Pumpkin Cinnamon rolls, vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dough:¾ cup room temp almond milk½ cup pumpkin puree (fresh or canned)2½ Tbs earth balance, cut into small pieces1 Tbs sugar or honey1 tsp saltgenerous ⅛ tsp nutmeg2 cups whole wheat all-purpose flour¾ cup oat flour2 tsp dry yeastFilling:2½ Tbs earth balance, melted⅓ cup brown sugargenerous 2 tsp cinnamon⅛ tsp ground nutmegGlaze:1 cup powdered sugar½ tsp vanilla2½+ tsp almond milk (add enough to make a thick glaze)
process dough ingredients in a stand mixer or by hand - will need to knead approximately 10 minutes, or until smooth and elastic. When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.
dump onto a well floured surface and punch down. Allow to rest for a few minutes while you are melting the butter and obtaining ingredients for filling. Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.
Roll the dough into a large rectangle, about ½ inch thick. Brush the rolled dough with the melted butter and sprinkle with the brown sugar. Add extra sugar if the entire surface is not covered. Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste. Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.
Preheat oven to 375º.
With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row. Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).
Bake for about 18 - 20 minutes or until lightly browned. Cool on a rack while you are preparing the glaze. For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still "drizzable" glaze. Whisk until smooth. Spoon the glaze over warm rolls and serve. The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold. To return to "fresh from the oven" goodness, microwave for 10-30 seconds (depending on your microwave!).
Number of Servings: 16
Recipe submitted by SparkPeople user MANDAHOP.
dump onto a well floured surface and punch down. Allow to rest for a few minutes while you are melting the butter and obtaining ingredients for filling. Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.
Roll the dough into a large rectangle, about ½ inch thick. Brush the rolled dough with the melted butter and sprinkle with the brown sugar. Add extra sugar if the entire surface is not covered. Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste. Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.
Preheat oven to 375º.
With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row. Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).
Bake for about 18 - 20 minutes or until lightly browned. Cool on a rack while you are preparing the glaze. For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still "drizzable" glaze. Whisk until smooth. Spoon the glaze over warm rolls and serve. The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold. To return to "fresh from the oven" goodness, microwave for 10-30 seconds (depending on your microwave!).
Number of Servings: 16
Recipe submitted by SparkPeople user MANDAHOP.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 194.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
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