INGREDIENTS:
Yield: one 9×13 pan, about 13 med rolls
Prep Time: 30 minutes Cook Time: about 15 to 17 minutes
Total Time: 4+ hours or overnight, for rising
INGREDIENTS:
Dough:
3 1/4 cups Flour (I used White Whole Wheat Flour from Trader Joe’s), or as needed
1/4 cup cane or coconut sugar
2 Tbsp pumpkin pie spice
2 -1/4 tsp instant active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, to taste
1/2 cup vegan butter
1/2 cup Trader Joe’s Plain Cultured Cashew Beverage
1/2 cup organic pumpkin puree
1 large egg, lightly whisked
Filling:
4 tablespoons vegan butter or coconut oil (if using butter it has to be very soft – let it sit out while dough is rising)
1 cup light brown sugar, packed
2 Tbsp ground cinnamon
Cream Cheese Glaze:
4 ounces vegan cream cheese, room temperature – let it sit out on the second rise or while rolls bake.
1-1/2 cups confectioners’ sugar
pinch sea salt, optional and to taste (helps balance the sweetness)
about 3 Tbsp unsweetened plant based milk
DIRECTIONS:
1. Dough – To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
2. In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
3. Add buttermilk and pumpkin to melted butter and warm, about 45 seconds on high power in the microwave. (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
4. Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
5. In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
6. Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
8. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
9. While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
10. Rolling Out the Dough – After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
11. Filling – Using an offset spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
12. Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
13. Slicing the Dough – Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
14. Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
15. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
16. Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with clean kitchen towel.
17. Make Straight Through – Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
18.Or…Make as Overnight Rolls – Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
19. Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
20. Cream Cheese Glaze – In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons milk, and whisk or beat with a handheld electric mixer until smooth and combined. Add milk as needed until desired consistency is reached.
21. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
22. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in microwave for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.
Original Recipe Adapted from Averie Cooks.
