Recipe: Vegan Pumpkin Cinnamon Rolls

Ingredients

Warm ¼ cup of water to about 110°F and add 1 tsp of sweetener and the yeast. Let it sit for 5-10 minutes until foamy.
In a large bowl, whisk together whole wheat flour, all-purpose flour, 2 Tbsp sweetener, and salt.
Mash almond butter into the dry ingredients until well incorporated.
Mix in the yeast mixture and most of the remaining water, adjusting as necessary to avoid a sticky dough.
Knead the dough on parchment paper until it is not sticky, then place it in a greased bowl and cover it to rise for 1-2 hours.
Combine pumpkin puree, brown sugar, spices, salt, and vanilla in a medium bowl.
Roll the risen dough into a rectangle, spread the pumpkin mixture over it, and roll it up tightly.
Cut the rolled dough into 8 pieces and place them in a greased cake pan. Cover and let rise for another 1-2 hours.
Preheat the oven to 350°F and bake the rolls for 10-12 minutes until slightly darkened.
Let the rolls cool and prepare the glaze by mixing powdered sugar, milk, and vanilla to desired consistency. Drizzle over the rolls before serving.

Servings

Calories

250

Total fat

Total carbohydrates

40g

Total protein

Sodium

200mg

Cholesterol

0mg