Vegan Pumpkin Cinnamon Rolls
Ingredients
The dough
-
1
packet
instant yeast
-
1
cup
unsweetened almond milk
-
½
cup
pumpkin purée
-
1 ½
teaspoons
pumpkin spice
-
½
cup
Earth balance (vegan butter)
-
¼
teaspoon
salt
-
3
cups
all-purpose flour
-
2
teaspoons
cinnamon
-
¼
cup
sugar
-
1
tablespoon
sugar
The glaze
-
6
oz
Tofutti Better Than Cream Cheese
-
¼
cup
pure maple syrup
-
2
tablespoons
unsweetened almond milk
-
1
cup
powdered sugar
Instructions
- Heat almond milk and 3 tablespoons of Earth Balance until warm, then let cool.
- Add sugar to the mixture and sprinkle yeast on top; let it bloom for about 10 minutes.
- Stir in salt and pumpkin purée.
- Sift flour with ½ teaspoon of pumpkin spice and gradually add to the mixture, kneading if necessary.
- Place the dough in an oiled bowl, cover, and let it rise in a warm place for about an hour.
- Mix ¼ cup sugar, remaining pumpkin spice, and cinnamon.
- Roll out the dough, brush with melted Earth Balance, and sprinkle with the sugar-spice mixture.
- Roll the dough tightly and cut into 1½ to 2-inch sections.
- Place rolls in a buttered pan, brush with remaining Earth Balance, and let rise while preheating the oven to 350ºF.
- Bake for about 25 minutes until golden brown.
- For the glaze, beat cream cheese until smooth, then mix in maple syrup, almond milk, and powdered sugar.
- Drizzle glaze over the rolls and serve immediately.
Nutrition Facts (estimated)
Servings
10
Calories
376
Total fat
16g
Total carbohydrates
54g
Total protein
6g
Sodium
233mg
Cholesterol
43mg
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