I came across Vegan Richa’s recipe for pumpkin cinnamon rolls that looked super tasty!
Save the fact that I don’t love pumpkin. As a warm weather person, I don’t love the oncoming promise of winter, dressed up as fancy coffee. Maybe the time change has gotten me down, but I wanted to re-do this fall recipe, summer style.
And that, I did. Sunday smells deliciously in my house today. 🙂
2 cups whole wheat whole flour
1/2 rolled oats
TBS baking powder pinch of salt
many pinches of cinnamon (I love cinnamon; you may want to go more lightly.)
1 can coconut milk
TBS flax seed
2 TBS active rise yeast
10 pitted dates
handful of golden raisins
1 cup frozen blueberries
drizzle of maple syrup
Blueberry and raisin glaze:
Simmer dates and golden raisins in 1/2 can of coconut milk (1/2 of the remaining cup will be used for the dough) on low until both are very tender and the liquid thickens; I let mine go on low while I prepared the dough.
Combine yeast, salt with 1/2 cup warm coconut milk (from can) and let sit for 10 minutes.
Then, combine flax seed and pinch of cinnamon.
After processing rolled oats into fine flour in a food processor, combine with whole wheat flour.
Mix and make a well in the center for the wet ingredients.
Remove the dates from the glaze pot and blend with 1/2 remaining coconut milk and a pinch of cinnamon.
Mix the date coconut blend with dry ingredients and combine to make the dough.
If it’s too dry, add a dash of warm water until it is the right consistency.
Roll your dough out to a large rectangle and sprinkle with cinnamon.
Brush with maple syrup and roll up.
Cut into 2″ rounds and lie flat, so that rolled edges face up and all rounds touch each other.
Cover and let rise for 30 minutes in a warm spot. I placed mine on top the warming oven.
Cook in a pre-heated 350 degree oven for 15-18 minutes.
Pour glaze over cinnamon rolls as soon as they’re out of the oven.
It was a wonderful Sunday afternoon dirty three mixing bowls and it was so worth it! 🙂