I thought this dessert have New Year’s Eve vibe, what do you think? 😉 I made these rather sweet vegan cinnamon rolls, which everyone liked! Without further ado, let’s get baking!
- 1/2 cup plant-based milk
- 1/2 cup veg oil
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 tsp yeast
- 3-4 cup flour
- 1 tbsp cinnamon
- 1/4 tbsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup vegan butter
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- handful of walnuts or pecans
Prepare the dough for Vegan cinnamon rolls
Put yeast in warm water with a little bit of sugar and salt. Let it activate.
While waiting for that, prepare other ingredients ready to go. I used oat milk that I made recently, you can use any plant based milk you’d like, add vegetable oil and yeast and mix, then add pumpkin puree, mix together. In another bowl, mix all the dry ingredients. I started with 2 cups of flour, then added more as needed. Also, I did not have much ground ginger, so I added like 1/4 tsp of that. Then add dry ingredients to the wet.
As I mentioned, the amount of flour is changeable, it should be until your dough is not sticking to your hands any more. Put this dough to rest, for 45 mins to 1 hour.
Time for the filling
Once the dough is doubled, spread flour onto the surface and flatten the dough to half a cm thickness.
Melt vegan butter and oil the flattened dough. Sprinkle sugar, cinnamon, nutmeg. If you want, add pecans and walnuts.
Roll the dough like you would with sushi. And slice in the same length. I did not pay attention to the length then my final product was uneven lol.
You can also pour some chocolate on top to make it even more appetizing.
It was a bit sweeter than I would prefer, but the household said it was perfect amount. I, personally don’t like sugar that much. If you don’t like it, as well, maybe cut down in sugar in the filling.
So, as usual, let me know how your experience was.