Ingredients:
Dough:
1 cup whole wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 Tbsp. vegan butter spread, room temperature, plus more for greasing pan (I used Earth Balance Organic Whipped Buttery Spread)
¼ cup Almond milk
½ tsp. apple cider vinegar
¼ cup + 2 Tbsp. pumpkin puree
Filling:
1 Tbsp. vegan butter spread, melted
¼ cup brown sugar
1 ½ Tbsp. pumpkin pie spice
Frosting:
½ cup powdered sugar
1 Tbsp. vegan butter spread, room temperature
Seeds from 1 vanilla bean
1 ½ tsp. almond milk, plus more if needed to reach desired consistency
Directions:
Preheat oven to 400 degrees F.
Line a cake pan with parchment paper, grease paper and pan with vegan butter spread to prevent sticking.
In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, blend vegan butter spread, pumpkin puree, almond milk and vinegar until smooth.
Add the dry ingredients to the mixing bowl, half at a time; gently mix until combined being careful not to over mix the dough.
On a generously floured surface (flour the rolling pin too!) roll the dough into a rectangle ¼ inch thick. Cut the edges of the dough with a pastry cutter or knife into fairly straight lines. The approximate size of the rectangle should be 8 inches wide, by 14 inches long, and ¼ inch thickness.
In another small bowl, melt 1 Tbsp. of vegan butter spread, and brush evenly over the top of the dough.
Sprinkle the sugar spice mixture over the dough, leaving a ½ inch border along all sides of the dough.
Starting on a smaller side of the rectangle, the 8 inch side; gently roll the dough into a log. Cut into 6 equal size pieces.
Meanwhile, prepare the vanilla bean frosting. Mix together the powdered sugar and earth balance.
Cut a vanilla bean in half lengthwise. Use a knife to scrap out the seeds of each half, placing the seeds into the mixing bowl. Add 1 tsp. of almond milk and mix until seeds are evenly distributed throughout the frosting. Add ½ tsp. at a time of almond milk until you reach the desired consistency. I like the frosting on the thick side so I only did that one time.
When the pumpkin cinnamon rolls are done baking, spread the frosting evenly over the tops of each roll, and serve.
*Tip: Reheating cinnamon rolls for leftovers takes about 10 seconds in the microwave.
Wendy Irene