If you are like me then one of the first things you want (or wanted) to do as you transition to veganism is figure out how the heck you are going to replace meat. It’s a valid question and I feel ya. That’s why I created this budget-friendly vegan breakfast sausage recipe. 

Okay, confession, and don’t judge, but I used to love to eat McDonald’s biscuit sausage sandwich before going vegan. I would make sure it was made hot and fresh, add jelly on it and enjoy that little piece of heaven. Now I look back and think gross, but you live and you learn okay?

I say all that to say because this was one of my favorite meals I just knew I had to find a vegan sausage recipe. One that was salty and savory and I could easily make.  This is it for sure.

So enough talking about it. Let’s get cooking! 

First things first this recipe is easy but you will need a few items to get you started.

Kitchen Materials & Utensils

• Steamer for cooking (here’s a steamer pot for reference)
• Parchment paper
• Food processor

You will need all of these items. No way of getting around it friend, sorry!  So, once you’re certain you have these things we can move on to adding our first few ingredients to our food processor and/or mixing bowl to get us started.

First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so. 

Once you have your oat mill (…get it? Corny, maybe?) then you’ll add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured. 

Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil. 

Then, you’ll begin to form your sausage mix into sausage links.  For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close. Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.

After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed. 

From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.

Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil. 

Serve warm and enjoy!

The Best Vegan Breakfast Sausage Recipe

0 from 0 votes

Recipe by Sagen Jackson Course: Uncategorized

Servings

10

servings

Prep time

1

hour 

30

minutes

Cooking time

1

hour 

Calories

412

kcal

Ingredients

• 1 (15-oz.) can pinto beans

• 1 ½ cups rolled oats

• 1 cup cremini mushrooms, roughly chopped

• 5 tsp chorizo powder blend

• 5 tsp smoked paprika

• 1/2 – 1 tsp cayenne

• 3 Tbsp ketchup

• 4 cloves garlic, minced

• 1 tsp sea salt & black pepper

• 1/2 cup pecans, finely chopped

• 2 flax eggs

• 2 Tbsp neutral oil (for cooking)

• Chorizo Powder Blend

• 2 Tbsp Cumin

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• 1 Tbsp Thyme

• 1 Tbsp Smoked Paprika

• 1 Tbsp Coriander

• 1/2 tsp Cayenne Pepper

• 1/2 tsp Cinnamon

• 1 Tbsp Cocoa Powder

Preparation

• First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so.
• Then add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured.
• Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil.
• Then, you’ll begin to form your sausage mix into sausage links. For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close.
• Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.
• After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed.
• From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.
• Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil.
• Serve warm and enjoy!

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One thing about being a new vegan is you can get stuck easily! When you find a meal you love and keeps you full it’s easy to want to stay there. But one of the great things about being vegan is the ability to get creative. Like this breakfast tamale recipe.

Getting creative in the kitchen is something I LOVE about being vegan. While this isn’t my most creative recipe it certainly was tasty and an easy make ahead option I ate throughout the week. In fact this recipe was much easier to make than I thought! Let me show you.

Prepare Your Tamale Corn Husks

The first thing you’ll want to do is prepare your corn husks. Start here because the corn husks will need to be submerged and soaked in water for 30 minutes. This will help when you need to fold the tamales and prepare for steaming. The corn husks will be very dry and WILL break. So moral of the story? Don’t skip this step!

Mix Your Tamale Dough

Next it’s time to mix your dough. The great thing about tamale dough is it’s easily customizable. So whether you are making sweet tamales or savory you can add seasonings and spices to help enhance that flavor. For this savory recipe I added mushroom bullion seasoning to enhance the flavor. Another option is cumin.

Once you’ve whisked together the ingredients you’ll want to stir in your vegetable broth and begin to make a paste. This paste is what you will use to form a thin, round disk in your corn husk to roll and hold the filling. See the picture below.

Make Your Filling

Now this is the part where you have to try not to eat the filling before it’s made it to the tamale. Believe me this was hard for me! Let’s be real, I ate some before it could make it into the actual tamale and I’m okay with that. But here you’ll scramble together Just Egg and mushroom. If you’d like to use a meat alternative then I’d recommend Field Roast Apple Sage Sausage.

Fold & Steam Your Tamale

Now here is the tricky part. You’ll want to fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk. Once you’ve folded all of your tamales you can begin to steam them. I used a 2 tier stainless steamer like this one.

Steam for over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.

Enjoy Your Breakfast

Now it’s time to eat and enjoy your breakfast! I topped my tamale with a roasted salsa verde sauce. Slammin’! But again this recipe is versatile enough to top with vegan queso, a red enchilada sauce and more!

Let me know what you plan on topping yours with in the comments.

Stupid Easy Vegan Breakfast Tamale

0 from 0 votes

Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

419

kcal

Ingredients

• Tamale Dough

• 6 Cups Masa

• 3/4 Cup Canola Oil

• 6 Cups Vegetable Stock

• 1 Tsp Baking Powder

• 2 Tsp Mushroom Bouillon Powder

• 2 Tsp Salt

• Tamale Filling

• Just Eggs

• 4 cups chopped mushrooms

• 1 Tbsp onion powder

• 1 Tbsp nutritional yeast

• salt and pepper

Preparation

• Submerge corn husks in water and allow to soften for 30 minutes.
• Mix all of the dry ingredients for the tamale dough together. Once combined add the vegetable broth and stir until a paste begins to form.
• Once corn husks have softened, pat the tamale dough paste into a circle onto the corn husk. The tamale circle should be about the thickness of two quarters stacked on top of each other. Set aside.
• Now, scramble the Just Eggs and mushrooms together. I added nutritional yeast and onion powder to mine to give it some extra flavor.
• Once scrambled add a tablespoon or so of the mixture onto one tamale. Careful not to overfill. The fold your corn husk over the filling and then fold the other side over it. Then fold up the pointed end and tie the end securely. The best thing to tie with is a strip of an unused corn husk.
• Steam over medium heat for an hour or so. Then allow the tamales to sit in the steamer for an additional 30 – 60 minutes. Allowing them to cook all the way through.
• Serve with your preferred sauce. Suggestions: roasted salsa verde, red enchilada sauce or fresh salsa.

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Remember when you were a child and you would go to the grocery store with your mom? If you’re anything like me this happened on very rare occasions because mom “did not have time for you to play in the grocery store.” But on those occasions you were taken on the trip, what treats did you grab? For me it was pop tarts and that’s why I love this vegan pop tarts recipe.

This recipe was created with Halloween in mind… a Halloween vegan brunch if you will? So if you eat them on Halloween or you eat them on a normal Wednesday morning my hope is that you love them just as much as I did. The flakiness of the crust and the salty sweet caramel is what brings these vegan pop tarts to life. Sure to satisfy any sweet vegan breakfast craving.

Plus, you don’t need anything fancy for this vegan pop tarts recipe. Here’s a list below:

• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Whisk

Now on to the recipe!

The Most Delicious Salted Caramel Apple Vegan Pop Tarts Recipe

0 from 0 votes

Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

601

kcal

Flaky sweet and salty apple caramel vegan pop tarts. Perfect for a Halloween brunch!

Ingredients

• Pop Tart Crust

• 2 cups flour

• 1 pinch salt

• 2/3 cup cold vegan butter

• 4 – 6 Tbsp ice cold water

• Caramel Apple Filling

• 1 chopped apple

• 1/2 cup vegan butter

• 1 cup coconut sugar

• 1/2 cup maple syrup

• 1/3 cup coconut milk

• 1 tsp sea salt

• Salted Caramel Icing

• 1 cup powdered sugar

• 2/3 cup caramel filling

• 1/2 cup dried apples

Preparation

• Preheat oven to 375*.
• Dice butter into cubes and add to medium sized mixing bowl. Then add flour and “cut” butter into flour using a fork or pastry cutter.
• Next, one tablespoon at a time, add in ice cold water to flour-butter mixture. Mixing with a wooden spoon until dough is combined but not sticky. (Note: Dough should not be too dry or too sticky. Dough should be pliable enough to handle and roll out with a rolling pin)
• Place dough on a prepared space and roll out with rolling pin. Then cut dough into 8 – 12 rectangles. (Note: It’s important to have even numbers in order to top each pop tart)
• Now, it’s time to make the caramel apple filling. Add the butter to a medium sauce pan and allow butter to melt over medium heat, careful not to burn.
• Then add remaining ingredients, except apples, to sauce pan and cook for about 3 – 5 minutes. Whisking and allowing ingredients to be mixed together. Remove from heat and let mixture cool for 5 – 10 minutes.
• Reserve 2/3 cup of filling for icing and then mix in chopped apples.
• Once mixture has thickened, add caramel apple filling on top of dough. Then add second rectangle on top of filling. To close the vegan pop tarts lightly wet your fingers and go around the perimeter of one of the rectangles with wet fingers.
• Then using a fork, press and seal each side side close. Optional: brush each vegan pop tart with butter before going in the oven. Repeat this process until all dough rectangles have been used.
• Place your pop tarts in the oven for 20 – 25 minutes or until golden brown.
• While pop tarts are baking make the salted caramel icing. Mix the reserved caramel mixture with the powdered sugar and set aside until pop tarts are finished baking and have cooled for 10 – 15 minutes.
• Once vegan pop tarts have cooled, top with 1 – 2 teaspoons of icing and sprinkle a few pieces of dried apple on each pop tart.
• Serve warm.

Recipe Video

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The Best Baked Vegan Breakfast Samosas

Do you remember when you were a kid and you’d go over to your best friend’s house?  You would head over on a Saturday afternoon play all day, maybe have dinner and then head home.  Now, if you’re a foodie like me you may not remember all the games you used to play but you remember the really good meals you use to eat.  Yes, at such a young age, I cared so deeply about food. 

I remember growing up, I had a friend whose nationality was Indian.  I used to love going to her house, not just because we would host mock concerts in her big backyard, but because her mom made this fabulously crispy chicken and samosas. It was a dish I was only ever exposed to when I went to her house.

So, naturally, every time I went over I secretly hoped, or just blatantly asked if her mother was cooking the chicken and or samosas that day.  Many times I would leave very satisfied. My taste buds were happy and my belly full. Back then I wasn’t vegan so these weren’t vegan samosas but they were so good!

It’s that flaky, crispy deliciousness that inspired this breakfast samosa recipe. The creamy dill spiced chickpeas are sure to inspire your own samosa-filling idea.  Coupled with the crispy pastry outside equals pure perfection.

Plus, even more, great news, these savory vegan baked goods are easier to make from scratch than you may think. 

Here’s how to get your baked vegan samosa fix.

Step One

In a medium-sized mixing bowl add all-purpose flour, ground cardamom seeds, salt and mix well with a whisk. If you don’t have ground cardamom seeds you may easily substitute for cumin. The amount used won’t add much taste, but will give the vegan breakfast pastries a nice golden brown color.

Step Two

Once your dry mix has been whisked together for your vegan breakfast pastries it’s time to add oil. Once you add the oil to dry mix what you’re looking for is a crumbly texture. You can see if this mix is crumbly by taking some of the mix in your hand, once the oil has been added, and seeing if the dough stays clumped together after forming a fist. Confused? See the picture below.

Step Three

Next add the water to the mix. This is the last step in making the dough. Here you’ll want to make sure you mix the dough well. Make sure the dough is not dry or too sticky. You want a happy medium between the two. If you need more water add more water by the tablespoon so you are careful not to add too much.

Next, close the bowl with a lid or cover with a towel and allow the dough to rest for 30 minutes.

Step Four

While the dough is resting make your creamy, dill-spiced chickpea samosa filling. This is simply a samosa filling idea and a great opportunity to get creative! But if you are following my vegan samosas recipe to the “T” then keep reading.

Warm a skillet over medium heat and add your oil. Then drain a can of chickpeas and add to skillet. Once chickpeas have warmed after 2 – 3 minutes, add remaining Creamy Dill Spiced Chickpea ingredients and stir until combined.

Step Five

Allow your vegan samosa filling to simmer over medium heat for 10 – 15 minutes. Stirring occasionally to ensure the bottom of the mixture does not burn. You’ll want the mixture to simmer until it because thick and creamy and of course, not burnt. When I did this over medium heat it took no more than 15 minutes. Then remove from heat and allow to cool slightly before adding to the samosa dough pocket.

Step Six

Once your vegan samosa dough has rested and the creamy chickpea filling has cooled it’s time to make the samosa pockets. You’ll do this by splitting the dough into three equal parts and then rolling each divided part into a ball. Now take one of these vegan breakfast pastry dough balls and roll out onto a well floured surface until you have a flattened circle. Then using a pizza cutter cut this circle in half.

Taking one of the halves, fold over both sides, overlapping one side until you form a cone. To get the dough to stick you will need to add water to the dough, sort of like adding glue to the edge of an arts and crafts project. Confused? See below.

Step Seven

Now that you have your breakfast samosa cone it’s time to add the tahini chickpea mixture. Simply spoon in the mixture into the cone and seal the open end using water. You may need to gently press the two dough sides together.

Repeat steps six and seven until all your individual vegan samosas have been made. I was able to make about 6 – 7 using this recipe. (Note: my samosas were pretty thick. To get a thin, crispy, flaky pastry be sure the roll the dough out until pretty thin. Not so thin the dough is unable to hold the hearty chickpea filling of course.)

Step Eight

Preheat air fryer to 400* F (Note: If baking in the oven preheat oven to 400* F and bake for 25 minutes, flipping halfway through). While preheating lightly spray each samosa with cooking spray. Once air fryer has finished preheating add samosas to air fryer basket in batches. Air fry samosas for 7 minutes, flip and then air fry and additional 7 minutes. Allow samosas to cool before serving.

Step Nine

While your samosas are air frying it’s time to make your dip. This easy roasted tomato and garlic chutney is packed with flavor. Simply begin by heating oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute. Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes. Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.). Serve warm. Store any leftovers in refrigerator for up to 4 days.

The Best Baked Vegan Breakfast Samosas

0 from 0 votes

Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

15

minutes

Calories

679

kcal

Crispy, flaky baked vegan breakfast samosas.

Ingredients

• Vegan Samosa Dough

• 2 cup All-Purpose Flour

• ½tsp ground cardamom seeds (or cumin)

• 1/2 tsp Salt

• ½cup water

• ¼cup Oil

• For Vegan Samosa Filling – Creamy Dill Spiced Chickpeas

• 1 Tbsp olive oil

• 1 cup chickpeas

• 1/4 cup tahini

• 1 cup vegetable broth

• 1 Tbsp dried dill

• 1 Tbsp garlic powder

• onion powder

• Easy Tomato Garlic Chutney

• 1 Tbsp neutral flavored oil

• 3medium-sized fresh tomatoes, chopped

• 3cloves garlic, minced

• 1 tsp ground mustard

• 1/2 Tbsp sugar (Note: I used monk fruit sweetener for a subtle sweetness)

• 1/2 tsp salt

• 1/2 tsp black pepper

Preparation

• In a medium-sized mixing bowl add all-purpose flour, ground cardamom seeds, salt and mix well with a whisk.
• Once your dry mix has been whisked together for your vegan breakfast pastries it’s time to add oil.
• Next add the water to the mix.
• Warm a skillet over medium heat and add your oil. Then drain a can of chickpeas and add to skillet. Once chickpeas have warmed after 2 – 3 minutes, add remaining Creamy Dill Spiced Chickpea ingredients and stir until combined. Allow mixture to simmer over medium heat for 10 – 15 minutes until thick and creamy.
• Once your vegan samosa dough has rested and the creamy chickpea filling has cooled it’s time to make the samosa pockets. You’ll do this by splitting the dough into three equal parts and then rolling each divided part into a ball. Now take one of these vegan breakfast pastry dough balls and roll out onto a well floured surface until you have a flattened circle. Then using a pizza cutter cut this circle in half.
• Taking one of the halves, fold over both sides, overlapping one side until you form a cone. To get the dough to stick you will need to add water to the dough, sort of like adding glue to the edge of an arts and crafts project. Confused? See graphics above.
• Now that you have your breakfast samosa cone it’s time to add the tahini chickpea mixture. Simply spoon in the mixture into the cone and seal the open end using water. You may need to gently press the two dough sides together.
• Repeat steps six and seven until all your individual vegan samosas have been made. I was able to make about 6 – 7 using this recipe. (Note: my samosas were pretty thick. To get a thin, crispy, flaky pastry be sure the roll the dough out until pretty thin. Not so thin the dough is unable to hold the hearty chickpea filling of course.)
• Preheat air fryer to 400* F (Note: If baking in the oven preheat oven to 400* F and bake for 25 minutes, flipping halfway through). While preheating lightly spray each samosa with cooking spray. Once air fryer has finished preheating add samosas to air fryer basket in batches. Air fry samosas for 7 minutes, flip and then air fry and additional 7 minutes. Allow samosas to cool before serving.
• While your samosas are air frying it’s time to make your dip. This easy roasted tomato and garlic chutney is packed with flavor. Simply begin by heating oil over medium heat until warmed through. Add garlic and sauté until fragrant, about one minute. Add tomatoes and seasoning and continue to sauté for an additional 5 – 7 minutes. Remove from heat and add sautéed mixture to food processor and blend until just mixed. (Note: I like mine a bit chunky so I didn’t puree but this completely up to our personal preference.). Serve warm. Store any leftovers in refrigerator for up to 4 days.

Notes

• Please note calories do not include dipping sauce.

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Soft Pumpkin Pecan Cinnamon Rolls

I’ve got breakfast! Are there any better words to wake up to on a Sunday morning? I heard these words riding up a hotel elevator the other day.  Here’s the story I’ve made up to correlate with this. A devoted father eager to surprise his family while on Summer vacation gets up early, quietly sneaks out of the hotel room and grabs his family’s favorite breakfast items. 

He knows what each of his family members enjoys for breakfast so he thoughtfully types into google ‘vegan breakfast near me’ and finds the perfect breakfast meals. Oh yea, this imaginary family is vegan by the way… Anywho, he gets back to the hotel and excitedly presses the elevator button to go up and greet his family. He makes it to his floor, breakfast in hand, proudly walks to the room, opens the door, and happily announces ‘I’ve got breakfast!’

What would your reaction be? Would you be asleep and jump out of bed to greet him or would you casually turn over and go back to sleep? … It’s vacation, after all, right?  As one to never miss a meal, I’m jumping eagerly out of bed to get breakfast while it’s hot.  Admittedly, I’m a morning person so I’d likely already be up but it’s the principal.  If there’s good food involved, I’m there.

So, when I was brainstorming recipes and the thought of sticky Pumpkin Pecan Cinnamon Rolls crossed my mind, naturally I said ‘Self, great idea, let’s do it!’  I mean just the thought of soft pumpkin cinnamon rolls made my mouth water.  As we close the door on Summer, and welcome Fall pumpkin cinnamon rolls are a great vegan breakfast idea.  Or better yet, a great reason to invite your friends over and host a vegan brunch.  

This pumpkin bread recipe is made with fresh pumpkin and is in my opinion one of the top vegan brunch recipes.  You can easily use this as a vegan brunch recipe to make ahead and pop in the oven the next morning right before friends and or family arrives. 

While this vegan breakfast idea for fresh pumpkin bread may sound intimating, trust me, it’s not. Here’s the thing, it’s not so much complicated as it is a deliciously rewarding labor of love.  It’s all about perspective, right?  If you’re true to this and not new to this you’ll know what to do.  Simply pull up the recipe from the Kitchen Dance Partii website, turn on your favorite music or podcast, get out the ingredients you’ll need for these soft pumpkin cinnamon rolls, and start baking! 

Now, let me help you do just that.

Step One

Warm your plant milk to around 110 degrees F. You can easily do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds to 1 minute depending on your microwave strength. The plant milk should feel like a warm bath water. Transfer the warmed plant milk and sugar to a bowl. If you have a bowl with an electric mixer use this or simply use a wooden spoon when time to mix. Next, sprinkle yeast on top of the plant milk and sugar mixture. Stir in ¾ cup pumpkin puree and the melted vegan butter. Mix until just combined.

Step Two

Now stir in flour and salt with a wooden spoon until a dough begins to form.

Step Three

If using an electric mixer place dough hook on mixer and knead dough on low speed for 8-10 minutes. If not, knead dough with your hands, on a well-floured surface, for the same amount of time, 8-10 minutes. Dough should form into a nice ball and be slightly sticky.

Step Four

Transfer the pumpkin bread dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may take more or less time depending the humidity and temperature in your home. After your vegan pumpkin bread dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle.

Step Five

In a small bowl mix together softened butter and pumpkin puree. Spread the pumpkin butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.

Step Six

In another small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add pecans on top.

Step Seven

Tightly roll up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Eight

Place pumpkin cinnamon rolls in a greased 9×11 inch baking pan. Cover with plastic wrap and a warm towel and let rise again while you preheat your oven. Or if you have decided to use this as a make ahead vegan brunch recipe, allow your rolls to rise overnight and place in the oven first thing in the morning.

Step Nine

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the pumpkin cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Ten

To make the sticky frosting: In a small saucepan combine butter, brown sugar, pumpkin puree, maple syrup and vanilla extract. Mix over medium heat until smooth. Fold in chopped pecans. Allow mixture to boil for 5 minutes. Remove from heat and allow to cool for 10 minutes. Spread or drizzle over cinnamon rolls and serve immediately.

Looking for other tasty pumpkin treats? For a pumpkin overdose try this this Healthy Pumpkin Spice Starbucks Copycat. Sure to be the perfectly spiced companion to these soft cinnamon roll. Cheers!

Pumpkin Pecan Sticky Buns

0 from 0 votes

Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

1

hour 

30

minutes

Cooking time

30

minutes

Calories

374

kcal

Soft and sticky pumpkin cinnamon rolls. The perfect vegan brunch recipe.

Ingredients

• For the dough

• 3/4 cup unsweetened vanilla almond milk (or plant milk of choice), warmed to 110 degrees F

• 1/4 cup granulated sugar

• 2 1/4 tsp active yeast (1/4-ounce package yeast)

• 3/4 cup pumpkin puree

• 1/4 cup melted vegan butter

• 4 cups bread flour

• 3/4 teaspoon salt

• For the filling

• 2/3 cup dark brown sugar

• 1 1/2 tablespoons ground cinnamon

• 1/4 cup vegan butter, softened

• 1 cup pumpkin puree

• 1/2 cup chopped pecans

• For the sticky frosting

• 2 tablespoons vegan butter, softened

• 1/2 cup chopped pecans

• 1 cup brown sugar

• 1/3 cup pumpkin puree

• 1/4 cup maple syrup

• 1/2 tsp vanilla extract

Preparation

• Warm your plant milk to around 110 degrees F. You can easily do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds to 1 minute depending on your microwave strength. The plant milk should feel like a warm bath water. Transfer the warmed plant milk and sugar to a bowl. If you have a bowl with an electric mixer use this or simply use a wooden spoon when time to mix.
• Next, sprinkle yeast on top of the plant milk and sugar mixture. Stir in ¾ cup pumpkin puree and the melted vegan butter. Mix until just combined. Now stir in flour and salt with a wooden spoon until a dough begins to form.
• If using an electric mixer place dough hook on mixer and knead dough on low speed for 8-10 minutes. If not, knead dough with your hands, on a well-floured surface, for the same amount of time, 8-10 minutes. Dough should form into a nice ball and be slightly sticky.
• Transfer the pumpkin bread dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may take more or less time depending the humidity and temperature in your home.
• After your vegan pumpkin bread dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle.
• In a small bowl mix together softened butter and pumpkin puree. Spread the pumpkin butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
• In another small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add pecans on top.
• Tightly roll up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.
• Place pumpkin cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven. Or if you have decided to use this as a make ahead vegan brunch recipe, allow your rolls to rise overnight and place in the oven first thing in the morning.
• Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the pumpkin cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.
• To make the sticky frosting: In a small saucepan combine butter, brown sugar, pumpkin puree, maple syrup and vanilla extract. Mix over medium heat until smooth. Fold in chopped pecans. Allow mixture to boil for 5 minutes. Remove from heat and allow to cool for 10 minutes. Spread or drizzle over cinnamon rolls and serve immediately.

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