I have a confession. Until very recently I really didn’t care that much about cinnamon rolls. I mean, I didn’t hate them by any means. But for some reason I could sit in a kitchen with the smell of cinnamon rolls baking and then completely not care if I didn’t eat one when they came warm out of the oven. I’ve always been that way about donuts too… but that’s beside the point. We’re talking about cinnamon rolls here.
I remember when I was little, I usually wouldn’t eat them at all. Except when it was “chili day” at school. This was pretty much the only time that I cared about having a cinnamon roll because chili just doesn’t seem complete without its little cinnamon roll side kick. If you missed my chili post from yesterday you might be thinking this statement is a bit strange. But I assure you, it is completely normal (and delicious) here in the midwest. Chili and cinnamon rolls just go together.
Yesterday I posted these cinnamon roll’s partner in crime, my Vegan Mushroom Chili that is thickened up with pumpkin. Today I present to you Vegan Pumpkin Spice Cinnamon Rolls. I love Fall Comfort Foods. They just make my soul happy. And this recipe is no different. It screams Fall. It even looks like Fall. Now go put on a pot of chili and make these cinnamon rolls. Then tell the world about this combination because the world needs it. NEEDS.
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water (about 110 degrees)
- 1/4 cup non-dairy butter (I use Earth Balance)
- 1/2 cup granualted sugar
- 3/4 cup nondairy milk
- 1 cup pumpkin
- 1/2 tsp kosher salt salt
- 4 cups unbleached flour
- 2 TBSP non-dairy butter (I use Earth Balance)
- 1/2 cup brown sugar
- 1 TBSP pumpkin pie spice
- 1/2 cup Tofutti "Better Than Cream Cheese", room temperature
- 1/4 cup pure maple syrup
- 1 tsp pumpkin pie spice
- Melt butter in a medium saucepan over medium low heat.
- Add the sugar, milk, and pumpkin to the sauce pan and stir until warmed through and combined.
- Allow to cool while getting the yeast mixture ready.
- In the bowl of a stand mixer fitted with a hook attachement, combine the yeast, water, and a pinch of the sugar and let sit until foamy. (about 10 minutes).
- Turn the mixer on low and get all ingredients lined up to be mixed in.
- Add the butter, milk, pumpkin mixture to the bowl.
- Add the salt to the bowl and immediately begin adding the flour.
- Start with 3 1/2 cups of the flour and mix on medium speed for 3 minutes.
- If the dough is not doing pulling away from the sides of the bowl, add additional flour, 1 tablespoon at a time.
- Place the dough into a large, lightly oiled mixing bowl.
- Cover the bowl with a towel and store in a warm place for 1 hour.
- Melt the butter for the filling and combine the brown sugar and pumpkin spice.
- Oil a 9'' baking dish and set aside.
- Flour a clean flat surface and sprinkle the dough, a rolling pin, and your hands with flour.
- Roll the dough out into a large rectangle.
- Brush with butter then sprinkle liberally with the sugar/spice mixture.
- Use your hands to gently rum the sugar into the dough.
- Starting at the long end, tightly roll the dough into a log then cut it unto 9 even pieces.
- Place the rolls to the prepare pan, leaving even spaces in between.
- Cover pan with a towel and allow the rolls to rise for 45-60 minutes.
- Bake at 375?F for 16-18 minutes.
- While the rolls are in the oven, prepare the icing.
- Whisk together the cream cheese, maple syrup, and pumpkin pie spice.
- While the rolls are still warm, cover with cream cheese icing and serve.
Amount Per Serving:Calories: 443