Vegan Spiced Pumpkin Cinnamon Rolls with Caramel
Ingredients
- 2/3 cup pumpkin puree
- 1/3 cup vegan butter
- 2/3 cup soy milk
- 1/4 cup warm water
- 1/2 tsp vanilla
- 1/4 cup vegan sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 1/4 tsp nutmeg
- about 3 cups all purpose flour
Filling
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup melted vegan butter
Caramel glaze
- 2 tbs vegan butter
- 1/4 cup brown sugar
- 1 tbs plant milk
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 cup + 2 tbs icing sugar
Preparation
Heat the soy milk and vegan butter in a small saucepan until the butter is melted. Transfer to a mixing bowl and let it cool to body temperature.
Add the yeast, warm water, and pumpkin puree and let the mixture bloom for 5-10 minutes.
Add all remaining ingredients and knead until the dough is smooth, pliable, and shiny. Add more flour if necessary.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise until doubled in size, about 1 hour.
When risen, punch the dough down and turn it out onto a floured surface. Knead a few times and roll out into a rectangle about 1/8 to 1/4 inch thick.
Mix the cinnamon with the sugar and spread the dough with the vegan butter. Sprinkle with the cinnamon sugar evenly.
Roll it up like a jelly roll, pinching the seams to seal. Cut into 8 large rolls and place in a greased baking pan.
Cover and let rise until doubled in size, 20-30 minutes.
Bake at 180C/360F for 25-30 minutes until golden brown. Let cool on a wire rack.
For the glaze, heat the butter until melted, then stir in brown sugar and plant milk; cook for about 1 minute and transfer to another bowl to cool.
Stir in vanilla and sift in icing sugar, adjusting consistency with more sugar or plant milk.
Drizzle the glaze over the warm rolls and serve.
