- 1/4 cup + 2 tablespoons almond milk, divided
- 2 tablespoons earth balance
- 2 tablespoons sugar, divided
- 1 teaspoon active dry yeast
- 2 tablespoons unsweetened applesauce
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup whole wheat flour (scoop and sweep)
- 1 1/4 cup all-purpose flour, divided
For the Cinnamon Sugar Filling:
- 1 tablespoon earth balance
- 1/2 tablespoons cinnamon
- 1/4 cup brown sugar
For the Candied Pecans:
- 1/4 heaping cup pecans, chopped
- 1 teaspoon earth balance
- 1 tablespoon sugar
For the Sugar Glaze:
- 1/4 cup powdered sugar
- 2-4 teaspoons almond milk
- To form the dough, start by combining the 1/4 cup of milk and 2 tablespoons of butter in a heat-safe bowl and microwave it for about 40 seconds until the butter is completely melted. Set aside to cool a little.
- While the milk/butter mixture is cooling, combine 2 tablespoons of milk with 1/2 tablespoon of sugar in a bowl and mix. Sprinkle the yeast on top and stir. Set it aside until the mixture is foamy (about 10-15 minutes).
- After the yeast mixture has gotten foamy, stir in the milk/butter mixture, followed by the applesauce, remaining 1 1/2 tablespoons sugar and salt. Then add in the pumpkin puree and whisk until smooth.
- Add the whole wheat flour and 1 cup of the all-purpose flour into the wet ingredients and stir until a sticky, shaggy dough forms. Use your hands to knead everything together into a moist dough.
- Turn the dough onto a floured surface and knead for about 10 minutes, adding up to 1/4 of the remaining all-purpose flour as needed. Only add in as much as is needed to keep the dough from sticking to the kneading surface anymore.
- Form the dough into a ball and place it in a large, greased bowl. Cover it with a towel or plastic wrap and let it sit in a warm place for 1 1/2 – 2 hours until doubled in size. (I turned my oven on to 200 degrees for a couple minutes and then turned it off. I covered my bowl with aluminum foil and placed it in the turned-off oven.
- As the dough rises make your cinnamon and brown sugar filling by stirring together the 1/2 tablespoon of cinnamon with the 1/4 cup of brown sugar. Set aside.
- Prepare a 8″ x 8″ baking dish with cooking spray and set it aside
- After the dough has risen, punch it down to deflate it. Lightly flour a clean surface and use a rolling pin to roll the dough out into a large rectangle. Have the long edge be parallel to you.
- After you’ve rolled out the dough, rub 1 tablespoon of earth balance across the surface and then sprinkle the cinnamon and brown sugar mixture all over the earth balance spread.
- Roll up the dough starting at the long end nearest you until you get a log. Seal the long edges together by pinching the dough.
- Use a serrated knife to cut the log into 8 sections. Place the rolls into your prepared baking dish.
- At this point you can over the pan with plastic wrap and put it in the fridge until ready to bake. If you do this, let the dough sit out for about 1/2 hour until the dough is at room temperature and the rolls have risen some.
- If you are baking your rolls right away, preheat your oven to 350 degrees and as your oven heats, allow your rolls to rise a little by placing them in a warm place.
- Bake the rolls uncovered for 20 minutes or until golden and cooked through.
- Prepare the sugar glaze and candied pecans as they bake.
- For the sugar glaze, start by mixing 1/4 cups of powdered sugar with 2 teaspoons of almond milk. Add milk 1 teaspoon at a time until you get the right consistency.
- For the candied pecans, heat the teaspoon of butter in a small skillet. Once it melts add in the sugar and nuts and stir continuously for about 3-5 minutes. You don’t want them to burn! Pour the nuts out onto a plate with parchment paper and allow the carmel coating the harden.
- Remove the rolls from the oven after they have finished baking and drizzle the sugar glaze on top. Sprinkle with candied nuts.
- Serve warm!
Notes: You can store the leftovers in an airtight container in your fridge for a few days. Reheat the rolls for about 20 seconds in the microwave.