Pumpkin Pecan Cinammon Rolls with Cream Cheese Icing

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From An Opera Singer in the Kitchen

I realized as I started writing today’s post that I really had not eaten so much pumpkin or made so mnay recipes using pumpkin before this month. I techically was happy making the normal pumpkin pie for Thanksgiving and that’s it, but my pumpkin usage has reached a whole new level for me. Maybe it is the fact I live in a place where foods change as the seasons change. I do not remember feeling or seeing this back in Texas. Decorations for seasons changed in stores but somehow everything else did not impact me the same way.

I love going to the markets on the weekends because booths are overflowing with all kinds of apples, sqaushes, vegetables and more that have been grown by locals. Who would NOT want to support the locals when you see it fresh weekly? Obviously the last few posts have been focusing on baked goods and desserts but I promise you this is not ALL that I am eating. Ha! I know some people can live on just desserts or baked goods but my enjoyment in the kitchen is heightened when I BAKE. This is just one part of me despite the fact I enjoy cooking as well, but my family knows that when it comes to desserts, it is where I have fun.

Just to show I have not just been eating desserts I will share the last few things I have eaten. Oh wait, I think I posted them already. Last night I ate dinner at 4pm so that I could workout at 6:45pm. I came home only to consume my protein shake that I invented in a flash. It was also seasonal!

Post-Workout Cranberry Green Monster

  • 1/2 cup fresh or frozen cranberries
  • 1 lime, peeled
  • 2 inches of ginger, peeled
  • 1 Tbsp agave nectar
  • 1 cup packed spinach
  • 1 1/2 cups jasmine tea or water
  • protein powder

Blend in a high-powdered blender until smooth and enjoy. It was ingigorating and held me to this AM.

Last night I focused on my new quest to perfect cinnamon rolls. I have tried making vegan cinnamon rolls 3 times with NO luck. They either did not rise or they did not cook correctly. I pretty much gave up and decided that maybe cinnamon rolls were not meant for me to bake them. I finally realized that perhaps the yeast I was using was not fresh.

Ryan had made his famous deep-dish for company a few weeks ago and even though the pizza came out, the dough did not rise like it usually does. We finally decided that somehow the refrigerated yeast does not last too well for us. I think it is because we do not use it all the time. I decided to switch and use the packets for now. So now I rolled up my sleeves and tried a seasonal recipe that scared me a bit, because it was a lot of work and I did not want them to mess up after all the hard work I put into them. I prayed over my work. There is nothing wrong with thanking God for our gifts, so I did.

The result? The recipe is SUPER easy, it is the process. Waiting for rolls to rise is agonizing when you want the finished product, but I let them rise for an hour then rolled them out and filled them and rolled them up and let them rise again and then baked them. It actually was LOTS of fun and I was patient. I veganized a recipe I found at Good Life Eats where Katie adapted the roll dough from King Arthur Flour. I cut the amount of butter from the recipe and the sugar because it sounded a tad too sweet to me. I also created my own frosting that was perfection folks! I love experimenting because when it comes out right, you feel good! I hope you enjoy the recipe and photos!

From An Opera Singer in the Kitchen

Pumpkin Pecan Cinammon Rolls with Cream Cheese Icing

makes 15-16 rolls

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm So Delicious Unsweetened Coconut Milk (or non-dairy milk)
1 Tablespoon ground flaxseed meal + 6 Tbsp water (equals 1 egg)
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted Earth Balance buttery spread
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat White Flour (Bob’s Red Mill)
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

3 Tablespoons Earth Balance buttery spread, softened
1/4 cup white vegan sugar
2/3 cups brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 1/4 cups pecans, chopped

Cream Cheese Frosting:
4 ounces Tofutti cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 Tablespoon So Delicious Unsweetened Coconut Milk

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Mix flaxseed meal and water in a small bowl and let it sit for 5 minutes. Add milk, pumpkin, butter, 1 1/4 cups whole wheat white flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

From An Opera Singer in the Kitchen

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

 Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

From An Opera Singer in the Kitchen

Bake in a preheated 375°F oven. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, vanilla, milk to a small food processor or use an immersion blender.  Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.

Frost warm rolls with the cream cheese frosting and serve immediately and enjoy with your favorite coffee.

From An Opera Singer in the Kitchen
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  • http://vegangoodthings.blogspot.com/ Leinana

    Oh my, those look incredible! I know what I’m making for a Sunday brunch this weekend!

  • http://www.blogger.com/profile/04604323741174746194 Lauren

    Holy crap! You amaze me! These look soooooo good!!!!!

  • http://www.blogger.com/profile/12336500817219555030 Brie: Le Grand Fromage

    yum, this looks delicious! great pumpkin recipe!

  • http://www.foodienutritionist.com/ Emily @ Foodie/Nutritionist

    These look amazing! I’m really excited to make them myself, I think I’ll do it this week. I haven’t made a single thing with pumpkin yet this season, I can’t believe it!

    I totally understand cooking with the seasons. I think here in California I make a point to cook seasonally so that it feels at all like the seasons are changing! Haha. So far the weather still feels like summer, which is good in some ways. However I do miss the changing seasons that I experienced on the East coast.

  • http://www.blogger.com/profile/18279182851594503774 Emmy

    I am so making these soon. I told my hubby about them yesterday after you tweeted about them. He thought they sounded delish too.

  • http://www.blogger.com/profile/08873080530639686787 HiHoRosie

    you had me drooling all day over these things! And yeah, still drooling! And hey like the word “ingigorating” hee hee! I don’t know if it was intentional or by accident but I like it. 😀 I’m bookmarking this recipe even though yeast things intimidate me. Maybe I can enlist my hubs to make ’em for me. He’s an angel like that. 😉

  • http://www.blogger.com/profile/10953934856050968428 Vegiegail

    Whoa, those look amazing! I have all the ingredients except the cream cheese on hand, so I’m dashing out to the store to get some! I’ll probably use Vegan Gourmet cream cheese instead of Tofutti, but I bake everything with So Delicious coconut milk beverages, creamer, and yogurt now and with spectacular results! Thank you for sharing this recipe!

  • http://www.blogger.com/profile/14529740444113474033 Chantel Beauregard

    These don’t look vegan! I bet they don’t taste it either! Gonna have to try these, thanks!

  • http://www.gamereviewwiki.com/bikinibirthday Samantha Angela @ Bikini Birthday

    Those cinnamon rolls look amazing! And how great that they’re vegan :)
    I love cinnamon rolls

  • http://www.blogger.com/profile/08927164838699702741 Brian

    seriously, these look awesome! 😉

  • http://www.orangeblossomwater.net/ Dimah

    Your rolls are gorgeous! Love them :)

  • http://www.goodlifeeats.com/ Katie @ goodLife {eats}

    They look great – so glad you liked them!

  • http://www.blogger.com/profile/00361442891218676216 Emily Malloy

    Those are absolutely beautiful!!

  • http://www.blogger.com/profile/08349594665584951489 Debbie

    I mean this in the nicest way, you are evil! I was craving cinnamon rolls so much this weekend, those sweet gooey homemade kind and here you are making them. Oh I wish you could send me one! Anyways, looks fabulous and thanks for sharing!

  • http://foodmakesfunfuel.com/ Evan Thomas

    Wow wow wow! Yum

  • http://www.blogger.com/profile/01912320960118608950 Tanya

    Those look amazing. Now I need some. How about you stick some in a box and send ’em over? Hahaha, just kidding. When I get back from my short trip, I should try and make some.

  • http://almostveganblog.com/ Amber Shea @Almost Vegan

    I always say I’m going to make cinnamon rolls, but I never find the patience! These look fab!

  • http://www.blogger.com/profile/10526209428409988896 Conor @ Hold the Beef

    Could these look any more goopily delicious? No!

  • http://www.blogger.com/profile/17579815484543487415 Noelle

    @Leinana-Yay, let me know what you think!

    @Lauren-They WERE!


    @Emily-Don;t feel intimidated. I feel like I have climbed over miy scary hill!

    @Emmy-I hope you and your hubby like them!

    @HiHoRosie-Slap initimidation in the face! Tell her you do not want her anywhere near you. I did that yesterday. :)

    @Vegiegail-Thanks!Hope you like them as much as we did!

    @Chantel-The beauty of foods not looking at all vegan. It’s even half the fat too!

    @Samantha Angela-Being vegan is fun!

    @Brian-You’re too funny, thanks!


    @Katie-Thanks again for the recipe!

    @Emily-Thanks girl!

    @Debbie-I would be evil if they had the dame amount of butter and sugar the original recipe had! I did everyone a favor here. :)


    @Tanya-Wish I could mail some!

    @Amber-I almost COULD NOT be patient. It was worth it!

    @Conor-No, I agree with you. SO good!

  • http://htt/ Monet

    Can you please bring me a plate with one of these gooey beauties on top? Wow! I love cinnamon rolls and I love pumpkin so you know that I was thrilled to see these. Thanks for sharing love!

  • http://www.blogger.com/profile/05034283259164629148 Magic of Spice

    These look fantastic…and I love when you bake :)

  • http://www.blogger.com/profile/10012578236222084738 5 Star Foodie

    Oh, my, those pumpkin cinnamon rolls look absolutely scrumptious! How I wish I could have one with my coffee right now!!!

  • http://www.ellagatorpie.com/ EllaGator

    Mmmm… I haven’t made cinnamon rolls in ages! I think it’s time to bring it back! These look amazing!

  • http://www.namelymarly.com/ Marly

    Wow! I don’t know what else to say. These look so good and cinnamon rolls are particularly tempting for me. But pumpkin? Oh my!

    By the way, on your FB fan page, do you have links to you singing? I would love to see a video of that!

  • http://www.cestlavegan.com/ kim g.

    Holy cow! These look (and sound) so tasty! I can not wait to make these!

    And I hear you on cooking with the seasons. I really wasn’t aware of it until a few years ago, and like Emily@Foodie/Nutritionist said, since I live in LA it makes me feel like I can mark a change in the seasons that I miss from growing up in Chicago.

  • http://rowieonpendertime.blogspot.com/ Ravenous Rowie

    Your pictures were making me salivate! Those cinnamon rolls look so gooey and delicious! You wouldn’t want to deliver some of those to my doorstep in about 5 minutes, would you? 😉

  • http://www.blogger.com/profile/10697882316930701342 Sava

    It seems like everything you post on here looks absolutely delicious.

    Do you ever have an off day? 😉

  • Anonymous

    Thank you for sharing this recipe. I made them today with the only change a handful of raisins and thought cranberries would have been tasty as well. They were delicious and made my home smell divine!

  • Anonymous

    I made these to mimic my Swedish mother-in-law’s famous sticky buns–they may be the start of one of our own {vegan} family traditions. Don’t be intimidated by the several steps and rising time—if I can do it with 2 kids under 3 “helping,” it is possible.

  • http://www.blogger.com/profile/07859424994967378904 Katherine Josh

    I’ve been trying to exercise and drink more tea everyday. With http://www.geocities.jp/family_hong_kong/English/index.htm and these flowering teas, it’s been a breeze!

    Up til now, Jasmine Flower is my favorite!

  • http://www.blogger.com/profile/08215857435803555432 Whatcha Makin’ Now?

    Yum! These look soooo good! Saving this one!

  • http://www.blogger.com/profile/14309169972833826611 Kelly | Eat Yourself Skinny

    Mmm these look soo delicious Noelle!! What a great recipe! :)