Kat Cupcake: cinnamon rolls

Showing posts with label cinnamon rolls. Show all posts

January 25, 2021

Matcha Azuki Bean Buns

I had these beans and matcha just waiting for the perfect opportunity! If you're into Asian desserts like me then you'll absolutely love these matcha buns! I can't believe it took me so long to make something like these.

Azuki beans are used in many Asian desserts. They are tiny red beans that taste so good sweet. I found them at a Korean supermarket but you could find them at any Asian food store and I wouldn't be surprised if many grocery stores with an international foods sections carries them.

I was inspired to make these from Seonkyoung Longest's Youtube Matcha Cinnamon Rolls video. She made a yeasted version and if that is up your alley then it is a great option! I decided to make the recipe my own by using my Yeast Free Super Cinnamon Rolls recipe. Nothing against yeast but sometimes it is just so nice and easy to not have to worry about it. I regularly make my own yeast free cinnamon rolls and thought it would be great to change up the recipe.

I would suggest making the anko bean paste the day or evening before as they will take over an hour to make. I know that sounds intimidating but you will just be letting the beans sit most of the time and have nothing to do but wait. I adjusted the recipe from here and suggest checking it out if you need some more direction on making the anko as they have step-by-step pictures.

As I said before, I made the anko the night before and then stored in the fridge overnight at first I was worried they were too sweet but once they have serves their purpose as a filling for the cinnamon rolls, then they are perfect!

These matcha buns are wonderfully tender and just the right amount of sweet. The anko really shines through with the matcha and I think there is a great matcha taste to it. I added some green food coloring to get a better green color but that is entirely optional.

Matcha Azuki Bean Buns

Makes 9

Ingredients

For anko:

200g azuki beans

3/4 cup sugar

water

1/2 tsp salt

2 tbsp cornstarch

1/4 to 1/2 cup water

almond extract

cinnamon

For rolls:

1 cup cashew milk (or milk of choice)

2 tsp apple cider vinegar

1 tsp almond extract (or vanilla)

6 tbsp grapeseed oil (or other oil)

1 1/2 cups whole wheat flour

3 tbsp sugar

1/2 tsp baking soda

1 1/2 tsp baking powder

2-4 tbsp matcha

4 tbsp cornstarch

2 tsp cinnamon

1/2 tsp salt

More milk and flour if needed

Green food coloring (optional)

For filling:

1/3 cup coconut oil, softened

About 3/4 or more of your prepared anko

For icing:

1 cup icing sugar

2 tbsp cashew milk

Directions

For anko:

1. Measure out 200g of azuki beans, rinse and drain beans in a colander

2. Place beans in a pot and cover with water until it is a couple inches above the beans.

3. Place on your stovetop and turn heat on to high and bring water to boil

4. When water has reached a boil, discard the water through a colander and then place beans back into the same pot

5. Add fresh water a couple inches above the beans

6. Bring water to boil again and this time cover with a drop lid or a lid that is slightly open over the beans to keep them from jumping to much.

7. Turn hear down to medium-low and and simmer for 1 to 1.5 hours.

8. Water will evaporate so keep an eye on your pot and add more as necessary

9. After an 1 hour, test beans by picking one up and tryin to mash it with your fingers (make sure bean is cooled). If you can mash it, the beans are done but if not cook for an additional 30 plus minutes until they are ready

10. Place beans back into pot and turn heat to medium-low. Add half the sugar

11. Mix well and once dissolved, add the rest of your sugar

12. Continue to cook while stirring constantly

13. Add in the cornstarch, water, cinnamon (optional), and salt. Mix until combined and cornstarch begins to make it thick

14. At this point you can begin mashing the beans while the heat is still on. I used a potato masher and just kept mashing until I got the consistency I liked. For me I wanted some of the beans to still be there but also some spreadable. You could also put it into a food processor if you want it all smooth

15. Take beans off heat and place into a storage container to allow to cool before you use them for your filling

For cinnamon rolls:

1. Preheat oven to 400F and grease an 8x8”baking dish with coconut oil

2. In a small bowl, combine the cashew milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.

3. Whisk in almond extract and oil then set aside.

4. In a large bowl, sift in the flour, sugar, baking soda, baking powder, cornstarch, matcha powder, cinnamon, and salt.

5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour or milk if necessary.

6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.

7. On your surface, roll the dough into a rectangle measuring 10x10 inches.

8. Spread coconut oil all over the surface of the dough and then spread anko on top

9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.

10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.

11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny

12. Remove rolls from the oven and cover with the icing. Let cool and then enjoy!

I may have stolen one :P

January 24, 2019

Vegan Pumpkin Cinnamon Rolls

Kat @ Cupcake Kat 7:20 PM 0 Comments

Isn't anytime time of year a good time for pumpkin? So why should we wait until the Fall to have some?!

With these pumpkin cinnamon rolls, you won't regret having these every season!

These rolls are gooey and sweet with just the right amount of spice. They'll make your morning or afternoon as soon as you take a bite!

You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar.

You could also instead use an icing sugar vanilla sauce if you can't be bothered to get vegan (or regular) cream cheese. Just mix 1 cup of icing sugar with some vanilla extract and enough almond milk to reach your desired consistency.

Vegan Pumpkin Cinnamon Rolls
Makes 8-10

Ingredients
Dough
1.5 cups all-purpose flour
1.5 cups spelt flour
Pinch of salt
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
4.5 tbsp coconut oil, solid
3/4-1 cup almond milk
1/2 cup pumpkin puree
1 tsp vanilla

Filling
2 tbsp coconut oil, melted
3/4 cup brown sugar

Glaze (see note above for alternatives)
3 oz (6 tbsp) of vegan or regular cream cheese, softened
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

Directions
1. Preheat oven to 375F. Oil an 8x8" baking dish with coconut oil or line with parchment paper.
2. In a large bowl, mix together flours, salt, baking powder, and spices
3. Cut in coconut oil until the mixture resembles sand. Then add in almond milk, pumpkin puree, and vanilla. Stir until combined
4. Sprinkle more flour on a clean, dry, and flat surface. Place dough on top and then sprinkle the dough with flour so that everything is dry and not sticking.
5. Flour a rolling pin and then roll out dough into a rectangle, sprinkle more flour if necessary
6. Spread melted coconut oil and brown sugar evenly on top of dough
7. From the long side, roll dough into a log
8. Slice dough into 8 to 10 pieces and place on your baking dish
9. Bake for 35-40 minutes until lightly golden brown but gooey in the center. Allow to cool
10. Meanwhile, prepare your glaze. Place all ingredients in a medium bowl and blend until smooth
11. Spread or dump glaze on top of cinnamon rolls while they are still in the pan

# cinnamon rolls # Vegan

April 15, 2018

Yeast Free Vegan Super Cinnamon Rolls

Kat @ Cupcake Kat 10:26 AM 0 Comments

These cinnamon rolls are so good I had to force myself to stop eating them! Best of all they have no yeast so you can make them super quick.

Why are they called Super Cinnamon Rolls? Because there is extra cinnamon in the batter and the frosting! If you're going to have a cinnamon roll, you better commit to the cinnamon! Am I right?

Personally I loooove cinnamon, I put it in almost everything! So if you're with me don't be afraid of the extra cinnamon. It makes the cinnamon taste prominent throughout the rolls.

I used to have the cinnamon rolls at the mall very often. When I was younger, my mom would buy me one when we were shopping. Who can resist the sweet aroma of cinnamon when you're walking through the mall?

While I wouldn't call these totally healthy they are definitely still a lot healthier than the ones in the mall!

You can enjoy them knowing that they're:

almost free of refined sugars
vegan
have the goodness of whole grains
and are a lot lower in fat than your average cinnamon roll!

You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar.

Yeast Free Vegan Super Cinnamon Rolls
Makes 9

Ingredients

For batter:

1 cup almond milk

2 tsp apple cider vinegar

2 tsp vanilla extract

6 tbsp grapeseed oil (or other oil)

2 cups spelt flour

3/4 cups pastry flour (if you do not have pastry flour remove 4 tbsp of flour and add in 4 tbsp corn starch)

3 tbsp sugar

1/2 teaspoon baking soda

1 1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

For filling:

1/3 cup coconut sugar

2 tbsp cinnamon

1/3 cup coconut oil, softened

Cream Cheese Frosting (see note above for alternatives)

3 oz (6 tbsp) of vegan or regular cream cheese
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

Instructions

1. Preheat oven to 400F and grease an 8x8”baking dish with coconut oil

2. In a small bowl, combine the almond milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.

3. Whisk in vanilla extract and oil then set aside.

4. In a large bowl, sift in the flours, sugar, baking soda, baking powder, cinnamon, and salt.

5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour if necessary.

6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.

7. On your surface, roll the dough into a rectangle measuring 10x10 inches.

8. Spread coconut oil all over the surface of the dough. Sprinkle the coconut sugar and cinnamon all over the top of the oil

9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.

10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.

11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny

12. Remove rolls from the oven and cover with the cream cheese frosting. Let cool and then enjoy!

# cinnamon rolls # Vegan

November 19, 2017

Healthy Cinnamon Roll Squares

Kat @ Cupcake Kat 2:28 PM 2 Comments

Cinnamon rolls are one of my favorite things to bake but I usually don't because they are very time consuming. So what do I do when I want cinnamon rolls without the wait? I make these squares!

They have all the goodness of cinnamon rolls without all the time or the calories.

and Holy moly these are so good! I urge you to try them right now!

The squares are slightly dense and chewy. You can really bite into them and taste the delicious cinnamon.

The cream cheese frosting is the best I've ever tasted. And it's a little healthier than your average frosting.

Cinnamon Roll Squares
Makes 12

Ingredients

For squares:

1 cup spelt flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 tsp cinnamon
1/4 tsp nutmeg
5 tbsp melted coconut oil
1/2 cup coconut sugar
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract

For frosting:*
1/2 cup cream cheese (softened)
3/4 cup powdered sugar
3 tbsp Greek yogurt

Directions
1. Preheat the oven to 350F. Line or grease a 8 x 8in baking pan.
2. In a medium bowl, whisk the spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, whisk together melted coconut oil and all of the sugars. Add the egg and vanilla and then whisk until well combined.
4. Slowly add your dry ingredients to the wet. Stirring until combined. Be careful not to over mix, the batter should be quite thick.
5. Pour the batter into your prepared baking dish. Bake for 25 minutes or until light golden brown on top. Allow to cool completely before frosting.
6. For the cream cheese frosting, blend all ingredients with an electric hand mixer until light and fluffy.
7. Remove squares from the dish and frosting before cutting.

*This frosting recipes makes more than enough for the squares if you just want to lightly frost them like I did. Feel free to halve the recipe if desired or use the leftovers for something else. You can also frost your squares more if you like.

# Bars # cinnamon rolls