Sourdough Almond Butter Rolls with Pumpkin and Cinnamon (VIDEO)

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I'm sure I'm not the only one mom who struggles to feed the kids in the morning. It seems like I have the same story every day. The boys are sleepy and not big on breakfast. If they liked something yesterday, there's little chance they'll be excited about it tomorrow. So I do something different for the kids everyday (Now, compare that to my husband who prefers to eat the same breakfast every day of the week!).

Once a week I do a kids' cooking workshop. A few weeks ago, I had planned to do almond butter rolls on a slice of bread. The recipe is super simple; it's basically rolling up traditional-looking PB sandwiches. One of the moms asked me what we were going to cook that Friday, and I said "almond rolls." She said, "I love those!" I thought she couldn't be so excited about PB sandwiches, right?

I looked online and realized she probably meant something more like cinnamon rolls on croissant dough. I thought, "OMG, there is no way children can make that complicated of a recipe." So I quickly changed gears and came up with this easy, while still delicious and healthy, pastry. If you decide to bake these super easy and tasty rolls in the morning, I guarantee your spouse or children will be at the breakfast table without invitation, no matter how picky they are! The aroma in the kitchen will make everybody in the house get up. The rich little bit of sweet dough with almond filling and cinnamon are just irresistible. These are easy to make, and you can even make the dough the night before and bake them early in the morning.

Why do we like Sourdough Almond Butter Rolls with Pumpkin and Cinnamon?

These rolls make a complete breakfast: healthy fats, complete protein, and carbohydrates. This recipe is so easy, especially being for a sourdough recipe. Homemade pastry is so much better, since you can control the quality of ALL the ingredients. Especially the dairy products. I always use organic grass-fed butter and milk.

These yummy Sourdough Almond Butter Rolls with Pumpkin and Cinnamon will disappear very fast. Whenever you need to make a special breakfast, every day breakfast, or after school snack, these gooey sourdough almond butter rolls with pumpkin and cinnamon will be your favorite for years.

I feel very comfortable feeding them to my children. If you're looking for an almond butter recommendation, this almond butter has been my favorite. Great taste without any additives.

Notes Before you Begin making Sourdough Almond Butter Rolls with Pumpkin and Cinnamon

Egg Wash

To make an egg wash, whisk together 1 egg with 1 tablespoon of water.

Cinnamon Sugar

Pumpkin Puree

Pumpkin puree is not the star of the dish, so feel free to substitute with applesauce or pureed winter squash.

Glaze

Glazing is completely optional. Skipping this step won't affect the taste, it only makes the rolls prettier and shinier. The orange juice can be substituted with water.

Sourdough Starter

If you don't have sourdough starter, you can easily skip it. Just increase the amount of yeast from 1 teaspoon to 1 tablespoon. Keep in mind that the timing of the dough rising will depend on the temperature of your house. If you're looking for other ways to use your sourdough starter, check out my

Bold Sourdough Bread,

Artisan Sourdough Rye Bread in a Dutch Oven,

Sourdough English Muffins.

What does "unfed sourdough, ripe and active" mean?

It means you didn't feed the starter right before making the dough. You fed it at least a few hours ago, and the starter occurs not only bubbles on the surface of the starter which means active, but bubbles all way and spongy looking consistency like this:

Now, let's begin...

Prep time: 10 minutes

Cook time: 2 hours 30 minutes

Total time: 2 hours 40 minutes

Author: Inna of innichkachef.com

Makes 12-15 rolls

Dough Ingredients

1 cup sourdough starter (ripe and active, see notes above)

3½ cups all-purpose flour

5 tablespoons melted butter

1 cup milk

¼ cup raw cane sugar

½ teaspoon pink salt

1 egg

1 teaspoon active dry yeast

Topping Ingredients

1 egg for egg wash (see notes above)

1 tablespoon slivered almonds

1-2 tablespoons cinnamon sugar (see notes above)

Filling Ingredients

5 tablespoons almond butter

½ cup pumpkin puree

¼ cup maple syrup

1-2 teaspoons cinnamon

½ cup slivered almonds

1 tablespoon almond extract

Glaze Ingredients (Optional)

1 tablespoon almond butter

¼ cup honey or maple syrup

2-4 tablespoons orange juice

Directions

1. Place all ingredients into a mixing bowl, and mix with a wooden spoon until the dough comes together. This may take 10 minutes or so. If the dough feels too loose, add a little bit more flour.

2. Cover the bowl with plastic wrap. Let rise until the dough doubles in size. This may take a few hours.

3. While the dough is rising, make the filling. Place all ingredients in the bowl of the mixer and whisk for 2 minutes with the whisk attachment whisk.

4. Take dough out of the mixing bowl and use a rolling pin to roll it into a rectangle. Make sure you have plenty of flour on your working surface.

5. Spread the filling on the dough.

6. Roll the dough into a log and cut into 14 pieces with a dough cutter.

7. Place each slice on a well buttered baking glass dish, cover with a kitchen towel, and let dough rise for an hour or until doubled in size.

8. Brush the top of the dough with egg wash, then sprinkle with additional almonds and cinnamon sugar. Bake at 350F for about 25-30 minutes.

9. Cool for 10 minutes before transferring to a wire rack to finish cooling.

10. For the glaze, mix the honey, almond butter, and orange juice to reach a nice loose glaze consistency.

11. Drizzle the glaze on the rolls before serving. Enjoy!

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