Vegan pumpkin cinnamon rolls for a seasonal dessert-for-breakfast on Meatless Monday
We're not going to pretend that cinnamon rolls are ever good for you -- but when you substitute for egg and whole-milk dairy and add a little bit of pumpkin, you shouldn't feel quite so guilty about eating one or two. This all-vegan version is a tad labor-intensive but pretty easy, especially for inexperienced bakers; we adapted the recipe for high-altitude baking and easy sugar-glaze drizzling from the Eat, Live, Run blog.
You will need:
4 tablespoons butter substitute (Earth Balance works best) plus more for greasing a large bowl and a baking pan
1 tablespoon egg replacement powder
3 tablespoons water
1/3 cup plus 2 tablespoons non-dairy milk (we used coconut milk; almond, soy or hemp would also work)
1 package dry yeast (1/4 ounce)
1/3 cup pumpkin puree
1/4 cup granulated sugar
2 1/8 cups flour
3 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/8 teaspoon ginger
1/4 cup brown sugar
1 cup powdered sugar
1/4 teaspoon vanilla extract
First, take two tablespoons of the vegan butter and set aside at room temperature to allow it to soften.
1. Put the egg replacement powder and the 3 tablespoons of water in a small bowl.
Whisk together until thoroughly combined.
2. Put 1/3 cup of the non-dairy milk in a small saucepan on the stove over low heat and add 2 tablespoons of the vegan butter.