Vegan Pumpkin Cinnamon Rolls
Everybody loves cinnamon rolls, just not all the fat and sugar that usually comes with them. This Vegan Pumpkin Cinnamon Rolls recipe uses only vegan ingredients to make what is perhaps one of the tastiest canned pumpkin recipes around. If you want to find many more of these fantastic recipes, visit Sarah’s site: www.peasandthankyou.com.
Notes
This recipe comes courtesy of NuNaturals
Makes6 rolls
Cooking Time23 min
Ingredients
- DOUGH:
- 1 cup almond milk, warm
- 1 packet of yeast
- 1/4 cup canned pumpkin
- 2 cups whole wheat pastry flour
- 1/2 cup organic unbleached all purpose flour
- 1 teaspoon baking powder
- 1/4 cup NuNaturals NuStevia Sweetenerâ„¢ Baking Blend, or their MoreFiberâ„¢ Baking Blend
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- FILLING:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons Earth Balance (or other dairy free margarine), softened
- 2 teaspoons raisins (optional)
- ICING:
- 1 cup powdered sugar
- 3 teaspoons almond milk
- 1 splash of vanilla extract
- 1 pinch salt
Instructions
- Dissolve yeast in warm almond milk. Set aside.
- Combine whole wheat flour, spices, NuStevia Sweetener™, baking powder and salt. In separate bowl, combine filling ingredients and set aside.
- After yeast and almond milk is foamy (approximately 5 to 8 minutes or so), stir in pumpkin.
- Add wet ingredients to dry and stir until a dough forms. Turn dough out onto floured bread board and knead for approximately 1 minute (about 20 times). Knead in as much extra flour (1/4 cup) as necessary so that dough is no longer sticky.
- Roll dough into a large rectangle. Sprinkle filling over dough and roll dough up firmly to make log. Cut log into six equal pieces and place in loaf pan sprayed with cooking spray.
- Either cover rolls and place in refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.
- Preheat oven to 350 degrees F. Bake rolls for 23 minutes. Drizzle with the icing.
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