Vegan Pumpkin Cinnamon Rolls
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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.

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

• Pumpkin Dough – active dry yeast, bread flour, coconut sugar, sea salt, pumpkin puree, coconut oil
• Cinnamon Sugar Filling – brown sugar, ground cinnamon, coconut oil
• Frosting – almond milk, confectioners’ sugar

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!

• Pumpkin Spice Donut Holes
• Pumpkin Oatmeal Cookies
• Pumpkin Bars with Chocolate Chips
• Pumpkin Cornbread Muffins
• Healthy Pumpkin Bread

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.

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December 4, 2019 at 08:21AM
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13 Meals to Feed a House Full of Guests
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December 3, 2019 at 12:33PM
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How to Make Oatmeal
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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:

• Whole oat groats – Whole oat groats leave the grain intact. Consequently, they take the longest to cook and require the most liquid – 4 cups water for every 1 cup oats.
• Steel cut oats – My favorite! These are oat groats that have been roughly chopped. They cook more quickly than whole oat groats and result in a hearty, creamy porridge. Find instructions for cooking steel cut oats in the recipe below.
• Old-fashioned oats – Old-fashioned oats, or rolled oats, are made by steaming oat groats and rolling them into flakes. They have a short cooking time, 5 minutes, and they only require 2 cups water for every cup oats. In my kitchen, I most often use them for making baked oatmeal, overnight oats, oatmeal cookies, and no-bakes.
• Quick oats – Quick oats are similar to old-fashioned oats, but they are steamed longer and rolled more thinly. Like old-fashioned oats, they require 2 cups water for 1 cup oats, but they only take 1 minute to cook. Quick oats are great for days when you’re in a hurry, but for the creamiest porridge, I recommend choosing whole oat groats or steel cut oats.

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

• If you’re gluten-free, make sure to buy certified gluten-free oats. Oats are a naturally gluten-free food, but many are processed in facilities that also handle wheat products. If you’re gluten-free, be sure to seek out certified gluten-free oats, which are processed in wheat-free facilities and tested to make sure that they don’t contain gluten.
• Save the leftovers! Overnight oats are famous for being a great grab-and-go breakfast, but did you know that you can make regular oatmeal ahead of time too? Cook a big batch in advance and portion it into individual containers. In the morning, reheat it on the stove or in the microwave, and gradually add water or milk, as needed, to thin it to your desired consistency. Then, load it up with toppings, and dig in!
• Add a dash of salt. Made with just water and oats, oatmeal can be bland. Adding a dash of salt won’t make your cereal salty, but it will bring out the nutty flavor of the oats. To take it over the top, add a drop of maple syrup or honey for a delectable sweet/salty contrast.
• Load it up. Oatmeal is a great canvas for all sorts of hearty toppings, and loading up your morning bowl of oats will help keep you full till lunchtime! I dollop mine with almond or peanut butter or yogurt and sprinkle it with chopped nuts. Fresh or dried fruits, seeds, chocolate chips, and coconut flakes are great too. Alternatively, head to this post to find ideas for making savory oatmeal!

If you love this oatmeal recipe…

Try making a frittata, breakfast burrito, shakshuka, or any of these healthy breakfast ideas next!

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December 3, 2019 at 08:39AM
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Garlic Herb Cheese Ball
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I love a good cheese ball around the holidays! And this Garlic Herb Cheese Ball, made using vegan ingredients, garlic, lemon and fragrant dried herbs is one worthy of a holiday party or simple anytime snacking. Holiday Appetizer Super easy to make, this recipe for my vegan Garlic Herb Cheese Ball comes together in about... The post Garlic Herb Cheese Ball appeared first on HealthyHappyLife.com.

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December 2, 2019 at 07:16PM
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Cacio e Pepe Brussels Sprouts
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Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

Cacio e Pepe Brussels Sprouts

Cacio e pepe translates from Italian to “cheese and pepper” and traditionally is served as a pasta dish. In this lighter version, the pasta is swapped with shredded sprouts and tossed with a generous amount of grated cheese, black pepper, lemon, and even some toasted nuts for a nice little crunch.

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December 2, 2019 at 02:00PM
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Spanakopita
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December 2, 2019 at 09:04AM
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Asian Chicken Sheet Pan Meal
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This Asian chicken sheet pan meal is so flavorful and perfect for busy weeknights. It bakes up in 20 minutes and tastes delicious served over rice!

It’s been a minute since I’ve shared a sheet pan dinner but they’ve become a staple in our kitchen lately so I’m super excited to share this new recipe! I kept it simple with chicken, vegetables and a super easy Asian sauce. Just mix, put it in the oven, set the timer and you’ve got a healthy dinner in no time.

Why I Love Sheet Pan Meals

1. Time. I don’t have a lot of spare time on my hands so I need quick and easy meals that are also healthy. Prep this meal in 15 minutes, bake for 20 minutes and just like that, dinner is served!
2. Dishes. Maybe you love doing the dishes but I know the last thing I want to do after cooking a full meal is a million dishes. This entire recipe can be made with one bowl and one baking sheet. This means minimal clean up and less dishes. You’re welcome.
3. So easy your husband can make it. I love easy meals that I can put my husband in charge of and Isaac feels completely comfortable making this meal because it doesn’t have a lot of steps and isn’t very intense when it comes to prep work or clean up.

Ingredients Needed for this Asian Chicken Sheet Pan Dinner

• chicken – I used chicken breasts but chicken thighs would work great too.
• vegetables – I used yellow bell pepper, carrots, snap peas and red onion. Want to take a shortcut? Use a packaged stir fry mix from the grocery store so you can skip the chopping. I recommend fresh veggies over frozen if you go this route.
• rice – for serving (white, brown rice or cauliflower rice all work great)
• sauce – this meal has a simple sauce made from tamari, honey, garlic, ginger and chili paste.

The recipe for this Asian chicken sheet pan dinner is really straight forward, but I thought I would leave you with some “pro tips” to cut some corners:

• Use pre-prepped veggies. I mentioned this above but there is no shame in making this simple dinner even easier. Grab a bag of fresh stir fry veggies and call it a day. If you’re running short on time or don’t feel like chopping any veggies… this can be a game-changer, trust me!
• Mix the sauce in a large bowl. Want to cut back on one more dish? Mix your sauce in the large bowl and then add the rest of the ingredients to the large bowl and toss to coat!
• Line your baking sheet with parchment paper for easy clean up. No one likes scraping baked sauce and leftover tidbits from a pan, right? This tip is key if you want clean up to be a breeze.
• After your sheet pan meal is in the oven, don’t forget to prep your rice for serving!

Like This Recipe? Here Are More Sheet Pan Dinners to Try:

• Sheet Pan Shrimp Fajitas
• Sheet Pan Chicken Sausage and Roasted Veggies
• Vegetarian Sheet Pan Dinner
• Lemon Garlic Chicken Sheet Pan Meal
• One Pan Roasted Chicken Dinner

If you try this Asian chicken sheet pan dinner, please leave a comment and star rating below letting me know how it turns out. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!

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December 2, 2019 at 07:01AM
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Walnut Sticky Buns
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Cinnamon-y rolls have always been a fave of mine in December. And these Walnut Sticky Buns are a fun twist on that classic sweet swirl. These sticky buns come out of the oven warm, fluffy and sticky-sweet in all the right places. These buns are vegan and come together in just under two hours. Not... The post Walnut Sticky Buns appeared first on HealthyHappyLife.com.

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December 1, 2019 at 05:26PM
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Sugar Cookies
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When I was a kid, my family’s sugar cookie recipe was the first thing that brought us back into the kitchen after Thanksgiving. We’d spend the weekend after the holiday rolling out dough, cutting out festive shapes, and decorating the cookies once they were baked. To me, baking sugar cookies still feels like the first sign that Christmas is on its way, and this easy sugar cookie recipe is the perfect way to kick off the holiday season!

It’s festive, fun, and simple to make, and the cookies themselves are delicious. They’re thick, delicate, and soft, with scrumptious crispy edges. Growing up, we always added almond extract to our Christmas sugar cookies, so I had to use it in this recipe, along with lemon zest (of course) and vanilla. None of these flavors is overbearing, but they combine to make the cookies taste rich, warm, and tangy.

These sugar cookies are tasty, lightly sweet treats on their own, but they’re also a blast to decorate! We dressed up ours with royal icing (recipe below) and matcha sugar for a natural pop of color, but this cashew frosting or this simple glaze would work just as well. Happy baking!

How to Make Sugar Cookies

Want to learn how to make sugar cookies? Here’s what you need to do:

First, mix together the dry ingredients: all-purpose flour, baking soda, cream of tartar, and salt.

Then, cream together the butter and sugar in the bowl of a stand mixer. Beat in the egg, vanilla and almond extracts, and lemon zest, and then add the flour mixture, 1/3 at a time, and mix until everything is well combined.

Next, chill the dough. Shape the dough into 2 disks, wrap it in plastic wrap, and transfer it to the fridge to chill for 2 hours.

After the dough has chilled, roll it out on a lightly floured surface. Be careful not to roll the dough too thin here. To get thick, soft sugar cookies, aim for it to be about 1/4-inch thick. If it gets much thinner, the cookies will be crispy instead of soft.

Once you’ve rolled out the dough, use cookie cutters to cut out your desired shapes. Re-roll the dough, as needed, to get as many cut-outs as you can!

Then, it’s time to bake. Line several baking sheets with parchment paper and transfer the cut-outs to the baking sheets. Bake one sheet at a time for about 10 minutes each, until the cookies are just beginning to brown around the edges. Let them rest on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.

You could stop here – these cookies are delicious with or without icing. If you want to decorate them, wait for the cookies to cool completely before topping them with your favorite sprinkles, royal icing (recipe below), frosting, or glaze. If, like me, you prefer to use natural food coloring and sprinkles, check out these from Supernatural Kitchen!

Best Sugar Cookie Recipe Tips

• Chill the dough for at least 2 hours. We tested baking these sugar cookies after just one hour of chilling, and here’s our takeaway: don’t cut the chilling time short! Their warm, tangy flavor improves exponentially when they chill for an extra hour. If the dough is too stiff to work with when it comes out of the fridge, let it rest for 5 minutes at room temperature before you start rolling it out.
• Bake one sheet at a time. Because temperatures vary throughout an oven, bake one sheet at a time for the most even cooking. You don’t want cookies on the bottom rack to burn before the top rack starts to brown!
• Let the cookies rest on the baking sheet for 2 minutes after they come out of the oven. If you move them too early, they will crumble. Let the cookies set up for a full 2 minutes before transferring them to wire racks to cool completely.
• Wait for them to cool completely before decorating. It’s tempting to start decorating these guys right away, but your cookies need to be at room temperature before you decorate them. Otherwise, the frosting will melt! I like to make my cut-outs a few days in advance and then freeze the cookies to frost on another day.

More Favorite Holiday Treats

If you love this sugar cookie recipe, try one of these easy recipes next:

• Perfect Oatmeal Cookies
• No Bake Cookies
• Best Peanut Butter Cookies
• Lemon Cookies
• Vegan Gingerbread Cookies
• Coconut Macaroons
• Cranberry & Pistachio Chocolate Bark

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December 1, 2019 at 10:50AM
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Easy Healthy Turkey Chorizo
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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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