Pumpkin Spice Cinnamon Rolls
By amberwherley
Ingredients
- Filling Ingredients:
- 3 cups all purpose flour
- 1/4 cup sugar
- 1 package active dry yeast
- 1/2 cup vanilla almond milk
- 1/4 cup water
- 3/4 cup pureed pumpkin
- 1/2 cup canola oil
- 1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
- 1/3 cup butter
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- 1 tsp ground gloves
- Icing Ingredients:
- 4 oz vegan cream cheese, soft
- 1 cup powdered sugar
- 1/2 stick vegan butter, soft
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
Details
Servings 12
Adapted from pinterest.com
Preparation
Step 1
In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Once dough has settled, roll into a rectangle on a lightly floured surface.
Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices.
Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)
Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.
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