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No bake Dark Chocolate and Berry tart (with vegan options)

December is here!! I have a love hate relationship with Winters. Why you ask? Cause I hate cold weather, I absolutely despise cold, I’m an absolute summer girl and I really am, I would choose a hot summer day with me roaming around in shorts and tank tops over a chilly winter day where I am wearing fifty layers of clothes. NOPE. But but but… I cannot help with the fact that winter brings beautiful fruits berries, lychees, grapes and of course December = Christmas!!!! How can I not love Christmas‚ô•ÔłŹ

So to kick-start holiday baking, I have a NO-BAKE tart for you ahahahahahūüėā Sorry for cracking lame jokes. But well I am a lazy person and sometimes I need a quick treat. Oh wait I didn’t tell you this one was quick too! Unlike the usual no bake desserts that require a long period in the fridge, this one takes barely 20-30 minutes!! Taaakke my moneyy!!

So without further ado, let us make some sinful, indulgent and absolutely DIVINE chocolate and berry tart!

Ingredients:

2X 120g or Chocolate Oreos (240g in total) {A lot of countries have vegan oreos, if your country doesn’t have vegan oreos then you can use any other vegan biscuit/cracker of choice}

1 tbsp coconut oil

125 g dark chocolate (72% cocoa solids)

75 ml milk of choice

1.5 tsp cornflour+1 tbsp water to mix it into a slurry

A pinch of salt

1 tsp pure vanilla extract

Berries of choice (I used fresh Strawberries and Blueberries)

Method:

  1. I used two 5 inch tart shells with removable bottoms, you may use one large tart shell or anything available to you.
  2. Blitz the Oreos/biscuits in the food processor (keep filling in the oreos) once they are ground, add the coconut oil and pulse till the mixture is moistened.
  3. Push the mixture into the tart shells on the bottom and the sides. Tightly pack in the crumbs.
  4. Place the tart shells in the refrigerator.
  5. For the filling, in a medium saucepan add the chopped chocolate, milk and salt and on a low heat keep stirring constantly so that the mixture doesn’t scorch. Once the chocolate is melted add in the mixture of cornflour and water and keep stirring constantly till the mixture thickens, it takes about 5 minutes, keep an eye on it. As soon as it thickens take it off the heat and add the vanilla.
  6. Pour in into a flat vessel so that the mixture can come down to room temperature faster, once it’s reasonably cool, pour this mixture into the tart shells and refrigerate it for about 20 minutes.
  7. Serve with fresh berries. These will be gone before you know it!
  8. You can leave them covered in the fridge for up-to 3 days, but I’m sure they’ll be long gone before that.

Happy Holidays you guys! Thank you for supporting Bakesalotlady, without your feedback and constant love it would be impossible for this space to function.

If you like this recipe and the photographs please do follow me on Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing.

Until next recipe,

Love,

Bakesalotlady ‚̧ԳŹ

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Shortbread Cookies

Easy and delicious are two of my favourite words! These cookies are the perfect things to have ready in a jar during the festive season. Serve them to guests or gift them to friends, it’s going to be happily accepted.

Ingredients:

280 g all purpose flour

80 g castor sugar

1/4 tsp salt

225 g chopped unsalted butter

1 tsp Vanilla extract

For filling: Jam of choice/ Salted Caramel/ Ganache or any filling of choice

Method:

  1. In a food processor add all the ingredients and pulse till the mixture clumps up together.
  2. Once the clumps start forming, dump the mixture into a bowl and form it into a dough ball (Try not to over work the mixture), wrap the dough in plastic wrap and chill it for 15-20 minutes.
  3. Preheat your oven to 175 C and line a cookie sheet with parchment paper.
  4. On a well floured surface roll out the chilled dough using a rolling pin to about 1/4 inch thickness, using a cookie cutter of your desired size, cut out as many cookies as you can and place them on the cookie sheet. I used a 5 inch round cookie cutter and a heart cookie cutter which was smaller. To make the heart cut outs just cut the heart shape using the heart cookie cutter from half of your round cookies.
  5. You need not bake all the cookies straight away, you can chill the dough or freeze the dough to bake it off later.
  6. When baking, bake the cookies at 175 C for about 15 minutes or till they start to turn slightly golden brown on the sides. Remove the cookies and let them rest on the cookie sheet till they cool down completely, do not try to move them because they will break.
  7. Once the cookies are completely cooled, fill your favourite filling and ENJOYY!

Also, if you like my photography please follow me on Pinterest, Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady‚̧

Gluten free FUDGEY chocolate brownies

Everything that a brownie should be, Chocolatey, Fudgey, Intense and Chewy. These are easy to make and super yummy! I won’t write more let’s get straight to the recipe so that you can make these and devour them ASAP!

Ingredients:

225 g Melted Bittersweet chocolate (I used 55% dark organic couverture chocolate)

55 g unsalted butter

50 g dark brown sugar

1/4 tsp salt

1 tsp vanilla extract

15 g cocoa powder

60 g almond flour

25 g cornflour

3 large eggs

Method:

  1. Grease and line an 8√ó10 inch baking dish. Preheat your oven to 175¬į C.
  2. In a large bowl, add three eggs and whisk them using a hand held mixer for about 5 minutes or till they increase in volume (about three times)
  3. Once the eggs are whipped add the ‘COOLED’ melted chocolate, salt and vanilla. Sift the dry ingredients and using a spatula or a metal spoon and fold in the ingredients. Do not over mix.
  4. Transfer to the pan and bake for about 30 minutes. You’ll notice when the brownies bake it may puff up in certain areas but don’t worry they will settle down once you remove the brownies from the oven, once the centre is set and a toothpick inserted in the centre comes out clean, remove the brownies and let them cool in the pan for at least 1-2 hours.
  5. Top with your favourite toppings and devour!!

Also if you like my food photography you should check out my Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing.

Hope you guys are doing well.

Talk to you soon,

Love,

Bakesalotlady ‚̧ԳŹ

Pumpkin Spice Latte Cake with Cappuccino Popcorn

Okay so this cake was an absolute experiment, why you ask? Because I have never had a pumpkin spice latte because there’s no Starbucks where we live. I know, I know. Don’t judge me. Anyway, so I was sure that I want to make a cake and that it should look grand, hence this cake. I cannot tell you how soft this cake turned out. It will totally steal your heart because it’s just so soft and tender, combined with the crunchy cappuccino popcorn and the intense chocolate ganache, you are guaranteed to fall in love.

This cake is quite small, I used three five inch cake pans, I always love tall cakes. However you can use whatever type of cake pan you have for this cake. Coming to the cappuccino popcorn, what can I say, I am sure that it is my favourite type of popcorn in the world. It’s highly addictive, have one and you can’t stop. Although if you’re not a fan of coffee flavoured popcorn you can also use Caramel popcorn. Either way, if you can find or make any of these then make sure you put them on the cake and in between the layers, they add a wonderful texture and taste to the cake. BUT if you are not a fan of popcorn, you can totally leave it out. The world is your oyster. Let’s get baking!

You’ll need:

For the cake-

120 g All purpose flour

120 g dark brown sugar

2 tsp instant coffee/espresso powder

1 1/4 tsp baking powder

1/4 tsp baking soda

A pinch of salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 small egg

100 ml vegetable oil

40 g soft unsalted butter

190 ml pumpkin puree

1/2 tsp vanilla extract (optional)

For ganache:

170 ml heavy cream

180 g chopped dark chocolate (60-70% cocoa solids)

A pinch of salt

Toppings/fillings (optional):

Caramel/Cappuccino popcorn

Method:

1. Grease and line three 5 inch round cake tins and preheat your oven at 175¬įC

2. Sift all the dry ingredients in a medium bowl (AP flour, baking powder, baking soda, spices, salt, coffee)

3. In a separate bowl, add the oil and butter and with a whisk blend these two well, then add the sugar and mix until well incorporated. Then add the egg and mix well. Then add the vanilla.

4. Now add half of the sifted dry ingredients and whisk until almost incorporated. Then add the pumpkin puree and whisk gently. Then add the remaining dry ingredients and fold in with a spatula, don’t over mix.

5. Divide the batter evenly into the cake tins and bake for roughly 25 mins or until a toothpick inserted into the centre of the cake comes out clean.

6. Once baked, let the cakes cool down on a wire rack in the tins.

7. Make the ganache: in a microwave safe bowl, heat the cream till it just comes to a boil and then add the chopped chocolate and cover the bowl for two minutes. Then stir well until incorporated and add a pinch of salt.

8. Stack the cakes and fill the ganache in between the layers, add the popcorn in between the layers if you like, cover the entire cake with the ganache and top with more popcorn. Sprinkle lots of icing sugar on top. Refrigerate for about 30 minutes before serving.

(Make sure your cakes are completely cool before you put the cake together, you can also refrigerate it if you want the cakes to be easier to work with.)

This cake tastes best the day it’s made. However you may refrigerate it to keep longer. I wouldn’t advice keeping it for more than 2 days.

I hope you like this cake, it’s a versatile and different kind of cake. Everyone at our home really liked it. Also if you are not a fan of pumpkin you still should try it because somehow it tastes great, my sister doesn’t like pumpkins and she gave this cake a thumbs up!

Do try it and give me your feedback, I really appreciate it.

Also if you like my food photography you should check out my Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on myInstagram so you won’t miss a thing.

Hope you guys are doing well.

Talk to you soon,

Love,

Bakesalotlady ‚̧ԳŹ

Veggie Burgers (that taste AMAZING! – I Promise) (Vegan options)

It’s really hard to believe. I know. But you’ve got to trust me on this, these burgers if you serve them at a party or bring them to a potluck no one will be able to guess what is in them, but I am telling you one thing for sure that they will LOVE THEM.

I don’t post a recipe on this website unless my family approves it cause they’re my best critics and these burgers got me so many hugs and thank yous and wow what did you put in thems for these. My sister legit asked me ‘Is this a beef burger? I’m sure it’s beef’ and I was laughing all the time hahaha!

I am not some nutritionist or health expert to claim that this is an extremely healthy burger, but I know this much that it is healthier compared to the ones that you buy in the store. And they taste splendid! I almost want to come out of the screen and make it and feed you this burger so that you understand that I am not exaggerating one bit.

**READ – IMPORTANT**

Anyway, a few things to keep in mind, in Ahmedabad where I live, we do not get vegan cheese or vegan mayo or vegan BBQ sauce, and of what I have found, it is very expensive if available and/or extremely difficult to find. You can make them at home definitely, there are plenty of recipes online, as for the other readers of our blog, I believe all my friends from the UK and the States won’t have any difficulty in finding the vegan products. This recipe can be made totally vegan and gluten-free if you wish. This recipe is very forgiving. Also, according to the size of the patties I made, I could make four burgers. You may need to double the recipe if you want to make more. I used around 1/2 cup mixture for one patty. Okay, I will shut up now.

Let’s eat some BURGERS ūüėĀ

This recipe is inspired by the vegan burger recipes by Olivia from www.livb.ca and from my lovely blogger friend Samantha from http://wholesomepatisserie.com both these people have amazing recipes and you should definitely check them out!

Ingredients:

Burger buns- 4 buns (homemade or store-bought)

Patties:

Dough- 1√ó(400g) can beans (I used mixed beans, you can use any of your choice)

1/2 cup fresh parsley

10 button mushrooms

2 spring onions diced

Salt to taste

Paprika 2 tsp (or more)

1 tsp coriander powder

1 tsp cumin powder

2 tsp garlic paste

1 tbsp barbecue sauce

Forming – Roughly 1 cup quick cooking oats (you may need more to form a workable dough)

Frying – About 2 tbsp oil for frying

Baking –

Barbecue sauce – for coating the patties before baking them in the oven

Cheese slices of choice to top the patties

Assembling-

Veggies for the burger – I used fresh lettuce, tomatoes and red onions ( You can add coleslaw, spinach, pickles or any veggies of your choice)

Mayonnaise (Vegan or Regular) – I used Mayo+sriracha to make a spicy mayo, you can use any type of mayo.

Mustard (optional)

Method:

  1. Add all the ingredients in the patties section, from beans to barbecue sauce into a food processor and pulse until you have an almost smooth but lumpy mix, you don’t want a very smooth mixture. You can do this in a bowl by using a masher or a fork but it will just take a little longer and I will suggest chopping the mushrooms if you do this step by hand.
  2. Once this step is done, transfer this mixture to a large bowl and add the oats (use quick cooking oats) and using a spatula/spoon or even your hand is fine, work it in, if your dough is workable enough to form into patties then don’t add more oats, if not keep adding oats till you reach that stage. Adjust your salt and spice at this stage.
  3. Form patties according to your desired shape and size and in a non-stick frying pan add the oil and fry for about 5 minutes on each side or until it is almost cooked through but not all the way, it should be slightly brown on both sides.
  4. Now you can let the patties cool down and store them in an airtight container in the refrigerator for up to two days and continue with the rest of the recipe later when you want to have burgers OR you can cook them all the way and eat them as is OR go ahead and do the next step ūüėĀ
  5. Preheat your oven to 200¬į C and line a baking sheet with parchment paper. Place the patties on the parchment paper and put a little barbecue sauce on the side that’s on top, I used about 1/2 tsp and just spread it with a silicone brush. Bake these for 10 minutes at 200¬įC, take them out, flip them, repeat with barbecue sauce on the other side and add the cheese slices on top of this side of the patties, bake them for another 10 minutes. Remove them from the oven and assemble the burgers.
  6. Use your favourite buns, apply mayo on both sides, stack your veggies and patties and ENJOY!!

I know this recipe looks long and appears like it is hard but I promise it is EXTREMELY EASY it just seems like a lot of steps. PROMISE.

Make these, eat these and thank me later. I love you guys.

Also, if you like my photography please follow me on Pinterest, Instagram and Facebook. I post every day on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady‚̧

Peach – Plum Jam (low sugar)

Easy peesy lemon squeezy, no fuss jam is here. You can use either fresh or frozen fruit, both will work perfectly. I used this jam in my Jam Crumb Cake, you should try it, it is soooo gooood. Let’s make JAMūüėĀ

Ingredients:

350 g peaches chopped (skins removed)

200 g dark plums chopped (I kept the skins, you may remove if you like)

1 tbsp lemon juice (If your plums are sour then do not add the lemon)

3-4 tbsp castor sugar (you can add more if you like)

Method:

  1. Add all the ingredients into a heavy bottomed sauce pan and let it come to a boil, keep stirring till it becomes thick enough to coat the back of the spoon.
  2. Once it thickens, take it off the heat and let it sit for 10 minutes. Using an immersion blender blend the mixture if you like a smooth jam, you may also blend it in a blender.
  3. Store in a jar, refrigerate to keep it longer. It should be shelf stable if you can it by using the canning method. Or else it should last for a month in the fridge whilst stored in a glass air tight container. My jar was empty within two weeks. 

Pumpkin Spice Pancakes (Whole wheat)

No fuss. No complex steps. Simple, delicious, fluffy pancakes are here!

Ingredients:

125 ml milk of choice (I used oat milk) my best blogger friend Maria has a super easy recipe for home made oat milk here.

40 ml pure pumpkin puree

2 tsp apple cider vinegar (or lemon juice)

1 tbsp butter (you can use vegan butter or a neutral oil if you are dairy free)

85 g Whole wheat flour

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp ground cloves

2 tbsp sweetener of choice – preferably not liquid (I used raw cane sugar)

Instructions:

  1. Add all the wet ingredients into one bowl and using a whisk, whisk until the mixture is smooth.
  2. Sift in all your dry ingredients and fold in with a spatula, do not over-mix, some small lumps are okay.
  3. In a non stick skillet or if you have an electronic griddle over medium heat, smear some flavourless oil or butter and pour in the pancake batter according to the required size. This batter makes a small batch of pancakes, which feeds about two people, double the recipe if you want to feed more people.
  4. Once bubbles start to form evenly on the top of the pancakes, flip them and cook for about a minute.
  5. Serve warm with a dollop of cream cheese frosting or more butter or basically anything you love serving pancakes with. Drizzle a tonne of maple syrup and sprinkle some icing sugar on top. The best breakfast you will ever have is served!

Do try this out and let me know how it worked out for you.

If you like my photography and wonder where I get my inspiration from you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

Love,

Bakesalotlady ‚̧ԳŹ

Apple Spiced Galette

I love fruits and vegetables. If my mom hears this she’ll be over the moon hahaha! But yes, as a kid I used to hate them but now as I experiment so much in the kitchen, I have fallen in love with fruits and vegetables. Fresh seasonal produce is my absolute favourite, although here in Ahmedabad the varieties and options available are extremely minimal compared to most places in India I like to make use of whatever I can find. Apples are always available in abundance, but yes the season of fall brings oodles of different kinds of apples. I found a bundle of honey crisp apples (I think they were honey crisps) so I decided to make the classic Apple Cinnamon galette with a few twists of my own of course. I think the best part of the galette is the filling, I used almonds and oats and honey to blend it all up and make this really flavourful paste, it compliments the apples really well.

Also another tip to keep the apples from browning is to soak them in a cup of water with the juice of two lemons. It keeps them as they are and also they make the apples slightly tart which I absolutely love! So without further ado, let’s get baking.

Ingredients:

1 Pie crust recipe here. (Double the recipe just so that you don’t have to skimp on the size.) OR Store bought puff pastry

Filling:

First filling- 40g almonds, 40g oats, 2 tbsp honey/sweetener of choice

Second filling- 3 medium-large apples of choice (I used honey crisp)

1/2 cup water + 2-3 tbsp lemon juice

1 tbsp ground cinnamon

1/2 tsp ground ginger

1/4 cup raw sugar/brown sugar/regular sugar (add more if you want it sweeter)

1 egg for egg-washing the pastry (substitute with milk or cream of choice if you don’t eat eggs)

6-7 small chunks of butter to put on top of the apples before baking

Method:

  1. Make the pie crust according to this recipe, double the recipe just to ensure you have enough dough. Or else use one package of store bought puff pastry.
  2. Prepare your apples by cutting them into thin slices and add them to a bowl filled with the water and lemon juice so that the apples don’t brown.
  3. Then add the cinnamon and ginger. Cover and keep aside.
  4. Meanwhile, add all the dry ingredients for the first filling into a small grinder or food processor and blend for about 2 minutes, then add the honey and blend till you get an almost crumbly paste.
  5. Assembling: Put a large sheet of parchment paper on your work surface and then roll out your crust to an approximately 10-11 inch round, keep it thick enough to fold up, approx 1/4-1/2 cm thick. Take a blunt knife and draw a rough 8 inch circle on the crust, don’t cut all the way, it’s just a guideline for arranging the filling. Spread the first filling evenly. Now spread the apples arranging them as best as you can, within the 8 inch mark. Then fold up the dough it need not be perfect.
  6. Beat an egg with some milk or water, or just use milk/cream and brush the circumference of the pastry.
  7. Sprinkle the sugar on top of the apples, some on the crust.
  8. Transfer the galette onto a baking sheet and bake in a preheated oven at 175¬įC for around 30 minutes or until the crust is golden brown.
  9. Serve warm with a scoop of vanilla ice cream!

Tastes best the day it’s made.

If you like my photography and wonder where I get my inspiration from you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady‚̧

Beet and Blackberry powerhouse smoothie

I share a love-hate relationship with smoothies. Partly because not all combos work for me, and I have to experiment a lot to get it to taste the way I want it. But when it does, oh boy is it worth it? Totally! The only thing is I’m not so much into experimenting with smoothies cause I cannot finish it, and I hate wasting food. When it comes to baked goods, I tend to play safe most of the times and also usually whatever I make doesn’t turn out absolutely inedible (Touchwood).

Anyway, speaking of this smoothie. Beetroots are my absolute favourite, I know, most people I’ve met absolutely despise them but I think they are one of my favourite things. I usually intake beetroots in the form of savoury dishes, my Grandmother makes this absolutely divine curry which I hope someday I can replicate and share with you guys. So yes, since I always loved beetroot and I love the colour it brings to anything you put it in, I decided to use them in this smoothie. If you don’t like beets then you may leave it out and/or add half grated carrot or any other fruit of choice. Smoothies never have strict rules. You can use this as a base recipe and play with your own combos.

Let’s get smoothie making!

You’ll need:

1 small steamed and chopped/grated beetroot

1 grapefruit (segments + remaining juice)

100 g frozen/fresh berries of choice (I used frozen blackberries)

1 small frozen banana

1-2 tbsp sweetener of choice (optional)

Water to loosen the consistency (optional)

Toppings of choice- I used unsweetened dessicated coconut and hemp hearts

Method:

  1. Prepare your grapefruit, ‘supreme’ it – remove the segments and their skins, add them to your bender and squeeze out the remaining juice too from the leftover grapefruit.
  2. Add all the other ingredients except the sweetener and blend. Use a powerful blender that can smoothly blend all the ingredients or else your smoothie will be a little chunky.
  3. Once blended, taste your smoothie and add sweetener if needed and some water if you want a thinner consistency.
  4. Serve with desired toppings and enjoy!

Try it out and let me know if it works for you. Your feedback always helps me out. Also if you like my food photography you should check out my Pinterest, I have many inspiration boards there. Also, check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing.

Hope you guys are doing well.

Talk to you soon,

Love,

Bakesalotlady ‚̧ԳŹ

Pumpkin Cinnamon Rolls

Yes you read the title right. These are Pumpkin spiced flavoured Cinnamon Rolls! Ah, sounds like a hug. So to be honest, India has no such season as Fall. We have varying phases of summer and a very light winter, at least the most part of India. I hate winters though, if the temperature is anywhere less than 30¬įC I cannot tolerate it. It makes me highly unproductive, I don’t know why.

Anyway, coming back to these cinnamon rolls, they are everything you want a cinnamon roll to be like, soft, fluffy, has got the beautiful hint of pumpkin and of course, the cinnamon flavour! The method is pretty similar to making a regular cinnamon roll so it’s not that tough to follow. I however have used all AP flour instead of whole wheat flour because it helps the dough be a little stronger which makes it easier to work with. Also I have put options in the recipe to make it dairy free. Let’s get baking!

Ingredients:

Dough:

250g all purpose flour

60ml pumpkin puree

1/2 tsp salt

100 ml milk of choice

1 3/4tsp yeast

1 tbsp sugar

40 ml honey

1/4 tsp ground cinnamon

1/4 tsp grated nutmeg

1 egg

1 tbsp melted butter or mild flavoured oil

Filling- Pumpkin Butter filling recipe: adapted from here

1 apple peeled and grated

40 ml pumpkin puree

14g butter/oil if dairy free

120 g sugar (preferably brown sugar)

1 tbsp + 1/2 tsp ground cinnamon

1 tsp grated nutmeg

Method:

  1. Mix all the ingredients for the dough (add the milk slowly according to the consistency of your dough) and knead it by hand or using a stand mixer till it becomes a workable dough and doesn’t stick very much to the surface. Add more flour (little by little) if your dough seems very wet.
  2. Once the dough is kneaded, transfer it to a fairly large bowl brushed with oil and cover it with a clean moist tea towel or cling wrap and keep it aside to rise for about 2 hours. For detailed explanation check the recipe instructions here.
  3. While the dough is rising, prepare the filling: Add all the ingredients for the filling in a medium saucepan and cook on low-medium heat stirring constantly for 10 minutes or until the mixture thickens. Once it thickens, keep aside to cool completely and put it in the fridge till use. (You can use this as a jam if not for these rolls.)
  4. Assembling: Put a large sheet of parchment paper on your work surface and roll out your dough into a fairly large rectangle I rolled it out roughly into a 12 by 10 inch rectangle. Spread the cool filling evenly and roll it into a log. Now if your dough is very delicate and soft to work with, with the help of the parchment paper lift it up and keep it in the fridge for 30 minutes. Then remove and cut into desired size rolls, arrange them on your baking dish, I used an 8 inch round cake tin. Cover them loosely with a tea towel or plastic wrap and let it rise for another 45 minutes.
  5. Around 15-20 minutes before baking preheat your oven to 175¬įC
  6. Once risen, brush the tops of the pumpkin cinnamon rolls with a beaten egg with some milk or water. Bake for about 30-35 minutes or until they turn a beautiful golden brown.
  7. You can devour them as is or make a cream cheese glaze and drizzle them with it and then enjoy (recipe) They taste best the day they’re made.

I hope you give this recipe a go do let me know your feedback. Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady‚̧