Vegan Pumpkin Cinnamon Rolls

21 Jul

Let me share with you a little bit of heaven.

These cinnamon rolls take about 3 hours to make, but they are definitely worth it. It’s a rainy Sunday afternoon activity whilst you read a good book. A treat, because there is so much sugar in these babies that you really shouldn’t be eating them too often.

Ingredients

  • 2 tbsp vegan spread (I use Pure)
  • 1/3 cup almond milk
  • 1 pack dried yeast
  • 1/3 cup pumpkin puree
  • 1 egg replacer
  • 1/4 cup sugar
  • 1 cup of white spelt flour
  • 1 cup of kamut flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1/8 tsp ginger

Filling

  • 1/4 cup brown sugar
  • 2 tbsp vegan spread
  • 2 tsp cinnamon

Glaze

  • 1 cup icing sugar
  • 1 tbsp almond milk
  • 1/4 tsp vanilla

Method

Warm the vegan spread and almond milk until melted together and at body temperature (if too hot leave to cool a while). Add the yeast, give it a mix and set aside for 5 mins for the yeast to activate. (Make sure your liquid isn’t too hot or it will kill off your yeast).

Mix together the egg replacer and pumpkin puree. In another bowl mix together the flour, sugar, salt and spices. Add the pumpkin mix and the yeast mix and bring the whole lot together into a dough.

Knead the dough by hand for about 10 minutes until soft and springy. Place the kneaded dough into a bowl, cover with cling film and leave to prove in a warm place for about 1 hour. Whilst the dough is rising mix together the filling ingredients in a small bowl.

When the dough is risen, punch it down and turn it out onto a worktop. Roll it into a large rectangle, and spread the filling all over the top of it, leaving about an inch around the edges clear. Roll the dough into a sausage with the filling inside, and then cut the sausage of dough into 1/2 inch slices. Place the slices into a casserole dish, cover in cling film, and leave to prove for 45 minutes.

Preheat the oven to GM6. Bake the proved rolls for 25 minutes. Let the rolls cool whilst you make the glaze.

Mix the glaze ingredients together in a bowl. Pour the glaze over the top of the rolls.

Devour with abandon.

 

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3 Responses to “Vegan Pumpkin Cinnamon Rolls”

  1. Playful foodist July 21, 2012 at 5:02 pm #

    Aw, I wish I could get pumpkin puree here! Looks delicious!

    • beablogs July 22, 2012 at 6:41 am #

      I’m in the north east of the UK and it’s not easy to find in the usual supermarkets, but I sometimes find it in speciality grocery stores and when I do I always buy a few tins.
      Alternatively I have been known to bake a squash in the oven and blitz up the flesh once it’s soft for use in making baked goods. However, squashes are usually only about in the Autumn so it’s not always possible. You could sub sweet potato in instead if you couldn’t find squash.

      • Playful foodist July 22, 2012 at 12:14 pm #

        I used to live in the US where you could get it year round… so I am always like “oh I wish I could get it here!” I am living in Germany right now… And I haven’t seen it since. They might have it in the American food store in Berlin, but that’s way to far away!

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