163 kcal. 11.4g protein
makes 12
takes 50 mins
ingredients
pumpkin dough
1/3 cup soya milk
1/4 cup almond butter/vegan butter
3/4 cup pumpkin puree
1 packet yeast
1/4 cup organic coconut sugar
1 egg
2 cups oat flour
70g protein powder
1 tsp cinamon
for cinamon swirl
1/4 cup light, dairy free butter
1/3 cup coconut sugar
1 tbsp cinamon
1 tbsp nutmeg
1 tbsp pumpkin puree
for frosting
1/3 cup coconut yogurt
1 tsp vanilla extract
1 tsp coconut flour
1 tbsp maple syrup
method
In a large bowl, microwave the milk and butter for 45 seconds. Make sure this liquid is lukewarm (not too cold or hot!).
Whisk in the pumpkin, sweetener, egg and cinamon, then add in your yeast.
Whilst constantly mixing, add in your 3 cups of oat flour followed by your protein powder. Knead this dough for 5 minutes, then let rise for 10 minutes.
For your cinamon swirl mixture, add coconut sugar, cinamon, pumpkin puree, nutmeg and dairy free butter to a bowl and mix.
Roll out your dough into a large rectangle on a clean, floured surface. Layer your cinamon swirl mixture onto this base, and roll the dough up into a swirl.
For a clean cut, use some floss, a serrated knife or some thread to slice the swirls into 12 rolls. Now, you can leave threse rolls to prove in an oven dish in a warm place for 40 mins, or put these straight into the oven. (i recommend proving for 40 mins to get the fluffiest rolls!)
Once the rolls have doubled in size, bake for 20-25 minutes or until golden brown.
Once cooked, drizzle your combined frosting mixture over the rolls and serve.
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