The Best Kamut Pumpkin Pie Cinnamon Rolls
These cinnamon rolls are all things fall with their uniqe and delicious twist!
Ingredients
- 4-4 1/2 cups Kamut flour
- 1 cup warm milk
- 1 egg
- 1/2 cup unrefined sugar
- 3 T coconut oil
- 1 T yeast
- 1 tsp salt
- Filling:
- 1 cup pumpkin puree
- 3/4 cup unrefined sugar
- 1 T melted butter
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Frosting:
- 4 oz. cream cheese (half a block)
- 2-3 cups powdered sugar
- 2 T maple syrup
- 3 T softened butter
- 1/2 tsp vanilla flavoring
- 1/2 tsp maple syrup flavoring (optional)
- 1-2 T milk (amount depends on the consistency of the frosting. You don't want it to be too runny)
Instructions
- Add warm milk, sugar and yeast to the bowl of a stand mixer and attach the dough hook
- Mix till incorporated. Allow to sit about 5-15 minutes until bubbly
- To the mixture add 3-4 cups of flour, salt and eggs
- Mix together. Add remaining flour until the dough comes together and pulls off the sides of the mixer bowl. Do not add so much flour that the dough turns out tough
- Mix on medium speed for about 5 minutes. If the dough still seems too sticky, add a little extra flour, a tablespoon at a time. The dough should be workable, but not too thin and sticky that it is difficult to handle
- While that is mixing, prepare the filling mixture by mixing all ingredients together
- Grease your hands and the surface area you will be working on
- Roll dough into a large rectangle, about 10x15"
- Spread the pumpkin pie filling mixture evenly over the surface up to about an inch from the edges of the dough
- Starting at the long edge that is closest to you, roll the dough up tightly
- Pinch the seam closed on the sides and the ends
- Cut the dough roll into slices about 1 1/2 inches thick
- Arrange the slices in a lightly greased baking dish. This recipe makes a little more then a pie pan or 8x8" size
- Due to the pumpkin filling, these rolls will be a little more soft and tricky to handle. Use quick but gentle movement to transfer the rolls to the baking pan
- Cover with a tea towel and set in a warm place for the second rise. (Rise times could take anywhere from 30 minutes to an hour, depending on the temperature of your house)
- Bake at 350 degree for about 25-30 minutes. They should bounce back slightly when touched and be golden brown
- Allow to cool completely to room temperature before frosting
- To make the frosting:
- Beat cream cheese well until smooth
- Add butter, maple syrup and powdered sugar
- Mix well, then add flavorings and some of the milk
- Check consistency. You don't want it to be too runny. Add more milk if needed
- Spread frosting on the rolls and enjoy!
- Refrigerate after one day
Notes
The milk amount will depend on the consistency of the frosting. You don't want it to be too runny
Substitutions:
You can replace half the kamut flour with all purpose flour or whole wheat flour.
Other sweetener can be used, like organic cane sugar, regular white sugar, coconut sugar and more.
Part of the milk can be repalced with warm water, but keep in mind that milk helps to make a softer dough.