Vegan pumpkin spiced cinnamon buns
- 2 1/4 teaspoons of dry active yeast
- 1/4 cup warm water (not hot or boiling)
- 3 cups all-purpose flour, divided
- 1/2 cup pumpkin puree
- 1/2 cup almond milk
- 1/4 cup vegan margarine
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 3 tablespoons of granulated sugar
- 3 tablespoons of brown sugar
- 2 tablespoons of all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoon chilled coconut oil, cut into small pieces
- Walnut pieces (optional)
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1 tsp vanilla extract
- 1/4 teaspoon of pumpkin pie spice
To prepare the buns, dissolve yeast in warm water in a large bowl. Let sit for 5 minutes. The yeast should get foamy.
Add 2 level cups of flour, pumpkin, almond milk, vegan margarine, granulated sugar, salt and nutmeg to a large bowl and beat with mixer until smooth.
Set mixer aside. Add the additional cup of flour and knead with your hands until dough is smooth and elastic – don’t rip apart!
Baker’s note: Ideally, you should take the dough out onto a flour-sprinkled surface for this part of the process to keep it from sticking to your hands.
Place the dough in a large bowl coated with coconut oil, turning to coat top. Cover and let rise in a warm place free from drafts for 45 minutes.
Preheat oven to 375°.
For the cinnamon blend, combine granulated sugar, brown sugar, flour and cinnamon in a small bowl. Cut in chilled coconut oil with a pastry blender or use two knives to cut it in.
Punch dough down and roll it onto a floured surface. Sprinkle with cinnamon blend to cover completely. Add walnut pieces if desired.
Roll up the rectangle tightly, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Cut roll into 1-inch slices using a serrated knife or a piece of fishing line. Place slices in a baking dish coated with coconut oil.
Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes.
Prepare the glaze by combining the powdered sugar, water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth.
Drizzle glaze over buns and serve warm!