Recipes

Vegan Pumpkin Cinnamon Rolls

October 25, 2017

Just like that fall has blown in. This week’s high in Nashville is 72 degrees so the mornings have been cool and crisp, the leaves are just stunning and pumpkins seem to be perched on every porch around. We all know that I’m a summer girl but I can’t help but get excited about this time of year. I love making soup recipes, baking with warm flavors and sipping on hot chocolate every chance I get. My birthday is in a week so I’m mentally preparing myself to be in a new season of life, which I’ll be welcoming with open arms.

After an extended break from creating, inspiration struck on Monday and I went straight to the kitchen. I’ve been craving all things comfort recently and the first thing that came to my mind to make was cinnamon rolls. Let me just tell you a little background story about my unhealthy, yet beautiful childhood before we talk about these pumpkin cinnamon rolls. I had a small love affair with those overly sugary rolls that came out of the pop can when I was growing up. They gave me all the satisfaction I needed and I’m pretty sure I ate those canned cinnamon rolls nearly every day. My mom would pack them in my lunch box and I was always so excited when I opened up my little pink bag to find one. So when I learned that they, in fact were terrible for my body, I had to find a way to make my favorite breakfast treat healthy.

I started experimenting with healthy baking a few years ago and although I haven’t fully mastered it yet, I’m learning that I can make the things I grew up loving even better than I remember. So, when it’s chilly outside and I just need something warm, these Vegan Pumpkin Cinnamon Rolls are just what I hope for. I try to limit the amount of sugar used and keep it simple. This week was the first time that I made this recipe and was planning on testing it a few times before I posted it but they turned out so good that I have to share.

Tips and tricks:

Be patient. I do use yeast to allow the dough to rise in this recipe so allow yourself time for that. You can have these warm on your counter in less than 2 hours but it does require some patience.

Control the sugar. Like I said, I don’t like to use a lot of sure in the recipe but if your palette calls for more, add just a touch. I think they taste so delicious as they are but everyone is different.

Pumpkin Spice. I use pumpkin spice seasoning that I buy from Trader Joes in this recipe but if you don’t have any or can’t find it here are the spices in the seasoning: cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.

Vegan Pumpkin Cinnamon Rolls

Ingredients

  • 1 packet instant yeast
  • 1 cup + 1 tablespoon unsweetened almond milk
  • 1/3 cup + 3 tablespoons vegan butter
  • ¼ cup pumpkin puree
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • ½ tablespoon cinnamon
  • 2 teaspoons pumpkin spice
  • 4 tablespoons +1 tablespoon raw sugar
  • ¼ cup powdered sugar
  • (optional: maple roasted pepitas)

Instructions

  1. In a small saucepan, heat 1 cup almond milk to medium temperature and add 1/3 cup vegan butter. Allow to cook until butter is melted. Once melted, removed from heat and allow to cool for about 5 minutes.
  2. Once the milk has cooled, transfer into a mixing bowl and add in the yeast packet and 1 tablespoon sugar and stir. Allow to rest for 10 minutes. Then sprinkle in salt and stir in pumpkin puree.
  3. Add the flour in ½ cup at a time, stirring and incorporating mixture each time. Next transfer onto a lightly floured surface and kneed until well incorporated.
  4. Grease a mixing bowl with oil and place dough ball in the bowl, cover with a towel and allow to rise for about one hour. I place my dough in the oven with the temperature off; it seems to rise best there.
  5. Once the dough has risen, remove from the bowl and roll out into a long rectangle on a floured surface. The dough should be about 1 inch thick.
  6. Melt the rest of the vegan butter and brush the entire surface of the dough. Combine the sugar, cinnamon and pumpkin spice and sprinkle the mixture onto the surface of the dough.
  7. Starting with the short end of the dough (not the long side), tightly roll the dough all the way to the other end. Once you have a long log, evenly cut 10 slices, using a serrated knife. If you have any cinnamon mixture and butter left over, pour it in the bottom of the pan, it will help the rolls to stay moist and adds flavor.
  8. Place the rolls in a greased 8-inch pan, cover and allow to rise for another 10 minutes. Preheat oven to 350 degrees.
  9. Cook at 350 degrees for 27-30 minutes or until slightly golden.
  10. Mix the rest of the almond milk and the powdered sugar in a bowl and pour over the cinnamon rolls. If the mixture is too thin add more sugar, if it is too thick add more milk, teaspoons at time. Serve warm.
http://ahappyhealthyheart.com/vegan-pumpkin-cinnamon-rolls/

 

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