Category Archives: bakery

The Essense of Fall: Pumpkin Cinnamon Rolls

pumpkin cinnamon roll
My sister was married this weekend and life was sorta turned upside down for a few days.

It seems I also managed to setback my progress a few steps. I was so careful to watch the food I ate all weekend. I do not drink often or much – but it seems I was a bit too liberal with my wine… While I had a blast at the time, I’ve sure been paying for it since Sunday! Chalk it up to another lesson learned: no more wine.

pumpkin dough

My husband calls it the silly season, but I see it as the approaching season of temptation and longing. Especially for those of use that can’t eat…well, most anything (grains, refined sugars, lactose…). There have been several sites featuring some pretty amazing baked goods lately and it got me thinking.

pumpkin dough rolled

I’ve been tossing around a couple ideas over the last few weeks for apples, pumpkin and cookies. I had started this recipe the weekend before but couldn’t quite get it to completion. There are a few things I might still change; but, definitely worthy of a posting!

pumpkin dough filling

Here is my first fall recipe featuring pumpkin! The pumpkin flavor is subtle and it does a good job of keeping the breading moist. The sweet cheese layer melds a little with the pumpkin breading – so the spiral isn’t as distinctive as ‘normal’ cinnamon rolls.

pumpkin dough stuffed

These rolls were inspired by the talented Deb at Smitten Kitchen.

PUMPKIN CINNAMON ROLLS
dough:
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
3 eggs
4TBSP butter, room temperature
1tsp salt
1tsp cinnamon
1/8tsp ginger
1/2tsp nutmeg
3TBSP honey
1/2tsp baking soda

filling:
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
1TBSP cinnamon
1/3C honey

Combine all dough ingredients in a bowl and mix until smooth. Wrap dough in plastic wrap and refrigerate for 30mins to 1hour.

While the dough chills, set out the farmers cheese to come to room temperature. Preheat oven to 325degrees.

Roll out dough into large rectangle between 2 sheets of plastic wrap. (NOTE: I’ve tried to roll dough between parchment paper, not good. Plastic wrap peels off much easier!) I rolled mine on the bottom of an upside down sheet pan to make it easier to move. Once rolled out, refrigerate the dough for another 30minutes.

Remove the top layer of plastic wrap. Spread the cheese/honey mixture over the pumpkin dough – carefully, it is a soft dough. Using the bottom layer of plastic wrap, start to roll the dough into a tight log, peeling off the plastic as you go.

Refrigerate again if needed. Cut log into 2inch slices and carefully place cut-side up. Space them equally in 8inch round pan. Should hold roughly 7 rolls per pan.

pumpkin dough baking

Bake at 325degrees for 40-50minutes. Remove from oven and set aside for at least 10-15minutes to cool. Serve warm – top with butter and a drizzle of honey!

pumpkin cinnamon roll

These certainly are not be the prettiest cinnamon rolls I’ve ever seen, but they are the essence of fall and quite delicious. They set well when given proper time to cool – and even reheat well the next day! You may experiment with increasing the almond flour if you desire a stiffer dough.

Aside

bananabread, a photo by kellymarie.yoder on Flickr. I finally had an opportunity to make this loaf again last night. I brought some into work so my coworkers could give it a try. They seemed surprised with how good it tasted! … Continue reading

Banana Nut Loaf, yum.

So. I had another conversation with the voo-doo doc a couple weeks ago. I expressed some concerns about weight loss and my HUGE cravings for baked goods. In my previously gluten-filled life, I was quite a baker. She suggested I use almond flour and try a couple quick bread recipes. Huh… almond flour? baking?? I’m on it. After 3 hours of internet searches, I thought I’d found a couple worthy of a try.

My first attempt was for banana nut muffins. Not bad, not great (did I mention I have trouble following a recipe?). I (mostly) followed the recipe at scdrecipe.com. My biggest issue was actually poor choice of equipment. I didn’t notice that my food processor, while showing 4cup capacity, was actually only capable of holding only 2cups of liquid… needless-to-say, I had a good-sized puddle of egg mixture covering my counter. The result was similar to pop-overs and the bottom was a bit egg-y. My suggestion, make sure you blend/puree for the full 4-5 mins in an actual blender.

The second recipe I tried was for banana bread. I have an issue using the term “bread” for baked goods that do not include gluten, so you’ll see the term ‘loaf’ used often. This was a much more successful attempt. I have made this recipe twice. Each time I forgot to take a photo until the entire loaf was gone. I suppose that gives me another reason to make it again this weekend!! All of my bread recipes are baked in a stoneware pan.

BANANA NUT LOAF (adapted from scdrecipe.com)

1/2 cup honey
3 large eggs
3 mashed bananas, very ripe
3 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup walnut halves

Preheat oven to 350degrees; butter pan very well. Mix first 3 ingredients in blender and pulse 30sec-1min. Add almond flour and next 4 ingredients and pulse until combined. Add walnut halves and pulse 3-5 times to coarse chop. Bake 50-60mins, until a toothpick inserted comes out clean.

Notes: Don’t be scared, the baking soda will cause the outer crust to get darker brown. It does not affect the taste. Also, my oven tends to the shorter end of the time frame, but all ovens are not equal.

This bread is so good and satisfying. My husband and I have eaten an entire loaf in 24-36hours… try it, you’ll see!