Friday, May 16, 2014

Eggless Overnight Pumpkin Cinnamon Rolls

*Recipe adpated from +Danielle Wagasky  Blissful and Domestic Egg-Less Cinnamon Rolls

Shopping List
3/4 Cup Water +6 TBSP
2 TBSP Flax Seed Meal
3 TBSP Chilled Coconut Oil
6 TBSP Sugar
1 TSP Salt
2 1/4 Cup + 2 TBSP Whole Wheat Flour
2 1/4 TSP Dry Active Yeast
1 TBSP Cinnamon
1/2 Cup Pumpkin Filling
1 TSP Cornstarch (to keep the filling from falling out, thanks Cinnabon)
1 Cup Pumpkin Dessert Dip
1/4 Cup Cream Cheese

Time 3 Hours (and overnight)
Prep 1 Hour and 30 Minutes
Bake 25 Minutes
Yield 12 Rolls

Time To Get Baking!!!

Mix all dough ingredients together either in a mixer or bread maker
Let dough sit for 1 hour 30 minutes
Roll out from mixer onto a lightly floured surface
Form into a ball
Flour rolling pin and roll into a large rectangle (about 1 foot by 22 inches, at least)
In a bowl mix together the filling ingredients until will combined

Spread generously leaving about half an inch from the sides

Roll up gently making sure to keep the rolling even (rolling with the longer side)

Cut into roughly 12 pieces of 1 1/2 inches
Freezing (unbaked) Rolls
There are only two of us in our apartment right now, so instead of making the full 12 I only baked two and the rest were in the freezer. After cutting the buns (hehe) place onto a cookie sheet (or something that will fit into your freezer) and place into freezer for about 30 minutes. Remove from freezer and place into zip top bag and put back into the freezer
To Bake
Take out number of rolls that you need and place into a greased baking dish
Let thaw overnight in the fridge
Remove rolls from fridge as oven preheats
Preheat oven to 350 degrees
Bake for 25 minutes
Remove from oven and slather topping on

And make sure to checkout Blissful and Domestic. She has WAY more than just recipes.

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