Pumpkin cinnamon rolls {vegan}

(cliccate qui per la versione italiana)

Happy Monday everyone!

Today I’m leaving you a special recipe I am very proud of! It’s one of those desserts that require a few hours, not because they are complicated but simply because they need to rest for a long time. The only downside is that, no matter the huge amount of pumpkin I used, you can’t taste it at all…but hey, at least it gives these rolls a fantastic bright color! The first time I made them, without thinking twice, I passed the steamed pumpkin under a quick jet of cold water to help it cool faster…worst mistake ever!! That way it absorbed way too much water and then the doses were terribly wrong. So, please, let the steamed pumpkin air cool 😀

PUMPKIN CINNAMON ROLLS {vegan}
by Marta Giaccone

Recipe
10-12 rolls
prep time: 15 mins, cook time: 30 mins, total: 45 mins + 2 hrs rising time

Cinnamon rolls
¼ cup / 4 tbsp / 60 ml light vegetable oil
3 tbsp maple syrup or other liquid sweetener
1 cup / 250 gr pumpkin puree
¼ cup / 60 ml plant-based milk
2 + ¼ tsp / 7 gr active dry yeast
pinch sugar
¼ cup / 4 tbsp / 60 ml warm water
3 cups / 400 gr flour
pinch salt

Filling
1 tbsp light oil
¼ cup / 50 gr brown sugar
1 tsp cinnamon
80 gr dark chocolate, roughly chopped

Glaze
50 gr powdered sugar
50 ml maple syrup or plant-based milk

Method

1. If you can’t buy canned pumpkin puree, like me, just wash, (peel), chop and steam the pumpkin until fork-tender, about 10-15 minutes. Remove from heat and let cool for a few minutes (this is important). Remove skin, weigh and puree.
2. In a small pot over low heat combine oil, maple syrup, puree and milk for just a couple of minutes, until everything is melted and silky. Remove from heat and let cool (this is also important).
3. Add yeast, water and a pinch of sugar to a small bowl, stir and let sit for about 10 minutes or until frothy.
4. Prepare a floured working surface.
5. Sift 3 cups of flour into a large mixing bowl, add salt, stir, then add the cooled pumpkin mixture and the frothy yeast. Mix well, then, when all the ingredients are combined, start mixing with your hands.
6. When a rough ball has formed, transfer it to the working surface. Knead for a few minutes until it is elastic. Add more flour, if needed (I didn’t need any), 1 tbsp at a time, just until the dough is no longer sticky. Don’t add too much flour!
7. Clean out the large mixing bowl (or use another one), lightly oil it, then transfer the dough ball inside it. Cover with a clean kitchen towel and leave to rise in a warm spot (I just left it on the counter) until it doubles, about 1 hour. If your house is cold you can put it inside the oven (turned off!).
8. In the meantime prepare the filling: combine sugar and cinnamon.
9. Transfer the dough over a working surface lined with floured parchment paper. Roll out the dough and form a rectangle (or try to!). Brush it with 1 tbsp oil. Spread the cinnamon sugar evenly. Add chopped chocolate.
10. Starting at one long end, tightly roll the dough into a log, then cut into 10-12 even pieces.
11. Lightly oil a round or square/rectangular baking dish (or a jumbo muffin pan for individual rolls). Transfer rolls to dish/pan (leave plenty of room; use two pans if necessary), cover with the towel and leave to proof for 1 hour.
12. Prepare the glaze: combine powdered sugar and maple syrup/milk.
13. Preheat oven. Optional: brush rolls with a tiny bit of oil mixed with a tiny bit of milk.
14. Bake at 180°C/350°F for 30 minutes, then turn off heat, slightly open the oven door and leave the rolls inside for another 5 minutes. Remove from oven and let cool almost completely before digging in. Glaze them at any time.
15. Store rolls in an air-tight container or individually wrapped in the fridge. Pretty sure you can also freeze them!