preheat the oven to 375 degrees. Bake, uncovered, for 20-25 minutes until lightly browned on top. Let the rolls cool for about 10 minutes before glazing.
In a medium bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon water at a time, until smooth.
Drizzle the icing over the rolls. Serve warm or at room temperature.
Watch Chloe Coscarelli make these rolls in action on the food-centric YouTube channel HUNGRY.