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APPLE PIE ROLLS!

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#Stressbaking has officially commenced and my oven is completely done with me. I have stuck something new in that thing at least twice a day (lol). I have to say out of all the creations these apple pie rolls are worth sharing! They are so darn good that you will forget what you were stressed about. Delicious buttery rolls stuffed with apple pie filling and topped with vegan cream cheese frosting? Sign me up, please!

These are the perfect treats to enjoy alone or with some vanilla ice cream on top (drool!). They can please any crowd for the upcoming holidays or honestly be enjoyed for a party of one! Feel free to stick these in your fridge and go back for up to a week. Ok, I promised I would never gab too much on my website. So without further a due, I present Apple Pie Rolls!!!!!!!

APPLE PIE ROLLS!
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APPLE PIE ROLLS!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

Apple pie in a roll. Case closed.

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup sugar

  • 1 tbsp vanilla extract

  • 1 packet active dry yeast

  • 4 1/2 – 5 cups flour

  • Salt to taste

  • Filling

  • 3/4th cup brown sugar

  • 3/4th cup vegan butter

  • 1 tsp apple pie seasoning

  • 1 tsp pumpkin pie seasoning

  • 1 large apple ( pick any you’d like!) peeled and diced

  • Cream Cheese Icing

  • 2 cups powdered sugar

  • 1/4th vegan cream cheese

  • 1 tbsp vanilla

  • 2-3 tbsp water

Directions

  • Microwave your butter and vegan milk together until they are warm (120 – 130 degrees)
  • In a large bowl, whisk almond milk, melted butter, vanilla extract and sugar. Make sure your ingredients aren’t too hot 
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Add 1/2 cup flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl and you can form into a ball
  • Place dough mixture in a lightly oiled bowl and place a towel over the bowl for 1 hour as it doubles in size
  • Place dough on a clean, lightly floured surface, knead into a rectangle and roll the dough to 1-inch thickness
  • Time to make your filling. Combine your brown sugar, butter, apple pie and pumpkin spice seasoning ingredients and cover all sides of the dough! Add your chopped applies and place evenly over the dough.
  • Roll at the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and slice the dough into 1 inch thick rolls
  • Place the rolls on a well oiled cake pan and set them in your oven on “warm” wrapped in a towel for 30 minutes to double in size
  • After 30 minutes, take your rolls out of the oven and set your oven to 350 degrees, and cook your rolls for 25 mins or until golden brown.
  • Combine all icing ingredients and add to rolls once fresh out of the oven.
  • ENJOY!
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5 INGREDIENT PUMPKIN SPICE CHURROS!

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I mean look at these pups – they look and taste absolutely amazing! A recent vegan influencer posted all of her to-die-for recipes using vegan yogurt and I had to try it out for myself! And surprisingly, the Silk yogurt was the perfect binder for these pumpkin spice churros. Not only that, it created a moist inside and crunchy surface. Not to mention the pumpkin puree gave them the perfect fall vibe that we all need right now! #fallvibesonly

This is the perfect dessert for a date night, girls night, or a premier night ( Bachelorette anyone?) I am beyond excited to eat these while I watch – if I dont eat them before 8 o clock. I am totally drooling over these and I just know you guys will too. And did I mention this is a super cheap dessert? I didn’t say this on my IG but the total dessert was around 8 bucks – now that’s a steal! Anyways, enough of me gabbing – I hope you all love the recipe as much as I do because if I was Claire, these churros would definitely get my final rose.

5 INGREDIENT PUMPKIN SPICE CHURROS!
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5 INGREDIENT PUMPKIN SPICE CHURROS!

Recipe by blkandveganCourse: Dessert, Breakfast, SnacksCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes

Crunchy, light, and deliciously pumpkin-inspired. Get prepared for your new family favorite!

Ingredients

  • 1 cup @Silk dairy-free vanilla yogurt (2 individual serving size cups) See notes for my selections.

  • 1/4th cup pumpkin puree

  • 1 cup flour

  • 1 tsp pumpkin spice seasoning

  • 1/2 tsp baking soda

  • Sugar topping

  • 1/4th sugar

  • 1 tsp pumpkin spice seasoning

Directions

  • Begin by heating up either a deep fryer or a medium/large pot with vegetable oil.
  • In a medium sized bowl, add your yogurt, pumpkin puree and pumpkin spice seasoning. Mix until well combined!
  • Next add your flour, baking soda and a pinch of salt!
  • Add your mixture to a piping bag or you can use a large ziplock and cut the corner (you won’t get the lined design but it will still taste amazing).
  • To begin, test your oil with a small portion of your dough. If it bubbles and rises to the top – your oil is ready.
  • Using your pipping bag and some scissors, begin to pipe out 1-2 inch lines into the hot oil – snipping the dough at the base of the pipper to end and begin the next churro.
  • Fry for 3-5minutes or until golden brown.
  • Combine all sugar topping ingredients and evenly toss them into the mixture as they come out of the oil. Enjoy with some almond milk, ice cream, or alone!

Notes

  • For my yogurt selections, I chose the almond and soy-based options and mixed them together! Feel free to choose any base.
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5 MINUTE PUMPKIN SPICE MUG CAKE

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Vegan Lovas!!!! This is one of the recipes I am most proud of because it’s quick, easy, and fall-inspired. I have been dedicated to making the perfect mug cake ever since I realized how tasty and efficient they are (I mean hello this is made in three easy steps!) Also, I have a pesky sweet tooth every now and then and this is the perfect dessert to sneak in the middle of the night (don’t tell Fabio). Now, mug cakes are easy but take serious trial and error. I’ve made over 15 mug cakes that were almost there but not quite right. Therefore I have a ton of tips on how to make the perfect mug cake and I have broken it down into three easy rules.

First being: USE A WIDE LARGER MUG similar to the one I have posted below. The reason being the smaller and more delicate, the more likely the cake will ooze out in the microwave process (trust me I have seen it). It’s best to be safe and use a wider mug to ensure you dont have to pick up your mess. I mean who wants to clean after their midnight snack?

The second being: MASH YOUR PUMPKIN BEFOREHAND. Even if it’s already in a puree form its easy to sometimes have clumps. Trust me just mash your pumpkin prior to putting it in the mug with the other ingredients. It only leads to clumps and we don’t want that! We want a smooth, fluffy, and moist texture!

Third and Last: Allow your mug cake it rest before digging in. I know, I know… it’s tempting but allowing it to cool before digging in gives it time to set and enjoy! It’ll all be worth it in the end when you’re in bed watching Girlfriends ( oh Joan, we are here for you girl) eating your perfect pumpkin spice mug cake.

Ok! Now that all the rules are out the way we can get into the recipe! I promised I wouldn’t become one of those bloggers that gabbed too much before the recipe! Enjoy vegan lovas, I know I did!

5 MINUTE PUMPKIN SPICE MUG CAKE
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5 MINUTE PUMPKIN SPICE MUG CAKE

Recipe by blkandveganCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

3

minutes
Cooking time

2

minutes

The perfect treat for all the pumpkin heads out there!

Ingredients

  • 3 tbsp pumpkin puree

  • 3 tbsp vegan milk ( I used almond)

  • 2 tbsp maple syrup

  • 1 tbsp brown sugar

  • 1 tsp vanilla

  • 1/2 -1 tsp pumpkin spice seasoning

  • 1 tsp oil ( I used coconut oil)

  • 4 tbsp all purpose flour

  • 1/2 tsp baking powder

  • Pinch of salt

Directions

  • Begin with mashing your pumpkin puree until smooth at the bottom of your mug. Add your vegan milk, syrup, brown sugar, vanilla, pumpkin spice seasoning, and your oil. Mix until combined!
  • Next add your dry ingredients: flour, baking powder and pinch of salt. Stir until just combined and smooth!
  • Add it to your microwave and cook it for 2 minutes! Once completed, allow it to cool for 2-3 minutes before digging in. Top with marshmallows, whip cream, icing or ice cream!
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VEGAN PUMPKIN SPICE ROLLS!!!!!

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Oh yeahhhhh! It’s that time of year where we all turn into pumpkins because of the excessive amounts of pumpkin around us. Although the Aquarius in me would love to go against the grain, I can’t help but fall in love with all the PUMPKIN LOVE! So with that being said, I took it upon myself to make the best eva Vegan Pumpkin Spice Rolls (eek!!!) and I am OBSESSED with these pups! They are like Cinnamon Rolls but on steroids and I am sooooo into that and I hope you all are too. This seasonal roll is topped with vegan cream cheese icing and is perfect if you are looking to bring the smell of autumn into your home! Literally the perfect balance of cinnamon, pumpkin, and deliciousness (once again is that a word?)! Ok no more of me gabbing, let’s get into the recipe.

Oops, and did I mention if you want Cinnamon Crusted Rolls click here. You can’t go wrong! Enjoy Vegan Lovas!

Vegan Pumpkin Spice Rolls!
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Vegan Pumpkin Spice Rolls!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: American
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes

PUMPKIN. SPICE. ROLLS!!!!!!!!!

Ingredients

  • 4 – 4 1/2 cups flour (plus more for working the dough)

  • 1 packet active dry yeast

  • 1 tsp salt

  • 1 1/2 cup vegan milk

  • 1/2 cup melted butter

  • 1/4th cup white sugar

  • 1/2 cup pumpkin puree

  • 4 tsp pumpkin spice seasoning or apple pie seasoning – divided

  • 1/2 tsp cinnamon

  • 1 tbsp vanilla extract

  • 1/4th tsp almond extract

  • Filling

  • 1/2 cup vegan butter (room temperature)

  • 1/2 cup brown sugar

  • 1 tsp pumpkin spice seasoning or apple pie seasoning

  • Sprinkle of cinnamon

  • Icing

  • 1/4th cup vegan cream cheese

  • 1 tbsp vanilla extract

  • 1 tbsp water

  • 2 cups powdered sugar

Directions

  • In a large bowl add your vegan milk and butter and microwave until about 110 degrees ( about 2-3 minutes). Set aside.
  • In a separate bowl, add your pumpkin puree, 2 tsp pumpkin spice seasoning, 1/2 tsp cinnamon, 1 tbsp vanilla extract, 1/4ths cup sugar, and 1/4th almond extract and whisk until well combined!
  • Add your pumpkin mix to your butter mixture and whisk until combined. Ensure it is still around 110 degrees if not microwave together for another minute.
  • Next add your active dry yeast to the mixture, whisk and set aside for about 2-5 minutes while the mix gets frothy.
  • In a separate bowl, add 4 cups of flour, salt and 2 tsp pumpkin spice seasoning and whisk.
  • Add in your wet mix to your flour and mix until combined.
  • On a clean, floured surface knead your dough until you create a smooth ball ( if it still feels too sticky feel free to add more flour 1/2 at a time until you can make it a clean ball!) and place your ball into a lightly oiled bowl. Cover with a towel and place in the oven on warm for 1 hour
  • Next, take your dough out of your bowl (should be doubled in size) and knead on a clean floured surface into a rectangle – roll your rectangle out into a 1/2 inch thickness
  • Combine all your filling ingredients and add an even layer to your dough! I like to dash cinnamon on top as well.
  • Roll at the base of the dough ( tightly but gently) until you get a giant log – trim off uneven tips and begin to slice your log into 1 inch rolls and set on a oiled cake tin
  • Once again, cover your cake-tins with a towel and set them in the oven on warm for 30 minutes for their final poof! Almost done!
  • Now its time to bake! Set your oven to 350 and set your perfect rolls in the oven for 20 – 25 minutes and voila!
  • To make the icing, combine all ingredients and pour on top of your rolls fresh out of the oven!

Notes

  • Flour and dough can be tricky! If your dough feels a little too wet don’t be afraid to add more flour in 7 or 8! Cooking is an art – I always have 1 cup of flour extra just in case I need it 🙂