So, it’s been a while since I posted a recipe and I had this one on hand for quite some time, so today I want to share it with you guys: a variation of cinnamon rolls, but as you wouldn’t expect it any other way from me, a healthier version of the classic. I love persimmon, since it has a nice vanilla flavor to it. Together with the slight sweetness of the pumpkin, it makes for a perfect treat!
Here’s what you gonna need for 1 baking tray:
For the dough
1/2 cube fresh yeast
2 Tbsp Water
60g coconut sugar
125 ml soy milk
150g pumpkin puree (I used Hokkaido since you don’t have to peel it)
250g white flour
250g spelt flour
1 egg
2 Tbsp vanilla extract
pinch of salt
50g coconut oil
1 tsp ginger
1 tsp nutmeg
For the cream filling
300g fat reduced cream cheese (philadelphia 2%)
1 egg
2 handful of grounded walnuts
2 Tbsp cinnamon
1 Tbsp nutmeg
sweetener of choice
1 medium sized persimmon
For the glaze
100g dark chocolate ( min. 80%)
100g fat reduced cream cheese
sweetener of choice (I used vanilla flavedrops)
Directions:
1.for the dough whisk together sugar, yeast and lukewarm water. Let the mixture sit for some minutes and then combine with all the other ingredients and neat the dough till it gets fluffy and everything comes together. Afterwards let it rest for about an hour in a warm environment.
2.For the filling whisk together the cream cheese, one egg, vanilla, cinnamon and nutmeg. Add as much sweetener as you desire (add a bit more than usual, since through baking the dough looses a lot of its sweetness). Mince the persimmon.
3.After an hour, roll out the dough on a floured working space, evenly distribute the cream cheese on top, sprinkle over two handful of grounded walnuts and sprinkle over the persimmon.
4.Roll up the dough and slice into equal pieces.
5.Place them in a previously greased baking tray and bake them for approx. 35 Minutes (or until through) on 180°C.
6.Once they’re done, let them cool completely. Then melt the dark chocolate and mix the cream cheese with sweetener. Glace the pumpkin rolls with these two toppings. Now put it in the fridge to settle for and hour.
I hope you enjoy this recipe as much as I do!
PS: If you want to have it extra moist, you can pour 150 ml of orange juice over the top of the rolls as soon as you take them out of the oven.
