At my new job, we have a breakfast tradition that I have swiftly been incorporated into. We rotate through the admin staff (alphabetically) and each person brings in a Monday morning breakfast. Well, it’s my turn! Not one to ever take the easy route (apparently) I decided weeks ago that I was going to make cinnamon rolls…from scratch. My original plan was to make some from my Betty Crocker cookbook using the sweet roll dough that I made rolls from not too long ago for Christmas. However, in my endless blog surfing, I came across a recipe that I simply couldn’t resist trying. So, without further ado, here it is!
Pumpkin Pie Cinnamon Rolls
I got this recipe from OnSheGlows, a food website that has mostly vegan recipes. I adapted it to use non-vegan ingredients (e.g. regular skim milk and butter), but other than that, I pretty much followed the recipe exactly. It’s pretty complicated, so I’m not going to reproduce it all here. Definitely check out the link! She has a ton of good looking stuff that I’m planning on trying in the (near) future!
I made her sweet dough to a “T” with three minor exceptions. I substituted skim milk for the almond milk, regular unsalted butter for the Earth Balance, and instead of using Egg Replacer, I used 1 TBSP cornstarch and 2 TBSP water. Well, actually, those were the only things I really changed basically throughout the recipe. Whenever she used almond milk, I used skim milk and vegan butter was always just regular butter (with the exception of the frosting….because I was out of butter!)
Also, I totally cheated with the cream cheese icing. She has you mixing it by hand. I gave it a go…and gave up. I got it to the right consistency, but I couldn’t get all the butter lumps out….so I busted out my hand mixer. Whatever. I’m lazy, so sue me! 🙂 This cream cheese frosting is DELICIOUS. I’m totally going to use it again to frost cupcakes or something because YUM. (Oh, and I suppose I should mention that I didn’t use the vegan cream cheese…just the regular stuff from a tub…light).