Not only is this my first pumpkin post for this Fall, it is also my first ever Pumpkin Cinnamon Bun recipe! My friend Theresa came to visit me over the weekend so I decided that as a special treat I would make the Pumpkin Cinnamon Buns. I have only eaten a Pumpkin Cinnamon Bun once, and that was at a little mom/pop diner in Watertown almost 2 years ago – where I really didn’t care for it at all. I’m thinking I didn’t care for it because it was dry and just not flavorful enough for me. (probably was more than a day old…..)
I have been browsing Finding Vegan often lately for ideas and happened across a cinnamon bun post by An Opera Singer in the Kitchen. I read there that you could use flax seed meal mixed with water to replace an egg. She adapted her recipe from another blog who adapted it from King Arthur Flour. I took her adaptation, and adapted it to my own liking. Don’t you just love how we all bake out here? Needless to say, I am super pleased with this recipe and I will make this one over again! Maybe when the kids are here for Christmas…..
Feel free to use egg instead of flax meal/water mixture and butter instead of earth balance. I have done both ways and the rolls turn out fabulous!
1 package package fast-acting active dry yeast (I use Fleschmann’s)
1-1/4 cups White Whole Wheat Flour
2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon pumpkin pie spice
2/3 cup warmed almond milk (120 degrees)
1 tablespoon earth balance butter spread
1 tablespoon ground flax meal plus 6 Tbsp water OR 1 egg
3/4 cup pumpkin puree, fresh or canned
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup raisins
2 tablespoons earth balance butter spread
Instructions In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
In separate bowl, mix pumpkin puree, butter, almond milk and flaxseed meal mixture together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough. Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour. Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture. Roll the dough into a log the long way. Next, using what I call my “dental floss trick”, cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough. Place slices in a greased 8 inch squar baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes. Bake at 350 for 30-40 minutes until they turn golden brown across the center. Remove from oven and let cool about 15 minutes. Drizzle with your favorite confectioners frosting. I used the Rum frosting I put on my Banana fosters snack cake.Details
Prep time: 2 hours Cook time: 40 minutes 40 mins Total time: 2 hours 40 minutes 2 hour 40 mins Yield: 1 dozen large buns