» 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

78 Responses to “VeganMoFo: I hope you have your fat pants ready.”

  1. vanessa says:

    Don’t Eat Off the Sidewalk does it again! I intend on making these this month… will blog and give you all the credit you deserve!

  2. SD213 says:

    I love these! @Stacey – did you have to adapt the recipe for the bread machine? How much flour did you use? Did you let them rise before or after refrigerating them? That would save so much time! I hate waking up at 6 in the morning to make these!!

  3. I made these for Christmas morning & they are so fantastic! I had to double the filling (and I added walnuts), and I also replaced the soymilk with Silk Nog. Yum!

  4. […] recipe for pumpkin cinnamon rolls. Something I’ve always wanted to try, but I never had my fat pants ready before. I halved the recipe for the dough because, well, I didn’t want extra cinnamon rolls […]

  5. […] other fun project was baking these gems, pumpkin cinnamon rolls. I found the recipe back in the fall and never got around to making them. Yes, I know it is spring […]

  6. […] for half of the flour in the recipe. My husband has now requested that I make the either the  Pumpkin Cinnamon Rolls from last week or these biscuits daily. Still not going to happen, but yummy for an occasional […]

  7. […] these vegan cinnamon buns. I was looking for a healthy cinnamon rolls recipe, and I came across this recipe from Don’t Eat Off the Sidewalk, a great vegan blog. I changed it a […]

  8. […] Katie of Don’t Eat Off the Sidewalk: All I have to say is – Pumpkin cinnamon rolls! Tempeh buffalo wingz! That should do […]

  9. […] and the (now defunct) cookzines of the same name, in which you can find the famous Tempeh Wingz and Pumpkin Cinnamon Rolls. I met her several years ago on The PPK forums. Now we’re sisters according to Facebook and […]

  10. […] some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of […]

  11. Lynn says:

    I must make these. Yum!

  12. Emily says:

    Thanks for the fantastic recipe! I just made these yesterday and as my very first homemade cinnamon roll, the efforts were well worth it. Even my super picky brother loved them.
    Once again, thanks!

  13. […] planning to cook?  I keep thinking about some vital wheat gluten sausages, as well as lasagna and pumpkin cinnamon rolls. I’ll probably make the sausages this weekend, but I don’t know about the lasagna or […]

  14. […] night I was wandering through links upon links and somehow came across a four year old recipe for pumpkin cinnamon rolls.  It was posted during 2007′s VeganMoFo, was written clearly enough for me to understand, […]

  15. […] my little girl incubating just a little longer is my job right now. I did manage to make these Pumpkin Cinnamon Rolls though on Christmas Eve so we could enjoy them on Christmas day. I adapted the recipe for my bread […]

  16. Natasha says:

    This recipe is a total winner. I made these for a friend who is allergic to eggs. She loves cinnarolls, but has difficulty finding ones without egg. She LOVED them! And a coworker of my mother raved about them (she got little taste). Thinking about making them for the family holiday get-together. Great!

  17. Adele says:

    So happy to find this recipe! My hubby loves cinnamon rolls, but I’ve been looking for a vegan recipe that wasn’t – bleh? These were oh so good! I took Jess’ idea and used Silk Nogg too.

  18. […] Pumpkin Cinnamon Rolls are a favorite treat that I make just a few times a year. They were a breakfast treat for our 5 […]

  19. […] Frosting Image by Zelda Go Wild Pumpkin cinnamon roll recipe from Don’t Eat Off the Sidewalk. /* You might also […]

  20. […] Zelda Image by Zelda Go Wild Pumpkin cinnamon roll recipe from Don’t Eat Off the Sidewalk. /* You might also […]

  21. […] by a recipe on Don’t Eat Off the Sidewalk, this recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, and optionally […]

  22. […] (Vegan, Dairy-Free, Egg-Free, can be Nut-Free, can be Soy-Free) – Inspired by a recipe on Don’t Eat Off the Sidewalk […]

  23. […] Pumpkin Cinnamon Rolls from Don’t Eat Off the Sidewalk […]

  24. Eselpee says:

    These sound very good – I wonder how pumkin butter would substitut for puree in this recipe…?

  25. […] pumpkin last night. I love fall. I stocked up on pumpkin last week at the grocery store and made Pumpkin Cinnamon Rolls for my husband’s birthday breakfast this past weekend – one of his favorite treats. And […]

  26. Yen says:

    Just want you to know this is my go to cinnamon rolls recipe and I’m not even vegan. Delicious! This is my third time making thhem

  27. […] from Don’t Eat Off the Sidewalk, just slightly […]

  28. Yen Duong says:

    How are there zero comments? This is THE cinnamon roll recipe I use and I’m not even vegan. Amazing! Also amazing when pregnant and craving cinnamon rolls.

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