Oh man, I’m so excited! I’m going to spread these Thanksgiving posts so they last all week! I want to relive Thanksgiving again and again! It is definitely my favorite holiday.
Today, I will start with Vegan Thanksgiving Breakfast. With a day of gluttony and food comas in mind, I wanted to start my Vegan Thanksgiving off right! So, for my friends who came over to watch the Macy’s Thanksgiving Day Parade with me, I wanted to make them something special. I decided on cinnamon rolls. Now, don’t think I made just any old cinnamon rolls.. no, no, no, mine were filled with pumpkin!
Now, I can’t take all the credit for this amazing cinnamon roll recipe. I had a little help from the blogger over at veganyumyum.com. Because I absolutely love this recipe, there isn’t much to modify! But in order to achieve Thanksgiving caliber, I had to change a few things in the filling…
Here are my modifications for Pumpkin filled Cinnamon Rolls:
Add 1/2-3/4 C Pumpkin Puree to the filling mixture.
Add 1/4 t. Cloves
Replace the sugar with brown sugar.
Add 1 t. Vanilla extract
Add 1/2 t. Nutmeg
Mix the filling ingredients together and spread on the cinnamon roll dough before rolling up.
Add 2 t. of cinnamon to the frosting and 1/2 t. vanilla extract.
My next attempt will be to pumpkin flavor the actual dough. Have you ever done that before? How did it go? I would love for you to share your recipes.