Sunday, December 23, 2007
PUMPKIN CINNAMON ROLLS WITH PECANS AND DRIED CRANBERRIES
WISHING YOU ALL A JOYOUS HOLIDAY SEASON, AND TRUE PEACE IN THE NEW YEAR!
This will be the last blog for a week or so, as I have lots of family coming tomorrow, and then DH and I go to Vancouver for a couple of days. We're just getting together to have a good time together, eat good food, and enjoy some down time. DH and I just put the tree and lights up yesterday. Presents are only for the grandchildren-- no orgy of spending!
Here's a little gift for you-- these rolls are lovely for a holiday breakfast!
BRYANNA'S ABM PUMPKIN CINNAMON ROLLS WITH PECANS AND DRIED CRANBERRIES
These light cinnamon rolls have the goodness of pureed pumpkin swirled in with the usual cinnamon-sugar mix. The dough is easily made in your bread machine. AND there is less than 1 tsp. of vegan butter in each roll! PS: If you prefer, you can knead with a stand mixer or by hand (but don't add too much flour while kneading-- oil your hands and the kneading surface if necessary)
1 cup warm nondairy milk (soy milk is the best for this type of baking, as it makes a soft roll-- try nut milk if you can't eat soy)
3/4 cups warm water
2 Tbs. vegan butter, in small pieces (try my homemade palm oil-free vegan Buttah)
4 cups unbleached white flour
1/2 cup wheat germ
1/4 cup organic unbleached sugar
1/4 cup mashed potato flakes (can be organic)
1 tbs. salt
2 tsp. dry active baking yeast (or 1 1/2 tsp. instant yeast)
1/2 cup brown sugar
1/3 cup vegan butter, softened (try my homemade palm oil-free vegan Buttah)
1 cup solid-pack canned (unsweetened) pumpkin OR mashed, drained cooked winter squash
1 tsp. cinnamon
3/4 cup chopped pecans
1/2 cup dried cranberries
1 cup organic powdered sugar
2 Tbs nondairy milk
TO MAKE THE DOUGH:
place the dough ingredients in your bread machine in the order given, cover and set on the dough cycle.
Meanwhile, make the filling:
Combine the brown sugar and Earth Balance well, then stir in the pumpkin and cinnamon. Set aside.
When the Dough Cycle is finished, remove the dough and, on lightly floured cooking parchment, roll out the dough into an 18 x 13-inch rectangle. Spread the Filling to within 1 inch of the long sides. Sprinkle with the pecans and cranberries. Roll up the dough like a jelly roll, folding the long side nearest you in and rolling away from you. Seal the edges.
With a sharp serrated knife, cut the cylinder in half, then cut each half into 12 rolls.
Place the rolls cut-side-down in a greased 10x17-inch baking pan. Cover and rise in a warm place until doubled.
Meanwhile, preheat the oven to 375°F. Bake the risen rolls for about 20 minutes, or until golden. Cool slightly on a rack. Mix the Glaze ingredients together and drizzle over the warm rolls. Serve warm.
Nutrition (per serving): 218.8 calories; 26% calories from fat; 6.7g total fat; 0.0mg cholesterol; 329.0mg sodium; 127.1mg potassium; 36.4g carbohydrates; 2.6g fiber; 7.2g sugar; 3.8g protein; 5.5 points.
Love and light,