My second revamped breakfast is based on Half-Pint Pinwheel Rolls, a recipe from waaaay back in February 2012 (and which has inexplicably disappeared). For that recipe, half of the diminutive pastries were filled with a savory mixture of garlic, walnuts, and parsley – while the other half were filled with a homemade chocolate-hazelnut spread. This time I went for all sweet and rolled the soft, pumpkin dough with fresh strawberries and jam – and then I topped the pinwheels with a rich strawberry-coconut-cashew icing. The dough and filling contain no oil and no sugar, kids. This is a revamp I really enjoyed…eating.
If you missed my first breakfast makeover, Slow Cooker Multigrain Pudding, you can find it here.
Strawberry-Vanilla Pinwheel Rolls with Sweet Cashew Icing
2015-04-10 06:37:10
Yields 16
Adorable, almost bite-sized, sugar-free breakfast treats filled with strawberry jam and drizzled with luscious sweet cashew icing. Without the icing, these cuties are oil-free.
Write a review
Save Recipe
Print
Cook Time
20 min
Total Time
2 hr
Nutrition Facts
Serving Size
80g
Yields
16
Amount Per Serving
Calories 186
Calories from Fat 48
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 165mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 11g
Protein 4g
Vitamin A
12%
Vitamin C
10%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
- 1 tsp. regular yeast
- 4 Tbsp. warm water
- 1 tsp. salt
- 1/4 cup oat flour
- 1/2 cup whole wheat flour
- 1 1/4 cups bread flour
- 2/3 cup warm non-dairy milk
- 1/4 cup pumpkin puree
- 1/2 tsp. vanilla stevia liquid
- 1 tsp. vanilla extract
Filling
- 1 cup fruit-sweetened strawberry jam
- 5 strawberries, chopped
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
Icing (not oil-free)
- 1 cup cashews, soaked overnight, rinsed and drained
- 4 strawberries
- 1/2 cup water
- 1 tsp. fresh lemon juice
- 1 Tbsp. coconut oil, melted
- 1/2 tsp. vanilla liquid stevia
- 1/2 tsp. vanilla extract
Make the dough
- In a large bowl, whisk together the water and yeast. Let sit until yeast bubbles a little.
- Meanwhile, in a smaller bowl, whisk together the salt and flours.
- Stir the milk, pumpkin puree, vanilla stevia and vanilla extract into the yeast mixture. Add the flour mixture and stir until a soft and sticky dough forms. Add a little flour if the dough is too wet. Knead a few times in the bowl just so that there are no dry spots or lumps of flour.
- Lightly oil a small bowl and add the dough. Cover and let rise at room temperature for about 2 hours.
- Put the dough in the refrigerator overnight.
Make the filling
- In a small bowl, stir the jam until smooth, then stir in the strawberries and cinnamon.
- Set aside until needed.
Make the icing
- Put all of the ingredients in a blender and process until very smooth. You will need to scrape down the mixture a few times.
- Set aside until needed.
Make the rolls
- Remove the dough from the refrigerator and let sit for about 90 minutes.
- Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
- On a lightly floured board, divide the dough in two and return one portion to the bowl and cover to keep from drying.
- Roll the other half into a 12" x 7" rectangle. Spread 1/2 cup of the filling over top and working from the long side, tightly roll.
- Cut the roll into 8 or 12 equal pieces using either a knife or a long piece of dental flow to sheer the pieces. This method prevents flattening the rolls.
- Place the rolls on the baking sheet and gently press them down just a little bit.
- Take the second piece of dough and do the same as above.
- Bake the rolls for 16-20 minutes or until starting to brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Eat while still warm drizzled with the icing - or let cool completely, wrap well in plastic wrap and store in the freezer.
an unrefined vegan http://www.anunrefinedvegan.com/
Looks and sounds absolutely heavenly Annie!! Drool!!
Thanks, Brandi! I love that they’re bite-sized :-).
Mmmm! This sort of thing represents the type of stuff I love to eat but am too afraid to make myself, but oh so divine looking. 😀 Beautiful photographs, by the way – especially that delectable cashew icing!
Oh, I’m positive you could make these!
Can’t stop drooling over this! That icing!!! Ahhhh!!!
:-). I was eating it with a spoon, hehe.
Wow, these look so summery and delicious I feel as if I’m on holiday. Your photos are exquisite, Annie. By the way, has something changed with the layout on this site or did I change something myself without noticing?
I’m glad these photos have a summery feel because I took them in deep, dark winter! Ah, the miracle of good artificial light :-). I did change the layout/design of the website, Lorna – we both needed some updating :-)!
I don’t remember the first version of these, but even so I feel pretty confident in saying the strawberry vanilla version is my favorite because OMG do those look good!!
Haha! You’re correct – these are so much better than the “originals!”
These look DANGEROUSLY delicious!! REVAMP away, and send them to ME!
With extra icing…
I can’t deal, I just can’t! That looks insanely delicious!
I have to say, they are pretty darn delectable!
Wow Annie, just, WOW!
😛
This recipe looks too good not to make when strawberry season comes around soon! 😀 Is there anything I can use instead of the pumpkin puree?
Hi Katie – you could use applesauce or for a “buttery” flavor, substitute softened or melted coconut oil.
I made these beauties yesterday afternoon & had so much fun making them too! I love these rolls with the home-made strawberry jam & by using fresh Belgian strawberries, the first of the Season!
I also loved loved the healthy icing! I never made healthy icing before & I am going to use that recipe in my other recipes! Ooh yes! xx A huge thanks to you, the cool creator! xxx
Oh what a chore it must have been to revamp these beauties, bite after bite after bite 😉
It’s been rough – all that taste-testing…
Wow Annie – you have me drooling – they look SO beautiful and tasty! And then you add the cashew strawberry icing….. total yumminess
Oh sweet Jesus. They look AMAZING!!!
perfect size pinwheels for me1
Annie, this was the most viewed post from last week’s Try a New Recipe Tuesday! Congratulations! Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. The new hop will go live Monday afternoon. I hope you will be able to join us!
Pumpkin puree sounds like a great addition. Extra goodness and some nice natural golden colour too.
Exactly – I love the color as much as the added nutrition :-).
Pingback: Vegan Strawberry Pinwheels | Living Well With Joce