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

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.