First and foremost, I am so thankful for Healthy. Happy. Life. for this delicious recipe! This recipe had my mouth watering from the time I saw the picture on Pinterest, to the time I read how easy it was to make. No high-tech baking tools needed, I didn’t even need to use my hand mixer, just used a mixing spoon. I also altered a few things and substituted some things to better fit my nutritional needs and because I didn’t have the item it called for. So if you’re already vegan, and have a variety of vegan products in your home, don’t go out and buy anything special (unless you want to), you can find substitutes that you already have and experiment and make the recipe your own.
As, stated on the Healthy. Happy. Life. post, you want to make this recipe about 3-4 hours before you plan to devour it.
The moment you all have been waiting for, the ingredients:
- 2 1/2 c. whole wheat flour
- 2 c. whole wheat pastry flour
- 1/2 c. of date sugar
- 1/2 c. pumpkin puree
- 1/2 c. original almond milk yogurt (or more pumpkin puree)
- 1 1/4 c. warm water
- 1 pk. whole wheat active yeast
- 1/2 tsp salt
Combine warm water + yeast, stir to dissolve completely. Add to a large bowl.
Stir in yogurt, 1 c. of flour, sugar, pumpkin, and salt. You can use a hand mixer (on low) if you’d like, but any type of mixing utensil will do. Stir until smooth.
Fold in remaining flour until barely sticky, roll into a ball, knead gently for just a minute.
Place in a floured bowl for 2 hours to rise.
When I took the dough out of the bowl, I instantly wanted to use it for pumpkin pizza or bread.
Pecan Cinnamon Filling Ingredients:
- 3/4 c. date sugar
- 3/4 c. of chopped pecans
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla extract (or bean granules)
- 1/2 c. vegan cream cheese–room temperature, or microwave for less than a minute to melt (or vegan yogurt)
Combine the sugar with the vegan cream cheese. Stir in the pecans, cinnamon, and vanilla extract. Filling should be thick but spreadable. If too thick, add more vegan cream cheese or vegan yogurt.
Once your dough is done rising, preheat your over to 400F, roll it out onto a floured surface, use a rolling pin to thin about, thickness should be no more than 1/3″ thick. Spread your filling over dough, covering the entire area.
Roll the dough tight and slice into 1 1/2 thick rolls. Place rolls in a 9″ cake pan leaving enough room to breathe, about 1/8″ apart.
Lightly grease the pan to avoiding sticking. You can also add a little vegan cream cheese to the top to add moisture to the top.
Bake for 25-30 minutes (or until it passes the toothpick test). You don’t want to over cook them! Think Cinnabon texture! 🙂 But A LOT healthier!
Allow rolls to cool in the pan for 15-20 minutes before applying the glaze.
Ginger Cream Cheese Glaze:
- 1 1/2 tsp ginger powder
- 1 c. vegan cream cheese
- 1/2 cup of orange blossom honey (or syrup)
- 1/3 c. vegan vanilla almond milk yogurt
- 1/2 cup soy vanilla creamer
- 2-3 tbsp of chopped pecans (or powdered sugar) to thicken the mixture
Mix ingredients one at a time and stir completely until smooth, add pecans last to create a lite thickness & crunch to the glaze. You can also add more ginger if you’d like. If it helps to mix better, warm up the cream cheese, and yogurt for just a minte so it’s not a complete solid.
So I never liked when cooks would try or come up with a new recipe, and maybe the texture isn’t what it should, or they should of added more of something, but they choose to not tell, because in the picture it looks great and they want you to try it.
So here’s my note to you, the dough was great, it was a lot bigger than the original recipe so when it came down to spreading the filling after rolling it out, I have enough filling to cover the entire dough, but I wanted more to balance the taste of the dough or to at least even out the textures. So if your dough is extremely big when rolled out, double your filling recipe so you have enough filling to go around!
If you happen to be lazy, like I was and you don’t want to make more filling, just make more of the glaze and pour a bunch of it over your rolls to moisten them.
My glaze tasted so amazing! Not too sweet, and a hint of salty. Definitely recommend trying this recipe out, tasted so good!avo