I feel much more confident with raw no-bake desserts. I always struggle as I avoid refined flours in baking and so I find that I can not get the same texture, consistency and rise with my baking. Personally, I don’t mind all that much, but I feel like many other people do. Many people don’t like healthy desserts if they can tell they are healthy. Personally, I prefer them because non-healthy ones are much too sweet for me and I have become used to the grittier texture without the fluffy rise. These cinnamon scrolls are just that. They worked very well but they do not have the typical fluffy texture rise and consistency of a normal cinnamon roll. This is actually the third “healthier” cinnamon roll recipe I have attempted. The first two were complete fails that I never ended up sharing anywhere. This one is not perfect but it worked well enough and I absolutely loved playing with the dough. I think the dough would make a great savoury dough as well that I would love to use to make pizza scrolls. The best part about it is the beautiful golden colour of the rolls from the pumpkin. You can also swap out the pumpkin for sweet potato and experiment with different flours. I used wholemeal spelt flour which I think was a little too gritty and made the scrolls a little dense. I feel like a white spelt flour or a more finely milled flour would have worked much better. I am not sure how these scrolls would work with gluten-free flour but it may be worth a shot. If you do try them, please comment and let me know how they worked for you.
I have added a soy yogurt cashew-based icing for these scrolls but feel free to use any other icing you prefer. The recipe is refined sugar-free and dairy free.
| Vegan Pumpkin Cinnamon Scrolls | Print |
- 1 cup pumpkin purée
- 2 tbsp maple syrup
- 2 cups wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp baking soda
- FILLING:
- Avocado oil for brushing
- ⅓ cup coconut sugar
- 3 tsp ground cinnamon
- FROSTING:
- ¼ cup soy yogurt (or yogurt of choice)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ⅛ cup plant milk to thin
- Mix all dough ingredients together in a bowl and knead with your hands for a few minutes until a dough ball forms. Sit covered for 20 minutes.
- Lightly dust the bench surface with a little flour and roll out the dough into a large rectangle shape (about 1 cm thick).
- Brush the surface of the dough evenly with oil and sprinkle evenly with coconut sugar and ground cinnamon
- Slice strips along the dough about 5-6 cm wide and carefully roll each strip into a scroll shape.
- Place scrolls into an oven-safe dish and bake for 30-35 mins at 180 C or until a toothpick comes out clean.
- For the frosting: blend all ingredients in a blender until smooth and drizzle over scrolls once cooled.
