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

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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

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.

1. Put the egg replacement powder and the 3 tablespoons of water in a small bowl. Whisk together until thoroughly combined. 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. Allow the butter to melt in the milk. 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. 3. Place the flour, granulated sugar, 1 teaspoon of the cinnamon and the salt, nutmeg, cloves, allspice and ginger in a bowl. Whisk together until thoroughly combined. 4. Add the pumpkin to the egg replacement mixture. Mix together until combined. Check to see if the yeast is ready -- it should look foamy, like this. 5. Add the pumpkin/egg mixture to the flour. Pour the yeast/milk/butter mixture on top. Start kneading the dough. Knead for about ten minutes; the dough should be like bread dough -- smooth and elastic. 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. 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. Perfect! 7. Put the dough on a lightly floured surface; punch it and shape it to get it ready to roll out. You'll want to shape it into a rectangle and then use a rolling pin to get it thin. Looks good! 8. Spread the brown-sugar filling over the rectangle, leaving about an inch of bare dough on all sides. Roll it into a long log shape ... ... and then slice it into nine equal pieces (you can cut the ends off if you like for prettier rolls). 9. Grease a nine-by-nine-inch pan with some of the vegan butter. Arrange the rolls inside the pan, cover again and let them rise for another 45 minutes. There you go! Preheat your oven to 350 degrees F about ten minutes before the rolls are done. Bake them for 25 minutes. Remove for the oven and let cool while you make the final touch -- the sugar glaze for the top. 10. Put the powdered sugar, two tablespoons of non-dairy milk and the vanilla extract into a bowl. Whisk together until smooth. Drizzle the glaze over the cooled rolls -- you can even use your whisk. Serve warm.

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