Happy Halloween, blog family. Today is the last day of Vegan Month of Food. I decided to participate in veganmofo completely on a whim, literally the day before it started, but I’m so happy I did. I’ve discovered so many wonderful blogs and recipes from it. It’s been a bit of a crazy month between working on my record and writing these posts. It was a major challenge for me to post almost every day, but I succeeded in reaching my goal of at least 20 posts, so yay!
Ok so as a quick aside, I tried the tesco cheese I reviewed in this post in a grilled cheese and it was amazing and I have updated the post to reflect this information.
Today’s recipe is sugar-free pumpkin cinnamon rolls. These cinnamon rolls are not super sweet on their own, but you can add +10 sweetness by glazing them, putting icing on them, or eating them alongside some vanilla ice cream. I don’t have a big sweet tooth so I don’t bother to glaze mine, and I am also lazy, but there’s a fantastic glaze recipes here on Chocolate Covered Katie, or if you know of any other recipe, use that.
Sugar Free Pumpkin Cinnamon Rolls
adapted from here
Makes 8 Cinnamon rolls
For the rolls:
- 1 packet dry yeast
- 3 TBSP Granulated Stevia or NuNaturals Stevia Baking Blend
- 3/4 cup lukewarm water
- 1/4 cup (61g) pumpkin puree
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 cups flour
For the filling:
- 1/2 cup (122g) pumpkin puree
- 1 cup granulated Stevia
- 1 TBSP Pumpkin pie spice
- 1 banana, mashed (about 1/2 cup)
Method: Proof the yeast by mixing it with the water and the stevia in a small bowl. It should bubble and look foamy. Once done, add the yeast mixture to the nutmeg and salt in a large bowl and whisk in the pumpkin until it is mostly dissolved in the water.
Add 2 cups of flour to the water mixture one cup at a time and start kneading the dough. As you knead the dough, add the remaining cup of flour little by little. I usually knead the dough for about 15 minutes.
Roll the dough into a ball and put it in a bowl with a towel over it to prevent it from drying out. Set aside the dough to rest for an hour.
Meanwhile, prepare the filling by mixing all the ingredients – either in a food processor or by hand.
Preheat the oven to 175 c / 350 f. Once the dough has risen, divide it in half. Take one half of the dough and roll it out into a 9″x13″ rectangle, and spread half the filling on it, leaving 2 inches at the bottom like this:
Starting at the top, roll the dough until you reach the part with no filling. Then, wet the dough at the bottom a little with some water and finish rolling, like this:
Placing the roll fold side down, cut the roll into 4 equal pieces and place on a cookie sheet or other oven-safe dish.
Repeat the process with the other half of the dough and filling.
Bake in the oven for about 20 minutes, or until golden brown. Remove from oven and set aside to cool.
Once cool, add icing. Eat. In my opinion, they taste even better the next day!
I love you all and thank you for putting up with my posts all month.
Until next time…