Heather Blackmon
I am currently in DC, cheering on Kirk for the Marine Corp Marathon. While I’m gone – enjoy this breakfast treat that we enjoyed over the past week!
I typically make healthy recipes for breakfast, but this is not one of those recipes. I saw a few recipes for cinnamon rolls on several blogs this month and was really in the mood to make up a batch. I decided to indulge my pumpkin cravings with a pumpkin cream sauce, instead of a more traditional cream cheese sauce.
I enjoyed these cinnamon rolls all week, I would hate to see good breakfast sweets go to waster, after all. When I enjoyed this early in the week – I served it with a veggie breakfast sausage. The last few days, I added a dollop of Almond Butter on a heated roll. I like a little extra protein in my breakfast to keep me full until lunch!
- 3/4 cup cashews
- 1 package dry yeast
- 3/4 cup vanilla almond milk, warmed
- 1/2 cup brown sugar
- 1 3/4 cup vegan margarine (like Earth Balance), divided
- 1 teaspoon Himalayan pink salt (regular salt may be used)
- 5 cups All purpose unbleached flour
- 1 cup brown sugar
- 3 tablespoons pumpkin spice, divided
- 1/2 cup powdered sugar
- 1/4 cup pumpkin
- 1/2 teaspoon maple syrup
- Place cashews in food processor and add enough water to cover. Combine until smooth cream is formed.
- In a medium bowl, combine yeast and almond milk in a small bowl, stirring to combine. Add brown sugar, 2/4 cup margarine, and salt. Mix until all ingredients are incorporated. Add flour, 1/2 cup at a time, and kneed with hands until combined. Once all flour is incorporated, form a ball in the bowl, cover and let stand for one hour.
- Preheat oven to 400 degrees. Combine brown sugar and 2 tablespoons pumpkin pie spice in a small bowl. Melt 1/3 cup margarine.
- Lightly flour surface and roll dough until about 1/4 inch thick – approximately 25” x 16” in size. Spread melted margarine over the surface, then sprinkle evenly with sugar mixture.
- Roll dough, starting from 16” side, keeping the roll fairly tight.
- Slice into 1 1/2 inch sections, resulting in about 10-12 sections. Place face-up on cookie sheet(s) lined with parchment paper, so that you can see the rounds of cinnamon. Leave plenty of space between rolls (I used two cookie sheets).
- Bake for 15-20 minutes – or until slightly crispy.
- While baking, combine 1/2 cup butter (softened), pumpkin, 1 tablespoon pumpkin spice, and maple syrup in mixer or food processor.
- After removing cinnamon spice rolls from oven, spread pumpkin cream over rolls evenly.
The next time I bake these, I would also try replacing some of the butter with canned pumpkin. I read recently that it makes a great substitute, which would certainly be healthier & amp up the pumpkin flavor in the recipe. If you give that a try, let me know how it goes!
I got a little crazy one morning and decided to enjoy a cinnamon spice roll with a glass of Kombucha – spiked with a tablespoon of chia seeds. It was an interesting flavor, not sure if it’s something I would add to my Kombucha very often. 🙂
Question of the Day – What strange combinations of foods have you tried recently – either that worked or didn’t?
