Vegan Cinnamon Rolls #1
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.6
- Total Fat: 2.5 g
- Cholesterol: 5.2 mg
- Sodium: 8.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.6 g
- Protein: 0.6 g
View full nutritional breakdown of Vegan Cinnamon Rolls #1 calories by ingredient
Introduction
A vegan cinnamon roll recipe using pumpkin in the dough for moisture A vegan cinnamon roll recipe using pumpkin in the dough for moistureNumber of Servings: 6
Ingredients
-
Dough:
210g flour
1/2 cup 'milk' (120mL)
1/4 cup pumpkin, ~60g
pinch of salt
1 tsp active dry yeast
1/2 tsp sugar
Filling:
2 Tbsp sugar
cinnamon
1/4 cup apple sauce
Glaze:
1/4 cup powdered sugar
2 Tbsp 'milk'
vanilla extract
Directions
Mix pumpkin and 1/2 cup 'milk', and microwave until warm to the touch. Stir in yeast and let sit until it foams.
In a mixing bowl combine 100g flour and pinch of salt. Add some 'pumpkin-y' spices (like cinnamon, clove, or nutmeg) if you wish.
Stir liquid into flour and mix until you have a shaggy dough. Stir in another 50g of flour. Turn out onto a lightly floured surface, and knead, adding flour until all the flour is absorbed and the dough is smooth and relatively elastic, 6-10 minutes.
Lightly oil a bowl (non-stick cooking spray is good) and let dough rise until double, about an hour or hour and a half.
Punch down and turn out dough. Roll into a rectangle, longer in one direction. Make it about 1/8" to 1/4" thick. Coat with apple sauce. Sprinkle evenly with sugar and cinnamon. Roll into a log. Cut into four rolls. Place evenly in a 9x9" or 8x8" lightly greased pan (again: non-stick spray works), cover, and let rise again, at least 20 minutes.
Preheat oven to 350F.
Bake rolls about 18-20 minutes. You want them slightly 'under done' so as to stay moist on the inside.
Stir 'milk' into powdered sugar. Add a splash of vanilla extract. If too moist, add cornstarch, if too dry add more 'milk,' until a pour-able glaze is achieved, and coat the still-cooling rolls.
Serving Size: makes 6 rolls
In a mixing bowl combine 100g flour and pinch of salt. Add some 'pumpkin-y' spices (like cinnamon, clove, or nutmeg) if you wish.
Stir liquid into flour and mix until you have a shaggy dough. Stir in another 50g of flour. Turn out onto a lightly floured surface, and knead, adding flour until all the flour is absorbed and the dough is smooth and relatively elastic, 6-10 minutes.
Lightly oil a bowl (non-stick cooking spray is good) and let dough rise until double, about an hour or hour and a half.
Punch down and turn out dough. Roll into a rectangle, longer in one direction. Make it about 1/8" to 1/4" thick. Coat with apple sauce. Sprinkle evenly with sugar and cinnamon. Roll into a log. Cut into four rolls. Place evenly in a 9x9" or 8x8" lightly greased pan (again: non-stick spray works), cover, and let rise again, at least 20 minutes.
Preheat oven to 350F.
Bake rolls about 18-20 minutes. You want them slightly 'under done' so as to stay moist on the inside.
Stir 'milk' into powdered sugar. Add a splash of vanilla extract. If too moist, add cornstarch, if too dry add more 'milk,' until a pour-able glaze is achieved, and coat the still-cooling rolls.
Serving Size: makes 6 rolls
