Fall Spice Cinnamon Rolls
I don’t know about you, but when the calendar flips open to September 1st, I immediately want to break out my bakeware, cookie cutters, and fall spice rack. While it still may be a bit too early to have the kitchen smelling of ginger snap cookies, it is definitely not too early to bake up a warm batch of soft fall spice cinnamon rolls.
This is the perfect recipe to ease into the fall baking season, and it is so simple and delicious that you’ll find yourself thinking about making another batch in just a week or two! I have worked hard to get the perfect fall spice blend to incorporate into these cinnamon rolls. Did I mention that these are topped off with a caramel icing drizzle? Trust me, these will be hard to resist, so get your fill while they’re hot out of the oven. And if you’re lucky, try and snag one the next day to enjoy warm with your morning coffee. Careful, these will go quick, and are deliciously dairy free!
Dairy Free Note: For this recipe, I used Earth Balance Vegan Butter, Silk Almond Milk (sweetened), and So Delicious Dairy Free Caramel Coffee Creamer.
INGREDIENTS
DOUGH
- 2 1/2 teaspoons of fast rising yeast
- 1 cup of almond milk
- 1 cup of Earth Balance vegan butter
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of cinnamon
- 1 teaspoon of sugar
- 1/4 teaspoon of nutmeg
- 1/4 tsp salt
- 3 cups of flour
FILLING
- 4 tablespoons of coconut oil - melted
- 2 tablespoons of cinnamon
- 1 tablespoon of pumpkin pie spice
- 3/4 cup of granulated sugar
ICING
- 3 tablespoons of diary free almond milk
- 1 teaspoon of vanilla extract
- 1 1/4 cup of confectioners' sugar
STEPS
1) Add the DF butter and almond milk into a large glass bowl and warm in the microwave until butter is melted, and mixture is luke warm.
2) Add the yeast and mix gently into the liquid mixture. Let it sit for ten minutes. Then add 1 tablespoon of pumpkin pie spice, 1 teaspoon of cinnamon and granulated sugar, and ¼ teaspoon of nutmeg and mix until incorporated into liquid mixture.
3) Slowly fold in the flour, ½ cup at a time. Once it turns into dough, remove from bowl onto a floured surface and form into a ball with your hands.
4) Wash the glass bowl so that it’s clean, and spray nonstick cooking spray into it (I used coconut oil spray from Trader Joes). Place dough into bowl, and cover with plastic wrap and let it sit for one hour.
5) Right before the hour is up, in another smaller bowl, warm the coconut oil in the microwave until it’s melted. Then add the fall spices and mix together, and put aside
6) Remove dough from bowl, onto a large floured surface. Roll dough out into a thin rectangle.
7) Spoon on the melted coconut oil spice mixture all over dough, out until the ends of the rectangle. Then evenly pour the ¾ cup of granulated sugar over the dough.
8) Start at one end, and gently roll the dough into a log. Using a knife, cut the dough into 1 inch rolls. And place them in a glass baking dish that has been coated in nonstick cooking spray.
9) Now preheat the oven to 350 degrees. This will give the rolls a few minutes to rest. Bake for 25 minutes.
10) While the cinnamon rolls are cooling, mix the DF caramel creamer with the confectioners’ sugar, ½ a cup at a time. Mix until all the sugar lumps are gone, and mixture is thick.
11) Once the cinnamon buns are cooled down, remove them from the baking pan and drizzle the caramel icing onto each bun & enjoy!
