Pumpkin Pecan Cinammon Rolls with Cream Cheese Icing

I realized as I started writing today’s post that I really had not eaten so much pumpkin or made so mnay recipes using pumpkin before this month. I techically was happy making the normal pumpkin pie for Thanksgiving and that’s it, but my pumpkin usage has reached a whole new level for me. Maybe it is the fact I live in a place where foods change as the seasons change. I do not remember feeling or seeing this back in Texas. Decorations for seasons changed in stores but somehow everything else did not impact me the same way.

I love going to the markets on the weekends because booths are overflowing with all kinds of apples, sqaushes, vegetables and more that have been grown by locals. Who would NOT want to support the locals when you see it fresh weekly? Obviously the last few posts have been focusing on baked goods and desserts but I promise you this is not ALL that I am eating. Ha! I know some people can live on just desserts or baked goods but my enjoyment in the kitchen is heightened when I BAKE. This is just one part of me despite the fact I enjoy cooking as well, but my family knows that when it comes to desserts, it is where I have fun.

Just to show I have not just been eating desserts I will share the last few things I have eaten. Oh wait, I think I posted them already. Last night I ate dinner at 4pm so that I could workout at 6:45pm. I came home only to consume my protein shake that I invented in a flash. It was also seasonal!

Post-Workout Cranberry Green Monster

1/2 cup fresh or frozen cranberries
1 lime, peeled
2 inches of ginger, peeled
1 Tbsp agave nectar
1 cup packed spinach
1 1/2 cups jasmine tea or water
protein powder

Blend in a high-powdered blender until smooth and enjoy. It was ingigorating and held me to this AM.

Last night I focused on my new quest to perfect cinnamon rolls. I have tried making vegan cinnamon rolls 3 times with NO luck. They either did not rise or they did not cook correctly. I pretty much gave up and decided that maybe cinnamon rolls were not meant for me to bake them. I finally realized that perhaps the yeast I was using was not fresh.

Ryan had made his famous deep-dish for company a few weeks ago and even though the pizza came out, the dough did not rise like it usually does. We finally decided that somehow the refrigerated yeast does not last too well for us. I think it is because we do not use it all the time. I decided to switch and use the packets for now. So now I rolled up my sleeves and tried a seasonal recipe that scared me a bit, because it was a lot of work and I did not want them to mess up after all the hard work I put into them. I prayed over my work. There is nothing wrong with thanking God for our gifts, so I did.

The result? The recipe is SUPER easy, it is the process. Waiting for rolls to rise is agonizing when you want the finished product, but I let them rise for an hour then rolled them out and filled them and rolled them up and let them rise again and then baked them. It actually was LOTS of fun and I was patient. I veganized a recipe I found at Good Life Eats where Katie adapted the roll dough from King Arthur Flour. I cut the amount of butter from the recipe and the sugar because it sounded a tad too sweet to me. I also created my own frosting that was perfection folks! I love experimenting because when it comes out right, you feel good! I hope you enjoy the recipe and photos!

From An Opera Singer in the Kitchen

Pumpkin Pecan Cinammon Rolls with Cream Cheese Icing

makes 15-16 rolls

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm So Delicious Unsweetened Coconut Milk (or non-dairy milk)
1 Tablespoon ground flaxseed meal + 6 Tbsp water (equals 1 egg)
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted Earth Balance buttery spread
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat White Flour (Bob’s Red Mill)
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
3 Tablespoons Earth Balance buttery spread, softened
1/4 cup white vegan sugar
2/3 cups brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 1/4 cups pecans, chopped

Cream Cheese Frosting:
4 ounces Tofutti cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 Tablespoon So Delicious Unsweetened Coconut Milk

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Mix flaxseed meal and water in a small bowl and let it sit for 5 minutes. Add milk, pumpkin, butter, 1 1/4 cups whole wheat white flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

From An Opera Singer in the Kitchen

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

From An Opera Singer in the Kitchen

Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

From An Opera Singer in the Kitchen

Bake in a preheated 375°F oven. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, vanilla, milk to a small food processor or use an immersion blender. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Frost warm rolls with the cream cheese frosting and serve immediately and enjoy with your favorite coffee.