Pumpkin Dough Ingredients:
1 cup pumpkin puree
1 cup soy or almond milk
½ cup sugar plus 1 tablespoon (Keep separate)
½ cup vegan butter
½ teaspoon sea salt
2 teaspoon pure vanilla extract
¼ cup warm water (tape water turned on hot but not to hot to touch about 110 degrees)
1 packet active dry yeast
5 cups unbleached flour plus extra for rolling the dough
Canola oil for greasing
Instructions:
In a small saucepan on medium heat add the pumpkin puree, milk, ½ cup sugar and butter until well combined. Remove from heat and stir in the vanilla.
While the pumpkin mixture is cooling; in a glass jar that can hold at least 12oz (mason jars are perfect) add the warm water, 1 tablespoon sugar and yeast packet. Stir to combine and set aside to double in volume-about 10-12 min.
In a stand mixer with the paddle attachment combine the warm (not hot) pumpkin with the yeast mixture and blend until incorporated.
Add half the flour (2 ½ cup) to the mixer and beat on low-medium speed to combine; then add the other half of the flour (2 ½) until all is incorporated.
The dough will be sticky; change to the dough hook attachment for kneading on med-high speed for about 2 minutes.
Transfer the dough to a large well-oiled bowl turning on all sides until the ball is covered in oil. Cover with a clean towel and allow to rise in a warm part in your kitchen for about an hour or until the dough doubles in volume.
Punch the dough down and flour a surface to roll your dough out. Put flour on the top of the dough along with the rolling pin. Roll dough to a large rectangular size but not too thin.
Filling Ingredients:
1 cup brown sugar (Packed)
1 tablespoon cinnamon
½ cup vegan butter
Instructions:
Whisk together the brown sugar and cinnamon until all lumps are gone and well combined.
Spread the butter all over the rolled-out dough -I preferred to use my basing brush
Sprinkle the sugar cinnamon mixture all over the buttered surface.
Start from the long in and roll your dough in a firm but not too tight roll.
Lightly grease a 9x13 baking dish or pan.
Cut your roll to create about 12 even size rolls. Put them in your greased pan and place a clean towel over the top for our last rise- about another hour or until they puff up and are touching on all sides.
Bake at 375 degrees for 20 minutes; the top will be golden brown. Set aside to cool a bit.
Buttery Maple Cream Cheese Glaze Ingredients:
2 cups powder sugar
3 tablespoons maple syrup
2 tablespoons water
2 tablespoons vegan cream cheese
1 teaspoon pure vanilla extract
Instructions:
Whisk all ingredients until smooth.
The cinnamon rolls should be warm to touch but not hot; drizzle the glaze all over your rolls.
Enjoy!