It’s been a week since I made these, but they were so tasty (and out of my comfort zone to create) that I think it should be documented. The recipe came from a vegan blog that I recently discovered– Hell Yeah It’s Vegan. It’s a great source for delicious vegan treats that even omnivores will love; I’ve already made the vegan carrot cake and the peanut butter chocolate chip bars.
For the buns-
2¼ teaspoon active dry yeast
¼ cup warm water
1 teaspoon sugar
3/4 cup pumpkin puree
2 tablespoons Earth Balance, melted
2 cup whole wheat flour, plus more for dusting
2 tablespoon sugar
¼ teaspoon nutmeg
½ teaspoon salt
For the Filling-
½ cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ cup Earth Balance, melted
For the Icing-
1 teaspoon Earth Balance
1 teaspoon vanilla
1½ cup powdered sugar
2 tablespoon water or soy milk
I also added a little pumpkin syrup to the icing. If you wanna be a copycat, combine equal parts water and sugar on the stove (1/2 cup of each). Boil until sugar is completely dissolved. Turn down the heat and add 1 tablespoon of pumpkin puree and 2 teaspoons of pumpkin pie spice. Let cool and then transfer to an air-tight container. Add a couple spoonfulls to the icing and use the rest in coffee (pumpkin spice lattes on the cheap). The syrup can be stored in the fridge for a few weeks.
Step by Step-
In a small bowl, mix yeast, warm water and 1 teaspoon of sugar; set aside to proof. It should get nice and foamy after about 5-10 minutes. (If it doesn’t, your yeast is bad and this recipe isn’t gonna happen). Add pumpkin puree and meted Earth Balance to your foamy yeast mixture; blend well.
Now, in a large bowl, combine flour, sugar, nutmeg and salt. Make a well in your dry mix and add yeast liquid, stirring to incorporate. Knead for a couple of minutes until smooth. I didn’t need to, but you have the option of adding a little extra flour to keep it from sticking to everything. (Just don’t add too much or your rolls will end up tough). You’ll know you’re done kneading when the dough bounces back from a gentle poke.
Cover tightly with plastic and set in a warm, draft-free place (I stuck mine in the turned-off oven). Let the dough rise for about an hour or until it has doubled in size. In the meantime, mix the filling ingredients together and set aside. When ready, punch the dough down and roll out until it’s rectangular and about ¼-½” thick. Pour filling mixture on top and spread around.
Applying slight pressure, roll up the dough the long way. Firmly saw through the roll with a serrated knife to create about 9 rolls. Arrange in a pan a 9×9 square should work fine. Cover and set in a warm place to rise for another 40 minutes.
After the second rise, bake at 375° for 25 minutes.
While the buns bake, whisk together icing ingredients until smooth. When the buns are ready, let them cool for just a few minutes and then drizzle icing generously.