Pumpkin Cinnamon Rolls by @healthyalie

55 min

6 servings

🌾

380 g

Wheat flour

🍬

60 g

Sugar

🍞

6 g

Instant dry yeast

🧂

1 g

Salt

🎃

120 g

Pumpkin puree

🥥

180 ml

Coconut oil

🥛

160 ml

Plant-based milk

🍬

50 g

Brown sugar

🧂

8 g

Pumpkin spice

🍬

100 g

Icing sugar

  1. Combine
    • wheat flour
    • granulated sugar
    • instant baker's yeast

    Combine the wheat flour, granulated sugar, instant baker's yeast, and salt in a large mixing bowl.

  2. Add
    • pumpkin puree
    • melted coconut oil
    • plant-based milk

    Add 120 g pumpkin puree, 60 g melted coconut oil, and 120 ml plant-based milk. Mix until a dough forms.

  3. Knead
    • wheat flour

    Knead the dough on a lightly floured work surface for several minutes. Stop when it is smooth and less sticky.

  4. Shape
    • melted coconut oil

    Shape the dough into a ball and place it in an oiled large mixing bowl. Cover and let rise in a warm place for 60 min, until doubled in size.

  5. Press

    Press the air from the risen dough and roll it into a 50 x 35 cm rectangle.

  6. Mix
    • melted coconut oil
    • brown sugar
    • pumpkin spice

    Mix 6 tbsp melted coconut oil, brown sugar, and pumpkin spice in a bowl. Spread the filling evenly over the dough rectangle.

  7. Roll

    Roll the filled dough tightly into a log and cut it into 6 equal rolls.

  8. Place
    • melted coconut oil

    Oil the baking pan and place the rolls inside with space between them. Cover and let rise for 60 min.

  9. Preheat

    Preheat the oven to 175°C. Bake the rolls for about 25 min, until golden brown.

  10. Mix
    • icing sugar
    • plant-based milk

    Mix icing sugar with 20 ml plant-based milk to make a smooth glaze. Pour the glaze over the slightly warm cinnamon rolls.

Pumpkin Cinnamon Rolls by @healthyalie

55 min

6 servings

🌾

380 g

Wheat flour

🍬

60 g

Sugar

🍞

6 g

Instant dry yeast

🧂

1 g

Salt

🎃

120 g

Pumpkin puree

🥥

180 ml

Coconut oil

🥛

160 ml

Plant-based milk

🍬

50 g

Brown sugar

🧂

8 g

Pumpkin spice

🍬

100 g

Icing sugar

Preparation Steps

  1. Step 1/10

    Combine the wheat flour, granulated sugar, instant baker's yeast, and salt in a large mixing bowl.

    🌾wheat flour
    🍬granulated sugar
    🍞instant baker's yeast
    🧂salt
    🥣large mixing bowl
    🥄wooden spoon

  2. Step 2/10

    Add 120 g pumpkin puree, 60 g melted coconut oil, and 120 ml plant-based milk. Mix until a dough forms.

    🎃pumpkin puree
    🥥melted coconut oil
    🥛plant-based milk
    🥣large mixing bowl
    🥄wooden spoon
    🥛measuring jug

  3. Step 3/10

    Knead the dough on a lightly floured work surface for several minutes. Stop when it is smooth and less sticky.

    🌾wheat flour

  4. Step 4/10

    Shape the dough into a ball and place it in an oiled large mixing bowl. Cover and let rise in a warm place for 60 min, until doubled in size.

    🥥melted coconut oil
    🥣large mixing bowl
    🖌️pastry brush

  5. Step 5/10

    Press the air from the risen dough and roll it into a 50 x 35 cm rectangle.

    🥖rolling pin

  6. Step 6/10

    Mix 6 tbsp melted coconut oil, brown sugar, and pumpkin spice in a bowl. Spread the filling evenly over the dough rectangle.

    🥥melted coconut oil
    🍬brown sugar
    🧂pumpkin spice
    🥣large mixing bowl
    🥄wooden spoon
    🖌️pastry brush

  7. Step 7/10

    Roll the filled dough tightly into a log and cut it into 6 equal rolls.

    🔪knife

  8. Step 8/10

    Oil the baking pan and place the rolls inside with space between them. Cover and let rise for 60 min.

    🥥melted coconut oil
    🍳baking pan
    🖌️pastry brush

  9. Step 9/10

    Preheat the oven to 175°C. Bake the rolls for about 25 min, until golden brown.

    🍳baking pan

  10. Step 10/10

    Mix icing sugar with 20 ml plant-based milk to make a smooth glaze. Pour the glaze over the slightly warm cinnamon rolls.

    🍬icing sugar
    🥛plant-based milk
    🥣large mixing bowl
    🥄wooden spoon
    🥛measuring jug

Composition

Ingredients

Types

Grains, Seasonings, Vegetables, Plant-based dairy alternatives, Sweeteners

Ingredients

Wheat flour, Sugar, Instant dry yeast, Salt, Pumpkin puree, Coconut oil, Plant-based milk, Brown sugar, Pumpkin spice, Icing sugar

Notes

Sugar (for the dough), Coconut oil (melted, for the dough, for the filling), Plant-based milk (for the dough, for the icing), Brown sugar (for the filling), Pumpkin spice (for the filling), Icing sugar (for the icing)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

490 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 78g, Fat: 17g, Fiber: 3g, Sugars: 35g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 3mg, Potassium: 190mg, Sodium: 110mg

Vitamins

Vitamin A: 280mcg, Vitamin C: 2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, measuring spoons, measuring jug, wooden spoon, rolling pin, knife, pastry brush, baking pan

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Breakfast, Brunch, Autumn, Halloween, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American, Swedish

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Gooey, Tender

Flavors

Sweet, Cinnamon, Spiced, Pumpkin, Caramelized

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Warm before serving), freezer : 2 months (Freeze in an airtight container,Freeze without glaze when possible)