Thursday, September 11, 2014

Vegan Pumpkin Cinnamon Rolls

Fall has come at last. This past week here in Boston has seen absolutely perfect weather. It's sweater and leggings season, evening walk with a crisp breeze season. And it's pumpkin season. I know I'm not the first nor will I be the last blogger to rave about pumpkin, but how can I not? Cinnamon, ginger, nutmeg and all the flavors of fall just fold in so nicely with the velvety orangeness of pumpkin.

What I have brought today is actually a recipe my parents made using my grandmother's rolling pin, shown above. She used it to bake with love for many years before I came along and then watched it create a lifetime of goodies. And it's no worse for the wear, still going strong. So, this may not be a recipe from my grandmother, but she certainly played her part in it.

Let's welcome Fall back with some Vegan Pumpkin Cinnamon Rolls.

Vegan Pumpkin Cinnamon Rolls
adapted from The Pioneer Woman

1 1/2 cups rice milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
1 cup pumpkin puree
4 cups all-purpose flour + 1/2 cup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1/2 cup vegan margarine, melted
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger

2 cups powdered sugar
1/4 cup rice milk
1 tsp vanilla extract
2 tablespoons vegan margarine, melted

For the dough:
1. In a saucepan, heat the rice milk, vegetable oil and sugar. Remove from heat before the mixture boils and let cool until it is just warm. Sprinkle the yeast on top and let rest for five minutes. Mix in the pumpkin puree.
2. In another bowl, combine 4 cups flour, cinnamon, nutmeg and ginger. Add this mixture to the liquid until just combined. Cover with a warm, wet towel and let sit for one hour until doubled.
3. Add 1/2 cup flour, baking soda, baking powder and salt.

To Assemble:
1. Preheat the oven to 375 degrees. Grease three round baking pans, two rectangular pans or a combination thereof.
2. On a floured surface, roll the dough into a rectangular shape, about 10 X 30 inches. Add just enough flour to keep it from sticking.
3. To add the filling, first spread the 1/2 cup melted margarine over the dough, covering it to the edges. In a small bowl, combine the sugar, brown sugar, cinnamon, nutmeg and ginger. Sprinkle on top of the margarine.
4. Roll the dough the long way with the filling inside to create a large log. Pinch the seam together and roll the log so the seam is at the bottom. Slice into half inch thick rolls and place rolls in prepared pans.
5. Let rise for 20 minutes. Bake for 15-18 minutes or until the rolls are a golden brown at the edges.

To Finish:
1. Beat together the icing ingredients. Spread on top of rolls soon after they come out of the oven.
2. Let cool 15 minutes before serving.

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