I have left over pumpkin puree from making Thanksgiving dessert last week, so I used some of it to make these rolls.
The maple frosting is super good for these rolls, you can doubled the ingredients to make more frosting, but never skimp on the frosting for sure! The frosting really compliment the rolls. I love everything maple as the flavor reminds me of gula merah, Indonesian brown sugar/palm sugar/coconut palm sugar.
My babes asked for frosting like at grocery store (thick), but I had only little maple syrup left, so I only made enough to drizzle the frosting 😳 Sorry boys 😀
Let’s see how I made these Pumpkin Rolls With Maple Frosting
250 ml almond milk
1 tbsp sugar
1 tbsp active dry yeast
- Heat milk in microwave for 35-45 seconds (lukewarm)
- Stir in sugar, followed with yeast
- Let stand to bloom
Meanwhile, prepare dry ingredients:
500 g flour
50 g icing sugar
1/2 tsp salt
1/2 tsp lapis legit powder (or Speculaas, or mixture of cinnamon+nutmeg+allspice)
- Mix ingredients over stand-up mixer with dough hook attachment
- Mix in 150 g pumpkin puree (should be room temperature. If chilled, heat in microwave to lukewarm)
- Pour in yeast mixture while keep kneading
- Knead in 2-3 tbsp vegan margarine
- Keep kneading until dough is no longer looking wet from the margarine.
- Cover with cling wrap and let stand for 30 mins in warm area of the kitchen. Dough will rise.
Meanwhile, prepare:
2 tbsp vegan margarine, melted
Enough raisins
1/4 c or more, chopped mixed nuts (hazelnut, Brazil nut, almond, pecan)
Enough brown sugar
- After dough rested for 30 mins, Punch down
- Roll dough into rectangular and brush generously with melted margarine
- Sprinkle brown sugar all over, followed with mixed mutes, then a handful raisins
- Roll as you would jelly roll, slice and place on baking sheet, give space
- Let rolls rest again for 30 mins
Preheat oven to 350 F
- Once rested, bake rolls for 25 mins
- Move rolls to cooling rack
Meanwhile, prepare frosting:
2 heaping tbsp icing sugar
1 tsp melted vegan margarine
Enough maple syrup
- Mix everything, frosting should be too thick nor too watery, but for sure you can double everything for thicker frosting!
- Drizzle all over rolls (for thicker frosting, spoon and spread over rolls)
Enjoy warm is heaven but room temperature is as best!
Pumpkin Rolls with Maple Frosting
Ingredients
- 250 ml almond milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 500 g flour
- 50 g icing sugar
- 1/2 tsp salt
- 1/2 tsp *lapis legit* powder or Speculaas, or mixture of cinnamon+nutmeg+allspice
- 2 tbsp vegan margarine melted
- Enough raisins
- 1/4 c or more chopped mixed nuts (hazelnut, Brazil nut, almond, pecan)
- Enough brown sugar
Frosting
- 2 heaping tbsp icing sugar
- 1 tsp melted vegan margarine
- Enough maple syrup
Instructions
- Heat milk in microwave for 35-45 seconds (lukewarm)
- Stir in sugar, followed with yeast
- Let stand to bloom
- Mix ingredients over stand-up mixer with dough hook attachment
- Mix in 150 g pumpkin puree (should be room temperature. If chilled, heat in microwave to lukewarm)
- Pour in yeast mixture while keep kneading
- Knead in 2-3 tbsp vegan margarine
- Keep kneading until dough is no longer looking wet from the margarine.
- Cover with cling wrap and let stand for 30 mins in warm area of the kitchen. Dough will rise.
- After dough rested for 30 mins, Punch down
- Roll dough into rectangular and brush generously with melted margarine
- Sprinkle brown sugar all over, followed with mixed mutes, then a handful raisins
- Roll as you would jelly roll, slice and place on baking sheet, give space
- Let rolls rest again for 30 mins
- Preheat oven to 350 F
- Once rested, bake rolls for 25 mins
- Move rolls to cooling rack
Frosting
- Mix everything, frosting should be too thick nor too watery, but for sure you can double everything for thicker frosting!
- Drizzle all over rolls (for thicker frosting, spoon and spread over rolls)
