Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

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Prep Time: ~10 minutes; Cook Time: 35 minutes; Yield: 9 servings; Supplies: 8×8 Glass Baking Dish

Ingredients

• Rolls
  • 1 package Pillsbury seamless dough sheet
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
    

    

•  Glaze
  • ½ cup (or more) vegan powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond or soy milk
  • or cheat and use softened Pillsbury Vanilla Frosting!

Directions

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Unroll the dough sheet on the parchment paper.
4. In a small bowl, combine the pumpkin puree, spices and vanilla extract.
5. Spread the mixture evenly over the dough sheet.
6. Roll up the dough sheet length/ long wise, and slice the roll into ~1 in thick pieces.
7. Place the cinnamon rolls down, close together in the 8×8 Glass Baking Dish.
8. Bake the cinnamon rolls for 30-35 minutes.
   1. Halfway through, check the rolls to see if they are rising and if the top is beginning to look light brown.
   2. While the rolls are baking, either make your vanilla glaze or soften pre-bought icing. If making from scratch:
      1. Add the vanilla extract to the powdered sugar and slowly add your soy/vanilla milk until the consistency is a smooth, slightly runny glaze.
9. Remove the cinnamon rolls from the oven and drizzle with the vanilla glaze.
10. Let cool for 10 minutes and enjoy!