Pomegranate Cinnamon Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 T Water2 T Golden Flax Seed Meal1.5 C Almond Milk - Vanilla Unsweetended (35 cal per cup)2 packets yeast4 C Whole Wheat Flour2 C Bread Flour2 t Baking Soda1 t Baking Powder1/4 C White Sugar1/4 C Splenda1/2 t salt5 t Cinnamon3 small ripe Bananas1/4 C brown sugar2 snack cups Mott's Plus Pomegranate Sauce
Mix flax seed & water together. Set aside. Warm 1.5 cups of almond milk in microwave. Add yeast & set aside. In Kitchenaid Mixer, add 4 cups of whole wheat flour, 2 cups of white flour, 4 t cinnamon, baking soda, baking powder, white sugar, Splenda, salt, 3 bananas & 1 snack cup of Pomegranate sauce. Add flax seed & water mixture. Add almond milk & yeast. Knead with dough hook. Cover & rise for 30 minutes. Punch dough down & let rise another 15 minutes.
Mix 1 snack cup Mott's Plus Pomegranate Sauce, 1/4 c brown sugar & 1 t cinnamon together. Set aside.
Roll dough out in rectangle log. Spread pomegranate sauce mixture over the dough, leaving a border around the edges. Roll dough into log & cut into 1" slices. Place in baking dish (close together). Let rise 30 minutes.
Bake at 350 for 20 minutes.
Serving Size: 16 Cinnamon Rolls
Mix 1 snack cup Mott's Plus Pomegranate Sauce, 1/4 c brown sugar & 1 t cinnamon together. Set aside.
Roll dough out in rectangle log. Spread pomegranate sauce mixture over the dough, leaving a border around the edges. Roll dough into log & cut into 1" slices. Place in baking dish (close together). Let rise 30 minutes.
Bake at 350 for 20 minutes.
Serving Size: 16 Cinnamon Rolls
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 277.8 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 5.7 g
- Protein: 6.4 g
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