Saturday, July 6, 2013

Healthy Pumpkin Cinnamon Rolls

I'm sure you thought, "What?!?" when you read cinnamon rolls with 'healthy' attached to it.  It's true though!  I found this recipe looking for a healthier way to make cinnamon rolls, and I've modified it to make it more like pumpkin pie.  mmmmm~

*gluten free, nut free (optional)

Healthy Pumpkin Cinnamon Rolls
adapted from Whole Life Nutrition Kitchen's recipe

dry ingredients:
2 1/2-3 c raw buckwheat groats
1 c tapioca flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 Tbsp cinnamon
1/2-1 tsp nutmeg (depending on how much you like nutmeg)
1/2 tsp ginger
1/4 tsp cloves

wet ingredients:
1 c canned pumpkin puree
1 c unsweetened applesauce
1/3 c+1Tbsp maple syrup
1/4 c coconut oil or canola/grapeseed oil
1 Tbsp vanilla extract
1/4-1/2 c non-dairy milk

3 Tbsp room temperature earth balance (or coconut oil)
1/3-1/2 c coconut palm sugar or brown sugar
2 tsp cinnamon
1/2-1 c chopped pecans (optional)

3/4 mashed sweet potato, still warm (I used Japanese sweet potato)
1/4 c maple syrup
1/4 c powdered sugar
2 Tbsp coconut oil
2 Tbsp unsweetened applesauce
2 Tbsp arrowroot powder
2 tsp vanilla
1/8 tsp salt

1.  In a high speed food processor, blend buckwheat groats until they are a fine flour.  Sift, and measure out 3 cups.  Now mix the remaining dry ingredients together.
2.  Now mix the wet ingredients EXCEPT milk, in food processor/blender to make it smooth.  Mix it in with dry ingredients.  Mix well.  Dough should be sticky.  If the dough looks too dry and is not mildly sticky, then begin adding the milk in NOW, beginning with 1/4 c.
3.  Onto a tapioca floured surface, turn dough out, and sprinkling more flour on top of dough, begin rolling out.  The trick here is to flip the whole dough sheet over once in a while and flouring gently to keep it from sticking.  If it still sticks, it's okay. Roll out the dough to a rectangle shape, about 1/2 inch in thickness.
**caution: do not over flour the surface, as it could make the dough too tough.
preheat the over NOW to 350.  And grease a cake pan with oil or a little vegan butter.
4.  Now's the fun part.  Except the oil/butter (and nuts if you're adding nuts), throw together the rest of the filling.  Using a spatula or a spreading device (spoons work too), spread a thin layer of earth balance or coconut oil on the whole dough sheet.  Then sprinkle evenly the sugar mixture, sprinkling on nuts afterward.
5.  Starting from the edge towards you, begin lifting gently and folding over the edge, rolling up the dough evenly.  Now, make a roll!  Good Job!
5.  Cut the roll up into 3 inch rolls.  You should end up with 8-10 (if there's more or less, that's fine, just grease another cake pan and bake em in there!)
(optional:  you could also get extra fancy by brushing on a bit of vegan butter or extra oil on the top to make a nice golden brown, but I didn't bother)
6.  Bake for 20-26 minutes, watching for goldenness.
7.  To make the frosting, blitz everything in a blender/food processor until smooth.
8.  Frost and consume rolls.  SO GOOD!!!!

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