Vegan Sweet Rolls with Vegan Pumpkin-Cream Cheese Filling and Vegan Maple Almond Cream-Cheese Glaze

Yield: 12 small-medium sweet rolls

If you didn’t already know, now that fall is here, you will soon discover that I am absolutely addicted to pumpkin. Savory or sweet, it doesn’t matter. I “think in pumpkin” from at least September to January.

For these breakfast treats, I use the yeast-free quick dough my mom used to make for cinnamon-sugar sweet rolls on the weekends. She used Bisquick and so do I–it’s vegan! But then I fill mine with a vegan pumpkin and cream cheese filling that is simply whisked together. I add almonds to the mixutre, but you could use a different nut or omit the nuts all together.

After the short baking time, I top them with a vegan cream cheese glaze sweetened with maple syrup and flavored with a hint of almond extract. The garnish is just some finger-crushed sliced almonds.

These are great for Thanksgiving morning or anytime, really, because they seem special, but are so quick and easy. It’s almost like cheating. I love them served on a platter of rinsed and dried fall leaves with hot tea or decaf coffee.

Note: I baked mine in silicone muffin tins, so they didn’t turn as golden brown as they would in metal tins.

Rolls:
2 1/2 cups Bisquick baking mix
2/3 cup unsweetened soy milk (plain, vanilla or vanilla lite would be good too)
1 tablespoon vegan butter, very soft or melted

Preheat oven to 450 degrees. Spray a 12-cup muffin tin with non-stick cooking spray. With a fork, stir together Bisquick and soy milk. Add more of either ingredient as needed to create a moist, but not sticky, dough. Sprinkle counter or pastry board with a little Bisquick and pat dough into a rectangle about 1-inch thick. Sprinkle rolling pin with more Bisquick and roll dough into a larger rectangle about 12 1/2-inches long in one direction and about 1/4 inch thick. Spread with the vegan butter. Then spread with the filling (recipe follows), leaving about a half-inch margin all the way around Roll up jellyroll style and then, using a serrated knife with a gentle back-and-forth motion, slice rill into 12 one-inch spiral disks. Place each, cut side down, into muffin tins. Bake for 8-10 minutes or until just starting to turn golden brown. Remove from oven and let cool 5-8 minutes in the pan. Top with a teaspoon of glaze (recipe follows), spreading it as much as you like, and garnish with a almonds (see below).

Filling:
1/4 cup (4 tablespoons) vegan cream cheese, slightly warmed in microwave (about 10 seconds)
1/4 cup (4 tablespoons) pumpkin puree (I use canned)
2 tablespoons brown sugar
2 teaspoons Bisquick (this will help the filling set)
optional: 1/4 cup (4 tablespoons) finger-crushed sliced almonds (or the nut of your choice, e.g. pecans or walnuts)

Whisk together all ingredients except nuts until smooth and then stir in nuts.

Glaze:
2 tablespoons vegan cream cheese, slightly warmed in microwave (about 10 seconds)
2 tablespoons maple syrup
a drop of almond extract

Whisk together in a small cup or bowl.

Garnish:
a few sliced almonds, crushed between your fingers
Note: you may substitute the nut of your choice, like pecans or walnuts, especially if you used those nuts in the filling

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2 comments

  1. That's cool that you used Bisquick to take one of the most time consuming parts of the preparation. Can't wait to try these, they look amazing!

  2. Oh, I'm glad you approve, Mattie. They do have a different taste/texture than a yeast dough–less chewy–but I love them. Hope you do!

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