With Orange Frosting!
This recipe, ohhhhh, this recipe!
It’s a labor of love, but the love will ooze out in cinnamon-ie, pumpkin-ie deliciousness that will have you craving these gooey goodies twelve months of the year!
Who said pumpkin is only for October?
This was originally a Martha Stewart recipe. With all due respect to “Her Royal Highness,” I turned Martha’s recipe upside down to create a (mostly) guilt free, nutrient dense indulgence!
PS: I normally double the batch. I mean, why not?!
PSS: Don’t let the directions overwhelm you. Once you’ve made the recipe a couple times it becomes surprisingly simple and methodical.
Pumpkin Pecan Cinnamon Rolls
INGREDIENTS for DOUGH
- 1/2 cup whole, organic (preferably raw and pastured )milk
- 3 tablespoons unsalted, pastured butter, room temperature
- 2 1/4 teaspoons yeast (I use Le Saffre)
- 3 1/2 cups freshly milled flour, which is about 2 1/3 cups of sprouted grain (Hard Red, Hard White or Kamut)
- 2/3 cup Sucanat, coconut or date sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon clove
- 1/2 teaspoon nutmeg
- 3/4 teaspoon sea salt
- 1 egg, room temperature
- 3/4 or 1 whole cup chopped, sprouted pecans (may omit, if you prefer)
- 2/3 cup pure organic pumpkin puree (from a 15-ounce can)
INGREDIENTS for FILLING
- 1/2 cup or one stick of melted butter
- 8-10 packets of stevia (sweeten to taste)
- 4 teaspoons ground cinnamon
INGREDIENTS for FROSTING
- 8 ounces organic cream cheese
- 6 or so packets stevia (sweeten to taste)
- 2 to 3 tablespoons organic whole milk
- 1 teaspoon vanilla extract
- 12-14 drops orange essential oil (quality is important, here!)
1. Lightly brush a large bowl with butter; set aside.
2. Heat milk and 3 tablespoons butter in a small saucepan over low-medium heat until butter is melted and mixture reaches about 120 degrees.
3. Transfer to a large mixing bowl.
4. Immediately sprinkle with yeast. Let stand until a yeast activates and appears foamy. About 5 minutes.
5. Blend wet ingredients (Sucanat, egg, pumpkin) and add them to your yeast mixture. Stir gently. Add salt. Add flour in increments (one cup at a time), fully incorporating dry flour into your wet mixture prior to each additional cup. (PS: add the optional pecans into the wet mixture prior to adding flour. Alternatively, you could add the pecans to your filling and leave the dough void of nuts).
6. Plop dough onto your greased or floured countertop and knead for 7-9 minutes, or until dough is elastic and bounces back when you poke it with your finger. Once kneaded, transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours.
7. In the meantime, stir together your remaining stick of melted butter, stevia, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside.
8. After dough has risen, use a rolling pin to roll dough into a 12×18 inch rectangle. Spread the gooey cinnamon filling onto the surface of your dough, leaving a 1/4 inch border. Carefully, beginning at the long edge, roll into a log taking care not to squish out too much of the filling. Cut log into 15-18 pieces.
9. Brush a 9-by-13 baking dish with butter. Place pieces cut side up, edges kissing, into the baking dish.
10. Cover baking dish tightly with plastic wrap and let rolls rise a second time in a warm place until they’re almost doubled in size, about 45 minutes to 1 hour.
11. Preheat oven to 350 degrees. Bake cinnamon rolls until golden brown and topping is bubbling around sides of pan, about 17-20 minutes.
12. Remove from oven and allow to cool on a wire rack for 10 minutes.
13. Whip together the frosting ingredients while the rolls are baking. Set aside. You may frost the cinnamon rolls while they’re still in the pan or individually, per serving.
“Delight yourself in the Lord, and He will give you the desires of your heart.” Psalm 37:4 ESV
With love and butter,