These pumpkin cinnamon rolls are easy, soft and ready in 1 hour Drizzle with your favorite glaze and make them this fall. Free of dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
Ingredients For Vegan Pumpkin Cinnamon Rolls Recipe
1 tablespoon Active or quick rise yeast or 1 sachet
0.5 cup Non dairy milk like coconut or almond warmed
3 tablespoon Ground raw sugar
2 tablespoon Flaxseed meal or chia seed meal
1 tablespoon Oil optional
0.5 cup Pumpkin puree loaded
2 cup Unbleached white flour or bread flour or all purpose flour
0.5 cup Oat Flour
0.6699999999999999 teaspoon Salt
1 teaspoon Baking powder
2 teaspoon Pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
2 tablespoon Melted vegan butter or oil or use a light spray of oil
0.33000000000000007 cup More coconut sugar or brown sugar
1 tablespoon Ground cinnamon
0.5 cup Coconut milk canned, preferably full fat, or use soy milk
7 tablespoon Sugar scant 1/2 cup. use 1/3 cup for less sweet
3 tablespoon Cashew flour for thickening, optional
pinch A pinch of salt
0.5 teaspoon Lime juice or 1/2 tsp pumpkin pie spice
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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