Pumpkin Cinnamon Rolls - Vegan |
Cuisine: Swedish
Author: Annelina Waller
Prep time: 120 mins
Cook time: 40 mins
Total time: 2 hours 40 mins
- Dough
- 350 g pumpkin puree (butternut or Hokkaido)
- 500 g wheat flour
- 50 g vegan butter
- 120 ml oat milk
- 2 teaspoons raw cane sugar
- 21 g fresh yeast (1 cube)
- 3 g dry yeast
- 3-5 tablespoons birch sugar or xylitol
- 1 pinch of salt
- Filling
- 100 g vegan butter
- 300 g pumpkin puree
- 150 g birch sugar or xylitol
- 3 teaspoons cinnamon
- 1 pr. cardamom
- Glaze
- juice ½ lemon or 200 g vegan cream cheese
- Birch powdered sugar (aka birch dust)
- Pumpkin puree:
- Cut a buttered pumpkin or Hokkaido pumpkin in half, remove seeds and bake in the oven at 200°C until soft, about 20-30 minutes. Mash pumpkin to a puree and let it cool down.
- Warm the butter, milk and 1 teaspoon sugar on the stove slightly. Once the butter has melted, crumble the fresh yeast into the lukewarm liquid. The yeast must not get too hot.
- Put the flour in a bowl and stir in the yeast mixture. Add 350 g pumpkin, dry yeast and some birch sugar. Knead everything well. Rub the dough with 1 tsp. soft butter. Cover and let rest for 2 hours covered.
- To prepare the filling, put all ingredients in a pot and heat up briefly on the stove. As soon as everything is mixed, remove the filling from the stove and let it cool down
- Roll it:
- Roll out the yeast dough to a rectangle 5 mm thick. Spread the pumpkin and spice mixture over the whole dough. Roll the dough lengthwise and cut into 3 cm thick rolls.
- Place the rolls in a greased box form. Leave enough space, as the rolls are still rising.
- Rub the oven dish with a tablespoon of butter and sprinkle with two tablespoons of birch sugar.
- Place the snails on top of the sugar with the cut side facing up. Cover the dough again and let it rest for 30 minutes.
- In the meantime, preheat the oven to 180 degrees top/bottom heat. Now put the Pumpkin Cinnamon Rolls in the oven and bake on the middle shelf for 30-35 minutes. Then remove from the oven and let them cool down.
- Mix the ingredients for the glaze and spread on the rolls as desired.
Calories: 212,6 Fat: 7,9 Sugar: 2,2 Fiber: 2 Protein: 3,7
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-cinnamon-rolls-vegan/
3.5.3251