Vegan Pumpkin Cinnamon Rolls
Have you ever made homemade cinnamon rolls? They were Isaac’s grandma’s specialty and although I wasn’t lucky enough to learn from her, I figured I would take a stab at a festive version for the holidays. Luckily, a friend of mine, who went to culinary school and is now a pastry chef, actually came over the first time I attempted to create this recipe and helped me a ton.
The first batch was good, but a little dry and the rolls weren’t super fluffy, so I tweaked the recipe a bit and the result is the recipe I’m sharing today.
I have to say, these pumpkin cinnamon rolls are the real deal! They’re vegan, but still quite indulgent for an EBF breakfast recipe. I promise they’re worth it…
Ingredients in Vegan Pumpkin Cinnamon Rolls
To keep this recipe vegan we’re using coconut oil instead of butter and almond milk instead of regular milk. These swaps are so easy and don’t change the flavor of the recipe at all. These cinnamon rolls taste just as a good as cinnamon rolls made with dairy — trust me!
How to Make Homemade Cinnamon Rolls
First thing first, cinnamon rolls do take a little bit of attention and time, so make sure you have enough time set aside for this process!
We’re going to start by making the pumpkin dough. Stir the yeast into 1/3 cup of warm water until dissolved. Let this mixture set for about 10 minutes. In the meantime, combine the flour, sugar and salt in the bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute. In a separate bowl, mix together your wet ingredients – the pumpkin puree, coconut oil and warm water.
You’ll now have three bowls: one with the yeast mixture, one with the wet/pumpkin mixture and one with the dry ingredients. Start your mixer at low speed and add your yeast and pumpkin mixture to the dry ingredients slowly.
Mix at medium-low speed for five minutes or until the dough is smooth. Increase the speed to medium and mix for two minutes. This is technically the “kneading” process, but you’re using the mixer to do the work rather than doing it by hand. You’ll know the dough is done kneading and ready when it makes a slapping sound as it hits the side of the bowl.
Place the dough ball in an oiled bowl, cover and let rise for one hour or until the dough has doubled in size.
While your dough rises, make the cinnamon sugar filling by stirring together the brown sugar, cinnamon and coconut oil in a bowl. Prepare your baking dish by greasing it with coconut oil.
After your dough has doubled in size, it’s time to roll it out! Sprinkle extra flour on your surface and rolling pin and roll the dough into a rectangle that’s about 12 inches wide by 14 inches long.
Sprinkle the cinnamon sugar mixture over dough and smear it all over the surface with your fingers.
Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of the dough, always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it’s all rolled up, pinch the seam closed and turn the roll over so the seam is facing down. Cut the “log” crosswise into 12 one-inch-thick pieces and place on prepared baking sheet or pie pan. Cover and let rise in a warm place for 45 minutes or until doubled in size.
Once doubled in size, bake the rolls for 18-20 minutes or until golden brown and cooked through. Make your frosting in a small bowl and spread over the warm rolls. Enjoy!
That was easy enough wasn’t it?? I feel like people are intimidated by homemade cinnamon rolls for some reason (I was!), but you really shouldn’t be! I feel so proud of myself every time I make homemade rolls and can see these becoming a traditional holiday breakfast in our home for years to come!
Love Pumpkin? Here are More Pumpkin Baked Goods to Try!
If you make these pumpkin cinnamon rolls, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.Print
These ooey gooey vegan pumpkin cinnamon rolls are a delicious treat to make for breakfast or brunch. They’re made with bread flour, which gives them the perfect fluffy texture.
Cinnamon Sugar Filling
Keywords: pumpkin cinnamon rolls
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December 4, 2019 at 08:21AM
13 Meals to Feed a House Full of Guests
The holidays are approaching and you’re the host this year. Eek! While you have the holiday menu planned to every last detail, maybe you aren’t quite sure what to feed everyone before and after Christmas?
When it comes to feeding a house full of guests, my motto is Keep It Simple. I’ll pull out all the stops for Christmas Day, but I’m Team Simple Dinner for everything else!
When we think of having meals for guests, our minds typically start thinking of dinner, but when people are staying with you 24/7, you also need to think of breakfast and snacks. I’ve covered all these meals in this round-up – plenty of recipes that your guests will surely love!
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December 3, 2019 at 12:33PM
How to Make Oatmeal
If you’ve been reading the blog for a while, you know that oatmeal has never been my thing. But this fall, after I tried Amy Chaplin’s whole oat porridge recipe, I started to come around to it. See, in the past, I always had plain instant oats, which I thought were bland and mushy. But as I started experimenting with other types of oats, I discovered that, cooked the right way, oatmeal becomes a rich, creamy porridge that’s a fantastic canvas for seasonal toppings.
Lately, I’ve been hooked on two topping combinations, and you’ll find them in the recipe below. One is a mix of tart cherries and apples, with a sprinkle of chopped almonds for crunch. The other is a combination of blueberries, orange zest, yogurt, coconut, and chia seeds, with a pinch of cardamom and a drizzle of honey. Topped onto a hot bowl of oatmeal, each makes a hearty, warming, and nutritious breakfast. On cold mornings, they make me excited to get out of bed, and I hope they do the same for you. ?
How to Make Oatmeal
Oatmeal is never hard to make, but how you cook it will depend on what kind of oats you buy. So, first and foremost, you have to know your oats. In the store, you will typically see these varieties:
To cook your oatmeal, bring an appropriate amount of water or milk for your oat variety to a boil, and stir in the oats and a pinch of salt. You could also add a spice like cinnamon, cardamom, or turmeric at this stage. Reduce the heat to a simmer and cook, stirring occasionally, until the porridge has thickened to your desired consistency. Then, load it up with your favorite toppings, and enjoy!
Oatmeal Recipe Tips
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December 1, 2019 at 10:50AM
A lighter version of Mexican Chorizo made with ground turkey and a smoky spice blend, perfect for adding to eggs, tacos, and more!
Turkey Chorizo Recipe
I love eating chorizo in Mexican dishes, but since it’s so high in calories and fat, it’s not something I eat often. I was going to sub turkey chorizo for the classic, but I couldn’t find it in the supermarket. So, I decided to make my own lighter version.
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December 1, 2019 at 09:09AM
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