Vegan Caramel Apple Pumpkin Cinnamon Buns

As mentioned in my last post,  I’m knocking out some vegan recipes in order to cater to wider audience.  In doing so, even if you are not vegan you must give these recipes a try as they are truly amazing tasting. As for the home front, I’ve been really busy learning to navigate my life between work, “mommyhood” and food blogging…still haven’t gotten the balance quite right but I know it takes time.  Speaking of food blogging I just joined Foodblogger Pro created and maintained by Lindsay and Bjork Ostrom from Pinch of Yum.  I will admit that I’m highly impressed by the content available on there and look forward to making some connections with other bloggers that are on there…Lord knows there’s a plethora of us out there LOL.

Here in Michigan, though there has already been one snowfall this year, I still consider it to be fall. There are still even a good deal of pumpkins and apples around. In fact all my fall pumpkins are still sitting in front of my house, and even my scarecrow haha.  Yes, I know Halloween decor has long been dismantled and Thanksgiving just passed, which mean in comes Christmas. By the way, I love Thanksgiving because I get to do my favorite things–cook lots of food.

With some left over pumpkin puree and considering how my last vegan cake turned out so awesome, I decided to make another vegan dessert.  Who doesn’t love cinnamon buns or Cinnabon?  Hate to say but I love Cinnabon and it should seriously be a crime on how heavy they pump the smells through the vents at the malls. Though I am afraid of all the unhealthy ingredients, especially the ones I’m unable to pronounce (SMH). And let’s not get started on the exorbitant number of calories just one of those things contains.

So instead of shelling out on something that has all kinds of additives to keep you coming back, I came up with an alternative recipe that I’m fairly sure is not only more healthy but also pretty delish.  And oh ya, don’t forget that it’s vegan as well!  Now that you know it’s not like Cinnabon, nor should it claim to be, it suffices for my love of Cinnabon–which for me is quite impressive.  Who knew without my favorite go-to of eggs when baking, nor any other type of animal byproduct for that matter it would turn out so fantastic. Being vegan takes a lot of dedication and determination, and though I admire the vegan lifestyle, I’m not sure it’s not something I can see myself doing or maintaining forever. In the interim, however, I don’t mind incorporating some in my diet.  If you are a staunch or hardcore vegan please let me know in the comments section how you were able to convert to the vegan life. And as always, I sincerely appreciate any comments regarding the recipe or related things.

Enjoy!

Print Recipe

Caramalized Apple Pumpkin Cinnamon Buns

Course

Dessert, Snack

Cuisine

American

Servings

buns

Ingredients

dough

• 1.5 cups whole wheat pastry flour Bob's Red Mill brand
• 3/4 cup all purpose flour use vegan friendly
• 2 tbsp brown sugar
• 2 tbsp melted butter Vegan butter
• 1/4 cup Pumpkin puree I use Libby's
• 1/2 tsp salt
• 11/4 tsp active dry yeast
• 10 tbsp almond milk luke warm
• 1/2 tsp vanilla extract

filling

• 4 tbsp butter room temperature
• 1/3 cup brown sugar
• 1 tsp ground cinnamon

caramalized apples

• 3 small apples
• 2 tbsp butter
• 3 tbsp brown sugar

pecan caramel topping

• 2 tbsp butter
• 4 tbsp brown sugar
• 1/4 cup chopped pecans

Course Dessert, Snack Cuisine American Servings buns Ingredients dough 1.5 cups whole wheat pastry flour Bob's Red Mill brand 3/4 cup all purpose flour use vegan friendly 2 tbsp brown sugar 2 tbsp melted butter Vegan butter 1/4 cup Pumpkin puree I use Libby's 1/2 tsp salt 11/4 tsp active dry yeast 10 tbsp almond milk luke warm 1/2 tsp vanilla extract filling 4 tbsp butter room temperature 1/3 cup brown sugar 1 tsp ground cinnamon caramalized apples 3 small apples 2 tbsp butter 3 tbsp brown sugar pecan caramel topping 2 tbsp butter 4 tbsp brown sugar 1/4 cup chopped pecans

Instructions

1. In a mixing bowel add warm almond milk and yeast. Let dissolve, then bubble, takes about 5 min. Attach dough hook. Add sugar, butter, salt and pumpkin puree and mix on low speed.

   
2. When everything is well incorporated, add flour slowly. Mix dough, then knead for 6 min, if you do not have a mixer do hand mix, and turn dough on a floured surface, and knead. Once dough is completed formed around dough hook and can slide off in one piece. Though you may need to add some more flour if dough is too sticky. Place in an oiled pan, cover and let rest in a warm area until doubled in size. About two hours.

   
3. While dough is rising make caramalized apple. Melt butter on medium high in a small sauce pan. Next add sugar to butter and melt brown sugar about two minutes. Add diced apples on cook on medium to low heat for about 5-7 min.

   
4. Once dough should have doubled in size. Grease a 9 in spring form pan.

   
5. Add all filling (sugar, butter and cinnamon) ingredients , mix and set aside.

   
6. Turn dough onto a floured surface, with a floured rolling pin, roll dough into a large rectangle making sure not to roll too thin.

   
7. Next spread mixture over dough, making sure you leave about a half inch border untouched. Add apples to dough, making sure to spread around.

   
8. Roll dough tightly C Next tightly roll dough at the longer side, like a pinwheel. Cut 7 wheels evenly, place in a cake or spring form pan. Cover and let rise about 45 min.

   
9. Make sure to preheat oven to 350, and bake buns for 20-25 min.

   

Caramel glaze

1. While buns are baking make glaze by melting butter in skillet on medium high. Add brown sugar, and cook for about 2-4 min add a tbsp of coconut milk or regular milk, once slight thickened toss in pecans. Remove buns from oven, cool slightly and cover with glaze. Enjoy, comment and rate. Thanks, This African

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