We had a cool front blow in this weekend. A legitimate-lows in the upper 50s-cool front. It was lovely. It couldn't have come at a better time since our highs last week were around 102 and 103. Eww. I am now comfortable in bidding summer adieu and welcoming fall with open arms. I really do love this season.
If you were around last year at this time, you might know about my love for all things pumpkin. In case you weren't, it's as simple as this: I love pumpkin. I make no apologies for it. It seems as if the cool air that blew in gave me the motivation I needed to open up the first can of pumpkin puree this season. Remembering this Joy the Baker post in which she cleverly turns biscuits into cinnamon rolls, my mind was made up. I give you pumpkin biscuit cinnamon rolls. You're welcome.
These cinnamon rolls are quite easy to make, despite the amount of steps involved. There is no rising time for the dough like a typical cinnamon roll meaning you can make, bake, and eat these within an hour. I've made them vegan and wheat free, but you can certainly experiment with your favorite gluten free flour blend (using 6 oz total) to make them gluten free as well. If you can't find date sugar or you don't keep it on hand, coconut sugar, natural cane sugar, or even muscovado sugar would work.
Pumpkin Bicsuit Cinnamon Rolls
notes: This recipe requires a kitchen scale for the measurments. If you don't already have one, it's a realtively inexpensive and vital tool in any kitchen. In a pinch, you can sub in sweet potato puree instead of pumpkin. I was able to get 9 rolls out of this recipe, but the number might vary depending on how big your rectangle of dough is. I've included an optional glaze for them at the end of the recipe.
2oz spelt flour
2oz kamut flour
2oz oat flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp date sugar
2oz cold/solid coconut oil
3oz pumpkin puree
1oz milk (I used hazelnut milk)
1/4 cup date sugar
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
2 tbsp melted coconut oil
Preheat your oven to 375F. Put the melted coconut oil in a bowl and set aside. Mix the 1/4 cup date sugar and the spices in a small bowl and set aside.
Sift all of the flours, baking powder, salt, and 2 tbsp of date sugar into a bowl. Whisk to combine. Add the coconut oil to the flour mixture and using the whisk or a pastry cutter, cut the coconut oil into the flour until it looks crumbly/sandy. In a separate bowl, whisk together the pumpkin and milk until smooth, then add it to the biscuit dough. Mix it in with a spoon until it starts to incorporate and look a bit crumbly, then bring it together with your hands by kneading it until it's smooth.
Optional Maple-Cinnamon Glaze:
1/4 cup organic powdered sugar
1 1/2 to 2 tsp pure maple syrup
1/8 tsp cinnamon
Combine the powdered sugar, cinnamon, and 1 1/2 tsp of the maple syrup in a bowl. Whisk to combine. The glaze should be smooth and thick, but have a thin enough consistency to where it can easily be drizzled over the rolls. If it's too thick, add a bit more syrup. If it's too thin, add a bit more powdered sugar. Drizzle the glaze over the warm cinnamon rolls and enjoy!