from Liv B’s Easy Everyday
I can’t think of anything more satisfying on a chilly fall afternoon than a sheet pan packed to the brim with these sticky rolls. If you love pumpkin-spiced lattes, this might just be the sweet treat for you! The creamy pumpkin puree is flavored with cinnamon, nutmeg and brown sugar, then rolled up in fluffy cinnamon-bun dough. During October and November, I’m pretty much in a “pumpkin everything” mood, and these rolls are a recipe I come back to every autumn.
Ingredients
Sticky Rolls:
2 cups (500 mL) unsweetened non-dairy milk
6 tbsp (90 mL) organic cane sugar
2 tsp (10 mL) active dry yeast
6 tbsp (90 mL) vegan butter, melted
4 ½ cups (1.125 L) all-purpose flour (approx.)
Vegetable oil
Pumpkin Pie Filling:
½ cup (125 mL) vegan butter
½ cup (125 mL) canned pumpkin puree
1 cup (250 mL) lightly packed brown sugar
2 tbsp (30 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
13 by 9 inch (33 by 23 cm) rimmed baking sheet, lined with parchment paper
Directions
Sticky Rolls: Place the non-dairy milk and sugar in a small pot over medium heat. Heat, stirring frequently, until the sugar has dissolved, and the mixture is warm to the touch. Pour into a large bowl and sprinkle the yeast evenly overtop. Set aside for 10 minutes, until foamy on top.
Add the butter and 1 ½ cups (375 mL) flour; stir. Add remaining flour 1 ½ cups (375 mL) at a time, stirring after each addition. Once it starts to form a dough, you can use your hands to incorporate all the flour. Transfer to a lightly floured surface, reserving the bowl, and knead for about 30 minutes, until a smooth ball forms.
Wash and dry the reserved bowl, then lightly grease with vegetable oil. Put the dough back in the bowl and cover with a clean dish towel. Place in a warm, draft-free environment for 1 hour, until doubled in size.
Pumpkin Pie Filling: Meanwhile, combine the butter, pumpkin puree, brown sugar, cinnamon and nutmeg; beat for about 1 minute, until combined and fluffy.
Preheat oven to 375F (190C).
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a rectangle about 24 inches (60 cm) long by 18 inches (45 cm) wide. Spread the filling evenly over the dough. Starting with the long side closest to you, roll the dough from bottom to top, ensuring that it stays tight.
Slice the foll into twenty 1-inch (2.5 cm) pieces and place on the prepared baking sheet (they will touch, but that’s okay). Bake in the preheated oven for 24 to 26 minutes, until golden brown on top and the filling is bubbling.
Remove from the oven and let cool slightly before serving. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
My Tips: to make a super simple glaze for these sticky rolls, add 2 cups (500 mL) confectioners’ (icing) sugar and 3 tbsp (45 mL) unsweetened non-dairy milk to a large bowl and whisk until combined.
Extra pumpkin puree? No problem! You can store it in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months.
Makes 20 rolls.
Nada’s Tips & Tricks: Not a vegan? You can use regular milk instead of the non-dairy milk and brown sugar for the cane sugar. Regular butter works too. Not a pumpkin fan? Use puree from other fall fruit like apples, pears or plums.
Courtesy of Liv B’s Easy Everyday by Olivia Biermann © 2021 www.robertrose.ca Reprinted with permission. Available where books are sold. Text copyright © 2021 Olivia Biermann.Photographs copyright © 2021 Ashley Lima.Cover and text design copyright © 2021 Robert Rose Inc. https://robertrose.ca/catalogue/liv-bs-easy-everyday/
