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.
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.
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!
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.
These rolls were inspired by the talented Deb at Smitten Kitchen.
PUMPKIN CINNAMON ROLLS
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
4TBSP butter, room temperature
1/2tsp baking soda
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
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.
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!
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.