- 1/4 cup brown sugar
- 2 big handfuls dried raisins (dates, figs, prunes, or nuts will work)
- 1-2 Tablespoons cinnamon
- 1 generous splash of soymilk (any other dairy milk substitutes work well also)
you can use a roll of Pillsbury Grands Original Biscuits for quick dough
- 1/4 cup regular sugar
- 1 1/2 Tablespoons active dry yeast
- 1/2 cup slightly warmed water
- 2 cups flour (optional, add a shake of nutmeg)
- 1/2 can (2/3 cup) canned pumpkin puree
- 1 1/2 cups confectioner's (powdered) sugar
- 2+ Tablespoons soy milk (almond, coconut, rice, hemp, any 'milk' will work)
- Start by preparing your dough. Combine regular sugar, yeast, and water, then cover and allow it to poof up for 30 minutes in a warm part of the kitchen. Sometimes I even set it in the sun on my patio outside. The yeast needs to eat the sugar so it can make air bubbles for fluffy dough, so DO NOT use artificial sweeteners like Splenda. Use honey, agave, or maple syrup if you are trying to avoid sugar.
- Use a butter knife to stir in pumpkin puree and flour to the poofed yeast., just until a dough forms and there are no pockets of dry flour. Recover and place in a warm place for another 30 minutes until the dough rises.
- Uncover the dough and knead with a little flour to get it smooth and not so sticky. Roll into a ball and place in your freezer while you make your filling and preheat your oven. This should take less than 20 minutes. Preheat oven to 375 degrees F.
- To make the filling, combine the cinnamon, brown sugar, milk, and raisins. I know this seems like a LOT of cinnamon- as long as you are not eating it out of the jar like a cinnamon challenger it will turn into a mild warm flavor after we bake the rolls.
- Take your dough out of the freezer and roll out into a large rectangle on a well foured surface. Make sure you really get a bit of flour down before you rectangularize thoust dough or you will just have to eat the raw sticky mess off the surface. Rub the filling mixture all over the rectangle and try not to lick your fingers.
- If the dough with filling on it was a research paper (thank the Lord it's a tasty one) with the short end at the top and the long end on the sides, start rolling it up like you read- from title to the bottom paragraph. You will then have a long pumpkin dough log with cinnamon sugar rolled up inside. Slice vertically so you have little stubs of dough with swirled filling inside oozing out.
- LAST STEP! Place the stubs into a greased round pan or cookie sheet, place in oven for 30 minutes. Cool for a few minutes and serve.
How do you eat kanelbullar or cinnamon rolls? What's your favorite topping? Let us know and comment!
Note: This recipe was posted on Virtual Vegan LINKY Potluck 14 for An Unrefined Vegan. Check out their blog for great recipes, topics, ebooks, and tons of other great stuff!