Pumpkin Spice Cinnamon Buns

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…..

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Pumpkin Spice Cinnamon Buns
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!
Ingredients

  • 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

  • Filling:
  • 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

Comments

  1. says

    I've been a big fan of cinnamon buns ever since I used to "help" (as in, "get in the way of") my grandmother when she made the non-vegan version of these when I was growing up. And yours look just wonderful, Shelby! The additions of almond milk and flax seed must add to the flavor here and be healthier to boot. Yum!

  2. says

    Shelby,
    First, welcome back! So nice to have you back and blogging and sharing again!
    Second, I would like two dozen of these ready for breakfast tomorrow okay! Thanks!
    Just kidding!
    These cinnamon buns are wonderful!

    Bon appetit!
    CCR
    =:~)

  3. says

    What's not to love about every single thing in these rolls? NOTHING! Wow! I can almost smell them now. My wishful thinking is going to turn in to baking shortly when I have to make these! YUM!!!

  4. says

    I just made a batch last night. They really are quite delicious, and so simple to make! My boyfriend was skeptical of any cinnamon roll not from Cinnabon, but he even agreed that they are awesome. No, they didn't come out chewy and doughy like Cinnabon, but I don't regret not being to replicate something so over-processed and unhealthy.
    My only not-positive remark is that the dough was a little tough. But I think that had something to do with my rising time…
    Either way, this is going into my recipe book! Do try these!

  5. says

    This looks amazing. I would have to be slick and not mention the word pumpkin before making my BF try it but Im sure he would love it if he did!

  6. says

    I was wondering if you left a flour measurement out of the list of ingredients. It says 1 1/4 c whole wheat white flour but doesn't say anything about all-purpose. Just wondering if I missed something. Thanks! So anxious to try these!

  7. says

    Yes! I did! Thank you for letting me know. I reformatted the recipe and must have overlooked the flour. I will definitely fix this now! Should be 2 cups white flour (approximately)

  8. says

    Rats. Just lost what I tried to post. Here we go again: I would like to print off the recipe to make these today, but I can't figure out how. There isn't a print button, and I can't cut and paste on this site. Is there a trick? I'd rather not try to cook while looking off a screen. These buns look so good!

  9. says

    These are incredible!! My new favorite cinnamon rolls! I used egg instead of flax and was worried when they didn't rise as I thought they should. However, they baked up nicely and tasted soooo good!!

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