I gave my old pumpkin spice cinnamon roll recipe a face lift. It totally needed it. I wrote the recipe two years ago and a lot has changed since then. For instance, being a better baker. And also learning that the simpler the recipe, the better. No one likes having to go out to pick up agave nectar because some amateur baker thought two tablespoons of it was going to make a difference in a recipe. But I guess that also comes with the territory of being a better baker. So basically, the only thing that's changed is that I've become more skilled at my craft, and as a result the recipe got a much needed face lift that I think your belly will appreciate. Geesh, that was a lot of words for one simple thought.
I'm going to give you one warning, though - these cinnamon rolls are addictive. A D D I C T I V E. If you're trying shed the pounds you put on during Oktoberfest, you probably shouldn't make them. Then again, if you're seriously trying lose weight, you probably shouldn't be reading food blogs. Because trust me, nothing will make you feel worse than looking at photos of the things you can't eat. I follow this one blog that's dedicated to bread making, and every time I see a new post I die a little inside. Then usually end up crying in my big bowl of gluten-free breakfast because I get so down about the fact that I can't have bread. Which, up until a couple of months ago, used to be my favorite food.
I'm going to give you one warning, though - these cinnamon rolls are addictive. A D D I C T I V E. If you're trying shed the pounds you put on during Oktoberfest, you probably shouldn't make them. Then again, if you're seriously trying lose weight, you probably shouldn't be reading food blogs. Because trust me, nothing will make you feel worse than looking at photos of the things you can't eat. I follow this one blog that's dedicated to bread making, and every time I see a new post I die a little inside. Then usually end up crying in my big bowl of gluten-free breakfast because I get so down about the fact that I can't have bread. Which, up until a couple of months ago, used to be my favorite food.
I bake these cinnamon rolls in a jumbo sized muffin pan becuase I love the look of a perfectly round cinnamon roll. If you'd prefer to bake them in a cake pan, they'll need to bake for about 5-10 minutes longer (you should also cut the dough into nine pieces instead of twelve). But if you're one of those people who'll fight to the death for one of the cinnamon rolls with the golden edges, you had better do yourself a favor and bake these in a muffin pan. And if for some reason you live in Antarctica and can't get your hands on a pumpkin and it's puree, you could substitute sweet potato puree for the pumpkin puree - which I do every other time of the year. But if you live in Antarctica, you probably don't have that, either.
PUMPKIN SPICE CINNAMON ROLLS
2 1/4 tsp active dry yeast
1/4 cup lukewarm water
3 tbsp vegan butter
1/4 cup almond milk
1/3 cup cane sugar
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
2 1/4 cup unbleached flour
1 cup whole wheat flourFilling
1/4 cup vegan butter
1/2 cup dark brown sugar
1-2 tbsp pumpkin pie spice
Icing
1/2 cup vegan cream cheese
3-4 tbsp cane sugar
1 tbsp almond milk
1/2 vanilla bean, split and scraped
In a small bowl, combine the yeast and water; sprinkle with a pinch of sugar and let sit for 10-15 minutes or until foamy. In a small saucepan over medium heat, melt the butter. Once the butter starts to bubble, stir in the milk, sugar and pumpkin puree. Stir for 2-3 minutes then remove from heat; the mixture should not have gotten too hot, but let it cool for 10-15 minutes.Lightly coat a large mixing bowl with oil; set aside. Once the pumpkin mixture has cooled, stir in the pumpkin pie spice, salt and yeast mixture; set aside. In a stand mixer fitted with the hook attachment, mix the salt and flours, on medium speed, until combined. Slowly pour in the wet mixture and continue mixing on medium speed, scraping down the sides as needed. Let the mixer do it's job for about five minutes; if the dough is still sticking to the sides of the bowl, add flour one tablespoon at a time. Place the kneaded dough into the prepared mixing bowl, cover with a damp towel and store in a warm place, to rise, for 90 minutes.Preheat oven to 375˚F. Lightly oil a 12 cup jumbo muffin pan; set aside. Line a flat surface with parchment paper and sprinkle with flour. Roll the dough into a 9x15 inch rectangle then layer the dough with the filling; first the butter, followed by the sugar, and pumpkin pie spice. Starting on the long side, tightly roll the dough into a log. Using a sharp knife, cut the dough into twelve pieces (or use this method, which I prefer). Place the rolls into the prepared pan then cover with a towel and let rise for 30 minutes.Bake at 375˚F for 15-16 minutes then immideately transfer to a cooling rack. While the rolls are cooling, make the icing by whisking together the cream cheese, sugar, milk and vanilla bean. Ice the cinnamon rolls when ready to eat.Yield: 12 rolls
Those look SO good!
ReplyDeleteI think I got fatter just looking at these, and I don't regret it for a second. Thanks for sharing your improved recipe!
ReplyDeleteOh my god those are so PRETTY!!!!!
ReplyDeleteThey are PERFECT!! Well done you.
ReplyDeleteNow....gi's one.
:-)
Woah. Those are blowing my mind they look so delicious! Nicely done!
ReplyDeleteThese look awesome! Can't wait to try them. I have been vegan for years and have yet to make or eat a vegan cinnamon roll. Now that you posted this recipe....it's time! Why can't you ever eat bread again?
ReplyDeleteThese look amazing!
ReplyDeletethese look great!
ReplyDeletei need these in my life ;) they look amazing and the photos are great!
ReplyDeleteWow those look amazing!
ReplyDeleteamazing! But can you tell me what spices are in pumpkin spice? We don't have something like that in Germany *sad*
ReplyDeleteYou are a mind reader! I have never seen a recipe for this before and there it is :) Thanks and excuse my question---
ReplyDeleteOh man. These look absolutely gorgeous I can only imagine how they must taste! Sadly I do not have a jumbo muffin pan (I know, what!?). I need to get my hands on one soon so I can whip some of these up.
ReplyDeletelooks so good too dad i cant have dairy anymore or gluten :(
ReplyDeleteThese look amazing. Can't wait to try and make them.
ReplyDeleteWow these look amazing. thanks for posting the recipe.
ReplyDeleteThis looks like heaven! Any chance you have tried this recipe GF? I sympathize with you...I've shed many tears over never being able to have a normal vegan piece of pizza again! Or a delicious slice of Italian bread. :-(
ReplyDeleteThose look amazing! And using sweet potatoes in place of pumpkin - genius.
ReplyDeleteput them in a muffin pan! it's genius! i can usually get most of my rolls to look pretty, but there are always a few errant rolls that look malformed. no longer!
ReplyDeletePicture perfect much? My goodness, do theses look good!
ReplyDeleteThat's a great f--king(forking)fork!
ReplyDeleteYum - these look delicious, gorgeous presentation!
ReplyDeleteYum these sound delicious! Gorgeous pics too!
ReplyDeleteFunny - I know what you're saying! - "If you're trying shed the pounds you put on during Oktoberfest, you probably shouldn't make them. Then again, if you're seriously trying lose weight, you probably shouldn't be reading food blogs."
ReplyDeleteI always think cinnamon rolls look the best out of anything ever. And I don't think I've ever made them. I'm printing off your recipe and then maybe I'll only eat one...maybe.
OMG. I hope I can make the time to do some baking soon because my mouth is watering and I REALLY want these!
ReplyDeleteI'm bookmarking this. Looks so good!
ReplyDeleteYour photos are amazing! I'm definitely putting these on my things to bake list :)
ReplyDeletei make some damn good cinnamon rolls, but adding pumpkin! sounds divine! can't wait to give these a try.
ReplyDeleteThese look awesome!
ReplyDeleteThese look fantastic. I'm making them this weekend, at camp, in my little Dutch oven. I can't wait.
ReplyDeleteThese sound fantastic! Yum!
ReplyDeleteOH my word. These are so pretty and perfect looking. How in the world did you do it? :)
ReplyDeleteI've just tried making up a batch of these and they were pretty good! not exceedingly pumpkiny (I live in the UK where tinned pumpkin is a rarity and I think I would have saved my pumpkin for something really pumpkiny)
ReplyDeletehttp://i927.photobucket.com/albums/ad120/lulusadventures10/DSC01388.jpg
@lulufisk: I'm sorry to hear that! Yours also don't look very orange - I wonder if your canned pumpkin is different than in the States? Because canned pumpkin is so inconsistent, I use fresh pumpkin puree for all of my pumpkin desserts.
ReplyDeleteOh, dear Ashlae. These look amazing. And you made me laugh 3 times out loud.
ReplyDeleteI think I'm drooling a little, over how delicious these look!! YUUUUMMMM ... sunday breakfast has just been decided - thanks :)
ReplyDelete