Neckbreakin' Thanksgiving | Pumpkin Chai Rolls


"This year for Thanksgiving, I figured the last thing you really want to do is to look at another outfit. We all deserve to stare at food guiltlessly, eat until our buttons ricochet off, and if you dare, cook your own piece of magic to indulge and share. In collaboration with @twohealthybuns, NBS is giving you a three part foodie series with three exclusive recipes."






This year for Thanksgiving, I figured the last thing you really want to do is to look at another outfit. We all deserve to stare at food guiltlessly, eat until our buttons ricochet off, and if you dare, cook your own piece of magic to indulge and share. So I had the pleasure of meeting the two minds behind @twohealthybuns. They're food instagrammers who make dishes that you don't feel too bad eating. One look at their beautiful presentation and mouthwatering sweets and you probably can't even comprehend that some of their dishes are actually good for you. You almost feel bad putting one of these delicious suckers in your mouth because it looks way too pretty. @twohealthybuns are passionate cousins who are tighter than twizzlers and was kind enough to invite us in their cozy kitchen to share some of their Thanksgiving adaptations. We will get to know these ladies more in this three part series as we share three recipes as well.

The Pumpkin Chai Rolls are a sweet fiend's dream. They are a fun twist on the boring and traditional dinner rolls. It's really like starting your Thanksgiving meals all backwards but it feels so right. Yes, I felt guilty eating this. But I also quickly got over it when the glaze hit my nose and the flaky buns made a giddy entrance into my mouth. It tasted just as good as it looked. @twohealthybuns did not disappoint.

Ingredients:
For the buns:
  • ½ cup coconut milk 
  • ½ cup canned pumpkin puree 
  • 1/3 cup honey
  • ½ teaspoon salt
  • 8 tbsp coconut oil 
  • ½ teaspoon saffron
  • ½ cup warm water
  • 2 packages yeast
  • 2 eggs, beaten
  • 4½  cups all purpose flour 
  • 1 cup brown sugar
  • ½ teaspoon ground cardamom
  • ½ cup raisins
For the chai glaze:
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamom
  • 1 stick unsalted butter
  • 4 ounces cream cheese, at room temperature
  • ½ cup honey
Instructions:
For the buns:
  1. In a small saucepan over medium heat, heat the milk until the edges bubbles, then stir in the pumpkin puree, saffron, honey, salt and coconut oil. Take off heat and cool. 
  1. Meanwhile, in the bowl, combine the warm water with the yeast. Let stand for 5 minutes, until the yeast bubbles. Stir in the lukewarm milk mixture, egg and 2 cups flour and knead until smooth. Keep adding flour until it makes a stiff dough. Kneed for additional 5 minutes. Place the dough in greased bowl, cover and let rise for about an hour. 
  1. Pre heat the oven to 375 degrees. Punch down the dough, cover, and let it rise for 10 more minutes. In a small bowl, combine the raisins, cardamom, and brown sugar.
  1. On a lightly floured surface, roll the dough out to about a ½-inch thick rectangle. Sprinkle with raisin mixture and roll the rectangle lengthwise. Slice out a roll every 2 inches. Pop into a lightly greased baking dish or cast iron skillet. Gaps are ok because the rolls will rise and fill in. Cover with a towel and let rise for 30 minutes.
  1. Bake in oven for 40 minutes let the rolls cool for about 5 minutes.
For the chai glaze:
  1. Combine all the ingredients in a small saucepan with 2 tablespoons water over medium heat. Stir until the sugar is fully dissolved and the cream cheese is fully incorporated.
  2. Let the glaze cool until thick but still pourable. Cover the rolls with chai glaze and serve.



Food Styling by Lynn Kim Do
Recipe by @twohealthybuns
Photos by Anthony King & Inje