Recipe: Pumpkin Cinnamon Rolls

Making cinnamon rolls is something I’ve had in my mind to do for awhile, and so when I finally decided to look up recipes, and stumbled across one for vegan pumpkin cinnamon rolls, I knew I had to try it out. All the props go directly to Eat Live Run for a recipe that I followed nearly to a T and which produced delicious results.

There were two changes I made in this recipe. First, instead of using almond milk, I used whatever non-dairy milk I had on hand, which was either soy or rice milk. The other thing I did differently is I omitted the chia seeds. These were meant to stand in as eggs, but I simply used the equivalent of one egg’s worth of egg replacer, and that worked just fine.

Granted, mine didn’t turn out as lovely and picturesque as the originals, but they never do. Still, they tasted fantastic – particularly when paired with a cup of coffee – and that’s all that matters.

Directions:

-Heat 1/3 cup non-dairy milk with 2 tablespoons margarine in a pan. Once it melts and blends together, remove it from heat and allow it to cool slightly.

-Add in 1 package yeast and stir it into the mixture. Let sit.

-Combine the equivalent of 1 egg with 1/3 cup pumpkin puree. (The best recommendation for this is to use fresh pumpkin, which will need to be steamed or heated in the oven beforehand, and then blended up, in order to create the necessary puree).

-Mix together 2 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1/8 teaspoon ground ginger.

-Add the mixture of dry ingredients to the pumpkin, and pour in the yeast/milk/margarine combination.

-Knead the dough by hand on a floured surface until it’s smooth and elastic. Place it in a bowl, cover it with a dish towel, and let it rise someplace room temperature for at least an hour.

-After it’s done rising, roll the dough out on a floured surface into the shape of a rectangle.

-Mix together 1/4 cup brown sugar, 2 tablespoons margarine and 2 teaspoons cinnamon, and spread it on top of the rolled-out dough.

-Roll up the dough into the shape of a log, or a long cylinder. Then slice it into 1/2-inch slices, or into between 10 and 12 rolls.

-Place the rolls next to one another in a casserole dish. Cover them and allow them to rise for 45 minutes.

-After rising, bake the rolls at 350 F (~176 C) for 25 minutes. Then allow them to cool.

-Mix together 1 cup powdered sugar, 1 tablespoon non-dairy milk and 1/4 teaspoon vanilla extract, then pour this mixture over the rolls.

-Eat right away, or store in an airtight container to be reheated and enjoyed the following morning.

Advertisements