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.