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These pumpkin rolls allow you a mild indulgence while still recognizing that it's never not fun to unravel a big, puffy, golden swirl of bread. Adapted from an old favorite, they really put the "cinnamon" back in "cinnamon roll," swapping sugar overload for a spice-spiked, fluffy cashew puree, which also provides a slight nutritional boost. The addition of white whole wheat flour adds another layer of flavor.

While these pumpkin rolls are satisfying treats as-is, it's easy to sweeten them up with a simple icing or generous drizzle of sweet-tart apple syrup

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Pumpkin-Cashew Cinnamon Rolls for the Moderate Sweet Tooth

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yields 8 large rolls, adapted from BrokeAss Gourmet 

2 1/2 cups white whole wheat flour

1 cup all-purpose flour

1/2 tsp salt

1 cup warm water

scant TBSP active dry yeast

2 TBSP plus 2 tsp natural cane sugar, divided

generous 1/2 cup canned pumpkin

2 TBSP orange juice (from a carton is fine) 

vegetable oil, for greasing

2 tsp cinnamon

1 tsp freshly grated nutmeg

2 TBSP turbinado (or brown sugar) 

1 TBSP coconut oil, softened

1 TBSP nondairy milk (or water) 

1/2 cup raw, unsalted cashews, soaked for 8 hours

In a mixing bowl, sift together the flours and salt. 

In the bowl of a stand mixer, combine the water, yeast, and 2 tsp sugar. Add the pumpkin and orange juice, and mix well with the paddle attachment.

Reserve 1/2 cup of the flour, add the rest to the pumpkin mixture, and mix until you get a slightly shaggy dough that can be kneaded. Switch to the dough hook attachment and knead, adding the remaining 1/2 cup flour as needed until the dough is smooth and springy, 3-4 minutes. 

Lightly oil a mixing bowl and transfer the dough. Cover loosely and let rise until doubled in size, 30 minutes (an hour if your kitchen is cool). 

Meanwhile, process the cinnamon, nutmeg, remaining 2 TBSP sugar, turbinado, coconut oil, milk, and cashews to a paste. 

Preheat the oven to 375. 

When the dough is ready, transfer it to a floured surface and roll out to a 14x14-inch square. Spread the cashew mix evenly over the surface, all the way up to the very edge (otherwise the cinnamon rolls cut from the ends won't have their share of filling). Roll up the dough into a fat log, pinch to seal, and set it seam-side down on your work surface. Cut the log into 8 portions (we use unflavored dental floss for this), transfer the rolls to a baking sheet, and bake until golden and hollow sounding when tapped, 25-30 minutes.