Tuesday, 28 October 2014

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

There's only one thing better than cinnamon rolls, and that's Pumpkin Cinnamon Rolls! I know you're probably getting sick of pumpkin recipes by now (who am I kidding!? You can never get enough pumpkin!) but pumpkin and cinnamon are a match made in Heaven, and they come together to make a perfect Autumn breakfast in these Pumpkin Cinnamon Rolls.

Pumpkin Cinnamon Rolls
Adapted from Taste of Home
Makes 12

For the cinnamon rolls
4 1/4C flour, divided
2 1/2tsp active yeast
1/2C pumpkin purée
2/3C almond milk
2Tbsp sugar
4Tbsp vegan margarine, divided
Egg replacer powder for 1 egg
1/4C water
2tsp cinnamon, divided
1/8tsp allspice
1/8tsp nutmeg
1/2C packed brown sugar

For the cream cheese frosting
1/2C dairy free cream cheese
1/4C almond milk
1tsp vanilla extract
2-4C powdered sugar*

In the bowl of a stand mixer stir together 1 1/2C flour, the egg replacer powder and yeast.
In a small saucepan mix together the pumpkin, milk, water, sugar and two tablespoons of margarine and heat until it is almost melted. Remove from the heat and let cool slightly until the mixture is hot to the touch but not scalding. 
Pour the pumpkin mixture into the flour and yeast and mix until fully incorporated. Add the rest of the flour (holding back 1/4C as you may not need it) and 1 teaspoon of cinnamon, the nutmet and allspice and mix until everything is combined and a soft dough comes together.
The dough should form a ball and not stick to the sides of the bowl. If it does, add the remaining 1/4C of flour. 
Once the dough comes together set the mixer to medium speed and knead for about 6mins, until the dough becomes nice and elastic. Form into a ball with your hands and return to the bowl. Cover with a plastic shopping bag and leave to rise for an hour or until doubled in size.

Turn the risen dough out onto a floured surface and knead for a minute. Roll into a large rectangle and spread with the remaining two tablespoons of margarine. Sprinkle over the brown sugar and one teaspoon of cinnamon and roll as tightly as you can into a long roll. Cut into 12 equal pieces and place in a greased baking dish.
Cover with the plastic bag once again and leave to rise for 30mins.
Bake in an oven preheated to 175 for 20mins. Remove from the oven and leave to cool while you make the frosting.

To make the frosting cream together the cream cheese, vanilla and almond milk until smooth. Add the powdered sugar until you reach your desired consistency *(2C for a pourable glaze and 4C for a spreadable frosting) and then pour or spread over the warm rolls.

Serve warm with a nice cup of coffee for a wonderfully comforting breakfast.

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