Recipe Collection: Pumpkin Cinnamon Rolls |

It was one of those weekends. Those beautiful, cool fall days when everything in your mind is apples, leaves, bonfires…and pumpkin.

I was already doing some batch cooking, making mini-meatloaves (recipe in my cookbook), gluten-free breadcrumbs (I really need to write up this recipe, because my kids said it’s better than “real” bread), breaded chicken, and more. My 13-year-old got in on the act – he wants to be a chef – by making some chocolate breakfast bars and everything-seasoning soft pretzels.

So it was an in-the-kitchen kind of day.

The idea for pumpkin cinnamon rolls popped into my head, and I couldn’t let it go. It was so quintessentially fall. Not to mention healthier, adding that pumpkin (vegetables!) to my dough. Why not?

I pulled out my pumpkin, Einkorn flour, coconut sugar, cinnamon, raw milk, and got to work.

My kids had to wait until I had taken pictures of the cinnamon rolls before they could taste them. But they’re used to that by now. They even help me set up shots and take their own sometimes. And this time, one of the shots required that someone take a bite. They were pretty happy about that.

At any rate, while pumpkins are in season, you must try this.

Recipe Collection: Pumpkin Cinnamon Rolls

I used Einkorn flour for this. If you’re not familiar, it’s a non-hybridized, ancient wheat that’s easier to digest. You could make them with a typical wheat flour if you prefer. But please choose organic wheat, because non-organic is sprayed with glyphosate before harvesting, and that’s seriously bad for you. (I need to write a post on that. Note to self!)

Einkorn can be a little different, making a softer dough. But I wanted that in this case, so it worked out fine for me. I did not measure how much flour I ended up adding, but there was probably a good 1/2 cup more added during the kneading process. Start with the lower amount and feel the dough. It should be soft but not sticky. I did mine by hand, but you could use a stand mixer with a dough hook.

Dough Ingredients:

1 1/2 cups milk, scalded
1/2 cup butter
1 tbsp yeast
1/2 cup coconut sugar
1 1/2 tsp salt
1 tbsp vanilla
1 cup pumpkin puree (how to make your own)
1 tbsp cinnamon
3 eggs
5 – 6 cups einkorn flour

Filling Ingredients:

1 cup butter
1/2 cup coconut sugar
2 tbsp. cinnamon

Directions:

Step 1: Heat the milk to scald it. Add the butter and let it melt.

Step 2: Transfer the milk (cooled to under 120 degrees) to a large mixing bowl. Add the yeast and sugar and let it proof for about 5 minutes or until the yeast is puffy.

Step 3: Add the salt, vanilla, cinnamon, pumpkin, and eggs. Stir well.

Step 4: Start adding the flour 1 cup at a time. Stir until it becomes too thick to mix with a spoon.

Step 5: Turn the dough out onto a well-floured surface, with extra flour nearby. Knead it for about 10 minutes, or until it’s soft and not sticky.

Step 6: Lightly grease the bowl and return the dough to it. Let it rise for about an hour, or until doubled.

Step 7: Just before the dough is ready, combine softened butter, sugar, and cinnamon; mix well.

Step 8: Punch down the dough and divide it in two.

Step 9: Roll out half the dough into a large rectangle. Spread it with half the filling.

Step 10: Tightly roll up the dough and slice it into 2″ sections. Place the sections in a greased baking dish.

Step 11: Repeat the process with the other half of the dough.

Step 12: Cover the rolls and let them rise for 30 – 45 minutes. Preheat the oven to 350.

Step 13: Transfer the rolls to the oven and bake for 25 – 30 minutes, or until golden brown.

Step 14: Allow the rolls to cool for at least 15 minutes before frosting (so the frosting doesn’t just melt completely). I left mine overnight and we liked them completely cooled better.

That’s it! I used my cream cheese frosting on these. Absolutely delicious! My 6-year-old already packed one to take to homeschool co-op tomorrow. He wants to share with his friends.

If you’re in a fall baking mood, don’t miss some of these other favorites: