Breakfast

Pumpkin Cinnamon rolls, vegan is for Breakfast, Snack.

Pumpkin Cinnamon rolls, vegan takes 120 minutes to prepare.

Pumpkin Cinnamon rolls, vegan takes 20 minutes to cook.

Pumpkin Cinnamon rolls, vegan makes 16 servings.

The ingredients for Pumpkin Cinnamon rolls, vegan are:

Dough:
? cup room temp almond milk
? cup pumpkin puree (fresh or canned)
2? Tbs earth balance, cut into small pieces
1 Tbs sugar or honey
1 tsp salt
generous ⅛ tsp nutmeg
2 cups whole wheat all-purpose flour
? cup oat flour
2 tsp dry yeast

Filling:
2? Tbs earth balance, melted
⅓ cup brown sugar
generous 2 tsp cinnamon
⅛ tsp ground nutmeg


Glaze:
1 cup powdered sugar
? tsp vanilla
2?+ tsp almond milk (add enough to make a thick glaze)

Here is how you make Pumpkin Cinnamon rolls, vegan:

process dough ingredients in a stand mixer or by hand - will need to knead approximately 10 minutes, or until smooth and elastic. When kneaded place the dough in a large bowl sprayed with cooking spray and allow to rise about 45 minutes to 1 hour, or until doubled in size.dump onto a well floured surface and punch down. Allow to rest for a few minutes while you are melting the butter and obtaining ingredients for filling. Spray a baking dish with cooking spray - I use a rectangular dish slightly larger than a 9x9, enough to fit 16 rolls.Roll the dough into a large rectangle, about ? inch thick. Brush the rolled dough with the melted butter and sprinkle with the brown sugar. Add extra sugar if the entire surface is not covered. Sprinkle cinnamon over the brown sugar, feel free to adjust the cinnamon measurement to your taste. Starting with the longest edge, begin to carefully roll the dough into a fairly tight roll.Preheat oven to 375?. With a sharp knife cut the rolls into 16 pieces and place flat into the baking dish, I do 4 rows of 3 rolls each row. Cover with a cloth and allow to rise for about half of an hour. (Alternatively, you may cut the rolls a bit thicker into 12 slices and use a 9x9 square baker).Bake for about 18 - 20 minutes or until lightly browned. Cool on a rack while you are preparing the glaze. For the glaze, whisk together the powdered sugar, vanilla and enough milk to make a thick, yet still "drizzable" glaze. Whisk until smooth. Spoon the glaze over warm rolls and serve. The rolls melt in your mouth when warm, but are equally delicious hours later when they are cold. To return to "fresh from the oven" goodness, microwave for 10-30 seconds (depending on your microwave!).Number of Servings: 16Recipe submitted by SparkPeople user MANDAHOP.

The nutritional information for Pumpkin Cinnamon rolls, vegan is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 116.8

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 194.7 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 2.7 g
• Protein: 3.0 g

The dietary needs meet for Pumpkin Cinnamon rolls, vegan is Vegan