Pumpkin Cinnamon Rolls with a cream cheez icing
- BRAYDEN HAY
- Oct 26, 2017
- 3 min read
Pumpkin Cinnamon rolls w/ cream cheez icing
ingredients for the dough, pumpkin and cinnamon filling, & yeast
*DOUGH* *yeast*
- 2.75 cup flour - 1/2 cup lukewarm water
- 1/3 cup vegan butter - 1 package of instant rising yeast
- 1/3 cup sugar - 1 tsp sugar
- 1/2 cup nut milk
- 1 tsp cinnamon
- 1 tsp salt
*cinnamon & pumpkin puree filling*
- 1/4 cup sugar - 1/4 cup vegan butter - 1/4 cup pumpkin puree - 1 tbsp cinnamon -
^^^ this is a link to the icing recipe ^^^
instructions - get ready for some yummy treats -
*yeast*
1. in a fairly small bowl add in your water which needs to be lukewarm/warm to touch. if it's too hot you will end up killing the yeast. stir in the sugar until it's fully dissolved. 2. once you're done with that stir in the yeast and let that dissolve fully as well and just set aside for about 8 minutes. when it is all done & activated the yeast will look pretty foamy & bubbly.
*dough*
1. melt butter & stir that into your nut milk, sugar, salt, & cinnamon. 2. in a big mixing bowl add 2 cups of your flour (this will leave you with 3/4th of a cup left over! don't use all of it yet)
and then add your butter/milk mixture to the flour and mix well. 3. add the active yeast into the bowl & mix in until there is no dry flour left. 4. add the rest of your flour & mix that in & start kneading your dough. add some extra flour if it's still too wet. 5. flour a surface to knead the dough, add dough to the floured surface and knead the dough with hands for about 5 minutes and keep adding little bits of flour if still too sticky. 6. snag another mixing bowl and spread a little bit of butter into the bowl (so it doesn't stick) roll the dough into a nice ball & add the dough to the buttered bowl. 7. wrap bowl with a good amount of strong plastic wrap & set aside in a warmish space for an hour. gotta let it rise baby! *to be continued*
while you are waiting for the dough to rise for the 1st time- i'd recommend making the pumpkin & cinnamon mixture!
*pumpkin & cinnamon filling*
1. melt your vegan butter, remove from heat, and add the rest of the filling ingredients into the pan. just set aside until it's time to roll the dough!
*dough continued*
1. once your dough is done rising add more flour to the counter where you first kneaded your dough. roll it out into a big rectangle type shape! spoon on the pumpkin & cinnamon filling, leaving a little room for rolling the dough. roll the dough from the longest side and when you get to the other side pinch the dough at the seams. 2. cut rolls about 1.5-2 inches thick. 3. get a baking pan or casserole dish and lightly butter it. 4. add the rolls to the pan cut side down and add plastic wrap to the pan and let rise AGAIN for about 45 minutes. 5. while you wait, make your cream cheez icing. 6. after they rise AGAIN, remove the plastic wrap and preheat the oven to 375 degrees. 7. bake rolls for 28 minutes until they have a lightly golden brown top! 8. remove, let cool, and add the icing!
Happy halloween season! Stay safe! Stay warm! and stay Vegan <3
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