Pumpkin Cinnamon Rolls by Bárbara Gomes
Cinnamon rolls are everywhere: on social media, in kitchens and on Christmas tables. And it's not hard to see why: soft, fluffy dough, a cinnamon filling that brings instant comfort and a creamy topping that makes everything even more special. They are the kind of recipe that invites you to slow down, share and savour without rushing.
It was in this spirit that we challenged Bárbara, from @greensandnuts, to create a Christmas recipe using a Tarwi product.
In this recipe, comfort and nutrition come together in a simple and delicious way. Below, we show you step by step how to prepare these protein-rich pumpkin cinnamon rolls, ideal for a special breakfast, a winter snack or to share at the table with your loved ones.
Ingredients
For the pumpkin Jam:
- 1/2 butternut squash
- 2 tablespoons brown sugar
- Spices to taste (I used cinnamon, aniseed and cardamom)
- 100ml orange juice
For the cinnamon roll dough:
- 120g pumpkin jam
- 120ml milk or plant-based milk
- 75g butter
- 65g brown sugar
- 5g dry baker's yeast
- 2 tablespoons Tarwi vanilla protein
- 450g flour (use 325g initially and gradually add the remaining flour)
- 1 egg (before baking, brush the cinnamon rolls with a mixture of 1 egg yolk + milk to taste)
For the filling:
- Coconut oil to taste (melt to brush)
- 4 tablespoons brown sugar
- 3 teaspoons ground cinnamon
For the topping:
- 5 tablespoons natural coconut yoghurt
- 2 tablespoons Tarwi vanilla protein
Method:
1. Start by cooking the pumpkin with the sugar, spices and orange juice and blend until you have a purée.
2. Mix part of this purée with the sugar, butter and milk and heat until everything is well blended.
3. In a bowl, combine part of the flour, the vanilla vegetable protein and the baking powder. Mix well.
4. Mix the dry ingredients with the mixture you made earlier and mix well until you have a smooth mixture.
5. Add an egg and mix everything again.
6. Start kneading the dough while gradually adding the rest of the dry ingredients.
7. When the dough has an elastic consistency, cover the bowl with cling film and leave to rise for 2 hours.
8. Once risen, cover a surface with flour and roll out the dough with a rolling pin until you have a rectangular shape.
9. Brush the dough with coconut oil and sprinkle the entire surface with a mixture of sugar and cinnamon.
10. Roll up and cut into equal pieces.
11. Place the rolls in a round or rectangular baking tin, brush them with a mixture of egg and milk, and bake at 190ºC for about 25-30 minutes or until golden brown.
12. For the topping, mix coconut yoghurt with vanilla protein.
13. Allow the rolls to cool, remove from the tin and spread the topping on top.
