vegansaurus!

12/20/2010

Bonjour, butternut squash cinnamon rolls with cream cheese frosting! They are super-easy to make and they taste like they’ve got pumpkin (squash, whatever) pie inside.
The filling recipe goes like this:½ cup Earth Balance (or similar)1 cup dark brown sugar1 cup butternut squash purée3 Tbsp. cinnamon1 Tbsp. ginger1 Tbsp. cardamom2 tsp. nutmeg1 tsp. coriander
Cream the vegan butter and sugar until well combined. Add squash purée and spices, mix thoroughly but gently. I then refrigerated mine for like 12 hours, as I made it the night before, but if you can refrigerate yours for an hour, that’d be fine. You want the filling to be thick and gloppy so it stays within the confines of the dough when you work with it.
Follow instructions for filling and baking in your cinnamon roll recipe (here are some ideas!). I baked mine for 30ish minutes at 360 F (yeah I know;  I was splitting the difference between two sets of instructions). After about 30 minutes out of the oven, I frosted them, using the cream cheese frosting recipe from Vegan Cupcakes Take Over the World with extra cream cheese and a little sour cream (leftovers).
Eat warm, though they’re really good cold, too.

Bonjour, butternut squash cinnamon rolls with cream cheese frosting! They are super-easy to make and they taste like they’ve got pumpkin (squash, whatever) pie inside.

The filling recipe goes like this:
½ cup Earth Balance (or similar)
1 cup dark brown sugar
1 cup butternut squash purée
3 Tbsp. cinnamon
1 Tbsp. ginger
1 Tbsp. cardamom
2 tsp. nutmeg
1 tsp. coriander

Cream the vegan butter and sugar until well combined. Add squash purée and spices, mix thoroughly but gently. I then refrigerated mine for like 12 hours, as I made it the night before, but if you can refrigerate yours for an hour, that’d be fine. You want the filling to be thick and gloppy so it stays within the confines of the dough when you work with it.

Follow instructions for filling and baking in your cinnamon roll recipe (here are some ideas!). I baked mine for 30ish minutes at 360 F (yeah I know;  I was splitting the difference between two sets of instructions). After about 30 minutes out of the oven, I frosted them, using the cream cheese frosting recipe from Vegan Cupcakes Take Over the World with extra cream cheese and a little sour cream (leftovers).

Eat warm, though they’re really good cold, too.

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