Name: Pumpkin Cinnamon Rolls
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 9 servings
Ingredients: 3.5 cups flour; 3 tbsp brown sugar; 1 tbsp baking powder; 1 tsp salt; 1.5 tsp cinnamon; 0.75 tsp ground ginger; 0.5 tsp nutmeg; 0.5 tsp allspice; 0.5 tsp cloves; 0.5 tbsp apple cider vinegar; 2 tbsp vegan butter (melted); 0.75 cup pumpkin puree; 0.75 cup dairy free milk ((we like oat)); 0.66 cup brown sugar; 3 tbsp vegan cane sugar; 2.5 tsps cinnamon; 4 tbsp vegan butter (softened); 0.5 tsp vanilla; 3 tbsp vegan butter (softened); 3 oz vegan cream cheese ((we like Wayfare best)); 1 cup powdered sugar (the thick part out of a can)); 0.25 cup dairy free milk; 0.5 tsp almond extract ((sub for vanilla if allergies))

Instructions

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1

Preheat oven to 375 F degrees. Grease an [8x8 baking dish].
2

Add all dry dough ingredients: flour (3.5 cups), brown sugar (3 tbsp), baking powder (1 tbsp), salt (1 tsp), cinnamon (1.5 tsp), ground ginger (0.75 tsp), nutmeg (0.5 tsp), allspice (0.5 tsp), cloves (0.5 tsp) to a bowl and stir together.
3

Heat dairy free milk (0.75 cup) and melt vegan butter (2 tbsp) just until warm. Pour the dairy free milk (0.75 cup), vegan butter (2 tbsp), apple cider vinegar (0.5 tbsp) and pumpkin puree (0.75 cup) into the bowl and stir to combine. Do not overmix.
4

Lightly flour surface and pour out the dough onto it. Knead the dough and then shape it into a smooth ball. Add more [flour] on top as needed to prevent sticking.
5

Using a rolling pin, roll dough out to a [10x14 inch] rectangle.
6

In a bowl, make the filling by combining brown sugar (0.66 cup), vegan cane sugar (3 tbsp), and cinnamon (2.5 tsps) and then stirring in vegan butter (4 tbsp) and vanilla (0.5 tsp).
7

Spread the filling evenly over the dough.
8

On one of the longest sides, roll the dough to the opposite side. Cut rolls evenly into pieces (9), about inch (1.5) apart.
9

Place rolls in greased pan and bake for 25-30 minutes or until cooked through until you see golden brown on some of the rolls.
10

While the rolls are baking, make frosting by creaming together the vegan butter (3 tbsp) and vegan cream cheese (3 oz).
11

Add in the powdered sugar (1 cup) and beat again.
12

Add in dairy free milk (0.25 cup) and all of the almond extract (0.5 tsp). Beat again.
13

If you want it thinner, add the remaining dairy free milk (2 tbsp) until desired consistency.
14

Remove rolls and let cool for 10 minutes.
15

Pour over the frosting as desired.