Quick Vegan Thanksgiving: Pumpkin & Cinnamon Rolls 

Thanksgiving is less than a week away and with little time left, I decided to start a series of quick vegan recipes for a turkey-less turkey day! The first thing up is pumpkin cinnamon rolls with homemade pumpkin icing. If you don’t like pumpkin then scroll down to view the regular cinnamon rolls.


Pumpkin Cinnamon Rolls

  • Ingredients
    • 1 can of Trader Joe’s Pumpkin Cinnamon Rolls
    • 8 oz. of Duncan Hines Creamy Classic Vanilla Icing
    • 1/2 cup of canned pumpkin
    • 2 tbsp. of almond milk
    • 1 tsp. of cinnamon
    • 1/2 tsp of nutmeg

Regular Cinnamon Rolls

  • Ingredients
    • 1 can of Trader Joe’s Jumbo Cinnamon Rolls
    • 8 oz. of Duncan Hines Creamy Classic Vanilla Icing
    • 1 tbsp of almond milk

Pumpkin Cinnamon Rolls Directions

  1. Heat the oven to 325 degrees.
  2. Place the pumpkin cinnamon rolls separated on a baking sheet.
  3. Let them bake for 12-15 minutes until they are a golden yellow and let  them cool.
  4. Put the 1 cup of Duncan Hines vanilla icing in a medium bowl with the 1/2 cup of canned pumpkin.
  5. Stir the 1 tbsp. of almond milk in the bowl along with the the 1 tsp. of cinnamon, and 1/2 tsp of nutmeg. Add more milk or more icing until it reaches your desired consistency.
  6. Spoon the icing over the pumpkin cinnamon rolls until it is completely covered and serve.

Cinnamon Roll Directions

  1. Heat the oven to 325 degrees
  2. Place the regular cinnamon rolls separated on a baking sheet.
  3. Let them bake for 12-15 minutes until they are a golden yellow and let them cool.
  4. Put the 1 cup of vanilla icing in a medium bowl with the 1 tbsp. of almond milk. Add more icing or more milk until it reaches your desired consistency.
  5. Spoon the vanilla icing over the cinnamon rolls and serve.

 


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