Pumpkin Spice Cinnamon Buns
(Makes 12-14 rolls)
Ingredients:
3 cups all purpose flour
1/4 cup sugar
1 package active dry yeast
1/2 cup vanilla almond milk
1/4 cup water
3/4 cup pureed pumpkin
1/2 cup canola oil
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
Filling Ingredients:
1/3 cup butter
1/3 cup brown sugar
2 tsp ground cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp ground gloves
Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract
1/2 tsp lemon juice
Directions:
In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Once dough has settled, roll into a rectangle on a lightly floured surface.
Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices.
Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)
Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.
chubbyveganmomcom/2012/10/pumpkin-cinnamon-buns-courtesy-of-your.html
(Makes 12-14 rolls)
Ingredients:
3 cups all purpose flour
1/4 cup sugar
1 package active dry yeast
1/2 cup vanilla almond milk
1/4 cup water
3/4 cup pureed pumpkin
1/2 cup canola oil
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
Filling Ingredients:
1/3 cup butter
1/3 cup brown sugar
2 tsp ground cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp ground gloves
Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract
1/2 tsp lemon juice
Directions:
In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Once dough has settled, roll into a rectangle on a lightly floured surface.
Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices.
Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)
Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.
chubbyveganmomcom/2012/10/pumpkin-cinnamon-buns-courtesy-of-your.html