While it smells of pumpkin in my four walls almost every day during the fall season, you can be sure that as soon as the first Christmas carols are played on the radio, my kitchen is enveloped in a delicate cloud of cinnamon. All right, I admit it, cinnamon is one of my absolute favorite spices that I like to sprinkle on tropical fruits. And exactly for this reason, this magic ingredient is also a real synonym for my Christmas season. Preferably in form of a cinnamon roll…
MATCH MADE IN HEAVEN – PUMPKIN MEETS CINNAMON
But since there are still a good two weeks to go before we can start opening Advent calendar doors, nibbling on gingerbread and indulging in the general gift madness, I used the time to create a transitional recipe, so to speak, that really steals the show from the classic autumn and winter creations.
I simply combined my two favorite ingredients into one recipe. And what did you get out of it? The juiciest and most delicious cinnamon rolls you can imagine. Thanks to the fluffy pumpkin filling, they not only have a healthy and natural sweetness but are also particularly juicy. A pleasure that literally melts on the tongue.
VEGAN CINNAMON ROLLS WITH PUMPKIN FILLING
In addition, this recipe is of course absolutely ideal if you still have a pumpkin lying around at home, but do not want to shovel another spoon of pumpkin soup into you at any price 😉
- Serving size: 16
- Calories: 212,6
- Fat: 7,9
- Saturated fat: 2,1
- Carbohydrates: 30,8
- Sugar: 2,2
- Fiber: 2
- Protein: 3,7
- 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
- 100 g vegan butter
- 300 g pumpkin puree
- 150 g birch sugar or xylitol
- 3 teaspoons cinnamon
- 1 pr. cardamom
- 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.
If you have tested my latest creation, please let me know how you liked it or link me to Instagram if you post a picture of your baking skills!