In my ongoing quest to duplicate my newly vegan daughter’s favorite foods, cinnamon rolls were inevitable.
And why not? Who doesn’t love a warm, doughy cinnamon roll — fresh from the oven and drizzled with “that glaze?”
Well, I don’t.
I mean, I didn’t.
While my sweet tooth knows no bounds, I have always found cinnamon rolls to be a) kind of “one note” and b) too over-the-top sweet — even for me.
And then we made these. (And by “we,” I mean that my daughter found the recipe and sent it me — subject line reading, “OMG!!!!!!!!”)
The addition of some canned pumpkin puree and a slew of fall spices elevates these rolls to something else entirely. Really flavorful and spicy, these are some cinnamon rolls I can get behind. Even “that glaze” felt less cloying when drizzled over these beauties.
The dough comes together quickly and easily and I just love the addition of chia seeds – which not only add a nutrition boost, but when mixed with a little water, create a perfect substitution for the egg typically found in this recipe.
What are YOU serving Thanksgiving morning??
Vegan Pumpkin Cinnamon Rolls
adapted from Eat, Live, Run
5 T. vegan buttery spread, divided
1/3 c. almond milk
1/3 c. pumpkin puree
1/4 c. sugar
1 T. chia seeds + 3 T. warm water
1 package dry yeast
2 c. flour
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/4 t. allspice
1/4 t. ground cloves
1/8 t. ground ginger
1/4 c. brown sugar
2 T. vegan buttery spread, softened
2 t. cinnamon
1 c. powdered sugar
1 T. almond milk
1/4 t. vanilla
Make the dough: Heat the almond milk and vegan spread in a small saucepan over low heat, stirring till the spread is melted. Remove pan from heat and let cool till warm (about 100 degrees). Sprinkle the yeast over and stir till it’s dissolved. Let sit for 5 minutes. In a small bowl combine chia seeds with 3 T. warm water and let sit for 5 minutes – you want it to “gel”.
Meanwhile, in the bowl of your electric mixer combine the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice.
After 5 minutes add the pumpkin to the chia mixture and stir to combine. Add to the flour in the mixer bowl, followed by the yeast mixture.
Using your paddle attachment, beat the dough till the ingredients are incorporated. Switch to the dough hook attachment and knead till dough is smooth and elastic (alternatively, you can combine the ingredients and knead by hand on a lightly floured surface).
Transfer dough to a lightly greased bowl, cover with a dish towel and let rise in a warm place for 1 hour and 15 minutes.
Make the filling: Combine the vegan spread, brown sugar and cinnamon in a small bowl.
Melt the remaining 3 T. butter. Transfer dough to a lightly floured work surface. Roll out to a rectangle approximately 11″ x 17″. Spread the filling evenly over the dough, leaving a 1″ border on all sides. Roll up the dough into a log; pinch the ends to seal. Cut into slices about 1/2″ thick (you will have about 15-16 slices) and place in a greased 11 x 8 glass or ceramic baking dish that’s been brushed with 1 T. of the melted butter. Cover with a dishcloth and let rise for another 45 minutes.
Preheat oven to 350 degrees. Brush the tops of the rolls with the remaining 2 T. of melted butter and bake for 25 minutes. Let cool in the pan on a wire rack.
Make the glaze: Mix the powdered sugar, almond milk and vanilla in a small bowl. If glaze seems too stiff add a little more almond milk; it it seems too runny add a bit more sugar. Transfer to a small ziploc bag and cut a small opening in one corner. Drizzle the glaze evenly over the rolls; serve immediately.