Did you say VEGAN cinnamon rolls?

Yes I know I've posted about these before... but they are just SO good!! And I keep playing with the recipe so... I had to post again! Plus now you can make a vegan version! AND instead of using flour to cover your working surface I used powdered sugar and eliminated the sugar from the dough! I know fun idea right? It gives them a sweeter taste and makes it so you don't have to add more flour to the dough.


Vegan Pumpkin Cinnamon Rolls
Servings: 8

These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.

Filling / topping
1/4 c packed splenda blend brown sugar (or 1/2 c packed dark brown sugar)
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree

Dough
2-1/2 c whole wheat flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c lactaid (fat free) (you can use regular fat free milk if you don't care if these are vegan, it works) (so just realized lactaid isn't vegan... I'll have to try again with soymilk! sorry about that!)
2 T melted smart balance ( 2 Tbs butter also works )
powdered sugar for work surface

Heat oven to 425 degrees.

Spray a 9-inch round non stick cake pan (or in my case a square one)

Make filling
Combine sugar, spices and salt. Add pumpkin puree and stir until combined, set aside

Make dough
Whisk flour, baking powder, baking soda and salt in large bowl. whisk lactaid and 2 Tbs melted smart balance in a measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured (with powdered sugar!) work surface and knead until just smooth and no longer shaggy.

Pat dough with hands into 12 x 9- inch rectangle. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.

Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.

Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.

in the pan before they get slathered with more pumpkin

Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Using the remainder of the filling, spread to cover the top of the rolls.

Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before chowing, otherwise you'll burn yourself... i would know :)

chow!

13 chews:

Reeni♥ said...

They look scrumptious! The pumpkin just puts them over the top.

Donna-FFW said...

Wow.. they must be awesome with the pumpkin. They look delicious. I would like some right now with coffee, please

Maria said...

I want these for breakfast!

farseer4 said...

Sounds delicious but Lactaid is still dairy so these aren't really vegan. Maybe substitute Soy Milk?

stephchows said...

Oh yikes! I totally thought lactaid was soy based!! I'll have to give them a try with soy milk to make them truly vegan, sorry about the mix up!

Cucinista said...

I love pumpkin in all forms, but have yet to try it as a cinnamon roll. Can't go wrong, I say!

Stef said...

Steph...trying this one with banana instead of pumpkin for my bake sale tomorrow...I'll def. let you know how they go over!

Georgia said...

Thanks for the recipe steph! I am devouring one as I type... Just a couple of notes, I halved the filling and made a second filling out of some apples I had lying around, which also turned out great. Also, I tried to knead the dough in powdered sugar as you said, but found that the sugar just melted and made the dough extremely tacky and sticky. A couple of tablespoons of flour sorted that out though, and i ended up with a good, very slightly sweet dough. I'd definitely make these again, though, but maybe just add a small amount of sugar right into the dough.

Ok, off for round two now....

Georgia said...

I should maybe add that the apple filled rolls were a bit harder to work with and more delicate, but soooooooo good. i might try again, but with extremely finely chopped apples? oooooh or maybe applesauce.

stephchows said...

Georgia!! That sounds AMAZING!! What a great idea :) I'm so glad you tried out the apple idea! Now that it's apple season up here I may need to give this a try!! :D

Georgia said...

I should maybe add that the apple filled rolls were a bit harder to work with and more delicate, but soooooooo good. i might try again, but with extremely finely chopped apples? oooooh or maybe applesauce.

stephchows said...

Georgia!! That sounds AMAZING!! What a great idea :) I'm so glad you tried out the apple idea! Now that it's apple season up here I may need to give this a try!! :D

Cucinista said...

I love pumpkin in all forms, but have yet to try it as a cinnamon roll. Can't go wrong, I say!

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