Vegan Spiced Cinnamon Rolls with Caramel Glaze
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 till body temperature, where a finger stuck into the mix feels like it is immersed in bathwater
Add the yeast, warm water and pumpkin puree and let the mix bloom for about 5-10 minutes
Add all remaining ingredients and knead until the dough becomes smooth, pliable and shiny (add a little more flour if necessary)
Turn into a lightly greased bowl, cover with a damp towel and let it rise till double in size, about 1 hour
When it has risen, punch your dough down and turn out onto a floured surface
Knead a few times to make it a smooth dough and roll out into a rectangle, about 1/8 to 1/4 inch thick depending on how many swirls you want
Mix your cinnamon with your sugar and spread the dough with the vegan butter
Sprinkle with the cinnamon sugar evenly and roll it up like a jelly roll, pinching the seams to seal
Cut with a sharp knife or dental floss into 8 large rolls and tuck into a greased baking pan of your choice
Cover and let rise till doubled in size, 20-30 minutes
Bake at 180C/360F for about 25-30 minutes till it is golden brown, letting the dish cool on a wire rack
For the glaze, heat the butter until melted before stirring in brown sugar and plant milk
Cook for about 1 minute before transferring to another bowl to cool
Stir in your vanilla and sift in the icing sugar, adding more or a splash of plant milk to reach your desired consistency
Drizzle over the warm rolls and serve
