Tuesday, October 25, 2016

Pumpkin Cinnamon Rolls ~ No Knead and Dairy Free





Would you like a no knead recipe for fluffy and soft delicious pumpkin cinnamon rolls? Then this is the recipe for you..I adapted this recipe from Coleen's Recipes. Thank you Coleen! I have made the original recipe and this adapted one and they both turned out wonderful. I love that this dough with pumpkin is such a beautiful orange color.

Dough:
  • 1 cup coconut milk
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tablespoon instant yeast
  • 4 1/2 cups flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
Filling: (in a small bowl mix together first 3 ingredients)
  • 3/4 brown sugar
  • 3 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1 cup pecans, chopped ~ optional
  • 1/4 cup lactose free margarine, make sure it doesn't contain milk products
  1. In a medium sized microsafe bowl heat coconut milk, pumpkin puree, oil, and sugar just until warm not hot.
  2. Remove and stir in yeast. 
  3. Stir 4 cups of flour into the liquid mixture until well mixed. Dough will be sticky.
  4. Cover with plastic wrap and allow to rise in a warm place for an hour.
  5. In a small bowl, mix remaining 1/2 cup flour, baking powder, baking soda, and salt.
  6. Once dough has risen for an hour, stir down and add the final flour mixture, mixing until well blended. The dough will be soft and slightly sticky.
  7. Roll out on well floured surface to approx 20" x 14".
  8. Spread rolled out dough with lactose free margarine, then spoon brown sugar, cinnamon, and salt mixture evenly on top and sprinkle with pecans if using.
  9. Roll up tightly jelly roll style and pinch the seam closed.
  10. Cut into 14 even slices and place in well greased 9" x 13" pans.
  11. Cover and let rise in warm place for 30 minutes.
  12. Bake in 375º oven for 20 minutes or until golden in color.
  13. Drizzle with glaze while still warm.
  14. Yield: 14 rolls
Glaze:
  • 1 1/2 cup icing sugar
  • 2 teaspoons pumpkin puree
  • 1 teaspoon maple extract
  • 2 tablespoons coconut milk.
  1. Whisk together until smooth.

11 comments:

  1. The last picture makes me want to take a bite! This sounds like a great recipe.

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  2. Oh my that looks good. I love that there is pumpkin in the icing too.

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  3. These do look good. The milk in the icing could be replaced with apple juice to keep the recipe dairy free.

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    1. Thank you for the reminder. Apple juice would work. I actually used coconut milk in the icing. I'll change that right now.

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  4. did you use quick rise or regular yeast?

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  5. Looks YUMMY! Just a note from a household with severe dairy allergy's (different than lactose intolerant) Lactose is a component of milk and the margarine may not be dairy free. Example: Lactose free milk. I'm trying this but using coconut oil. Thanks! I love your recipes and your thoughts "Bread for the Journey"

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    1. Thank you Cynthia Anne! The lactose margarine I used has no milk product listed in the ingredients but I can see it would be very important to check for that.

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  6. Just made these. My exceptions were to replace the sugar with Stevia baking blend and cut the maple frosting in half to cut sugar. Otherwise a great recipe. When I added the 4 cups flour it was too much and made a stiff dough and not a sticky dough. Next time I would add flour in smaller amounts working up to the 4 cups. To compensate added 3/4 cup pumpkin puree as I know from experience trying to add more milk at that point would not incorporate very well. Thanks for a great recipe. Smells heavenly.

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  7. The photo reminds me of honey buns. The combination of pumpkin and maple in the glaze is positively inspired!

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  8. I'm so happy you like my recipe. I look forward to trying your pumpkin variation!! I love your web site.

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