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Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

We're not going to pretend that cinnamon rolls are ever good for you -- but when you substitute for egg and whole-milk dairy and add a little bit of pumpkin, you shouldn't feel quite so guilty about eating one or two. This all-vegan version is a tad labor-intensive but pretty easy, especially for inexperienced bakers; we adapted the recipe for high-altitude baking and easy sugar-glaze drizzling from the Eat, Live, Run blog.

See also: Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

You will need: 4 tablespoons butter substitute (Earth Balance works best) plus more for greasing a large bowl and a baking pan 1 tablespoon egg replacement powder 3 tablespoons water 1/3 cup plus 2 tablespoons non-dairy milk (we used coconut milk; almond, soy or hemp would also work) 1 package dry yeast (1/4 ounce) 1/3 cup pumpkin puree 1/4 cup granulated sugar 2 1/8 cups flour 3 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon ground cloves 1/8 teaspoon ginger 1/4 cup brown sugar 1 cup powdered sugar 1/4 teaspoon vanilla extract

First, take two tablespoons of the vegan butter and set aside at room temperature to allow it to soften.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

1. Put the egg replacement powder and the 3 tablespoons of water in a small bowl.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Whisk together until thoroughly combined.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

2. Put 1/3 cup of the non-dairy milk in a small saucepan on the stove over low heat and add 2 tablespoons of the vegan butter.

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Allow the butter to melt in the milk.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Add the packet of yeast to the milk-butter mixture -- but make sure it's not too hot; the temp should be around 100 degrees F (if you have a food thermometer, now would be a good time to use it). Stir so the yeast dissolves and let it sit for five minutes or so.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

3. Place the flour, granulated sugar, 1 teaspoon of the cinnamon and the salt, nutmeg, cloves, allspice and ginger in a bowl.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Whisk together until thoroughly combined.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

4. Add the pumpkin to the egg replacement mixture.

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Mix together until combined.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Check to see if the yeast is ready -- it should look foamy, like this.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

5. Add the pumpkin/egg mixture to the flour.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Pour the yeast/milk/butter mixture on top.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Start kneading the dough.

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Knead for about ten minutes; the dough should be like bread dough -- smooth and elastic.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Grease a large bowl, put the dough in the bowl, cover with a cloth and set aside for an hour and fifteen minutes to allow it to rise.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

6. While the dough is rising, take the (now-softened) two tablespoons of vegan butter, the 1/4 cup of brown sugar and remaining 2 teaspoons of cinnamon and mix together with a fork in a small bowl.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Perfect!

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

7. Put the dough on a lightly floured surface; punch it and shape it to get it ready to roll out.

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

You'll want to shape it into a rectangle and then use a rolling pin to get it thin.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Looks good!

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

8. Spread the brown-sugar filling over the rectangle, leaving about an inch of bare dough on all sides.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Roll it into a long log shape ...

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

... and then slice it into nine equal pieces (you can cut the ends off if you like for prettier rolls).

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

9. Grease a nine-by-nine-inch pan with some of the vegan butter.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Arrange the rolls inside the pan, cover again and let them rise for another 45 minutes.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

There you go! Preheat your oven to 350 degrees F about ten minutes before the rolls are done.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Bake them for 25 minutes. Remove for the oven and let cool while you make the final touch -- the sugar glaze for the top.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

10. Put the powdered sugar, two tablespoons of non-dairy milk and the vanilla extract into a bowl.

 

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Whisk together until smooth.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Drizzle the glaze over the cooled rolls -- you can even use your whisk.

Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday

Serve warm.



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