<?xml version="1.0" encoding="UTF-8"?> <feed xml:lang="en" xmlns="http://www.w3.org/2005/Atom" xmlns:opensearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:s="http://jadedpixel.com/-/spec/shopify"> <id>https://www.maddielymburner.com/blogs/recipes.atom</id> <link rel="alternate" type="text/html" href="https://www.maddielymburner.com/blogs/recipes"/> <link rel="self" type="application/atom+xml" href="https://www.maddielymburner.com/blogs/recipes/tagged/baking.atom"/> <title>wholesome influence - Recipes</title> <updated>2019-09-06T16:57:00-04:00</updated> <author> <name>wholesome influence</name> </author> <entry> <id>https://www.maddielymburner.com/blogs/recipes/pumpkin-cinnamon-rolls-vegan-oil-free</id> <published>2018-10-13T12:25:00-04:00</published> <updated>2018-10-13T13:42:21-04:00</updated> <link rel="alternate" type="text/html" href="https://www.maddielymburner.com/blogs/recipes/pumpkin-cinnamon-rolls-vegan-oil-free"/> <title>Pumpkin Cinnamon Rolls (Vegan & Oil Free)</title> <author> <name>Maddie Lymburner</name> </author> <content type="html"> <![CDATA[<meta charset="utf-8"> <p class="p1" style="text-align: center;"><strong>These are PERFECT for fall/autumn! Bring these pumpkin rolls to family brunch, or have a slow morning of fall baking! Pumpkin spice makes anything taste 1000 X better!</strong></p> <p class="p2"> <img src="//cdn.shopify.com/s/files/1/2535/2274/files/IMG_1627_large.JPG?v=1539446242" alt="" style="display: block; margin-left: auto; margin-right: auto;"></p> <p class="p1"><strong>Ingredients:</strong></p> <p class="p1"><strong>(Makes 9 buns)</strong></p> <p class="p1"><span style="text-decoration: underline;"><strong>Dough</strong></span></p> <meta charset="utf-8"> <p class="p1"><strong><span>✘ </span></strong>1 packet of dry active yeast</p> <meta charset="utf-8"> <p class="p1"><strong><span>✘ </span></strong>1 tbsp maple syrup</p> <meta charset="utf-8"> <p class="p1"><strong><span>✘ </span></strong><span>1 cup unsweetened plant milk</span></p> <meta charset="utf-8"> <p class="p1"><strong><span>✘ </span></strong><span>1 tsp vanilla extract</span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>1/3 cup pumpkin puree</span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>1/2 tsp salt</span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>1 tsp pumpkin pie spice</span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>3 cups all purpose flour</span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>2 tbsp mashed banana (or apple sauce)</span></p> <p class="p1"><span style="text-decoration: underline;"><strong>Filling</strong></span></p> <meta charset="utf-8"> <p class="p1"><span style="text-decoration: underline;"></span><strong>✘ </strong>1/2 cup date paste</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>2 tbsp pumpkin puree</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>1/2 tsp pumpkin pie spice</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>1.5 tsp cinnamon</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>handful of chopped pecans</p> <p class="p2"><span style="text-decoration: underline;"><strong>Icing</strong></span></p> <meta charset="utf-8"> <p class="p1"><span><strong>✘ </strong>1/2 cup soaked cashews (soaked for at least 5 hours)</span> </p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>3 tbsp plant milk</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>3 tbsp water</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>2 tbsp maple syrup</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>1 tbsp lemon juice</p> <meta charset="utf-8"> <p class="p1"><strong>✘ </strong>1/2 tsp salt</p> <p class="p1"><strong>Instructions:</strong></p> <div class="page" title="Page 67"> <div class="layoutArea"> <div class="column"> <ol> <li> <p><span>Place plant milk in a small saucepan and heat over low heat until lukewarm. Remove from heat and whisk in maple syrup and yeast. Let sit until yeast is activated.</span></p> </li> <li><span>Whisk in salt, pumpkin pie spice, pumpkin puree, mashed banana, and vanilla extract. Then slowly incorporate the flour. Be careful not to over mix.</span></li> <li><span>Knead the dough until everything is incorporated, then let the dough rest and rise in a covered bowl for 45 minutes.</span></li> <li><span>Preheat oven to 350F</span></li> <li><span>While the dough is resting, mix together the ingredients for the filling. Roll out the dough on a floured surface into a large rectangle.</span></li> <li><span>Evenly spread the filling on the dough, leaving a half inch boarder. Roll the dough length wise into a large log.</span></li> <li><span>Evenly slice the dough into 9 equal buns and place in a 8X8 baking dish.</span></li> <li><span>Bake for 20-25 minutes until buns are golden.</span></li> <li><span>Blend together the ingredients for the icing in a high speed food processor or blender until smooth.</span></li> <li>Spread the icing on the warm buns and top with extra chopped pecans and cinnamon. </li> <li>Serve warm & enjoy!</li> </ol> </div> </div> </div> <div style="text-align: center;">For the video tutorial see video below (YouTube: Maddie Lymburner):</div> <div style="text-align: center;"><iframe width="560" height="315" src="https://www.youtube.com/embed/wu2p3K2cmNk" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe></div>]]> </content> </entry> </feed>