3cupsunbleached all purpose flourplus ¼-1/2 extra for rolling
1 ½tablespoonvegan cane sugar
1Pinchof sea salt
2teaspoonbaking powder
½teaspoonall spice
½teaspoonnutmeg
¼teaspoonclove
¼teaspooncinnamon
WET INGREDIENTS FOR DOUGH
4.5tablespooncold vegan butterI use Earth Balance in the red tub
¾-1cupnon dairy milksee notes
½cupplain pumpkin puree
1teaspoonvanilla
FILLING:
2tablespoonmelted vegan butterI use Earth Balance in the red tub
¾packed brown sugar
Add some finely chopped walnuts if desired
GLAZE:
⅓cuppitted medjool datesoptional/see notes
1tablespooncoconut oil
½cuppure maple syrup
2tablespoonraw cashew butter
1Pinchof sea salt
Instructions
Pre-heat the oven to 375˚F.
Line a round baking pan with parchment paper.
In a large mixing bowl add all the dry ingredients and mix well.
Next cut-in the butter to the flour mixture until it looks sandy, then add the rest of the wet ingredients and stir until well combined.
Lay out a piece of parchment paper on a clean surface, sprinkle with flour, sprinkle flour over the dough in the bowl, pick the dough up and place on the floured surface, and then sprinkle with a little more flour so nothing is too sticky.
Flour a rolling pin and roll the dough out to a rectangle adding more flour as needed.
Melt the butter and spread evenly over the rolled out dough, add the brown sugar and spread evenly over the rolled out dough.
Using your hands start the rolling process from one side (the long side not the short side) and then use the parchment paper folding over to help continue rolling the dough.
Slice into 8-10 rolls and start placing in a lined baking dish.
Bake for 35-40 minutes depending on how gooey you like the center, remove and let cool while making the glaze.
For the glaze add all ingredients into a food processor and blend until creamy smooth, spread over the rolls and enjoy.
Notes
*If glaze is over all the rolls store in the fridge up to 3-4 days, re-heat in the microwave.*Glaze should be stored in the fridge and taken out to warm up before using so if you only put glaze on 1 rolls at a time rolls can be left out in a sealed container 3-4 days and glaze can be stored in the fridge.*Reference this cinnamon rolls video for how to “cut-in” butter to the flour and the basic steps for the rest of the process, although I did not use a marble rolling surface for these buns, I used parchment paper because I used the paper to help with the rolling process because this dough was a little more soft than the other cinnamon rolls in the video.*For the non-dairy milk: I used the whole 1 cup for my rolls but my pumpkin was pretty thick, canned pumpkin can vary in consistency and is sometimes pretty watery so if yours is pretty water I would start with ¾ cup milk and add little by little until you get a stick soft dough.*For the glaze: if you have a really good blender then add the pitted medjool dates (if not soft and gooey soak in water for 15 minutes first), if your blender is not the best then skip the medjool dates because they won’t blend in very well.The glaze tastes amazing either way don’t worry!