I didn’t pull any stops where the not so healthy stuff is concerned on this recipe, but sometimes you just gotta go for it. It’s a little on the time intensive side, and so worth it. A good alternative to your traditional celebration dessert, warmed and topped with vegan whipped topping or nice cream. Or heck, have it for breakfast!
Ingredients
Dough
- 2 ¼ tsp yeast (1 packet)
- 2 ¾ cup flour
- 1/3 cup granulated sugar
- ½ tsp pumpkin spice blend
- 1 egg substitute*
- 1/3 cup plant-based milk
- ½ cup pumpkin puree
- 3 tbsp plant-based butter (the cubed kind), melted
Filling
- ¼ cup plant-based butter (the cubed kind), softened
- 1 tbsp cinnamon
- ½ tsp pumpkin spice blend
- ½ cup brown sugar
Frosting
- ½ cup (1 cube) plant-based butter
- ¼ cup plant-based milk
- 1 cup confectioner’s sugar
- ¼ cup maple syrup
- ¼ tsp pumpkin spice blend
- ½ tsp vanilla extract
Instructions
Dough
- Heat milk until just warm (test on the inside of your wrist). Sprinkle yeast over warm milk and stir. Let stand until foamy, about 10 minutes
- If using flax or a powdered egg replacement, prepare the egg substitute as directed below.*
- In stand mixer with dough hook, combine flour, granulated sugar and spice blend in mixing bowl.
- Mix together the wet ingredients for the dough: Milk/yeast mixture, egg substitute, pumpkin puree and 3 tablespoons plant-based butter.
- Add wet ingredients to bowl with dry ingredients. Knead until dough pulls away from sides and forms nice ball, adding flour by the tablespoon if needed. Or knead by hand.
- Remove dough from mixer and transfer to lightly greased bowl. Cover loosely and let rest for 15 – 20 minutes in warm place.
- After it’s through resting, roll the dough out to about 12 x 8 inches.
Filling
- Combine filling ingredients in stand mixing bowl and mix until creamy.
- Spread filling gently over dough.
- Roll up dough, starting with long side, in a tight roll and pinch seam. Cut into 12 even pieces and arrange in lightly greased 9-inch round or square pan.
- Cover with a moist towel and let rise in warm place for about 60 – 75 minutes until double in size.
- Bake for 20 – 30 minutes until lightly browned.
- Let cool completely before frosting
Frosting
- In stand mixer, add softened plant-based butter, plant-based milk, confectioners sugar, maple syrup, vanilla extract and pumpkin spice. Mix well on low until soft peaks form.
- Frost cooled rolls and serve!
*You can substitute egg with any of the following:
- 1 tbsp ground flax seeds + 3 tbsp water. Let sit for 15 minutes before adding to other ingredients
- An egg substitute such as Bob’s Red Mill Egg Replacer
- 3 tbsp aquafaba (the liquid from a can of garbanzo beans). This is my favorite.
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