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Pumpkin Cinnamon Buns in the Crock Pot
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Brief Description
Whip up these pumpkin cinnamon rolls in your crock pot and top with vegan cream cheese icing.
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Main Ingredient
pumpkin
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Category: Breakfast
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Cuisine: American
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Prep Time: 75 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
http://www.chubbyveganmom.com/2012/10/pumpkin-cinnamon-buns-courtesy-of-your.html
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Tags:
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Notes:
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 3 cups - all purpose flour
- 1/4 - cup sugar
- 1 packages - active dry yeast
- 1/2 cups - vanilla almond milk
- 1/4 cups - water
- 3/4 cups - pureed pumpkin
- 1/2 cups - canola oil
- 1 - Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)
- 1/3 cups - butter
- 1/3 cups - brown sugar
- 2 teaspoons - ground cinnamon
- 2 teaspoons - nutmeg
- 1 teaspoons - ginger
- 1 teaspoons - ground cloves
- 4 ounces - vegan cream cheese, soft
- 1 cups - powdered sugar
- 1/2 sticks - vegan butter, soft
- 1/2 teaspoons - vanilla extract
- 1/2 teaspoons - lemon juice
Directions:
In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into dry ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Once dough has settled, roll into a rectangle on a lightly floured surface.
Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices.
Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)
Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.
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