Spiced Pumpkin Cinnamon Rolls

Anticipation is my favorite part of the holidays.

Specifically, for breakfast.

…because as a little kid, it meant that we could open presents afterward! And as an adult, it means that I either get to a.) get outside to play after enjoying something delicious or b.) I get to laze around in my jammies and enjoy something decadent. I’m sure there are other potential outcomes too, but in my book all signs point to YAY.  But the best part about the anticipation of a special breakfast is that it doesn’t have to be Christmas at all to enjoy that gift.

The kinds of anticipatory breakfasts that qualify for something “like Christmas morning,” are typically baked things; bread, treats, big casseroles that fill the house with smells and lure you from your restful winter’s night slumber. The types of things that inspire you to hang out in the kitchen waiting for them to be ready for your enjoyment instead of going about your business, whatever may be more important than smelling breakfast cook (pfff!) For me, these Pumpkin Cinnamon Rolls fit that bill to a tee. So here we go.

There are lots of recipes for cinnamon rolls out there. And, there are a few reasons I really REALLY like this one but these are my top two: a little bit of pumpkin is added to the dough to make for an extra flavorful, extra voluptuous roll. And, it cuts out a bit of the butter making the rolls lighter in texture. AND, these rolls do take a few steps to achieve, but they’re easy. And sensible. And somehow they just fit into the activities of a weekend where there might be an anticipatory breakfast involved.

A few other things that are different from your norm here: I add nutmeg and cardamom to the filling, and love coconut sugar here instead of the old-standard brown sugar because I love the flavor + the virtue of this particular sweetener. I also use a favorite All-Purpose Flour from Dry Storage here in Boulder. It’s absolutely incredible stuff – whole, heirloom grain, milled locally and packed with nutrition and care.  And if you have Untapped Maple in the house, you’ll need 2 packets to make the cream cheese frosting (YAAAS.)

A few notes here: I haven’t ever made this recipe with gluten-free flour, nor with vegan egg or dairy substitutes, but if you do, I can’t wait to hear how it goes! That said, if I were to make the best guess I would say that egg replacer and a great butter substitute would do you well. I think this would be a pretty tricky recipe for GF flour to tackle!

Now – it is Christmas Eve! And you still have time to make these for tomorrow’s anticipatory breakfast. (Or, anticipatory cinnamon roll dinner if that’s your thing this year, no judgment.) For those of you who get nervous about the commitment and timing of cinnamon rolls, here are a few ways this can play out. All in, you’ll need about 2 hours and 45 minutes of time (not work, but time) to pull these off. Here are 3 Cinnamon Roll Situations I suggest:

1. The Easy Eve: mix up the dough, allow to rise 1 hour. Fill and roll the dough (15-30 minutes depending on if there is egg nog or small children involved,) then pop into the fridge overnight. In the morning, let warm 1 hour before baking. 20 mins baking, frost, and BOOM!
2. The Morning-Of Early Bird Jam: get up EARLY. Mix dough, let rise 1 hour – go for a run/ride/meditation/snuggle your sweetie. Fill dough, let rise 1 hour. Bake immediately, 20 minutes. Frost, enjoy!
3. The Anticipatory Breakfast Anytime: mix dough, let rise 1 hour. Fill dough, slice, and fit into pans. FREEZE PANS (or individual buns,) for up to 2 weeks. Pull from the freezer and allow to stand 1 hour before baking.

So many ways to give yourself this sweet gift of a special breakfast and I hope you DO! Enjoy these holidays, friends!