Lighter Pumpkin Cinnamon Rolls (Vegan + Unsweetened)

Last week, I alluded to a special Christmas Eve morning breakfast that I had planned, and these were it! 

Cinnamon rolls/buns are generally very rich and indulgent, and there's nothing wrong with that - just don't eat them too often! I did, however, want to lighten them up to cater to a wider variety of diets. This specific recipe is vegan, lower in fat, and free of any added sugar. Anyone who wants to sweeten them up can do so to their liking with any toppings (maple syrup, icing, caramel sauce). This way, the rolls aren't too sweet or not sweet enough. They're just right.

Recipe: Pumpkin Cinnamon Rolls

Adapted from: HotForFood

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dough:

2.25 tsp active dry yeast + 1 tsp sugar

1 cup warm water (100-115 F)

3 cups all purpose flour (+ extra for rolling)

1 tsp salt

1/4 cup coconut oil (melted, + extra to oil bowl for proofing)

filling:

1.5 cups of pumpkin puree

1 tbsp cinnamon + 1 tsp cloves

opt toppings:

frosting: 2.25 cups powdered sugar, 3 tablespoons warm water

maple syrup

caramel sauce: 1 cup sugar, 1/4 cup non-dairy milk, 3 tbsp vegan butter

toasted pecans

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Combine yeast with warm water and sugar. Let the yeast proof for 10 minutes.

Combine your flour and salt in a large mixing bowl. Pour in the yeast mixture

and coconut oil, and gently mix to combine. Use your hands to knead a few times

into a ball.

Lightly oil the dough and the same mixing bowl. Cover the dough and let it rise

for 2 hours in a draft-free place (I use an oven that's been turned off), or until

doubled in size.

Combine the cinnamon and cloves. Roll out the risen dough into a 16"x16" square.

Leave a 1" edge on one side of the dough that's free of any fillings. Sprinkle the 

cinnamon/clove mixture evenly on top. Evenly spread the pumpkin puree over that.

Start at the opposite side of the clean edge and roll the dough into a log shape. 

Take a sharp knife and cut 12 equal rolls (I managed to squeeze in 14!)

Place the rolls in a greased pan, leaving a bit of space around each roll. Cover and 

allow the rolls to proof for another 2 hours in a draft free space. (if you want to do this the

next day, you can leave this in that spot overnight and will be fine. refrigeration may deflate

the rolls)

Preheat the oven to 350F. Bake the rolls for 25-30 minutes.

Drizzle any toppings over the warm rolls and serve immediately.