Look at our pumpkin plant!
May I share with you two suggestions for the Pumpkin Cinnamon Roll recipe I’m excited to share with you today?
1. Make them for your family on a quiet weekend morning while you leisure around in your robe and thick cozy socks, or…
2. Get a group of your girlfriends (or guy friends) together for coffee while the kids are in school and make them a batch of these fall cinnamon rolls. Is there any better way to give your friends some love than baking them a homemade treat with heart?
These cinnamon rolls are delicious and indulgent. The pumpkin dough, with a touch of spiced sugar in the middle, topped off with creamy frosting loaded with flecks of vanilla bean, is so tasty and delightful. On the plus side these cinnamon rolls are lower in calories than your traditional cinnamon roll, giving you the best of both worlds – a wonderful treat without sending you completely over the edge.
Please enjoy each and every bite!
Pumpkin Cinnamon Rolls
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
1 Tbsp. vegan butter spread, melted
¼ cup brown sugar
1 ½ Tbsp. pumpkin pie spice
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
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.
Sending lots of fall love your way!
With love, gratitude & tasty bites,