Pumpkin Cinnamon Rolls with Almond Flour (Healthy, Vegan Recipe)
Equipment
Ingredients
Bread Dough
- 3 cups bread flour (360 g), sifted and leveled*
- 1 cup almond flour (120 g), can also use ½ cup bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 ½ cups pure pumpkin puree, from can ** (338 g)
- ¼ cup maple syrup, agave syrup or honey
- 1 Tbsp light olive oil melted coconut oil or avocado oil
Filling
- ⅓ cup brown sugar
- ⅓ cup almond flour , can also use more brown sugar
- 1 tsp pumpkin pie spice powder
Glaze
- ½ cup powdered sugar of choice*
- 1 Tbsp almond milk or water
- 1 tsp almond butter , or any nut butter of choice
Frosting (Optional)
- 1 recipe vegan almond yogurt frosting , click link to go to recipe
Instructions
- Mix all the dry ingredients (bread flour, almond flour, instant yeast, salt) in the bowl of the stand mixer.
- Add the pumpkin puree and maple syrup next
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
- Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly bumpy, but a stretchy -supple ball. Note: Additional 1-2 Tablespoons of bread flour (or additional water) may be necessary depending on the protein content of the bread flour, the water content in the pumpkin, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Let rise until doubled, about 60-90 minutes***
- While the dough rises, prepare the filling by mixing the almond flour, sugar and pumpkin pie spice. Add almond milk. Set aside.
- If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
- Spread the sugar-almond flour mixture over the dough
- Cut the rectangular dough into 12 strips using a pizza cutter, kitchen shears or a knife.
- Starting from the end, roll each strip of dough into a tight roll.
- Place on a parchment-lined baking sheet, swirl side up.
- Let the rolls rise again for 30-40 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Bake the rolls for 15-20 minutes until golden brown
- While the rolls are baking, prepare glaze by mixing powdered sugar, milk and almond butter.
- Drizzle glaze onto the cinnamon rolls one at a time.
- Optionally, you can also frost these cinnamon rolls
- Enjoy!
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
**I used Libby's 100% Pure Pumpkin Puree. Not to be confused with canned pumpkin pie filling
***It's best if the bowl is put in a warm place, for example, inside a microwave oven with a bowl of hot water set next to the bowl.
Nutrition
Calories: 269kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 199mgPotassium: 137mgFiber: 4gSugar: 12gVitamin A: 4767IUVitamin C: 1mgCalcium: 58mgIron: 1mgZinc: 1mg***Net Carbs: 36g
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