What happens when Fall is in the air and a lazy Saturday morning is on the schedule? A new breakfast recipe. Today’s baking experience was Pumpkin Spice Cinnamon Rolls.
I was out of pumpkin spice, so I’ve added a link to the blend I used. I really wanted it pronounced, so I sprinkled extra on top of the dough (along with cane sugar) before rolling into a log. I also used earth balance soy free vegan butter and almond milk creamer… because I was out of milk. The nutty taste of the milk in the rolls and glaze definitely paired well with the pumpkin spice.
These were a hit- even for my non-gluten free husband and kitty. (Kitty didn’t actually eat any, but she did seem to covet them.)