Cinnamon Rolls
Ingredients
- 3/4 cups non-dairy milk
- 1/4 cup date sugar
- 1 packet or 2 1/4 tsp active dry yeast
- 1/2 cup pureed pumpkin (or unsweetened applesauce)
- 1 teaspoon vanilla extract
- 3 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
For the Dough:
- 1/4 cup date sugar
- 1 teaspoon cinnamon
- 1/4 cup finely chopped nuts, optional
For the Filling:
- 1/2 cup raw cashews
- 1/2 cup water
- 1/2 cup date sugar
For the Icing:
Instructions
- Place non-dairy milk and date sugar in a small saucepan and heat over low heat until lukewarm.
- Remove from heat and whisk in yeast. Let sit.
- Meanwhile, mix together dry ingredients and set aside.
- Whisk pumpkin or applesauce and vanilla into the milk mixture and then pour entire liquid mixture into the dry ingredients.
- Gently mix and knead just until it forms a smooth dough. It should be tacky, but not overly sticky. Add additional milk if too dry (not tacky) or flour if too sticky.
- Roll dough out into a large rectangle on a floured surface.
- In a small bowl, mix together the filling ingredients, then spread evenly on the dough, leaving an inch border on one of the short ends.
- Starting at the other short end, roll the dough into a log shape and press down on the bare edge to seal.
- With a sharp knife, cut into 8 equal slices.
- Place slices on a parchment lined round cake pan, cover with a kitchen towel, and let rise for 1/2 hour in a warm spot.
- Meanwhile, preheat oven to 350 degrees.
- Bake the rolls for 20-25 minutes, or until slightly golden.
- Let sit for 5 minutes.
- Meanwhile, blend together icing ingredients in a blender, until completely smooth.
- Spread the icing onto the warm rolls and serve.
