In Canada, it’s Thanksgiving, a long weekend and I have been baking little Sugar Pumpkins for the famous and traditional pumpkin pies that I will be making this weekend for Thanksgiving dinner.
This afternoon, I thought that an afternoon Chai tea and a homemade cinnamon roll would be something wonderful! And since the sugar pumpkins were standing there – so beautifully, cooling off, before going in to the pies, I thought, maybe pumpkin would taste really good in cinnamon rolls? And with Chai tea?
I had extra pumpkin, so what the heck. I gave it a try and 2 cups of blended deliciously baked and beautifully orange pumpkin went straight into my cinnamon dough.
These Pumpkin Cinnamon Rolls will go in the recipe book – they were so tasty, moist and overly yummy. And they were awesome and perfect with the afternoon Chai tea.
Pumpkin Cinnamon Rolls
1 1/4 cup of milk
1 1/2 teaspoon of dry yeast
1/2 cup melted butter
2 cups of baked and blended pumpkin
7 cups of flour + a bit more for rolling the dough out
1/2 cup of raw sugar
1 teaspoon of cardamom
1/2 teaspoon of salt
Gently heat the milk with the butter and let it cool slightly before you add the yeast. Dissolve the yeast in the milk/butter, add the sugar and the salt, add the pumpkin – add the flour – a little at a time while stirring – keep adding flour and stirring til you have a perfect dough, i.e., not too sticky – just so that is leaves your fingers when kneading.
Leave the dough under a wet dishtowel or similar to raise for about an hour.
Now make the filling
1 cup of butter
1/2 cup of raw sugar
3 teaspoons of cinnamon
Soften the butter and add the sugar and the cinnamon – work it into an even paste to spread on to the dough when it has been rolled out.
When the dough have risen for about an hour, add some flour on a clean counter top and pour out the dough – mix with the extra flour until it doesn’t stick to your fingers.
Roll the dough out thinly
Spread the filling out evenly and thinly
and roll the dough lengthwise.
Cut the rolls about 2″-3″ thick) and place them on baking paper and a baking tray. Leave them to raise again for about 1/2 to 1 hr – bake in an 355 F hot oven for about 12-14 min.
Serve with tea – this afternoon, we had Chai tea. My favorite Chai tea in the whole wide world comes from Sky Tea.
Watch Jeni, one of the founders of Sky Tea make the perfect Chai, her award-winning Masala Chai.
Wishing everyone happy Thanks Giving, where ever you are!
Thank you for sharing the video. I didn’t know about aerating the chai before serving it. Very interesting.
No that was new to me too!
Thank you for visiting!
Thanks for the video my friend – it goes perfectly with your stunning pumpkin rolls 😀
Choc Chip Uru
Thanks Uru! You are so welcome! I seem to remember you making some pretty amazing cinnamon rolls too 🙂
Oh wow, lady! Two of my most favorite things in the world: chai tea and cinnamon rolls! What a lovely afternoon treat!
Ha ha Annie – that was a great combo 🙂 I am sure you would be able to make a vegan version of these in no time . The pumpkin makes them so moist.
These look so amazing. This would be perfect for after Thanksgiving I think. There is always so much pumpkin left over!
Yes true – just thinking I don’t need them after all the good food we had during Thanksgiving 🙂
Anne, those are so beautiful! What a lovely idea!
Thank you Somer and I am sure it is possible to make a delicious vegan version of these too!
I’m sure I could!!! Hey, have you signed up for Annie’s Virtual Vegan Potluck? It’s Nov. 1st on world vegan day. I’m co-chair and we’d love you to join us! http://www.virtualveganpotluck.com
Hello Anne. I wish I was here to wish you a happy Thanksgiving, but I was on a short holiday this past weekend and off grid ;). This recipe looks delicious. Thank you.
Thank you Paula!! I hope you had an amazing time away from it all 🙂
I did indeed 🙂 Thank you Anne 🙂
This looks delicious! I love pumpkin.
Yes pumpkin is great! I never used pumpkin before I moved to Canada, but I am loving it 🙂 My daughter made pumpkin spiced chai yesterday – is was SO good!