Vegan Pumpkin Chai Cinnamon Rolls
These cinnamon rolls are easy, healthy, and always a big hit! They have limited fat and sugar. You can make them more decadent by adding more sugar, fat, or pecans, or even healthier by leaving off the glaze. They are also good with the Vegan Pumpkin Chai Caramel Sauce.
1 h 8Ingredients
- Liquid:
- 2 teaspoons (1 Tbsp) active or quick rise yeast
- 1/2 cup almond milk, warmed (or use 1/4 cup Silk Almond Pumpkin Spice creamer and 1/4 cup water)
- 1–3 Tbsp coconut sugar
- 1 Tbsp flaxseed meal
- 1 Tbsp oil (optional)
- 1/2 heaping cup pumpkin puree
- Dry:
- 1 cup whole wheat pastry flour or unbleached white flour
- 1 cup bread flour
- 1/2 cup oat flour or more all purpose flour
- 2/3 tsp salt
- 1 tsp baking powder
- 2 tsp Adagio Honeybush Pumpkin Chai tea, ground
- Filling
- 1–2 Tbsp melted vegan butter or (or use a light spray of oil)
- 1/4 cup or more coconut sugar (or brown sugar)
- 1 to 2 Tbsp ground cinnamon
- Glaze
- 2 Tbsp Silk Almond Pumpkin Spice creamer (or almond milk)
- 1 cup powdered sugar
Directions
1. In a bowl, combine warmed almond milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, pumpkin puree, and oil and mix well.
2. In another bowl, whisk the flours, salt, tea, and baking powder.
3. Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour or liquid, if needed.
4. Pat and roll the dough into a 8x15 inch rectangle.
5. Brush metled margarine (or spray oil) on it. Sprinkle coconut sugar and cinnamon.
6. Start rolling from the short side to make a 8-inch roll.
7. Cut into 1 inch rolls. Place the rolls in a greased or parchment lined dish. Cover loosely with a towel. Let rise in a warm place for 20 minutes.
8. Bake in pre-heated 375°F oven for 20 minutes or until golden.
9. Cool, then drizzle glaze on top.
10. Make glaze by combining creamer and sugar until smooth, adjusting creamer and/or sugar for desired glaze consistency.
