I love when recipes turn out.
Especially after a weekend full of caramel-making blunders….I’m really, really, really glad this recipe for vegan pumpkin cinnamon rolls turned out. I would have started seriously doubting my culinary abilities. And probably also would have started talking to my cat more than what’s socially acceptable. My word. I’m really glad these turned out!
Well, dear ones, let me explain. I woke up yesterday morning after getting home at 2am from David Crowder and it was freezing outside and pouring rain. I made my typical cup of Monday morning black tea and sat down to write my weekly grocery list in my robe and big furry slippers. But…it was raining…and cold….and try as I might, I just couldn’t get myself out the door to the store. So, I took this opportunity to test a new recipe for pumpkin cinnamon rolls, and since I didn’t have any eggs or butter in my house after last weekend’s whoopie pie making extravaganza, I made them vegan!
And honestly? I’m sort of shocked they turned out as good as they did! You just never know when butter isn’t involved. Sometimes it works and sometimes it doesn’t.
However, after a rainy morning spent mixing, kneading and rising twice, what came out of my oven was nothing short of heavenly. Soft, plump, pumpkin spice cinnamon rolls that tasted better than anything behind a glass case or full of butter, milk and eggs.
They’re perfect for a yummy afternoon snack and also very easy to bake for the novice cinnamon role baker (hand raised high–this was my first attempt!). I used a mixture of chia seeds and warm water to replicate the eggs found in a standard cinnamon role recipe, but you could also just use one egg if you’re not vegan and your fridge is stocked better than mine.
Friends, y’all are going to love these! I just know it.
Vegan Pumpkin Cinnamon Rolls
makes 10 cinnamon rolls
2 tbsp Earth Balance buttery spread
1/3 cup almond milk
1/3 cup pumpkin puree
1/4 cup sugar
1 tbsp chia seeds + 3 tbsp warm water
1 (1/4th oz) package dry yeast
2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
2 tbsp Earth Balance buttery spread, softened
2 tsp cinnamon
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).
Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.
Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.
Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.
Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.
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