Healthy Pumpkin Cinnamon Rolls
If you are on the hunt for a lower calorie, healthier Pumpkin cinnamon roll that actually taste like it's straight from the bakery, this recipe is for you! These Healthy Pumpkin Cinnamon Rolls are Vegan and low sugar, and have Pumpkin both in the dough and filling. I guarantee you won't be stopping at one.
Ingredients
Tangzhong
- 150 grams plant milk
- 50 grams flour
Dough
- 210 grams flour
- 50 grams vanilla protein powder can replace with more flour
- 30 grams zero calorie granulated sweetener can replace with any granulated sweetener of choice
- 3 grams sugar 1/2 tsp
- 6 grams instant yeast 1.5 tsp
- 1 gram salt 1/4 tsp
- 4 grams baking powder 1 tsp
- 2.5 tsp pumpkin spice or 2 tsp cinnamon, 0.5 tsp nutmeg and dash of cloves
- 80 grams pumpkin puree
- Tangzhong Make sure its cooled
- 50 grams yogurt
- 30-40 ml soy milk or plant milk of choice
- 1 tsp vanilla optional
Pumpkin Filling
- 15 grams butter light or normal
- 50 grams pumpkin puree
- 1-2 tsp cinnamon
- 30 grams zero calorie granulated sweetener
Icing
- 60 grams monkfruit icing sugar or normal icing sugar About 1/3 cup
- 1-2 tbsp plant milk
- 1/2 tsp vanilla extract
Instructions
Tangzhong
- Mix flour and plant milk in a pot over low heat whisking continuously for about 5 minutes
- Once thick, remove from pot and let cool
Dough
- Mix dry ingredients in a bowl, make sure to separate salt and yeast as salt kills yeast
- Microwave milk and yogurt for 30 seconds until slightly warm and add to the dry ingredients, and mix well
- Add tangzhong, pumpkin puree and vanilla and mix well (using hands or a stand mixer) until a sticky dough forms
- Optional: Cover the dough with a cloth/cling wrap or shower cap and let it rest for 10 minutes. This allows the dough to relax and strengthens the gluten so that kneading will be easier and take less time. Makes the dough much easier to work with
- Dust surface with flour and knead for 10-15 minutes or use a stand mixer on medium speed- Note that this dough is sticky so add a little bit of flour at a time however you want to keep the dough on the sticker side- be patient with kneading it will come together
- Once dough is nice and soft and passes the windowpane test (can be stretched out without breaking and allows light to pass through), add to an oiled bowl, cover and let it rise in a warm spot for 1 hour until doubled in size
- NO KNEAD VERSION- Mix until a ball of dough forms, cover and let it sit in the fridge overnight- once ready to use, let it proof at room temperature for 1-3 hours or until doubled in size and continue with the rest of the steps
- Once doubled in size, punch the air out and add to a lightly floured surface and roll into an even rectangle (not too thin or thick)
- Mix the softened butter (not melted- 5 seconds in microwave), sweetener and cinnamon spread evenly over the dough
- Spread the pumpkin puree evenly on top
- Roll tightly and cut into 7 rolls OR cut the dough separately and roll each roll individually
- Cover and let the rolls sit in a warm spot for around 30-45 minutes or until doubled in size
- Half way through the rise preheat oven to 180 degrees celsius (or 350F)
- Bake rolls for 17-22 minutes (keep an eye on them as every oven is different)
- Or airfryer at 160 degrees celsius for 16-18 minutes
- Mix icing and drizzle on top of the freshly baked rolls