Vegan Pumpkin Cinnamon Rolls
Ingredients
Dough
-
¼
cup
water, warmed
-
1
tsp
sweetener of choice
-
1
packet (2 1/4 tsp)
active dry yeast
-
2
cups
whole wheat flour
-
½
cup
all-purpose flour
-
2
Tbsp
sweetener of choice
-
½
tsp
salt
-
¼
cup
almond butter
-
⅔
cup
water
Filling
-
¾
cup
pumpkin puree
-
¼
cup
light brown sugar/sweetener of choice
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
tsp
allspice
-
¼
tsp
cloves
-
¼
tsp
salt
-
½
tsp
vanilla paste or extract
Glaze
-
½
cup
powdered sugar
-
1-2
Tbsp
milk of choice
-
½
tsp
vanilla extract
Instructions
- Warm ¼ cup of water to about 110°F and add 1 tsp of sweetener and the yeast; let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the whole wheat flour, sweetener, and salt.
- Mash the almond butter into the dry ingredients until incorporated.
- Add the yeast mixture and most of the remaining water, mixing until combined; adjust water as necessary.
- Turn the dough onto parchment paper and knead until smooth and not sticky.
- Grease a bowl, place the dough inside, cover, and let it rise in a warm place until doubled in size (1-2 hours).
- In a separate bowl, mix the pumpkin puree, brown sugar, spices, salt, and vanilla.
- Grease a 9-inch round cake pan and roll out the risen dough into a rectangle.
- Spread the pumpkin mixture over the dough, roll it tightly, and cut into 8 rolls.
- Place the rolls in the greased pan, cover, and let them rise again (1-2 hours).
- Preheat the oven to 350°F and bake the rolls for 10-12 minutes until slightly darkened.
- Allow to cool in the pan, then prepare the glaze and drizzle it over the rolls before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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