I'm having brunch with a few friends next weekend and want to make these pumpkin cinnamon rolls:
However, half the crowd is vegan and the other half is omni. I was thinking I could probably sub coconut milk for both the milk and butter. Alternatively, I could try coconut fat and rice milk or something. I'll just make 2 versions of icing and serve it on the side. Does anybody have any thoughts on if these subs would work? I'd like to avoid margarine if possible (I think it taste nasty and I wouldn't know what to do with the rest of the box). It seems like with pumpkin puree in the recipe things might be more flexible, as I know using fruit purees is sometimes a way to cut fat in baked goods. TIA for any opinions!