VEGAN PUMPKIN CINNAMON ROLLS

It’s not even November yet and I’ve already gone through 2 pumpkins and 5 cans of puree. Things are getting serious in here.

I have no idea how I’ve never made pumpkin cinnamon rolls before, but after perfecting my original World’s Easiest and recently the 1-Bowl Banana Bread rolls, I could hardly wait to try my hand at a pumpkin version. I’m happy to report it was a serious win.

This recipe is the first in a series of posts in partnership with Bob’s Red Mill. I have loved their products for years, and when we moved to Portland in 2010 I was thrilled to learn Bob’s was based there. Shortly after I was able to tour their factory and was so impressed to see the attention to quality and detail in everything they do.

I love this company and what they stand for, and I hope you enjoy the recipes in the coming months.

Ingredients
US Customary - Metric
DOUGH

• 1 cup unsweetened almond milk
• 2 Tbsp vegan butter (such as Earth Balance)
• 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
• 1 Tbsp organic cane sugar
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/3 cup pumpkin puree
• 2 3/4 - 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour

FILLING

• 2 1/2 Tbsp vegan butter (such as Earth Balance)
• 1/2 cup pumpkin butter*
• 1/3 cup organic cane sugar
• 1 Tbsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 cup raw pecans, chopped (optional)

TOPPING

• 2 Tbsp vegan butter (such as Earth Balance)
• 1 Tbsp pumpkin butter* (optional)
• 1 Tbsp organic cane sugar
• 1/4 cup raw pecans, chopped

Instructions

1. DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
2. Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
3. ...................................

for full recipes please see : minimalistbaker.com

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