So the other day Todd tells me that he wants to make a snack for "Boss's Day"...and by snack he tells me, "I mean treat." And by him...he means, me. Okay, that's only sort of true. He's a pretty darn good kitchen helper. Bringing something to a non-vegan food fest is really your chance to say, "See? I eat real food. Good food! Delicious food. And it doesn't have to have any animal products in it." But mostly it's a cry of, "See? I'm not a weirdo! Everyone all up in this joint asking me for the recipe and I'm the weirdo. Yeah, riiight. Hah!" Well, at least that's how it goes for me anyway. Somehow I still end up the weirdo, but I'm certain that's due to my unmistakable discomfort in all social situations. I'm off track. Anyways, I pondered and pondered about what I could make that: A) I wouldn't have to go the store for to get some random ingredients and B) omnivores would enjoy, wholeheartedly.
I came up with cinnamon rolls. This is a pretty strange idea for me for several reasons. One being that most people buy cinnamon rolls from the store (I think). Two, I certainly had never made them before (case in point about my ignorance regarding cinnamon roll acquiring). The third reason, I had to learn the hard way. It's that after making fresh cinnamon rolls...you really, really don't want to part with them. I'm mean, just look at the them! Gah!
These easy rolls are layered with pumpkin pie spice instead of regular ol' cinnamon and the Autumnal (yea it's a word) icing is infused with pumpkin puree and topped with finishing salt. Oh so snobby! After Todd and I split one, I turned to him and said, "Well that was one of the dumbest things I've ever done." Next time I think I'll just make cookies or something...
Spiced Cinnamon Rolls + Pumpkin Icing
Inspired By Minimalist Baker
Makes 9 rolls
- --For The Rolls--
- 1 cup vanilla coconut milk (carton, I like Silk)
- 3 Tbsp vegan butter
- 1 instant yeast packet
- 1/4 tsp. kosher salt
- 1 Tbsp. vegan sugar
- 3 cups all purpose flour
- 5 Tbsp. vegan butter, melted
- 1 Tbsp. pumpkin pie spice
- 1/3 cup vegan sugar
- --For The Icing--
- 1 1/2 cups powdered sugar
- 1/2 tsp. Kahlua or vanilla extract
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. vanilla coconut milk (carton)
- 3 Tbsp. pumpkin puree
- sprinkle of salt
- flake salt to top (finishing salt) - optional
In a medium saucepan, heat the milk and the butter together until the butter has melted and the it has reached 110 F. Do not let it boil. The milk should be about a warm bathwater temperature. If it gets too hot, allow it to cool slightly or it will kill the yeast. When the milk is 110 F, transfer to a large mixing bowl and sprinkle the yeast on top of the milk (do not stir) and allow it to rest for 10 minutes. Then, add in the salt and 1 Tbsp. of sugar and stir gently to incorporate.
Now, add in the flour in six steps, never stirring too much. Once combined, lightly flour a work surface and knead the dough a few times until it becomes a round ball. Wash out that large mixing bowl, dry it, and then coat with a small amount of grapeseed or canola oil. Place the ball of dough in the bowl, cover with saran wrap and place in a warm area to rest for 1 hour. It should double in size.
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Lightly flour your work surface again and when the dough is done rising, punch it down once or twice and then roll it out into a large, medium-thin rectangle.
Brush evenly with the melted butter, then sprinkle on the pumpkin pie spice, followed by the sugar. Make sure it's scattered evenly across the entire rectangle.
Coat a 8 in. x 8 in. clear baking dish with a nonstick cooking spray. Wait to preheat oven. Gently and evenly roll up the dough into a long log.
Using a serrated knife, gently cut it into 9 even slices. Then, place each slice into the greased baking dish and cover with saran wrap. Okay, now preheat the the oven to 350 F and place the dish on that spot on your stove where the heat from the oven likes to emit. It's where I have exploded a can of Pam, and most recently where Todd melted a purple onion shaped onion keeper. You know the spot. Let the dish sit there while the oven preheats.
Once the oven has reached temperature, unwrap the dish and place in the oven to bake for about 25 minutes, or until the tops of the rolls are just barely golden brown. Remove from oven and allow to cool for 10 minutes before glazing.
To whip up the icing, combine everything excluding the flake salt in a small bowl or pyrex measuring cup and whisk well to incorporate. Add more milk as is needed.
If the icing begins to harden by the time the cinnamon rolls are ready, just pop it in the microwave for a few seconds. Drizzle over the cinnamon rolls and finish with flake salt.
Enjoy! Horde them all yourself or be super nice and share like I did.
I'm totally listening to my beloved Zee Avi – Honey Bee
[yumprint-recipe id='21']
While the tempeh browns, chop up all the veggies. 
Place one large flour tortilla in the tempeh pan and over low heat allow to cook for about one or two minutes. While in the pan, spread the hummus in the center of the tortilla. You want to strengthen the tortilla, but not to the point where it will get crispy and crack when wrapped up. 
Remove from heat and add the sprouts, olives, tomatoes, onion and lettuce in the center of the wrap, then top with two to four strips of tempeh. 
Fold in the left and right sides of the tortilla, then while gently holding them in place, fold the side of the tortilla closest to you up and away from you.
Slice on the diagonal and serve! 
