6 Sat, 2010 § Leave a comment
How about a warm, sweet cinnamon roll to start your day?
Can you believe I waited until my 26th year to make cinnamon rolls for the first time?
Shame on me!
I don’t know why I let “bread”making intimidate me, because I have sure been missing out.
Saturday morning I just had to have cinnamon rolls before we went climbing. I didn’t get my hands on my mom’s recipe in time; so I decided to go with Mama Pea’s Vegan Pumpkin Cinnamon Rolls.
Don’t let the “healthy” ingredient list & slightly crunchy crust fool you — which is really nice — these bake perfectly soft & doughy in the center 🙂
& are delicious.
Don’t just take my word though — make your own & enjoy the entire baking experience.
I was so happy & proud as I kneaded, watched my cinnamon rolls rise…
& savored every last bite.
Vegan Pumpkin Cinnamon Rolls
[Mama Pea’s original recipe with my minor variations]
[Makes 6 rolls]
- 1 cup almond milk, warmed
- 1 packet yeast
- ¼ C pumpkin puree
- 2 C whole wheat pastry flour
- ½ C organic
unbleached all purpose flourbread flour
- 1 T baking powder
- ¼ C
organic sugarsucanat 1 tsp pumpkin pie spice½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger
- ¼ tsp salt
- ½ C
- 1 T cinnamon
- 2 T Earth Balance, softened
2 T raisins (if desired)
[Dave & I are not huge fans of frosting — often too sweet — so I didn’t make the icing; Dave enjoyed his with a little earth balance butter…& just as I was about to take my last bite, I remembered we had Kim’s vegan cream cheese frosting leftover from my birthday cupcakes].
- 1 C powdered sugar
- 3 T almond milk
- splash of vanilla extract
- pinch of salt
Dissolve yeast in warm almond milk. Set aside. Combine flour, spices, baking powder & salt. In a separate bowl, combine filling ingredients & set aside.
After yeast & almond milk become foamy [~ 5 – 8 minutes or so], stir in pumpkin. Add wet ingredients to dry & stir until a dough forms. Turn dough out onto floured bread board & knead for a minute or so [~ 20 times]. Knead in as much extra flour [I only needed a couple tablespoonfuls] as necessary so that dough is no longer sticky.
Roll dough into a large rectangle. Sprinkle filling over dough & roll dough up firmly to make a log. Cut the log into six equal pieces & place in a loaf [or pie 🙂 ] pan sprayed with cooking spray.
Either cover rolls & place in the refrigerator overnight, or if planning to bake immediately, let dough rise in a warm place for at least 40 minutes.
Preheat oven to 350* F. Bake rolls for 23 minutes [watch closely because mine needed to bake for only 18 minutes or so]. Drizzle with icing if desired.
Smile at your baking success, sigh & enjoy. 🙂