8 November, 2014
Pumpkin Spiced Cinnamon Rolls
[blue_heading]Pumpkin Spiced Cinnamon Rolls Entire Recipe $1.78 Per Roll $0.18[/blue_heading]
I know this breakfast treat isn’t the healthiest food in the world but it’s something that everybody has eaten at one time or another and most of us get that craving on those cold fall/winter weekend mornings. Baking is still something I struggle with as it’s more of a science than other traditional cooking methods as measurements cannot be off by much or else it spells a frustrating disastrous Saturday morning(yup been there!). I’m talking about from scratch baking here, not buy a box of cake mix and now you think your a baker with talent lol(also been there). I think cooking is a talent or art that is becoming lost with our newer generations a bit too much. I know we have less time to make good from scratch meals everyday but just try for at least once or twice a week and eventually you will have a good collection of homemade recipes you can draw from. I don’t feel as confident as I want to in baking and I make many many mistakes still but I will continue to give it some work and learn from my mistakes while still just having fun with it.
This is not your traditional cinnamon roll recipe as there are no eggs involved and can be made up much much faster than traditional so enjoy this easier method guys!
So to all the real great bakers out there, have mercy on my skills and remember this quote from jake the dog… [blockquote]”dude sucking at something is the first step to being sorta good at something”[/blockquote]
- 1 Cup Almond Milk $0.41
- 3/4 Cup Butter $0.48
- 2 Cups flour $0.06
- 1 tsp Ground Pumpkin Spice $0.03
- 2 tsp Ground Cinnamon $0.04
- 1 tsp salt $0.06
- 2 tbsp Maple Syrup $0.31
- 1/4 Cup sugar $0.06
- 2 tbsp Almond Milk $0.04
- 1 tbsp Powdered Sugar $0.03
- 1/3 Cup Cream Cheese $0.26
- Heat up 1 cup almond milk and 1/2 cup butter in a pot on medium heat until hot but not boiling.
- Looks something like this a light simmer but not boiling. After it's heated take off the heat and let cool until you can put your finger in for more than 3 sec. then pour into a mixing bowl.
- Add your yeast and 1 tbsp of sugar as well as your salt to the mixture and let sit for 8-10 minutes until there is a foam on top; this means the yeast is working. Then add your flour in 1/2 cup increments until it's firm to stir and then place dough on a lightly floured surface and form into a ball by kneading it for 30 seconds. Place the dough into a covered bowl in a warm place for an hour(oven, microwave, preheated warm pot of water).
- A few minutes before your dough is ready to work with mix your ground pumpkin spice, cinnamon, sugar, melted butter and maple syrup together for your filling.
- Pre-heat oven to 350 degrees. Use a lightly floured rolling pin flatten the dough into a rectangle shape.
- Lightly spread some melted butter evenly over the flattened dough.
- ...spread your filling onto the dough leaving just an inch on the outside.
- Roll the dough into a log more or less.
- Cut into 2 inch pieces lightly butter the top and place into the 350 degree oven for 15 minutes.
- *For the icing I just mixed together powdered sugar, almond milk and a bit of cream cheese. I used a fork to blend the cream cheese so it didn't come out as smooth as I would've liked but it tasted very good.
