Wondering what to do with the other half of that can of pumpkin from the Pumpkin Pasta recipea?
I've got your solution right here, baby.
These cinnamon rolls take only an hour to make - no rising overnight business... because let's be honest, when you're craving a cinnamon roll, you want one as soon as humanly possible. Ain't nobody got time for waiting till tomorrow...
So get in there, people! Delicious cinnamon rolls await!
Recipea:
Prep time: Cook time:
Makes 12-20 rolls
4 1/2 teaspoons quick rise yeast
1 cup warm water
1/3 cup melted coconut oil
1 teaspoon salt
2 1/2 cups all-purpose flour (*for the rolls pictured, I used half wholewheat and half all purpose. Either works well, but for more traditional rolls, go for all all-purpose)
1/4 cup + 1 teaspoon sugar
2 tablespoon melted vegan butter
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1/2 can pumpkin puree
1 1/2 cups powdered sugar
2-3 tablespoons unsweetened almond milk
1/4 tea. vanilla extract
Warm up the water until it is about the same temperature as warm bath water. Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a 5-10 minutes to activate (there should be bubbles - if not, your yeast isn't fresh and you'll be disappointed with the results - trust me!).
Add the coconut oil, salt, flour, and remaining sugar, and stir to combine. Add additional flour if needed until mixture pulls away from the sides of the bowl to form a ball, but is still really soft and a little sticky.
On a floured surface, knead the dough a few times until a smooth ball forms. Place the dough in a floured bowl and let sit while you assemble the filling.
Combine the spices and brown sugar in a small bowl. On a well floured surface, roll the dough out into a long rectangle - approximately 12x20. Spread the melted vegan butter over the rolled out dough. Then spread pumpkin puree evenly over the dough and sprinkle oil with cinnamon, pumpkin pie spice, and brown sugar mixture, coating the dough evenly.
Taking the long end of the dough, roll it tightly onto itself, forming a long log. Roll the dough so the end is underneath the log and use a sharp serrated knife to cut 1 - 1 1/2 inch slices. Place them in a greased baking pan. Cover with plastic wrap and set in a warm place for 20-30 mins to double in size. (*optional: brush with a little almond milk or vegan butter before placing in oven to make them a little more golden brown on the outside)
Preheat oven to 180°C. Bake for about 15-20 minutes or until golden brown. Let them cool for a few minutes while preparing the glaze (whisk vanilla, sugar, and almond milk together). Ice and enjoy!
