Perfect Pumpkin Pecan Vegan Cinnamon Rolls
There's just something about an ooey-gooey, perfectly balanced cinnamon roll straight from the oven that gets me every time. If I'm being totally honest, I have eaten entire batches of these before. Entire batches. That's about 20 cinnamon rolls in one evening. Sometimes, if I'm exercising extreme will-power, these will last until breakfast the next day, and L will manage to eat a few. Sometimes, I will eat 10 in one sitting.
I love the way the pumpkin and pecan (and oats and wholewheat flour) balance these out, so they aren't as sickly sweet as some of the ones you might find in a mall...naming no names. I also know several people who would claim that these are a healthy breakfast food, since they contain oats, nuts, and a vegetable. I won't pretend to agree with that, but I will say that they are an excellent snack/dessert/breakfast item!
I ate them warm out of the oven, and they were perfection. I ate them the next day, cold, and they were perfection. I froze some and then baked them, and they were perfection.
You really can't go wrong with this one!
Perfect Pumpkin Pecan Vegan Cinnamon Rolls
Total time: approximately 3 hours
Serves: Makes approximately 18 - 20 medium cinnamon rolls
For the Dough:
1 1/2 cup water
For the filling:
For the icing:
First, prep the yeast by mixing it with
the sugar and water. I like to boil the water, add the sugar and stir
until fully dissolved, then let it cool until comfortable to the touch, and
then add the yeast. Let it sit for 5-10 minutes until it begins to froth.
Then, if using a bread maker, add the yeast mixture and remaining
ingredients in the order specified by the manufacturer, and set to a quick
bread dough cycle (pizza dough, would work fine, for example). If making
by hand, mix together the flours, oats, ground almond and salt in a large bowl.
In a separate bowl, add the remaining ingredients, and stir until just
combined. Then, make a well in the centre of the flour mixture, and add
the wet batter. Mix with a spatula or spoon until dough begins to form,
then knead gently until the dough holds together and isn't trying to stick to
you or surfaces! Leave the dough ball in a warm place to rise until
doubled in size - roughly an hour.
Meanwhile, prep the cinnamon sugar
mixture (by stirring the cinnamon into the sugar in a small bowl, breaking up
any lumps) and the icing by melting the coconut cream and the sugar until they
form a smooth, crystal-less syrup (if using confectioners/powdered sugar,
simply melt the coconut cream and mix in the sugar). Let this cool to
room temperature, then add the tofutti, maple syrup and arrowroot and whip till
smooth. Keep at room temperature until needed.
Roll out the dough on a lightly floured
surface into a rectangle (I found it easier to split the dough in half and do
two rectangles - one destined for the freezer and one for the oven, but it
depends on the size of your countertops) about 1/2 inch thick. If making
one rectangle it should be roughly 30in x 15in (76cm x 38cm) though this will
vary.
Brush the melted margarine on top,
leaving a bit of space around the edges, then cover with a thin but even
cinnamon-sugar mixture. Roll up carefully, and slice into approximately
20 rolls. Place these in well oiled glass dishes, about 1 inch apart.
Let stand in a warm place for about an hour, until doubled in
size. Freeze now, or bake in a preheated oven at 375F (190C) for about 20
minutes or until golden brown and firm to the touch. Let cool slightly,
then, while still warm, drizzle icing over the top. Let them cool a
further few minutes, if you can, and then enjoy them warm or cold!
There's just something about an ooey-gooey, perfectly balanced cinnamon roll straight from the oven that gets me every time. If I'm being totally honest, I have eaten entire batches of these before. Entire batches. That's about 20 cinnamon rolls in one evening. Sometimes, if I'm exercising extreme will-power, these will last until breakfast the next day, and L will manage to eat a few. Sometimes, I will eat 10 in one sitting.
I love the way the pumpkin and pecan (and oats and wholewheat flour) balance these out, so they aren't as sickly sweet as some of the ones you might find in a mall...naming no names. I also know several people who would claim that these are a healthy breakfast food, since they contain oats, nuts, and a vegetable. I won't pretend to agree with that, but I will say that they are an excellent snack/dessert/breakfast item!
I ate them warm out of the oven, and they were perfection. I ate them the next day, cold, and they were perfection. I froze some and then baked them, and they were perfection.
You really can't go wrong with this one!
Perfect Pumpkin Pecan Vegan Cinnamon Rolls
Total time: approximately 3 hours
Serves: Makes approximately 18 - 20 medium cinnamon rolls
For the Dough:
1 1/2 cup water
4 tablespoons melted coconut oil, plus
extra for greasing the dish
1 cup pumpkin purée
1 cup steel cut oats
1 cup ground almonds
1 cup demi whole wheat flour (or 3/4
cup white flour and 1/4 cup whole wheat flour)
2 cups white flour
2 teaspooons fast-acting yeast
2 tablespoons sugar
1 tablespoon blackstrap molasses
1 tablespoon maple syrup
2 teaspoons salt
For the filling:
4 tablespoons melted vegan margarine
3/4 cup light brown sugar
2 tablespoons cinnamon
For the icing:
200g tofutti cream cheese substitute
(or silken tofu, well drained and blended)
1 cup sugar (or 2/3 cup confectioners
sugar)
1 tablespoon maple syrup
3 tablespoons coconut cream
1/4 tsp arrowroot
First, prep the yeast by mixing it with
the sugar and water. I like to boil the water, add the sugar and stir
until fully dissolved, then let it cool until comfortable to the touch, and
then add the yeast. Let it sit for 5-10 minutes until it begins to froth.
Then, if using a bread maker, add the yeast mixture and remaining
ingredients in the order specified by the manufacturer, and set to a quick
bread dough cycle (pizza dough, would work fine, for example). If making
by hand, mix together the flours, oats, ground almond and salt in a large bowl.
In a separate bowl, add the remaining ingredients, and stir until just
combined. Then, make a well in the centre of the flour mixture, and add
the wet batter. Mix with a spatula or spoon until dough begins to form,
then knead gently until the dough holds together and isn't trying to stick to
you or surfaces! Leave the dough ball in a warm place to rise until
doubled in size - roughly an hour.
Meanwhile, prep the cinnamon sugar
mixture (by stirring the cinnamon into the sugar in a small bowl, breaking up
any lumps) and the icing by melting the coconut cream and the sugar until they
form a smooth, crystal-less syrup (if using confectioners/powdered sugar,
simply melt the coconut cream and mix in the sugar). Let this cool to
room temperature, then add the tofutti, maple syrup and arrowroot and whip till
smooth. Keep at room temperature until needed.
Roll out the dough on a lightly floured
surface into a rectangle (I found it easier to split the dough in half and do
two rectangles - one destined for the freezer and one for the oven, but it
depends on the size of your countertops) about 1/2 inch thick. If making
one rectangle it should be roughly 30in x 15in (76cm x 38cm) though this will
vary.
Brush the melted margarine on top,
leaving a bit of space around the edges, then cover with a thin but even
cinnamon-sugar mixture. Roll up carefully, and slice into approximately
20 rolls. Place these in well oiled glass dishes, about 1 inch apart.
Let stand in a warm place for about an hour, until doubled in
size. Freeze now, or bake in a preheated oven at 375F (190C) for about 20
minutes or until golden brown and firm to the touch. Let cool slightly,
then, while still warm, drizzle icing over the top. Let them cool a
further few minutes, if you can, and then enjoy them warm or cold!
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