Pumpkin Cinnamon Rolls
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- Опубліковано 26 вер 2024
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Pumpkin Cinnamon Rolls
By: The Jaroudi Family
Makes around 8 large rolls
Ingredients:
Dough:
1 cup plant milk unsweetened and unflavored
1 & ¾ cups of pumpkin puree
3 large, pitted dates
1 package of active dry yeast
1 tsp white miso paste
2 & ¾ cup whole-wheat flour (or gluten-free flour)
Filling:
1 cup water
1 cup pitted dates
1 tbsp pumpkin pie spice (or apple pie spice)
1 & ¾ cups of pumpkin puree
Icing:
¾ cup silken tofu
½ cup raw cashews
6-8 large pitted dates
1 tsp lemon juice
½ cup water
Extra cinnamon for dusting
Directions:
In a high-speed blender mix plant milk, 1 & ¾ cups pumpkin puree, and 3 large, pitted dates. Blend until smooth. In a small saucepan heat the mixture on low-medium heat. The temperature should be 100-110 degrees (this is important not to kill the active dry yeast).
In a large bowl add in the active dry yeast and warmed plant milk mixture. Let rest for 5 minutes (you should see a bit of clumps).
Add in flour and white miso paste. Knead dough into a ball. Cover (with plastic wrap or towel) in a dark warm area for one hour. The dough should double in size.
Roll dough into a large rectangle.
In a high-speed blender add all filling ingredients and blend until smooth.
Spread filling over the dough, leaving a 1-inch board of dough. Roll the dough up and cut into 8 slices. Arrange in a parchment paper-lined baking pan (around a 2-quart casserole dish).
Preheat oven to 350 degrees. Place baking pan into the oven while the oven heats up and bake for 30-35 minutes until done.
In a high-speed blender add all icing ingredients and blend until smooth. Keep icing in the refrigerator until pumpkin cinnamon rolls are ready.
Top with icing and an extra dusting of cinnamon.
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I am so excited to try this. It all looks like it will work. I have been making Cinnamon Rolls recipe by King Arthur for many years. When getting ready to roll out my advice to you would be to roll starting at the LONG end not the short, and tuck tightly. When you get ready to cut them use dental floss ( just slide it under and criss cross as it gives you a good clean even cut) and your roll will be more uniform and very reminiscent of that very famous brand you see in all the malls across America. I love following you and have made many of recipes you have posted. Thanks for helping all of us to have our cake and eat it too. 🙋♀️🌺
I made these yesterday and they were delicious. Lots of steps, but really good. I have decided that I will make the filling and the frosting the day before, so that I can just whip these up. I had extra filling left over so I have popped it in the fridge and plan on using it to put in my oatmeal in the morning!!
Thank you! If you blend in reverse order, first icing then filling then dough, there should be no need to wash the blender in between, just scrape it well. Cheers! 🎃
Great idea!
Great idea!
Nice tip!!
I've been baking for years and I never knew you could just put them in the cold oven and set it for 30 minutes. Genius!
i love Autumn
FYI Pumpkin Spice mix is just cinnamon ginger nutmeg allspice and cloves if you want to make your own....I always have those spices on hand. Great recipe Britt cant wait to try it!
I love the Harry Potter soundtrack. John Williams is amazing. So fun!
This recipe is ON POINT. Our family is so grateful! ❤️❤️❤️
This cauliflower is amazing. I probably used a little extra walnuts. You could change the spice and use this for any cauliflower rice dish that blends with it's tomato kick.
I salute your work. I'm impressed by folks who work these out. I tried a few times to make an SOS (refined) cinnamon roll and a croissant. I gave up, thinking Maybe I just should not eat them (but then I do get some vegan cinnamon rolls and croissants, anyway that I know are full of oil).
Dates are so brilliant a food. I love how I can make so many things with dates, especially the Persian mazafati dates...like caramel, nature's caramel.
I don't live in the US anymore and where I live, thanksgiving isn't here, and no macy's parade. I try to find it online, but we have to get p at 5, and it is silent and from weird angles -no band's music, for listening.
I'm not a fan of the history I learned around it, yet I had found a way of making it mine, with no flesh or animal excretions. Thanksgiving is for me the ushering in of the yule season, well really it is All Hallows Eve, but no yule decorations go up until at the least the day after thanksgiving.
I agree with your words about how baking deserts often is a tight science. Chemistry. I also like a wee bit of chili pepper or cayenne in my cinnamon rolls. We have to be nut free, so I usually substitute with pine nuts which are pretty expensive, but they have a similar creamy-ness to the cashews, and I also add other seeds, too.
Silken tofu is a different process to making regular tofus. Grocers don't seem to believe this, so I have a bit of a difficulty finding it in walking distance, or almost anywhere, of me.
This is such a great vid and recipe. I ranted, alot, I was pretty excited by the recipe. Also; funny about the Harry potter 1st movie music... That first movie and maybe the 2nd, always seem like yule season for me as well. The whole scene you set up has me wanting winter, right now.
Have you tried sunflower seeds as a nut replacer instead of pine nuts? So much cheaper😁
What an impressive recipe, especially the proving in the oven. As always, these look quite achievable. I've been trying to figure out cinnamon rolls for ages, really happy to see this one. You and science have sorted it out.
Fyi, I bought a large package (maybe 1/2 lb) of dry baker's yeast more than 10 years ago and put it in a Tupperware in the freezer. It still works great after all these years. Everything rises great, no expiry concerns. 2.5 tps = 1 small packet. Use straight from frozen.
Thanks again
Yum!!! I made these and my boyfriend loved them! We thought eating WFPB would be challenging and we'd be missing out but not with your recipes!!
Ooooo, I bet they smell heavenly! thanks so much Brittany!!!! can't wait to make them =)
Brit + Pumpkin ❤️❤️❤️❤️❤️❤️❤️ two favorite things in one video! Ok I’m thinking the filling would be so good in oatmeal 🧐
Add the left over filling to your morning oatmeal!!! Yum!
Another recipe adaptable in so many ways! I plan on making this original recipe soon!
A new house this spring--oooo, are you going to take us along?!
I'm swooning. 😍 I cannot wait to make a trey of these!!
Thanks, was looking to use up garden pumpkin harvest. This uses a lot!
These look so delicious. Thanks for the recipe.
I love everything pumpkin! Do you have anymore recipes using pumpkin?
They look really good.
Wow! Those look amazing. Thank you so much for sharing😊
Looks so good!
Can’t wait to try these 😍
Great recipe! I just found your channel and subscribed. I look forward to seeing more. 💚💚💚
You are so Cute 🥰 and Sweet!! I can’t have these yet have to get a handle on this diabetes first. Thank you for all of your hard work!! 💞
Yummy yum yum! Those look divine! Must try those this year during the Macy's day parade or probably before then :)
This oughta be good 😋
Yummy.
Thank you so much I can't wait to make them for a special occasion ❤️😘
I made this with much excitement and anticipation. Sadly, the rolls turned out doughy in the center. I used whole wheat pastry flour bc it’s what I had on hand. There must be a different amount needed for that type of flour compared to regular whole wheat flour. The icing was absolutely delicious. Trying to figure out what to do with leftovers of it and the filling. Thank you for your creative, straightforward, and healthy content.
Not sure what happened, it should have worked 1-1 with whole wheat pastry flour. I have made that recipe with it before.
Looks wonderful! Thank you for all your testing.
New house?
chocolate cinnamon roll...now ur speaking my language lol. Glad u mentioned it's not ok during weight loss; I sometimes wanna believe wfpb stuff is all ok for that lol.
On this one you mention Apple pie cinnamon rolls, have you done a video for that one yet? Thanks
If you have Date Paste already made for other purposes can I just use that? How much Date Paste then for the filling?
Is there any adjustment for high altitudes?
Hi, Brit, why don't you just keep the pumpkin mixture going in the blender till it warms up and save yourself a dirty pan to wash?
It is hard to control the temperature in the blender. You want it to be between 100 & 110 so you don't kill the yeast.
Mine were not successful. Dough was way to runny so I had to keep adding flour. The dough also smelled like beer/yeast. I baked what I was able to roll out and when cooked they had a weird taste. I will have to try again and I am going to look for different pumpkin , thinking mine was to watery compared to yours in the video. Also going to try a different brand of yeast. Used whole wheat white pasty flour so next time I will just use plain whole wheat. Didn’t frost them as I didn’t want to waste the ingredients.
Dough and water/flour ratio is also dependent on your climate or humidity.
couldn't you just heat the 1 cup of plant milk to warm the mixture for the yeast? Thank you for another r fun WFPB recipe.
Or even leave it in the vitamix another minute or so? Why dirty another pan? Not gonna happen in my kitchen...
uhmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm just love it :-)
Which silken tofu do you use? Soft, medium, firm or extra firm?
What could I use as a substitute for the cashews(all nuts in general) in the icing recipe?
These look so delicious! Looking forward to making these for my family Christmas morning. Does the filling bake into a pumpkin pie texture? Just curious
It won't thicken up but tastes like pumpkin pie!
Can you substitute agave nectar instead of dates?
As a long time gluten free baker, I'd add some ground flax or chia to the flour to replace the gluten and help it rise.
Please, can anyone let me know if something else can be substituted in place of the dates?
What do you use to measure the temperature? A normal thermometer?
I can’t get miso in my area. Anything else I can use?
Same. I normally don't eat salt, but since this recipe is only for a special occasion I would like to substitute salt.
@JaroudiFamily: Have you tried it with gluten free flour? I really need GF and didn’t think yeast would rise in GF flour. Please advise. Thanks!
Yes, they won't double in size when proofing but will rise some.
Not sure why these need to be saved for "special" occasions... You can have cinnamon rolls any day! There are NO "bad" foods or "sometimes" foods. Having desserts and baked goods daily is not only normal but a healthy relationship with food.lastly seeing as this recipe is already quite far off from regular cinnamon rolls, it seems even more restrictive saying that these are for a special occasion. Not hating!! Just sharing some thoughts. Many people struggle with their relationship with food and it is all thanks to diet culture 😟😟. Time we change the definition of health and healthy eating!
Looks amazing!!!
I love that you called it the Macy's Day Parade! That's what my kids call it, too!
What a great recipe! Thank you for sharing!
Can you make the recipe up to placing the slices in the pan, then put in fridge and bake the next morning putting it in the cold oven and turning it up to 350?
I look forward to making them on a special occasion! thanks Brittany!
i'd love a chocolate peanut butter one