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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cinnamon Buns
  • 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)
  • Filling Ingredients:
  • 1/3 cups - butter
  • 1/3 cups - brown sugar
  • 2 teaspoons - ground cinnamon
  • 2 teaspoons - nutmeg
  • 1 teaspoons - ginger
  • 1 teaspoons - ground cloves
  • Icing Ingredients:
  • 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.

    Brief Description

    Whip up these pumpkin cinnamon rolls in your crock pot and top with vegan cream cheese icing.

    Main Ingredient:

    pumpkin

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 1 hour(s) 15 min
    Cook Time: 1 hour(s) 30 min

    Source

    http://www.chubbyveganmom.com/2012/10/pumpkin-cinnamon-buns-courtesy-of-your.html

    Posted By:

    dealsofsweetness

    Posted On:

    May 13, 2014

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