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Writer's pictureJazz

Pumpkin Spiced Cinnamon Rolls




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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