pumpkin pistachio cranberry sweet rolls // cinnamon cream cheese icing

mmmmm sweet rolls.

say it with me, mmmmmm sweet rolls.

doesn't that just sound and feel so good to say.

its even better when you are shoveling one after another in your face - no that really didn't happen, well maybe it did

but who can resist pumpkin, pistachio & cranberry all wrapped up and drizzled with "cream cheese" icing - if you can then you are super human

 share your super power with me....please

in the fall i always load up on fresh cranberries and store them in the freezer to use year round. 

i found myself with a bag of cranberries and a can of pumpkin leftover from last fall - yep, it was time to use them up before my next round of holiday shopping comes around.

i love sweet rolls, cinna rolls anything cinnamon scented and bready calls my name.

so i set off to make pumpkin pistachio (cause i love pistachios) cranberry sweet  rolls drizzled 

with cream cheeze icing.

these rolls in one word were - incredible.

just the colors alone are so pretty - the magenta cranberry against the purples and greens of the pistachios.

in love i tell you - completely in love with this recipe.

the beauty of sweet rolls are they're easy to share and everyone love something a little sweet mid morning

that means no overindulging by eating half the pan by yourself

of course, i won't judge if you decide to do just that

the cream cheese icing is super easy - it really is the perfect match with the pumpkin

i love making sweet rolls for sunday morning brunch, then taking the rest to work to share with my fellow co- workers - they always are up for a treat.

even those with the super human powers stopped by just to look at these beauties

cooking in season just feels so good.

i love having the season and market dictate what i'll be cooking up that week

it makes me appreciate each season a little more - when summer comes to an end i know i'll have squash and apples along with cold friendly greens to look forward too. then in the midst of winter i will have the memories of summer packed away nice and neat in little jars. then when i need it most, spring comes bouncing in with fresh tender greens, asparagus and sweet peas.

for now, i am enjoying all this autumn

what do you love most about the changing of the seasons?

do you try to eat seasonally - is it easier than you had once imagined it to be?

take a few quiet hours this weekend and whip up a batch of these amazing sweet rolls - you are sure to have happy tummies and a house filled with the sweet warm smell of autumn baking.

Pumpkin Pistachio Cranberry Sweet Rolls ~ Cream Cheese Frosting



makes 12 rolls

you will need:

for the dough

3 1/2 cups flour divided

2 tsp dry active yeast

2 tsp cinnamon

1 can pumpkin puree (15oz)

1/2 cup almond milk
3 tbsp coconut oil
1/4 cup coconut sugar
1 tsp pure vanilla extract

for the filling
1 tbsp coconut oil- room temp
2 tbsp maple syrup
1/3 cup coconut sugar
1 cup fresh cranberries
1/3 cup shelled pistachios - roughly chopped

for the icing

2 tbsp vegan cream cheese

1/2 cup powdered sugar

1 tbsp almond milk
pinch salt
1 tsp cinnamon
2 tbsp pistachios ~ roughly chopped

assembly:
in a mixing bowl combine 2 cups flour, yeast & cinnamon - set aside
in a small sauce pot, gently heat pumpkin through vanilla to 120*
with a wooden spoon, stir pumpkin mixture into the flour mixture until a wet dough forms
turn dough onto a well floured surface and knead in reaming 1 1/2 cups of flour a 1/2 cup at a time. you may need more flour for dusting, dust surface with flour to prevent dough from sticking. knead until a soft, elastic dough ball forms - 7-8 minutes.
place dough in a well bowl (i used canola oil)- cover with a moist towel or plastic wrap and allow to rise until double in size - about 1 hour.
while the dough rises, combine coconut oil, maple syrup and coconut sugar in a small bowl- mixing well - set aside.
punch dough down and allow to rest 10 minutes.
turn dough onto a well floured surface and roll out to a 13 x 10 rectangle . with a spoon or off set spatula spread filling mixture evenly over the dough rectangle, leaving about a 1/4" border around the rectangle. evenly sprinkle cranberries and pistachios over the rectangle.
starting at the longest side of the rectangle tightly roll the dough into a cylinder.
cut dough log into 12 even pieces - place in a 13x 9 baking dish or pie plate greased with coconut oil.
cover and allow to rise for 30 minutes.
bake in a 350* pre heated oven for 25 - 30 minutes.

remove from oven and allow to cool in the pan on a wire rack.
will sweet rolls are cooling prepare the glaze.

in a medium bowl whisk all ingredients except pistachios together and drizzle glaze over rolls.
sprinkle with chopped pistachios.

enjoy!

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