5 (Revamped) Vegan Breakfasts. Recipe #2: Strawberry-Vanilla Pinwheels with Sweet Cashew Icing

Strawberry-Vanilla Pinwheels with Icing An Unrefined Vegan

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.  

Revamped Breakfasts An Unrefined Vegan

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Strawberry-Vanilla Pinwheel Rolls with Sweet Cashew Icing

  • Author: Annie
  • Cook Time: 20
  • Total Time: 120
  • Yield: 16 1x

Description

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.


Scale

Ingredients

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

Instructions

Make the dough

  1. In a large bowl, whisk together the water and yeast. Let sit until yeast bubbles a little.
  2. Meanwhile, in a smaller bowl, whisk together the salt and flours.
  3. 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.
  4. Lightly oil a small bowl and add the dough. Cover and let rise at room temperature for about 2 hours.
  5. Put the dough in the refrigerator overnight.

Make the filling

  1. In a small bowl, stir the jam until smooth, then stir in the strawberries and cinnamon.
  2. Set aside until needed.

Make the icing

  1. Put all of the ingredients in a blender and process until very smooth. You will need to scrape down the mixture a few times.
  2. Set aside until needed.

Make the rolls

  1. Remove the dough from the refrigerator and let sit for about 90 minutes.
  2. Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
  3. On a lightly floured board, divide the dough in two and return one portion to the bowl and cover to keep from drying.
  4. 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.
  5. 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.
  6. Place the rolls on the baking sheet and gently press them down just a little bit.
  7. Take the second piece of dough and do the same as above.
  8. 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.
  9. Eat while still warm drizzled with the icing – or let cool completely, wrap well in plastic wrap and store in the freezer.


 

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Strawberry-Vanilla Pinwheels with Icing An Unrefined Vegan

 

31 thoughts on “5 (Revamped) Vegan Breakfasts. Recipe #2: Strawberry-Vanilla Pinwheels with Sweet Cashew Icing

  1. Marfigsigs

    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!

    Reply
  2. tearoomdelights

    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?

    Reply
    1. An Unrefined Vegan Post author

      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 :-)!

      Reply
  3. Katie M

    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?

    Reply
    1. An Unrefined Vegan Post author

      Hi Katie – you could use applesauce or for a “buttery” flavor, substitute softened or melted coconut oil.

      Reply
  4. Sophie33

    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

    Reply
  5. Lisa

    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! 🙂

    Reply
  6. Pingback: Vegan Strawberry Pinwheels | Living Well With Joce

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