Recipe:
Servings: about 6 rolls
Prep time: 10 minutes
Cook time: 20 minutes
For the rolls:
1 cup self-rising flour ( or 1 cup flour + 1&1/2 tsp baking powder and 1/4 tsp salt)
1/2 cup + 1 tbs pumpkin puree or pumpkin pie filling
1 tbs vegan butter or coconut oil melted
2 tbs coconut sugar or brown sugar
1 tsp pumpkin spice
For the icing:
1/4 cup powdered sugar
1 tbs milk ( I used almond)
1 tbs pumpkin puree or pie filling
pumpkin spice to taste
Preheat oven to 375°F
If not using self-rising flour, whisk flour, baking powder and salt until well combined.
Add the pumpkin puree to the flour mixture and mix until a dough forms.
Sprinkle some flour on a flat surface and knead the dough in some extra flour until it's not sticky. Now roll the dough out to a thin rectangular/oval shape.
Spread the melted butter or coconut oil evenly across the dough. Mix the sugar and pumpkin spice together and then evenly sprinkle over the butter/dough.
Tightly roll the dough starting at one end of the short side. Cut the roll into two-inch pieces.
Place pieces onto a greased baking sheet or cake pan and bake for 18-20 minutes.
Mix the icing ingredients together while the rolls are baking.
Take rolls out, ice them and devour!
If you've made cinnamon rolls from scratch before than you know that they can be a little time-consuming. However, I found a quick recipe for them that made the dough using only yogurt and self-rising flour which inspired me to create this recipe using pumpkin puree and flour. I wasn't sure if this would work because pumpkin is obviously not the same as yogurt but I was pleasantly surprised with how they turned out! I actually think they came out better than the yogurt ones (I made those a few months ago). If you love cinnamon rolls and pumpkin spice, you're gonna LOVE this recipe! Honestly the pumpkin flavor is not very strong in these so even if you don't like pumpkin, I think you'd like these. Comment down below if you try them and what you did or would do differently!
Yorumlar