VEGAN PUMPKIN CINNAMON ROLLS 🎃🧁
Okay honestly I have been holding off on this recipe just because of how busy life has been lately. Made these back on thanksgiving holiday but alas, here I am posting them finally 🙂 I followed a YouTube recipe but used plant-based ingredients! See below:
DOUGH: 1 c almond milk, 1 packet instant yeast, 5 cups flour, 1/2 c sugar (or less), 1 tsp salt, 1/3 c of @earthbalance butter, 1/2 c @traderjoes pumpkin filling, 1 flax egg.
FILLING: 1 c brown sugar, 2.5 tsp cinnamon, (optional: pumpkin spice. I didn’t use it this time)
ICING: @traderjoes vegan cream cheese, 3/4 c powdered sugar, a drizzle of maple syrup or almond milk if you want it less sweet, and one tsp of vanilla extract
After preparing dough, let it rise for an hour and prepare filling. Once dough is ready, flatten out and spread some melted butter on before sprinkling filling. Roll and bake at 350F for 20 min. Cover with frosting and enjoy!