Breakfast

Pomegranate Cinnamon Rolls is for Breakfast, Dessert.

Pomegranate Cinnamon Rolls takes 60 minutes to prepare.

Pomegranate Cinnamon Rolls takes 20 minutes to cook.

Pomegranate Cinnamon Rolls makes 16 servings.

The ingredients for Pomegranate Cinnamon Rolls are:

6 T Water
2 T Golden Flax Seed Meal
1.5 C Almond Milk - Vanilla Unsweetended (35 cal per cup)
2 packets yeast
4 C Whole Wheat Flour
2 C Bread Flour
2 t Baking Soda
1 t Baking Powder
1/4 C White Sugar
1/4 C Splenda
1/2 t salt
5 t Cinnamon
3 small ripe Bananas
1/4 C brown sugar
2 snack cups Mott's Plus Pomegranate Sauce

Here is how you make Pomegranate Cinnamon Rolls:

Mix flax seed & water together. Set aside. Warm 1.5 cups of almond milk in microwave. Add yeast & set aside. In Kitchenaid Mixer, add 4 cups of whole wheat flour, 2 cups of white flour, 4 t cinnamon, baking soda, baking powder, white sugar, Splenda, salt, 3 bananas & 1 snack cup of Pomegranate sauce. Add flax seed & water mixture. Add almond milk & yeast. Knead with dough hook. Cover & rise for 30 minutes. Punch dough down & let rise another 15 minutes.Mix 1 snack cup Mott's Plus Pomegranate Sauce, 1/4 c brown sugar & 1 t cinnamon together. Set aside.Roll dough out in rectangle log. Spread pomegranate sauce mixture over the dough, leaving a border around the edges. Roll dough into log & cut into 1" slices. Place in baking dish (close together). Let rise 30 minutes.Bake at 350 for 20 minutes.Serving Size:?16 Cinnamon Rolls

The nutritional information for Pomegranate Cinnamon Rolls is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 219.9

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 277.8 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 5.7 g
• Protein: 6.4 g

The dietary needs meet for Pomegranate Cinnamon Rolls is Vegan