Ingredients:
- ½ cup ATOM Plant Protein.
- 1 cup almond milk.
- ¼ cup melted coconut oil.
- ¼ cup maple syrup.
- ½ cup pumpkin puree.
- 2 tsp active dry yeast.
- 3 ½ cups whole wheat flour.
- 5 tsp cinnamon powder.
- ½ tsp nutmeg powder.
- ½ tsp salt.
- 1 tsp vanilla extract.
- ¼ cup stevia.
- ½ cup AS-IT-IS Peanut butter.
- ¼ cup chopped nuts.
Preparation:
Warm the almond milk until lukewarm. Stir in the maple syrup, and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy. In a large bowl, combine the melted coconut oil, pumpkin puree, yeast mixture, ATOM Plant Protein powder, cinnamon powder, nutmeg powder, and salt. Gradually add in the flour, 1 cup at a time, mixing well until a soft dough forms. Place the dough on a floured surface and knead for about 5-7 minutes, or until smooth. Place the dough in a lightly oiled bowl, cover it with a plastic wrap and let it rise in a warm place until the dough doubles in size. In a small bowl, mix the softened coconut oil, stevia, cinnamon powder, and nutmeg powder until well combined. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle, about ½ inch thick. Spread the filling evenly over the dough rectangle, leaving a small border around the edges. Sprinkle some chopped nuts. Starting from one long edge, tightly roll up the dough into a log. Cut the log into 12 equal slices using a sharp knife. Place the cinnamon rolls in a greased baking dish, cover them with a towel and let them rise again in a warm place for about 30 minutes, or until fluffy. Preheat the oven to 3500F. Bake the cinnamon rolls for 20 minutes. Remove the cinnamon rolls from the oven and let them cool for a few minutes. You can drizzle the cheese over the warm rolls and enjoy.