Vegan Pumpkin Cinnamon Buns with Espresso Tofu Frosting
Author: 
Recipe type: Breakfast, Vegan, Yeast Breads
Serves: 12 to 14 buns
 
Ingredients
  • DOUGH
  • ¾ cup unsweetened almond milk
  • 2 tbsp organic cane sugar
  • 2¼ tsp traditional yeast
  • ¼ cup grapeseed oil, or another neutral vegetable oil
  • ¾ cup pumpkin puree
  • 3¼ to 3¾ cups bread flour
  • ½ tsp sea salt
  • FILLING
  • 3 tbsp vegan margarine
  • ½ cup coconut sugar
  • 2 tsp ground cinnamon
  • ¼ tsp each ground nutmeg, cloves, allspice
  • FROSTING
  • ½ block (175g) extra firm tofu
  • 1 tbsp lemon juice
  • 1½ tsp apple cider vinegar
  • 1 tsp ground espresso
  • 3 to 4 tbsp maple syrup
  • Pinch of salt
Instructions
  1. DOUGH: Warm almond milk and cane sugar in microwave for 40 to 60 seconds, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
  2. In a stand mixer fitted with a dough hook, mix together the activated yeast, pumpkin, and oil until combined.
  3. Add 3¼ cups all-purpose flour and salt and mix on low speed until a thick and sticky dough forms. Increase to medium speed and knead the dough with the dough hook attachment for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Add up to ½ cup more of all purpose flour after 2 minutes if dough still looks too wet. Finished dough will wrap around the hook like a ball and still be a bit sticky. Avoid over-kneading for soft and fluffy bread.
  4. Oil a large mixing bowl and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with a tea towel and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
  5. FILLING: While the dough is rising, prepare the filling. Mix all the filling ingredients together to make a paste. Set aside.
  6. FROSTING: Blend all frosting ingredients together in a small food processor until smooth. Set aside.
  7. SHAPING & BAKING: Once dough has expanded to twice its initial size, punch the dough and turn out onto a floured surface. Roll into a ¼ inch thick rectangle and spread generously with the coconut sugar filling, spreading all the way to the edges.
  8. Roll the dough up tightly starting from the long side. Slice into 12 to 14 even pieces and arrange in a greased square pan or pie pan (I used a 9" loaf pan and an 8" round cake pan). Cover loosely with a tea towel and let the dough rise again in a warm place for 30 minutes.
  9. Preheat oven to 350⁰F while the dough is proofing for the second time.
  10. After the second proofing, bake the buns for 30 to 35 minutes or until golden brown. Cool for at least 10 minutes.
  11. Once buns have cooled, spread the frosting over the tops and enjoy warm!
Recipe by Radiant Rachels at https://radiantrachels.com/pumpkin-cinnamon-buns/