» VeganMoFo: I hope you have your fat pants ready. Don’t Eat Off The Sidewalk!

VeganMoFo: I hope you have your fat pants ready.

IMPORTANT EDIT: If you are going to publish this recipe on your blog, or submit it to a recipe site, please give me credit and a link back.

I forgot to MoFo yesterday. So i’m going to do two today. And the first one is going to distract you from the fact that I forgot to do it yesterday. Later I will blog about whatever I eat for dinner, which will basically be the first real meal i’ve eaten in days. It’s amazing what passes for an acceptable dinner when you’re knee-high in papers and envelopes. Anyway.

So, I love Thanksgiving. A lot. It’s a sick and twisted cycle and pretty much every year I end the day wanted to shoot everyone in the face, but by the time September of the next year rolls around, i’m excited and planning the menu again. Occasionally I come across a recipe and bookmark it into my ‘thanksgiving’ folder in case I decide to make it. Sometime earlier this year, I came across a recipe from Cooking Light for pumpkin cinnamon rolls. As you all know, I ended up veganizing it for the zine. But I also added some spices, completely re-wrote the directions because I found the original ones to be confusing as hell, and the testers helped me determine that it needed more pumpkin. So I think we made it a better recipe overall.
Now, this recipe is long and involved so it might seem scary. But it’s not! You just have to let the dough rise several times. So while it technically takes hours from start to finish, the actual work you put into isn’t that much. I had never made my own cinnamon rolls before and even I found it to be pretty easy, in the end. Save it for a lazy Sunday, read a book or clean your house in between risings. Either way, you should make these because everyone deserves homemade cinnamon rolls at least once. No, the ones out of a can don’t count!

I’m stealing Isa’s picture because it’s better than mine.

Dough:
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

Filling:
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

Glaze:
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.

posted: 07 November 8
under: deots, recipes, veganmofo

  • ErinCupcake

    Omg. Must make these now. I make a really awesome modfied version from barefoot in the kitchen, and these look like an amazing variation. I think I have everything to make these in my kitchen right now… must…wait…till…saturday…

  • apricot

    These are so amazingly good. I can’t wait to try them with the extra pumpkin!

  • Isa

    I love these rolls, they are up there with the best things I’ve made all Autumn. Maybe even the best! And, yeah, so long as you don’t mind sitting on the couch doing nothing for a few hours, it’s easy.

  • John

    Issue 2 arrived today and it looks great! You should reveal how your mother in law makes her special noodles…. which you mention, oh, several times!

  • oh man i need to make those, pronto.

    and i’ve had my fat pants on for MONTHS.

  • Mommy

    I am so excited about coming over tomorrow. Especially because I feel like I can eat this time instead of cry every 5 minutes and feeling half sick. So YEAH!! Food!!

  • erica

    OMG!!! I HAVE to make these rolls before I have my wisdom teeth extracted. FAT PANTS HERE I COME.

  • Lily Girl

    If you want to eat these hot n’ fresh in the morning without having to get up at an ungodly hour to start them you can take the recipe all the way through the cutting and placing in a baking pan the night before and then cover them with plastic wrap and store them in the ‘fridge. In the morning take them out and continue with the recipe (they will take a little longer to rise, probably an hour or so, because they are chilled – but you could take that time to go for a walk!) Yum!
    Thanks for sharing this recipe – I love pumpkin! Can’t wait to try these :o)

  • I will prepare my fat pants because these are getting made this weekend! Thanks for posting an easy, concise recipe!

  • these are the best!i can’t believe you posted the recipe,all my superiority i felt from being a tested is evaporating…

  • Oh, thank you, thank you!

  • I just want you to know that I’ve gotten no work done all day today, because I’ve opened your blog about 230498 times to look at these. I don’t even think I can make them this weekend, and I actually started to cry a few times thinking about how I could change my schedule around to do so!

  • I think they sound incredibly delicious. It’s also early in the morning and I’m sooo hungry!

  • ErinCupcake

    I made these today, and omg amazing!! I subbed half whole wheat flour, and made my glaze with silk nog instead of water. Seriously make these as soon as you have the time!

  • These are nothing short of incredible.

  • I can’t wait to make these!

  • Will

    I made these yesterday; came out pretty well. I replaced 1/2 C of flour with whole wheat pastry flour (probably could have gotten away with 3/4 or a full cup and still had it taste good), and replaced the melted margarine in the dough with regular vegetable oil. Still seemed to come out pretty well. I’m wondering if using a little egg replacer would change anything – most of the regular cinnamon bun recipes I remember looking at had eggs in them, and I think my mom used a little egg replacer last time she made me some.

    Next time, I am going to try it with pecans or walnuts, and maybe a little more margarine, in the filling.

    I wasn’t sure if I’d like the pumpkin part, but it wasn’t too heavy-handed. Strongly recommend making a double batch. I brought most of these with me to work today, and they were gone in a flash.

  • I made these today and damn, they’re awesome. I will definitely make these again. I put some food porn up on my blog if you’re interested. 😀

  • Oh…THIS IS SO COOL. My anti veg momma has been bugging me to make great cinammon rolls for her.

    But can I replace the pumpkin with anything? Apparently my mom hates pumpkin, though I think it’s one of the greatest veggies God has created.

    Thanks alot!

  • What do you think about these being made the night before, the 2nd rise happening in the fridge / the next morning? I want to take them to Thanksgiving brunch, but I’m not getting up at butt crack for them.

  • Lily Girl

    I made these Thanksgiving morning. While I was hoping for a more pronounced pumpkin flavor, they were very good. The texture was wonderfully soft. I changed the filling a bit, took out the flour and regular sugar and added more brown sugar. Honestly, wish I’d at least doubled the filling, I love gooey cinnamon rolls, and these needed even more than I used.
    Definately make these. They have a really pretty color too 🙂

  • I just tried these this morning and they were awesome. Thanks for a great recipe!

  • LK

    We made these earlier this month and just wanted to say how tasty and decadent these are!

    They are so soft with a nice crumb. The pumpkin was very subtle. We modified it slightly and made an orange frosting instead of vanilla. The orange with pumpkin and cinnamon makes it fabulous!

    Like you said, it was very time consuming, but every once in a while it is good to make that special breakfast! Thanks for the recipe!

  • Thanks for the recipe! Mine are rising right now..

  • I’ve decided I am going to bake these for the first time next weekend! I cannot wait to try this recipe. I’ve seen this posted on blogs everywhere and it looks absolutely lovely! Thanks for the recipe!

  • hands down, the best cinnamon rolls ever! thanks to my wonderful housemate I came downstairs this morning to this scent, and then the taste… I love pumpkin, but it’s funny, this recipe doesn’t overwhelm with its pumpkinness. it’s just lovely and moist, and because of the extra rising time, it’s springy and very different to most cinnamon roll recipes that don’t go this extra mile. worth the time & effort (and the fatpants)!

  • sm

    Wonderful! These are the best cinnamon rolls that I have ever eaten let alone made myself. The pumpkin adds such a beautiful colour and moistness (as well as some Vitamin A!), and without the glaze I find them to be the perfect breakfast treat. I give these a 5/5 fat pants rating for sure! Thank you very much for sharing this recipe. PS – I added 1/3 cup of flax meal and replaced one cup of the AP flour with whole wheat flour. You can easily make the dough, roll, fill and cut them (and put into pan) the night before. Take them out of the refrigerator about 2 hours before you wish to bake them.

  • mim

    I subbed sweet potato for the pumpkin, and they came out just fine. My life as a vegan is complete now that I have this cinnamon roll recipe. Thank you.

  • Mindy

    These are absolutely wonderful. I just made my first batch, they haven’t even cooled. I had to immediately report that these are insane good!

  • teresapants

    I made a double batch! One regular and one in cupcake liners! Yum!

    Thanks for making my pumpkinny life complete!

  • I’m sorry for overlooking the credit/link issue for posting the recipe. My only intention is to gather and compile a collection of recipes and great ideas together all into one and yours happened to be one of them. Problem solved.

  • Esther

    I’ve made these a few times (again tonight) and I gotta say: yummmmm!

  • John

    Why soy milk? can i use regular?

  • Because it’s a vegan recipe. You can use whatever you want, but there are plenty of non-vegan cinnamon roll recipes out there.

  • I just made these for the 2nd time (and let me tell you…using fresh yeast makes all the difference! They acted the way they were supposed to this time and didn’t take half as long!!) These are delicious! My super traditional in-laws loved these almost as much as I did, and I don’t think anyone could tell they were vegan. These are going to be a staple recipe in my collection, at least on special occasions. I used about half whole-wheat flour, and used rice milk rather than soy, and they turned out fantastic. Everyone should make these at least once.

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  • Leah

    these were SCRUMPTIOUS! my girlfriend and i are vegetarians-on-our-way-to-being-vegans, and i’m constantly searching for recipes that go above and beyond their animal-product-dependent counterparts. this was one of those! i am also now inspired to paint my kitchen walls the color of this dough.

    thanks for posting recipes with everyday ingredients that can be made by omnis and veggies alike!

  • I made them the first time with great success and
    Even added pumpkin seed oil to it and it came out delish! Now
    that I’m doing it again my bread has a hard time risseing. Please help.
    Sincerely
    Babs

  • Ho-lee shnikes, batman. I just made these and my soul is sitting in a garden of pumpkiney, fragrant euphoria.

    Hot damn.

  • pupa

    I’ve just made them with rum glaze and they are DELICIOUS!!! pure heaven. Although if I didn’t know I would never guess it’s got pumpkin inside…

  • liz

    I was searching for a pumpkin cinnamon bun recipes and this came up. I’m dabbling with vegan/vegetarianism so it was perfect and SO GOOD! Thanks for posting

  • I just made these and they are SO GOOD that my sister made me give her a copy of the recipe so she could make more. Right away.

  • Elizabeth H.

    I made these for Christmas morning and they were perfect. They did take a little time though. I substituted whole wheat flour for the regular, used sugar in the raw instead of regular, and made double the frosting and an extra half of the filling. Rave reviews from my whole family, this may be the newest tradition. However they weren’t very pumpkiny and I may use more next time. Overall, delicious.

  • Lisa Henderson

    Are you KIDDING!? Wow. I can’t wait to make these! Thanks for the recipe.

  • Terri

    I just made this for the first time and the buns turned out amazing. I sub’d pumpkin pie for equal amounts mashed sweet potatoes and on the filling just brushed the dough with soft margarine and doused with brown sugar and pumpkin spice blend and they turned out scrumptiously gooey. It yielded 20 smaller sized buns–great for a party or potluck. This recipe is very easy to follow, but you’re right, it takes many hours to go from scratch to yum (more so because I made the mashed potatoes fresh). Thank you for sharing this classic recipe, Katie!

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  • Love that great recipes never go out of style! Almost 3 years later and I am going to make these vintage babies today!

    I hope you and all of your fur babies are well!

  • Stacey

    Recipe worked great in a bread machine. I assemembled the rolls and put them in the fridge overnight. I let them rise 90 minutes and they were perfect!

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