Once Fall comes around the corner, I hardly need to dig for inspiration. I have already been dreaming about various things I have wanted to make since the end of last Fall. Even after hoarding armfuls of canned pumpkin from every nearby market, I managed to run out in early Spring. I’m kidding, clearly. I am absolutely obsessed with pumpkin everything. I never run out of pumpkin items. I simply rotated more cans and spices from the middle of my cabinet to the very front. Although I enjoy making pumpkin flavored everything year-round, I understand that most people do not have this strange addiction. I actually may be a promising candidate for that TV show: My Strange Addictions. I can picture it now: I am found out in a dark and spicy corner of my kitchen, covering my face while nibbling on a piece of pumpkin pie and slurping down a pumpkin latte. To my dismay, my family stages an intervention for me in which they remove all pumpkin-y items from my home. Then, the camera crew leaves immediately after I bribe them with these rolls during commercial break. Episode over before it even began.
My younger sister has been throwing many ideas my way as of late. She sent me a list of items she has wanted me to make, and we agreed that a pumpkin-sage flavor profile was in order. I really wanted to master the art of making turnovers, but I knew it was going to be a very grueling trial and error-filled process. We had one afternoon to create these rolls and execute everything flawlessly. I knew if I was working with almond flour, I’d have a better shot at nailing the recipe the first go-around. We decided to do a fun spin-off of cinnamon rolls. Those gooey friends always make me smile– talk about comfort food. The sage comes in to play with these rolls and transforms them from something sweet into something sweet and savory. You can impress your office by bringing in a tray-full of these rolls or wake up early on Saturday or Sunday morning to surprise your special someone or loved ones. If I were you, I’d make an extra tray for yourself and stash them away in the freezer. When I say stash, I mean hide. As soon as the first batch is gone, you’ll be yearning for another. Just wait and see.
Glazed Pumpkin Sage Rolls
- For the dough:
- 3 cups almond flour make sure you get a fine grind
- 2 pastured eggs at room temperature
- 1/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3 tablespoons pure honey
- 1 teaspoon pumpkin pie spice
- 1/4 cup coconut oil or grass-fed butter
- For the filling:
- 1/2 cup pumpkin
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoon finely chopped walnuts
- 1 1/4 teaspoon ground sage
- a dash of ground cloves
- For the glaze:
- 2 tablespoons coconut butter
- 2 teaspoons honey
- 1/4 teaspoon vanilla extract
- 3 tablespoon filtered water <-- adjust this based on how thick you want the glaze to be slowly add in more water as necessary
- 1/4 teaspoon pumpkin pie spice
|Cook Time||15 minutes|
|Prep Time||15 minutes|
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer or a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, oil or butter and honey. Slowly pour the wet ingredients into the dry until a ball forms. Scoop the ball out of the bowl and wrap it in some Seran wrap. Place it in the refrigerator for 15-20 minutes to firm up.
- Lay down a piece of parchment paper to cover a cutting board. Lightly grease the outside of the dough ball with coconut oil and lay it onto the parchment paper. Now, place another piece of parchment paper over the top of it and create a rectangular shape with a rolling pin. It needs to be approximately 1/4" thick but not thicker. Otherwise, it won't crisp up in the oven.
- Now, prepare the filling. Mix together all of the ingredients in a small bowl. If you are using raw honey, slightly warm it so it can be mixed in with the pumpkin. After everything is combined, spread it evenly over the dough *it's okay to have some left over. You don't want too thick of a layer because it will ooze out of the sides*
- Lay the chopped walnuts over the filling, and place the dough with the short side facing you. Begin to roll up the dough. Make it as tight as you can without squeezing out the pumpkin filling. Take your time because it can be very sensitive! If it starts to tear, just smooth over it with your fingers.
- After it is rolled into a tight, uniform log, place it in the refrigerator for 5-10 minutes.
- Remove the log and cut it into approximately 8 rolls. Place them cut side down onto the parchment-lined baking sheet.
- Bake in the oven for 12-16 minutes, until the edges begin to turn a golden color or even some browning has occurred.
- Transfer them onto a wire rack and let them cool for a few minutes.
- Prepare the glaze. Melt the honey, water and vanilla extract over the stove on low heat for a few minutes until a very light simmer occurs. Then, add in the coconut butter and pumpkin pie spice. Remove from the heat and add more water if necessary to reach your desired consistency.
- Drizzle the glaze over the pumpkin rolls and sprinkle some crushed walnuts on top.