Pomegranate Cinnamon Rolls

Pomegranate Cinnamon Rolls
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pomegranate Cinnamon Rolls calories by ingredient


Introduction

Vegan, Whole Wheat Pomegranate Cinnamon Rolls Vegan, Whole Wheat Pomegranate Cinnamon Rolls
Number of Servings: 16

Ingredients

    6 T Water
    2 T Golden Flax Seed Meal
    1.5 C Almond Milk - Vanilla Unsweetended (35 cal per cup)
    2 packets yeast
    4 C Whole Wheat Flour
    2 C Bread Flour
    2 t Baking Soda
    1 t Baking Powder
    1/4 C White Sugar
    1/4 C Splenda
    1/2 t salt
    5 t Cinnamon
    3 small ripe Bananas
    1/4 C brown sugar
    2 snack cups Mott's Plus Pomegranate Sauce

Directions

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