When I was invited to a pumpkin party this weekend, I immediately started googling ideas for what to bring. After all, there was pumpkin infused vodka being served, so clearly snacks were required. This recipe for pumpkin cinnamon rolls jumped out at me, but I was a little nervous at first. Dough can be unpredictable, at least in my cooking experience, and I was worried they wouldn’t turn out well. But at the very least, it would make a good story, so I forged ahead, and was very pleased with the final result!
I used almond milk instead of soy milk, and used 1/2 t pumpkin pie spice in place of the nutmeg and ginger, but otherwise I followed the instructions exactly as they were written. And I have to say, it really wasn’t that hard. You do need to let the dough rise twice, but there was plenty to do around the house to keep me busy. When it came time for baking, I ended up placing 9 rolls in a 9″ pie plate, and the remaining 4 rolls in a small loaf pan.
Thanks to Don’t Eat Off the Sidewalk for posting such a great recipe! Wish I could stay home from work today and make another batch….
3 thoughts on “Pumpkin Cinnamon Rolls (Vegan)”
These look really good! Using yeast does scare me, but I might just give it a whirl.
These were the hit of the party! Can't wait to make them 🙂
these were AMAZING!!! i ate far too many of them, but that is WITHOUT REGRET! unbelievably fantastic, thank you thank you!