Sunday, October 30, 2011

Vegan MoFo Days 29 & 30: Pumpkin Cinnamon Rolls

Okay, this ended up being a very busy weekend (or I was lazy and cranky and didn't feel like cooking, much less posting) so I missed yet another day. There goes my goal of 30 posts for the month. I did manage to get my butt up off the couch long enough to make one thing, though. I couldn't let the month end without making these Pumpkin Cinnamon Rolls. The recipe is from Katie at Don't Eat Off the Sidewalk (make sure you also check out her recipe for Tempeh Wingz also). It was originally posted for the very first VeganMoFo back in 2007 and has gotten a lot of praise (especially on the PPK forums) since then. They've been on my "to cook" list for so long, but for some reason, I always assumed homemade cinnamon rolls would be a ton of work, but they were really pretty simple. Don't be intimidated by the long ingredient list!


Pumpkin Cinnamon Rolls

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4cup Pumpkin Puree
1/4 cup soy milk
1/4 cup margarine, melted
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil

3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.


Note about the pictures: There is bad lighting and no kitty because I was at a friend's house. But I'll give you a couple of bonus kitty pictures from his first weekend here:


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