Yes I know I've posted about these before... but they are just SO good!! And I keep playing with the recipe so... I had to post again! Plus now you can make a vegan version! AND instead of using flour to cover your working surface I used powdered sugar and eliminated the sugar from the dough! I know fun idea right? It gives them a sweeter taste and makes it so you don't have to add more flour to the dough.


Vegan Pumpkin Cinnamon Rolls
Servings: 8

These cinnamon rolls are an adaptation/abstraction based on a recipe from the cook book Quick Recipes which was put together by the people at Cook's Illustrated.

Filling / topping
1/4 c packed splenda blend brown sugar (or 1/2 c packed dark brown sugar)
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt
1/2 c pumpkin puree

Dough
2-1/2 c whole wheat flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c lactaid (fat free) (you can use regular fat free milk if you don't care if these are vegan, it works) (so just realized lactaid isn't vegan... I'll have to try again with soymilk! sorry about that!)
2 T melted smart balance ( 2 Tbs butter also works )
powdered sugar for work surface

Heat oven to 425 degrees.

Spray a 9-inch round non stick cake pan (or in my case a square one)

Make filling
Combine sugar, spices and salt. Add pumpkin puree and stir until combined, set aside

Make dough
Whisk flour, baking powder, baking soda and salt in large bowl. whisk lactaid and 2 Tbs melted smart balance in a measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured (with powdered sugar!) work surface and knead until just smooth and no longer shaggy.

Pat dough with hands into 12 x 9- inch rectangle. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough.

Using bench scraper (i used a plastic spackle spatula that we bought at home depot and never used... I claimed it for the kitchen... John wasn't too pleased hahahaha), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.

Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.

Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Using the remainder of the filling, spread to cover the top of the rolls.

Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before chowing, otherwise you'll burn yourself... i would know :)

chow!