Sunday, November 28, 2010

Sweet Sunday Soaked Rolls

Do you have one meal that is really difficult to plan for ? I sure do, and that would be Sunday breakfast !  Bob is a Cantor( song leader) for one congregation , and a singer/musician for a second one. The weeks that he sings with the second congregation Nick sings in the choir, and they have to be out the door by 7 am. With workdays he has the option of brown bagging breakfast and eating it later- this option disappears on Sundays and often lunch is not till 2. Breakfast has to be quick, substantial, sustainable  and healthy. We have tried numerous options , and while some things almost work, nothing seems to be "the" solution. A few years back , before weight loss, I would make home made cinnabons for Sundays. It made for a good lazy munch for late risers like me and a grab and go for Bob. Problem with the standard cinnabon sort of rolls is they are a carb nightmare filled with highly refined sugar and will send you on a blood sugar roller coaster for the rest of the day. Yet, there is something so completely comforting and wonderful about home made cinnamon rolls that you can get amnesia to this fact. Could they be made healthier ???

The answer is yes- with my invention of Soaked Flour Whole Wheat Pumpkin Cinnamon rolls !! They are not yet perfect, as  want to discover a healthier alternative for the brown sugar and powdered sugar, but these will definitely serve the bill for now !

Soaked flour Pumpkin Cinnamon Rolls with Cream Cheese Icing
(or a simple way to make everyone in your house smile and drool)

Roll Dough:
 8-12 hrs before baking , mix together in a bowl:
1/3 cup keifer, plain yogurt or buttermilk
1 cup  All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
cover with plastic and let sit on the counter at room temperature.

 The next morning , dissolve
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1 tsp sugar

let it get foamy and then add to the soaked flour mix with
1-2 cups all purpose flour
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Mix , adding additional white flour until you have a smooth, elastic, non sticky dough. Cover and let rise  till double in bulk, about 1 1/2 hrs. Meanwhile , gather ingredients for filling

1 stick butter, softened
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Punch the dough down, roll into a rectangle. Smear softened butter on the dough and then sprinkle the sugar/spice mix. Roll up in a log and cut into desired roll sizes with dental floss. Place on a greased jelly roll pan , let rise till double and bake at 375 for 20-30 minutes, or till golden brown. Meanwhile, make the icing:

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

While rolls are warn, frost . I store these in the fridge overnight, baked and frosted so that breakfast the next morning can be a grab and go for any timetable.

1 comment:

Diane, Fit to the Finish said...

Those look delicious. I think you are so smart to plan ahead for those tricky Sunday mornings. We just have cereal. :)