Pumpkin and Apricot Cinnamon Rolls
- 1 1/2 cup dried apricots, roughly chopped
- 1 cup pumpkin purée
- 2 teaspoons ground cinnamon, divided
- 1 (0.25-ounce) package active dry yeast
- 4 cups whole wheat pastry flour, plus more for dusting
- 1/4 cup oat bran
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened plain almondmilk, warmed
- 1 cup chopped pecans or walnuts
- Honey, for drizzling (optional)
Combine apricots and 1 cup water in a small saucepan and bring to a boil over medium-high heat.
Remove from heat, cover and let stand for 10 minutes.
Working over a small bowl, drain apricots well, reserving soaking liquid. (You should have 1/2 cup.
Adjust the amount accordingly by discarding some, or adding more warm water.)
Transfer apricots to a food processor, add pumpkin and 1 teaspoon of the cinnamon and purée until almost smooth.
Cover and refrigerate until chilled.
When soaking liquid is lukewarm (105° to 110°F), sprinkle yeast over the top and let sit until a bubbly foams forms, about 5 minutes.
In a large bowl, stir together flour, oat bran, salt and remaining 1 teaspoon cinnamon.
Add yeast mixture and almondmilk and stir to form a shaggy dough.
Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes.
Dust the inside of a large bowl with flour and place dough in the bowl.
Cover and let sit in a warm spot until dough is doubled in size, 1 1/2 to 2 hours.
Line a baking sheet with parchment paper.
On a floured surface, roll out dough into a 14x18-inch rectangle.
Spread pumpkin mixture evenly over dough and sprinkle with pecans.
Roll up snugly to form an 18-inch log, seam side down.
Cut into 24 equal slices, trimming off the end pieces, if you like.
Arrange on the prepared baking sheet and let rest in a warm spot until nearly doubled in size, about 1 hour.
Position the baking rack in the upper third of the oven and preheat to 350°F.
Bake until rolls are puffed and golden brown, about 25 minutes.
Drizzle with honey (if using) and serve warm.
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- 1 1/2 cup dried apricots, roughly chopped
- 1 cup pumpkin purée
- 2 teaspoons ground cinnamon, divided
- 1 (0.25-ounce) package active dry yeast
- 4 cups whole wheat pastry flour, plus more for dusting
- 1/4 cup oat bran
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened plain almondmilk, warmed
- 1 cup chopped pecans or walnuts
- Honey, for drizzling (optional)