Pumpkin Spice Cinnamon Rolls & Skulls From Scratch (VEGAN)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a lighter texture with fewer calories.

In a large bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of salt, 1/4 cup of sugar, 1/2 teaspoon of pumpkin pie spice, and 1/2 teaspoon of ground cinnamon; mix together.

In a separate bowl, combine 1/2 cup of warm water with 1 teaspoon of sugar and add 1 package of rapid rising instant yeast; let sit until bubbly.

Prepare the vegan egg replacer using 2 tablespoons of raw goods egg replacer mixed with 1/4 cup of oat milk; set aside to thicken.

Add the pureed pumpkin (1/4 cup) and warm oat milk (1/4 cup) to the dry ingredients; then add the activated yeast mixture and the thickened egg replacer.

Mix in 1/2 cup of melted vegan butter until a sticky dough forms; adjust with flour if too sticky.

Cover the dough with a towel and let it rise for about 1 hour until doubled in size.

Flour a surface and roll out the dough into a rectangle shape.

Spread 1/2 cup of softened vegan butter over the dough, leaving the edges dry.

Mix together 1/2 cup of brown sugar, 1 teaspoon of cornstarch, 1/4 teaspoon of pumpkin pie spice, and 3 teaspoons of cinnamon; sprinkle evenly over the buttered dough.

Roll the dough tightly into a log and cut into smaller rolls, about 1-2 inches thick; place in a greased baking dish.

Cover the rolls and let them rise for another 20-30 minutes before baking.

Preheat the oven to 350°F (175°C).

Bake the rolls for around 20 minutes until golden brown.

For the frosting, mix together 1/2 cup of organic powdered sugar and 1/2 teaspoon of cornstarch; add water as needed to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens