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.
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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 :-).
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