Wednesday, October 5, 2011

Pumpkin Pecan Cinnamon Rolls, BTW you're drooling...

The tease is over for you, but not for me. The rolls are out of the oven and in the fridge, awaiting their trip to work tomorrow where I will get the final review. I've retyped and noted the recipe I adapted bellow which I found elsewhere and modified some. I only baked one 9" pan for work, I kept a 9x13" pan, un-risen, covered, and sitting in the freezer to keep it dormant. I will thaw overnight for the weekend and go all OMNOMNOM on them with friends. Photos for reference will be posted way bellow the long-cat like recipe. This was definitely a labor of vegan love, but that's one thing I love about bread, the amount of craftsmanship that goes into it. This is how all fall cinnamon rolls should be made, with friggin' pumpkin in them!

UPDATE! They lasted about 5 minutes at work. Reviews are all positive, including mine, I have brown sugar frosting in my beard.

They smell GLORIOUS!!

Pumpkin Pecan Cinnamon Rolls

Makes 12-16 rolls

Dough Ingredients:

  • 1/4 cup warm water
  • 2 tsp Instant Yeast or 1 scant Tbsp yeast (1 package) 
  • 1 cup Almond or Soy milk (unsweetened)
  • 1/2 cup Earth Balance butter or similar
  • 1/2 cup Vegan sugar
  • 1 15-ounce can pumpkin puree
  • 1 1/2 tsp kosher salt
  • 5 1/2 cups all-purpose flour

Filling Ingredients:

  • 1/2 cup Earth Balance butter or similar
  • 1 cup packed Brown Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1-1/2 cups Pecans - toasted*, chopped(optional)

Glaze Ingredients:

  • 1/4 cup Earth Balance butter or similar
  • 1/2 cup Almond or Soy milk (unsweetened)
  • 1 cup Brown Sugar
  • pinch Salt
  • 2 1/2 cups Powdered Sugar

Procedure (Day 1):

  1. Dissolve the yeast in the water and set it aside.
  2. Warm the almond milk and earth balance in a small saucepan until the earth balance is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
  3. Stir in the pumpkin, and once the milk/butter/sugar/pumpkin mixture is cooled down to a warm temp, stir in the yeast.
  4. Add the salt and flour and mix together, I like to use a danish dough whisk for this, until all ingredients are incorporated. The dough should be sticky but still stay together in a ball.
  5. Cover the dough and let it rise for 2-3 hours until it doubles in bulk. Then move to the fridge and let it be overnight. This will help encourage gluten formation since we are not kneading the dough. I use 6qt Food Storage containers, will a small hole poked in the lid.

Procedure (Day 2):

  1. Melt the earth balance in the microwave and stir in the brown sugar and the spices. Set aside to cool.
  2. Dust your work surface with flour and dump out the dough. Pat into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick. If the dough gets sticky, dust it with more flour, and try to keep your rolling pin and your hands also floured.
  3. Spread the sugar and butter mixture over the dough, leaving an inch bare at the top. If using, sprinkle the toasted pecans over the sugared portion. 
  4. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. I like to brush the bare edge with a little water to get it to stick nicely.
  5. Grease or oil two 9" cake pans, or two 9x13" pans. If using cake pans you may wish to cut them a bit thicker and go for 6 or 7 per pan. 9x13 try for 16 rolls.
  6. Use a sharp greased knife to cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them slightly spaced so they have room to rise. Cover with a clean kitchen towel and let them rise until they fill the pan and look puffy, about 45min-1 hour. If you want to only use half, cover the other pan with plastic wrap and place in the freezer before rising, let thaw overnight before baking.
  7. 20 minutes before baking, preheat the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking if you do them all at once. 
  8. To prepare the glaze, in a small saucepan over medium heat, warm the almond milk and earth balance. 
  9. Once melted and combined, mix in the brown sugar and salt, and stir till sugar is dissolved. 
  10. Remove from heat and then in a mixing bowl add the powdered sugar and whisk till you have a smooth thick glaze. Pour over the rolls once they've cooled for at least 5 minutes. If you have extra pecans, sprinkle them on top.
  11. Enjoy, store left overs in airtight container or under plastic wrap, reheat in microwave, they should last you a few days.

(*To toast pecans, preheat over to 350, place on a nonstick pan or spray a cookie sheet with cooking spray, and toast for 4-5 minutes, be mindful not to burn. Best to chop after toasting.)

Roll it out realllll good

Slather on some love.

Sprinkle on the magic.

Now bring it all together.

Sliced with love and care, and set out for the magic to happen.

Fresh out of the oven, and bursting with ooey gooey nutty goodness.
Om Nom Namaste,


  1. The rolls look so delicious. What a perfect autumn breakfast treat. :)

  2. Mmm I love cinnamon rolls :) I can even make them gluten free now!

  3. Wow! Those look so great, I really need to try making cinnamon rolls.

  4. I am drooling. I had a vegan cinnamon roll while traveling in the Spring, and my husband said I needed to learn how to make them. Voila! Thank you so much!

  5. Whoa, those look incredible! I love cinnamon rolls, but I've never made them. I envy your co-workers!

  6. Yes, I am drooling! And, I LOVE your step by step photos, nice job ^_^