Senin, 21 Oktober 2019

The Best Vegan Pumpkin Cinnamon Rolls #vegan #cinnamonrolls

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Whether you call them cinnamon buns, sticky buns, or cinnamon rolls, our Vegan Pumpkin Cinnamon Rolls are going to be your new fall obsession. They’re made with real pumpkin and just the right amount of pumpkin spice. Perfect for a holiday brunch, a lazy weekend morning, or an afternoon snack.

We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!

The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂


You’ll Need:


  • ¼ cup water
  • 1 packet or 2 ¼ tsp active or dry yeast
  • ½ tsp sugar
  • ¾ cup plant milk
  • 5 tbsp 1/3 cup vegan butter
  • ½ cup sugar
  • ½ tsp salt
  • 1 Follow Your Heart Egg Vegan, 4 oz">vegan egg we use JUST or Follow Your Heart brands (follow the instructions on the package for one egg)
  • 4 cups flour


FOR THE PUMPKIN SPREAD:

  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 2 tbsp pumpkin pie spice blend


FOR THE VEGAN CREAM CHEESE FROSTING:

  • 8 oz plain vegan cream cheese we like Kite Hill
  • 6 tbsp vegan butter room temperature
  • 2 cups confectioner’s sugar sifted to remove any lumps that may be in the sugar


Instructions:

FOR THE PUMPKIN SPREAD:

  1. In a small bowl whisk the 1 cup pumpkin puree, ½ cup brown sugar, and 2 tbsp pumpkin pie spice until completely combined. Set aside.


FOR THE DOUGH:

  1. Heat the ¼ cup water to 110°F (43°C) and whisk the 2 ¼ tsp yeast and ½ tsp sugar into the water. Let it sit for 10 minutes until it has a bubbly and foamy top. If it doesn’t bubble and form a foam then the yeast was dead and you need to buy new yeast.
  2. Put the ¾ cup milk and 5 tbsp butter in a microwave safe bowl and heat for 1 minute or until the butter is melted. You can also heat in a pan on the stove on medium low heat.
  3. In a large mixing bowl, add the milk and melted butter, vegan egg, ½ cup sugar, and ½ tsp salt and stir to combine.
  4. Add 2 cups of the flour to the mixing bowl and with a bread hook attachment, mix until combined. Add the yeast mixture and remaining 2 cups of flour and mix until it forms a ball.
  5. On a well-floured surface, knead the dough for 5 minutes. Add a bit more flour to the surface if the dough begins to stick.
  6. Place the dough in a large oiled bowl, cover with a clean towel, and place in a warm place to let it rise for an hour to an hour and a half. It should double in size.
  7. When the dough has doubled in size, punch the dough in the center and roll it into a large rectangle, approximately 16 inches x 8 inches.
  8. Spread an even layer of the pumpkin sauce over the top and sprinkle with cinnamon sugar.
  9. Roll it from one end to the other and use a sharp knife to slice the rolls.
  10. Butter a 10-inch iron skillet or a 9-inch cake pan and place the rolls close together and let them rise for 30 minutes.
  11. Bake for approximately 30 minutes, or until the dough is golden brown.


FOR THE CREAM CHEESE FROSTING:

  1. Place the 8 oz of vegan cream cheese, 6 tbsp vegan butter, and 2 cups sifted (this prevents lumpy frosting) confectioner’s sugar in a mixing bowl and beat it until it’s smooth and creamy.