I got this recipe, like most, from Pinterest. It's a great social networking site, so I suggest everyone checks it out! I altered the recipe slightly, so I've posted it below as well.
One way that I found to save some money is to buy whole flax seeds and then throw them into the food processor or blender. At my grocery store, ground flax seeds were about twice the price of whole seeds.
This recipe is pretty simple, but it does take some time, so make sure you set aside at least 3 hours.
Ingredients:
2 tbsp Earth Balance buttery spread
1/3 cup almond milk
1/3 cup pumpkin puree
1/4 cup sugar
1 tbsp flax seeds + 3 tbsp warm water
1 (1/4th oz) package dry yeast
2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/8 tsp ground ginger
filling:
1/4 cup brown sugar
2 tbsp Earth Balance buttery spread, softened
2 tsp cinnamon
for glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
This recipe basically has 3 steps, the dough, the combination and the decoration.
Step 1: The Dough
Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).
Meanwhile, combine the pumpkin and flex mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.
Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes.
Step 2: The Combination
While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.
Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides.
Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.
Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar.
Step 3: The Decoration
I have found that the best way to design frosting on anything is to place the glaze in the a small plastic bag and snip the tip off. This way you have total control over the icing and its not too messy.
