Rosemary Oven-Roasted Nuts

Flavor-packed nut blend that's nice for snacking or to serve with cocktails.

Rosemary Oven-Roasted Nuts

1 ½ cup raw nuts + seeds if desired (I used whole almonds, walnuts, pecan, pumpkin seeds & sunflower seeds)

1 tablespoon olive or avocado oil, or melted coconut oil or butter

½ teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon brown sugar 

1. Add all ingredients to a bowl and toss to evenly coat nuts.
2. Spread out on a rimmed sheet pan.
3. Add to a preheated 350° oven and bake 10-12 minutes, stirring at the halfway point. Watch carefully near the end to avoid burning the mixture

 

Betsy Oppenneer’s 10-Grain Rolls - Breads From Betsy's Kitchen

I’ve owned “Breads From Betsy’s Kitchen” for about  25 years and have made many of her “tried and true” recipes. However, I’d never tried this one. . . until now. It, too is an outstanding recipe. Wholesome, tender, light and nutty (from both the cereal and the coarsely chopped walnuts which add not only flavor but also a delightful crunch), these tasty rolls are also high in fiber. Of course, I had to eat one fresh out of the oven (with a little butter) . . . but one wasn’t enough. I did stop with two but these rolls are hard to resist!

Since I was going to share this recipe, I thought I’d see if I could provide a link to a place that might still sell her cookbooks. What I discovered, is a website dedicated to her recipes —Blue Bowl Breads that is maintained by her son. It contains recipes and options to obtain additional recipes. And, in the process, I discovered more about Betsy Oppenneer. Here’s just a few things her son has to say,  “My Mom was an accomplished International Association of Culinary Professional certified “foodie” who wrote several highly-regarded cookbooks on bread baking and released two instructional videos. Mom was a world-renowned author and baking instructor whose honey-sweet Southern charm and deep knowledge of the kitchen led Julia Child to call her The Pied Piper of Bread Bakers.” 

If you are a bread baker, this is a recipe book to add to your library as the recipes are timeless!

Betsy Oppenneer’s 10-Grain Rolls   Makes 36 rolls

1 cup 10-grain cereal mix 

2 cups boiling water 

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

1/2 cup warm water (about 110 degrees)

1/4 cup vegetable oil

1/4 cup brown sugar, firmly packed 

2 teaspoons salt

4 ½ to 5 ½ cups unbleached flour

1 cup coarsely chopped walnuts, toasted 

1. Add the 10-grain cereal mix to the boiling water, cover, cool to 110 degrees.

   

   The cereal will soak up the water and soften.

   
   
2. In a large bowl, stir yeast into warm water to soften. Add cooled grain mix, oil, brown sugar, salt, 2 cups flour, and walnuts. Beat vigorously for two minutes.
3. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
4. Turn dough out onto a floured work surface. Knead, adding, flour a little at a time, until you have a smooth, elastic
   dough. (Meta’s observation – this is a sticky dough so be sure to follow Betsy’s advice and don’t be tempted to add to much flour at a time. I kneaded the dough for 5 minutes+.)
   
5. Put dough into an oiled bowl. Turn to coat the entire bowl of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. (Mine was ready in about 45 minutes.)
   
6. Turn the dough out onto a lightly oiled work surface and divide into 36 pieces. Shape each piece into a ball and place about 3 includes apart on well-greased (or silicon lined) baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 10 minutes.
   
7. About 10 minutes before baking, preheat oven to 400 degrees.
8. (At this point, I added this step which I though accentuated the fact that these are multi-grain rolls: Brush tops of rolls with beaten egg, then sprinkle with quick cooking oats and sesame seeds.)
9. Bake for 15 minutes or until the internal temperature of the rolls reaches 190 degrees.
10. Immediately remove rolls form baking sheet and cool on a rack. 

Recipe without photos . . .Betsy Oppenneer’s 10-Grain Rolls   Makes 36 rolls

1 cup 10-grain cereal mix 

2 cups boiling water 

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

1/2 cup warm water (about 110 degrees)

1/4 cup vegetable oil

1/4 cup brown sugar, firmly packed 

2 teaspoons salt

4 ½ to 5 ½ cups unbleached flour

1 cup coarsely chopped walnuts, toasted 

1. Add the 10-grain cereal mix to the boiling water, cover, cool to 110 degrees.
2. In a large bowl, stir yeast into warm water to soften. Add cooled grain mix, oil, brown sugar, salt, 2 cups flour, and walnuts. Beat vigorously for two minutes.
3. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
4. Turn dough out onto a floured work surface. Knead, adding, flour a little at a time, until you have a smooth, elastic dough. (Meta’s observation – this is a sticky dough so be sure to follow Betsy’s advice and don’t be tempted to add to much flour at a time. I kneaded the dough for 5 minutes+.)
5. Put dough into an oiled bowl. Turn to coat the entire bowl of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. (Mine was ready in about 45 minutes.)
6. Turn the dough out onto a lightly oiled work surface and divide into 36 pieces. Shape each piece into a ball and place about 3 includes apart on well-greased (or silicon lined) baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 10 minutes.
7. About 10 minutes before baking, preheat oven to 400 degrees.
8. (At this point, I added this step which I though accentuated the fact that these are multi-grain rolls: Brush tops of rolls with beaten egg, then sprinkle with quick cooking oats and sesame seeds.)
9. Bake for 15 minutes or until the internal temperature of the rolls reaches 190 degrees.
10. Immediately remove rolls form baking sheet and cool on a rack. 

Cranberry-Walnut (small batch) Bundt Cake

The goal was to make a celebratory cake for a small group so my small bundt pan from Aldi’s was the solution. When experimenting earlier, I discovered  that half a regular sized bundt pan cake recipe  is the perfect amount for my small cake pan. So, I make slightly modification in Mavis Butterfiled Cranberry Sour Cream Coffee Cake—turning it into a birthday cake. 

Cranberry-Walnut (small batch) Bundt Cake  Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powderet sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
   
   
   
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon cake batter evenly into the prepared tube pan and smooth to create an even top.
   
   
   
8.  Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

For another small batch bundt cake recipe, click on Small Batch Applesauce Bundt Cake. 

Recipe without photos . . . Cranberry-Walnut (small batch) Bundt Cake   Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon ccake batter evenly into the prepared tube pan and smooth to create an even top.
8. Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

Apple Braid Pastry

This was a tasty way to use up some of the apples that Barry and I picked.

Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
   
   
   
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
   
   
   
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.
    
    
    

Recipe without photos . . .Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.

CHOCOLATE WALNUT TORTE

This  rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. 

CHOCOLATE WALNUT TORTE    Serves 10-12.    

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 tablespoon rum

2 tablespoons vanilla

1/4 teaspoon salt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish if desired. 

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
   
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
   
6. Pour batter into pan. 
   
   
   
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
   
10. Remove from heat. Add chocolate and whisk until melted and smooth.  
    
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
    
    
    
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.
    
    
    

Recipe without photos . . .

CHOCOLATE WALNUT TORTE    Serves 10-12   

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 bablespoon rum

2 teaspoons vanilla

1/4 teaspoonsalt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish, if desired

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
6. Pour batter into pan. 
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
10. Remove from heat. Add chocolate and whisk until melted and smooth. 
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top.  (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.

Chocolate Chip-Crasin-Walnut Icebox Cookies

Ice Box Cookies, Refigerator Cookies or Slice & Bake — no matter what they are called, they are make ahead rolls of freezer dough, ready to slice 'n bake for the holidays or anytime. So convenient. Just SLICE & BAKE and fill the holiday dessert trays!

Cookie log ready to slice & bake! 

Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and chopped craisins.  Divide the dough in half.
   
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
   
   
   
   
   
   
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.

Recipe without photos . . . Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and  chopped craisins. Divide the dough in half. 
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.

Sourdough Pumpkin Cinnamon Rolls . . . fall flavors update a classic recipe

t’s a two-day process, but these Sourdough Pumpkin Cinnamon Rolls are definitely worth the effort! This fall inspired recipe incorporates pumpkin purée into the dough as well as being added to the classic filling which also uses pumpkin spice in addition to the  typical cinnamon. I found the recipe on Farmhouse on Boone blog and made it as is . . . other than baking rolls in two smaller sized cast iron skillets. I also used fluffy and flavorful Cider Cream Frosting instead of the topping  listed below — it was a nice compliment to the rolls and added another layer of fall flavor. 

Sourdough Pumpkin Cinnamon Rolls  Yield: 12 to 14  

Night before:

1/2 cup fed sourdough starter 

1/2 cup water 

4 1/4 cups unbleached all purpose flour 

1/2 cup melted coconut oil 

1/2 cup pumpkin purée (plain pumpkin, no spices or sugar added)

1 tablespoon pumpkin pie spice 

1/2 cup honey 

Next day:

Pumpkin Sugar Filling:

1/2 cup softened butter 

1 cup packed brown sugar 

1/4 cup pumpkin purée 

1 tablespoon cinnamon 

1 tablespoon pumpkin pie spice  

2/3 to 1 cup chopped walnuts to sprinkle over filling, if desired

Cinnamon Roll Dough (continued):

2 eggs 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

Top with before baking:

1/2 cup heavy whipping cream 

Cream Cheese Topping . . . or use Cider Cream Frosting 

6 ounces cream cheese 

1/2 cup heavy cream 

1/2 cup maple syrup or honey 

2 teaspoons vanilla 

1. Night before: In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin pie spice, and melted coconut oil. 
2. Mix together and form into a ball. 
3. Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8 to 24 hours.
4. Next Day: Preheat oven to 375°.
5. Pumpkin Sugar Filling: In a bowl, combine softened butter, brown sugar, pumpkin purée, cinnamon and pumpkin pie spice. Stir until smooth. 
6. Cinnamon Roll Dough (continued):Place the fermented dough from the night before into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
7. Lightly dust the counter with flour, and roll out the dough to about 1/4-inch thickness. 
8. Spread pumpkin sugar mixture all over the rolled out dough, and top with walnuts. 
   
9. Roll the dough up as tightly as possible. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
   
10. Slice to make 12 to 14 sourdough cinnamon rolls.
11. Place the rolls into a seasoned 14″ cast iron skillet or a baking dish. (I used 2 smaller cast iron skillets.)
12. Pour heavy cream over top of the rolls.
    
13. Place in the oven and bake for 20 to 25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
    
14. Cream Cheese Topping: (I spread the top of the rolls with Cider Cream Frosting rather than the one provided below.)
15. In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 teaspoons of vanilla. Stir until combined. 
16. Pour over cinnamon rolls.  

Recipe without photos . . . Sourdough Pumpkin Cinnamon Rolls  Yield: 12 to 14  

Night before:

1/2 cup fed sourdough starter 

1/2 cup water 

4 1/4 cups unbleached all purpose flour 

1/2 cup melted coconut oil 

1/2 cup pumpkin purée (plain pumpkin, no spices or sugar added)

1 tablespoon pumpkin pie spice 

1/2 cup honey 

Next day:

Pumpkin Sugar Filling:

1/2 cup softened butter 

1 cup packed brown sugar 

1/4 cup pumpkin purée 

1 tablespoon cinnamon 

1 tablespoon  pumpkin pie spice 

2/3 to 1 cup chopped walnuts to sprinkle over filling, if desired

Cinnamon Roll Dough (continued):

2 eggs 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

Top with before baking:

1/2 cup heavy whipping cream 

Cream Cheese Topping . . . or use Cider Cream Frosting 

6 ounces cream cheese 

1/2 cup heavy cream 

1/2 cup maple syrup or honey 

2 teaspoons vanilla 

1. Night before: In a bowl, combine fed sourdough starter, flour, honey, puréed pumpkin, water, pumpkin pie spice, and melted coconut oil. 
2. Mix together and form into a ball. 
3. Place the dough in a greased bowl and cover the dough with beeswax wrap or plastic wrap, allowing it to rest in a warm place overnight for 8 to 24 hours.
4. Next Day: Preheat oven to 375°.
5. Pumpkin Sugar Filling: In a bowl, combine softened butter, brown sugar, pumpkin purée, cinnamon and pumpkin pie spice. Stir until smooth. 
6. Cinnamon Roll Dough (continued):Place the fermented dough from the night before into a stand mixer and add eggs, baking soda, baking powder, and salt. Mix until combined.
7. Lightly dust the counter with flour, and roll out the dough to about 1/4-inch thickness. 
8. Spread pumpkin sugar mixture all over the rolled out dough, and top with  walnuts. 
9. Roll the dough up as tightly as possible. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll.
10. Slice to make 12 to 14 sourdough cinnamon rolls.
11. Place the rolls into a seasoned 14″ cast iron skillet or a baking dish. (I used 2 smaller cast iron skillets.)
12. Pour heavy cream over top of the rolls.
13. Place in the oven to bake for 20 to 25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.
14. Cream Cheese Topping: (I spread the top of the rolls with Cider Cream Frosting rather than the one provided below.)
15. In a stand mixer, add softened cream cheese, heavy cream, maple syrup or honey, and 2 teaspoons of vanilla. Stir until combined. 
16. Pour over cinnamon rolls.