Cinnamon rolls are everywhere: on social media, in kitchens, and on Christmas tables. And it's not hard to see why: a light and fluffy dough, a cinnamon filling that brings instant comfort, and a creamy topping that makes everything extra special. It's the kind of recipe that invites you to slow down, share, and savor it 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.
Here you'll find step-by-step instructions 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 dessert:
- 1/2 butternut squash
- 2 tablespoons of brown sugar
- Spices to taste (we use cinnamon, star anise, and cardamom)
- 100ml of orange juice
For the cinnamon roll dough:
- 120g of pumpkin jam
- 120ml of milk or plant-based drink
- 75g of butter
- 65g of brown sugar
- 5g of baker's yeast
- 2 tablespoons of Essential+ Vanilla Vegan Protein
- 450g of flour (use 325g initially and add the rest gradually)
- 1 egg (before baking, brush the cinnamon rolls with a mixture of 1 egg yolk and milk to taste)
For the filling:
- Coconut oil to taste (melt it before brushing)
- 4 tablespoons of brown sugar
- 3 teaspoons of ground cinnamon
For coverage:
- 5 tablespoons of natural coconut yogurt
- 2 tablespoons of Essential+ Vanilla Vegan Protein
Preparation method:
1. Start by cooking the pumpkin with the sugar, spices, and orange juice, then blend until you get a puree.
2. Mix part of this puree with the sugar, butter, and milk, and heat until everything is perfectly combined.
3. In a bowl, combine some of the flour, the vanilla protein powder, and the baking powder. Mix well.
4. Mix the dry ingredients with the mixture you made earlier until you obtain a homogeneous mixture.
5. Add an egg and mix again.
6. Start kneading the dough while gradually adding the rest of the dry ingredients.
7. Once the dough has reached an elastic consistency, cover the bowl with plastic wrap and let it rise for 2 hours.
8. Once it has risen, cover a surface with flour and roll out the dough with a rolling pin until it has a rectangular shape.
9. Brush the dough with coconut oil and sprinkle the entire surface with a mixture of sugar and cinnamon.
10. Roll out the dough and cut it into equal portions.
11. Place the cinnamon rolls in a rectangular or round baking dish, brush with the egg and milk mixture, and bake at 190ºC for about 25-30 minutes, or until golden brown.
12. For the topping, mix the coconut yogurt with the vanilla protein powder.
13. Let the rolls cool, remove them from the pan, and spread the glaze.
