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Hey!

I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Pumpkin Cinnamon Rolls (vegan)

Pumpkin Cinnamon Rolls (vegan)

I don’t know about you, but as a kid I was IN LOVE with Cinnabon. Walking through the mall was so much better when I knew that halfway through, I would be given a huge roll of cinnamon-sugar goodness, slathered with thick white frosting.

Those were the days.

And honestly, one of the best parts is the smell - what I think is so special about baking is the warmth and fragrance it gives your home. I think we all know what it’s like to walk into a kitchen, and smell the sugar cookies baking in the oven. But I kinda have a special place in my heart for cinnamon rolls, and the smell is simply another perk.

When I went vegan almost three years ago, cinnamon rolls were one of the first recipes I made. Its funny, because prior to going vegan I had never made them from scratch - but once I was vegan, I truly missed them and just decided to take a crack at it myself.

What a smart decision.

These cinnamon rolls are super simple to make, and done within an hour (rising time included!). And, of course, I couldn't leave pumpkin out of this recipe either, so not only are these bad boys the replica of those good old cinnamon rolls we all know and love, but the filling has pumpkin.

NEED I SAY MORE?

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Pumpkin Cinnamon Rolls

INGREDIENTS:

Dough:

1 cup warm water

2 packets instant dry yeast

1/4 cup melted coconut oil

2 Tbsp sugar

1/2 tsp salt

2 cups all purpose flour

Filling:

1/2 cup sugar

4 Tbsp pumpkin puree

1/2 Tbsp cinnamon

1/4 tsp nutmeg

INSTRUCTIONS:

In a large bowl, mix together the warm water and the yeast. Allow this mixture to sit for about 5 minutes, so that the yeast has a chance to activate. Once some bubbles has formed, add in the oil, sugar, salt, and flour. Mix this all together, until a dough has formed. Flour your counter or surface, and roll out your dough. Roll it into a rectangular size, and about a 1/2 inch thick - not too thin, and not too thick! Over the top, spread our your pumpkin puree in an even layer. In a small bowl, combine the sugar, cinnamon, and nutmeg, and then sprinkle this all over the pumpkin puree. Then, just roll up the dough into a log, and slice it into even slices. Place your cinnamon roll wheels into an 8x8 baking pan, and allow the rolls to rise in a warm place for about half an hour. In the meantime, preheat your oven to 350F, and once the rolls have risen, allow them to bake for 25-30 minutes, until slightly golden brown on top.

The batter prior to rolling out!

The batter prior to rolling out!

The cinnamon rolls sliced and ready to rise.

The cinnamon rolls sliced and ready to rise.

The rolls warm and toasty out of the oven! The glaze is just a bit of vegan cream cheese, organic powdered sugar, and a splash of plant milk.

The rolls warm and toasty out of the oven! The glaze is just a bit of vegan cream cheese, organic powdered sugar, and a splash of plant milk.

I added some chopped pecans on top for some extra crunch.

I added some chopped pecans on top for some extra crunch.

So fluffy, and too damn good not to make.

So fluffy, and too damn good not to make.

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