These Pumpkin Cinnamon rolls are easy, soft and ready in 1 hour! Drizzle with your favorite glaze and make them this fall.
Free of Dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
Author: Vegan Richa
1Tbspactive or quick rise yeastor 1 sachet
1/2cupnon dairy milk like coconut or almondwarmed
3Tbspground raw sugar
2Tbspflaxseed meal or chia seed meal
2cupsunbleached white flour or bread flour or all purpose flour
2 to 3tsppumpkin pie spiceor 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
2 to 3Tbspmelted vegan butter or oil Or use a light spray of oil
1/3cupor more coconut sugar or brown sugar
1 to 2Tbspground cinnamon
1/2cupcoconut milkcanned, preferably full-fat, or use soy-milk
7Tbspsugarscant 1/2 cup. Use 1/3 cup for less sweet
In a bowl, combine warm non dairy milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, warmed or room temperature pumpkin puree and oil and mix well.
In another bowl, whisk the flours, salt, spices and baking powder.
Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour if needed.
Using some flour, pat and roll the dough into a 24 inch by 9 inch oval-ish rectangle.
Brush metled butter or oil on it.
Sprinkle coconut sugar and cinnamon.
Start rolling from one side to make a long 24 inch roll. Brush water on the other side to seal.
Cut into 3/4 to 1 inch rolls. Place the rolls in a greased or parchment lined dish. Spray or brush oil on the rolls. Cover the dish with a towel. Let rise for 20 minutes.( let them rise for 40 mins for a better rise if the ambient temp is cold)
Meanwhile make the glaze: Blend everything under glaze until well combined and keep aside.
Bake the rolls pre-heated 375 degrees F / 190ºc for 15 to 18 mins or until golden on some edges.
Immediately pour the glaze over the rolls. Let sit to soak for a few minutes before serving.
You can make these as decadent as you like with added vegan butter, more sugar in the filling etc.