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Pumpkin Cinnamon Rolls

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I had wanted to make cinnamon rolls for awhile but was intimidated because they seemed complicated and easy to mess up, but I decided to send it for Thanksgiving and make them with a twist. I didn't realize how much waiting around there was when making cinnamon rolls, but apparently patience is a virtue and these were worth it. I followed direction I found on Minimalist Baker and then created my own recipe to make these pumpkin peanut butter cinnamon filled cinnamon rolls. If you're not into the peanut butter life, then I'm sure it'll still work if you sub it but no promises they'll be as good.These were actually not as scary to make and I think they turned out pretty damn great, so let's face our fears together and go give these a try. 

Ingredients

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Dough

  • 3 tbs vegan butter

  • 1 cup almond milk

  • 1 packet yeast

  • Pinch of salt 

  • 1/2 tsp gingerbread spice (use pumpkin pie spice if you have, it was sold out since I went shopping day before thanksgiving)

  • 1/2 tsp cinnamon 

  • 1/2 cup pumpkin puree

  • 2 1/2-3 cups of bread flour

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Filling

  • 1 cup coconut sugar

  • 1 1/2 cups pb

  • 1 1/2 tbs cinnamon

  • 1/3 cup maple syrup (add more if too sticky)

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Icing

  • 1/3 cup coconut cream

  • 1/4 cup maple syrup

Instructions​​​

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Dough

  • Heat up vegan butter and almond milk until melted together

  • Pour mix into a bowl and pour yeast on top and let sit for 10 minutes

  • Add salt, spice, cinnamon let sit for a minute then stir

  • Add pumpkin puree and stir

  • Add bread flour 1/2 cup at a time and stir until dough is sticky and doesn’t stir well

  • At around 2 1/2 - 3 cups place dough on a mat to knead with flour

  • Clean out and dry mixing bowl

  • Melt coconut oil and cover bowl

  • Place dough in bowl, cover with plastic wrap, and place in a room temperature area for 1 hour

  • Place more flour on a mat and flatten out dough with a rolling pin

 

Filling

  • Mix all filling ingredients together in a bowl and spread onto dough

  • Roll up dough to make the swirl

  • Spray pan with vegan butter or coconut oil

  • Cut roll into slices and place into pan

  • Bake for minutes at 350 degrees

 

Icing 

  • Mix all ingredients together

  • This didn’t come out thick for me but it was still really good

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