Vegan Pumpkin Spice Cinnamon Rolls with Cinnamon Glaze

Pumpkin Spice is the BOMB.COM.

There. I said it.

We don't need to have a conversation about it. It's simple, really.

I figured I would come up with something special you can have the morning of Thanksgiving or Christmas, or whatever holiday you celebrate.

I know that cinnamon rolls can seem kind of intimidating. But please trust me when I say: they are NOTHING to be scared of. YOU CAN DO IT!

These are, of course, VEGAN. So, don't worry about that.

Really not much else to say but that these are AMAZING.

Makes: 10 Rolls

Ingredients:

Dough:

• 3 cups All Purpose Flour (can also use 1:1 Gluten Free flour)

• 3 Tbsp. Vegan butter

• 1 Packet Rapid Rise Yeast (2 1/4 tsp)

• 1 cup vegan milk alternative (I use unsweetened almond milk)

• 1 Tbsp. Organic Cane sugar

• 1/4 tsp. salt

Filling:

• 3 Tbsp. Vegan butter (melted)

• 1/4 cup Organic Cane sugar

• 1 Tbsp. Pumpkin Spice (1 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/8 tsp. clove)

• 1/2 cup pumpkin puree

Topping:

• 2 Tbsp. Vegan butter (melted)

Cinnamon Glaze:

• 1 cup vegan powdered sugar

• 1 tsp. cinnamon

• 2 Tbsp. Almond milk

Directions:

1. Heat almond milk and vegan butter in saucepan or bowl until melted and warm (not too hot!)

2. Transfer to a large bowl and sprinkle yeast on top and let it work its magic for 10 minutes (It'll become frothy). Then add 1 Tbsp. sugar, and salt and stir.

3. Then, add a 1/2 cup flour at a time to the mixture, stirring as you go (it will be very sticky). *Feel free to use a mixer with a dough hook if it is available to you. The dough will crawl up the dough hook when it is about finished. When you can't stir any more, transfer the dough to a floured surface

4. Knead the dough until it becomes a loose ball (just a minute or two). Oil the already used bowl, and transfer the dough ball back to the bowl, and cover with a towel, place in a warm area, and let rise until it doubles in size (about an hour).

5. Mix the filling sugar and pumpkin spice in a small bowl

6. When the dough has doubled in size, roll it out on a floured surface into a rectangle about a 1/4 inch thick evenly. Brush with melted vegan butter.

7. Spread the pumpkin puree evenly all over the dough rectangle. Then sprinkle the sugar/pumpkin spice mixture evenly on top.

8. Butter/grease an 8X8 round or square pan.

9. Starting at the bottom of the dough rectangle(length wise), start slowly rolling the dough up toward the top. When you reach the top, pinch the seam together as tightly as possible.

10. Starting cutting 1 1/2 -2 inch sections with a serrated knife/piece of floss, and place them in the pan.

11. Brush with vegan butter, and cover with a towel and place on top of the oven to let rise again while you preheat the oven to *350.

12. Remove towel, and bake for 25-30 minutes until golden brown. Let cool before glazing.

13. Glaze: take powdered sugar, milk and cinnamon and whisk together. It should be thick.

BAM. Enjoy!

Let me know how they turn out for you! Take a picture and tag me @newmoonwellbeing.

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Happy holidays, yall!

Love you,