Vegan Pumpkin and Cinnamon Rolls
Vegan Pumpkin and Cinnamon Rolls
Big, soft, and fluffy, these rolls are both nutritious and delicious! The pumpkin puree makes the filling incredibly rich. You’ll never go back to any other recipe once you try this one! They can be easily made from scratch, even by yeast beginners because they only require 1 rise. Easy, quick and delicious, sounds like heaven right?
Ingrédients
For the dough:
- 4 cups whole wheat flour
- 1/4 cup brown sugar
- 1 1/2 cups unsweetened soy milk warm
- 2 tsp instant yeast
- 1 tsp salt
- 1/3 cup coconut oil
For the filling:
- 1/3 cup pumpkin puree
- 2 tbsp coconut oil
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- 2 tsp ground cinnamon
For the icing:
- 1 cup icing sugar (I simply blended my brown sugar to obtain a fine powder)
- 3 tbsp unsweetened soy milk
- 1 tsp vanilla extract
Instructions
- Mix the soy milk with 2 tbsp of sugar and the yeast. Allow the yeast to activate for 10 minutes. Bubbling should occur.
- In the meanwhile, in a large bowl, combine the remaining dry ingredients. Form a small whole in the middle and pour the yeast mixture once ready. Add the oil and start mixing using a spatula and then transfer to your hand. Knead the dough until a smooth ball is formed. You may need to add a few more tablespoons of soy milk if your dough is too dry. Cover it with a moist cloth and let it rise for 1 hour.
- Preheat the oven to 350°F.
- Transfer the dough on a floured surface. Knead for a few more minutes and then roll out the dough into a large rectangle.
- In a small bowl, mix all the ingredients for the filling together and then spread the mixture over the dough. Roll the dough to form a long cylinder. Cut the rolls about 1 inch large and transfer them into a greased pan.
- Bake for 30 minutes. Let them cool down a bit before adding the icing.
- For the icing, vigorously beat the ingredients together in a small bowl. Spread over the rolls and enjoy!