Monthly Archives: November 2013
Fall is undoubtedly my favorite season. Typically, each fall brings visions of beautifully colored leaves, cool, crisp air, and the delightful smells of caramel apples and pumpkin spice everything. This fall, however, I was also awaiting what seemed to be the biggest decision of my life, so far — would I be accepted to Teach for America? Much stress ensued, and anyone in my “inner circle” knows that baking has always been my stress relief — so one thoughtful friend brought over the ingredients to make these healthfully indulgent fall treats (Thanks Julie!). I’m proud to share that I was accepted (!!!) and was lucky enough to celebrate with these delicious pumpkin cinnamon rolls.
Pumpkin Cinnamon Rolls (Vegan and Lower Calorie) – Modern Mom
Yields: 6 pumpkin cinnamon rolls
- 1 cup whole wheat pastry flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 Tbsp. vegan butter spread, room temperature, plus more for greasing pan
- ¼ cup Almond milk
- ½ tsp. apple cider vinegar
- ¼ cup + 2 Tbsp. pumpkin puree
- 1 Tbsp. vegan butter spread, melted
- ¼ cup brown sugar
- 1 ½ Tbsp. pumpkin pie spice
- ½ cup powdered sugar
- 1 Tbsp. vegan butter spread, room temperature
- Seeds from 1 vanilla bean
- 1 ½ tsp. almond milk, plus more if needed to reach desired consistency
Preheat oven to 400 degrees F.
Line a cake pan with parchment paper, grease paper and pan with vegan butter spread to prevent sticking.
In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, blend vegan butter spread, pumpkin puree, almond milk and vinegar until smooth.
Add the dry ingredients to the mixing bowl, half at a time; gently mix until combined being careful not to over mix the dough.
On a generously floured surface (flour the rolling pin too!) roll the dough into a rectangle ¼ inch thick. Cut the edges of the dough with a pastry cutter or knife into fairly straight lines. The approximate size of the rectangle should be 8 inches wide, by 14 inches long, and ¼ inch thickness.
In a small bowl mix together the brown sugar and pumpkin pie spice.
In another small bowl, melt 1 Tbsp. of vegan butter spread, and brush evenly over the top of the dough.
Sprinkle the sugar spice mixture over the dough, leaving a ½ inch border along all sides of the dough.
Starting on a smaller side of the rectangle, the 8 inch side; gently roll the dough into a log. Cut into 6 equal size pieces.
Place cinnamon rolls into the greased cake pan.
Bake for approximately 16 minutes.
Meanwhile, prepare the vanilla bean frosting. Mix together the powdered sugar and earth balance.
Cut a vanilla bean in half lengthwise. Use a knife to scrap out the seeds of each half, placing the seeds into the mixing bowl. Add 1 tsp. of almond milk and mix until seeds are evenly distributed throughout the frosting. Add ½ tsp. at a time of almond milk until you reach the desired consistency. I like the frosting on the thick side so I only did that one time.
When the pumpkin cinnamon rolls are done baking, spread the frosting evenly over the tops of each roll, and serve.
*Tip: Reheating cinnamon rolls for leftovers takes about 10 seconds in the microwave.