It doesn’t get much better than cinnamon rolls and when you flavor them with pumpkin and make them vegan, then greatness does in fact materialize. While cinnamon rolls make a totally awesome breakfast, they also make a fantastic dessert and thus breakfast for dessert totally happened at our apartment last night. Once I got the idea of baking cinnamon rolls in my head I could no longer focus on my thesis, I had to go and bake. They take a bit of time, but they are not labor intensive. The time is just needed for the dough to rise, but these are definitely easier to make than the other cinnamon rolls I made this year.
Recipe: Adapted from Hell Yeah It’s Vegan
For the rolls
1 packet active dry yeast
1/4 c warm water
3/4 c pumpkin puree
2 tbsp earth balance, melted
2 c flour, plus more for dusting
2 tbsp sugar
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp cinnamon
For the Filling:
½ c packed brown sugar
1 tbsp ground cinnamon
¼ c earth balance, melted
For the Glaze:
1 tsp earth balance, melted
1 tsp vanilla
1½ c powdered sugar
1-2 tbsp. almond milk
In a small bowl, stir yeast into warm water; set aside to proof. (It’ll get very foamy in 5-10 minutes if your yeast is any good; if it’s not, hold off on this recipe!)
In a large bowl, whisk together flour, sugar, nutmeg, salt and cinnamon.
Add pumpkin puree and earth balance to your foamy yeast mixture; blend well.
Make a well in your dry mix and add liquid, stirring to incorporate.
Knead for a couple of minutes until smooth (this can be done in a stand mixer with the dough hook or with your hands), adding extra flour a little bit at a time as needed to keep it from sticking to everything. (Don’t add too much or your rolls will end up tough!) Gently poke the dough with your index finger; if the indent bounces back, you’re good to go.
Cover with a clean dish towel, set in a warm, draft-free place for an hour
Once it’s about doubled, punch it down and roll out until it’s rectangular and about ¼-½” thick.
Slather with melted earth balance and sprinkle brown sugar and cinnamon evenly over the top.
Applying slight pressure, roll the dough up like a jelly roll. If you want wide, squat buns with a ton of rings, roll it up the long way and make thinner slices; if you’d rather have more, taller buns (like the ones pictured), roll it up the short way and make thicker slices.
Firmly saw through the roll with a serrated knife.
Arrange in a pan (9×13″ for squatter buns, else a 9″ cake pan); it’s okay for there to be a little bit of room between the rolls, as they’ll expand into each other and create that nice pull-away effect.Cover and set in a warm place to rise for another 40 minutes (this is when you can preheat your oven to 375F).
Bake at 375F for 20-25 minutes (be sure to check at 20min, this is when I pulled mine out)
While the buns bake, whisk together icing ingredients until smooth.
Set aside at room temperature (refrigeration will make it difficult to pour).
Drizzle icing generously onto warm buns and enjoy
Now with all that said and done there are a few things I will do differently the next time I make these. First I will add pecans or some other nut to the filling. I will also make it a scant cup of margarine, these babies were moist and wonderful, but they didn’t need a full 1/4 cup. Same holds for the cinnamon and brown sugar – will reduce that a tad too. This was one of the easiest doughs I have ever rolled out (actually didnt have to roll it out, it barely stuck – didn’t need more than the extra 2 cups of dough and could easily stretch it out with my hands). Will also reduce the icing measurements because I had a bit extra even after I put a generous amount on the buns. Probably able to reduce to using 1-1 1/4 cup powdered sugar. That’s all for now, otherwise were solid and there is plenty more deliciousness to extract from this recipe (: