Cinnamon Rolls and Pumpkin? – Yes! Where do I even start? These rolls are made with pumpkin purée and spiced with pumpkin spice and vanilla, which is such a great combination. The filling is an easy basic butter-sugar-cinnamon filling which gives some “taste room” for the frosting which is more than delicious XD It’s made of butter, cream cheese and sugar so obvious it tastes great!
Pumkin:
Not only healthy: Of the approximately 800 known pumpkins, the edible pumpkins are of culinary interest. Among the most popular are the nutty and buttery butternut squash, the spicy nutmeg squash, the particularly aromatic Hokkaido squash and the yellow centner. The spaghetti squash with its stringy flesh also has many fans and can actually be used as a spaghetti substitute.
Basic Health facts
Pumpkin is healthy and an important source of vitamins (including beta-carotene as a precursor of vitamin A), minerals (including potassium, magnesium, calcium, iron) and satiating dietary fibre.
Article from: EatSmarter
Pumpkin Cinnamon Rolls
by XENIA
Servings: 12 rolls
Ingredients
- 200 g pumpkin purée
- 30 ml oat milk
- 25 g (vegan) butter
- 20 g fresh yeast
- 4 tsp erithrol or any other kind of sugar
- 350 g spelt flour
- 1 pinch salt
- ¼ tsp pumpkin spice
- ¼ tsp vanilla
Filling
- 40 g (vegan) butter
- 25 g coconut sugar or brown sugar
- 1 tsp cinnamon
Frosting
- 25 g (vegan) butter melted
- 60 g (vegan) cream cheese
- 20 g powdered sugar
Instructions
- In a small saucepan, add 200g pumpkin puree, 30ml oat milk and 25g (vegan) butter and stir until the mixture is lukewarm. Set aside
- In a tall bowl, dissolve 20g fresh yeast and add 4 tsp Erithrol. Now pour the pumpkin mixture (step 1) into the yeast and stir briefly.
- In a bowl or kitchen machine, add the yeast mixture (step 2), 350g spelt flour, 1 pinch of salt, ¼ tsp vanilla and ¼ teaspoon of pumpkin spice and mix until you have a homogenous dough. If it is still too sticky, just add a little more flour
- Transfer the dough to a bowl and leave in a warm place with the lid on for 1 hour. The dough should double in size.
- Knead the dough again on a heavily floured work surface, roll out to a rectangle about 0.5cm thick and melt 40g (vegan) butter in parallel. Add to the butter 25g coconut sugar and 1 tsp cinnamon und stir. Now spread it on your rolled out dough. Then roll up the entire dough and cut it into separate slices using dental floss or a large sharp knife.
- Place in a greased baking dish and let rise, covered, for another 30 minutes. This step is really important, so don't leave it out.
- Preheaten oven to 180 degrees celsius and let the cinnamon rolls bake for about 15-20 minutes. Meanwhile prepare the frosting: Melt 25g (vegan) butter and mix it with 60g (vegan) cream cheese and 20g powdered sugar.
- Once the cinnamon rolls are ready, remove from the oven and spread the frosting over the slightly cooled cinnamon rolls.
Ahhh das schaut so gut aus😩🤎😋 blöd, dass morgen Sonntag ist und man nicht alles zu Hause hat…🥲
mhmm… ist natürlich echt blöd 😩
Mein absolutes Lieblingsrezept für Zimtschnecken 😍
Vielen vielen Dank Engel👼🏼 Das bedeutet mir so viel 🙂