These Pumpkin Cinnamon Rolls are seriously so good! It is made with my classic cinnamon roll dough recipe, which I have used for years and it never fails me. The dough is super fluffy, soft, and with the addition of some homemade pumpkin puree it makes for the best fall treat. Of course we also can't forget the pumpkin spice filling . These Vegan Pumpkin Cinnamon Rolls are sure to be everyone's favorite.
Ingredients: dough:
360 ml / 1 1/2 cup unsweetened plant-based milk
115 g / 1/2 cup vegan butter
2 tsp fast-action dry yeast
500 g / 4 cups white bread flour + more for kneading
60 g / 1/2 cup white sugar
1/3 cup / 75 g pumpkin puree, not pumpkin pie mix
filling:
3 tbsp vegan butter
2 tbsp pumpkin spice
3 tbsp brown sugar or white cane sugar
frosting - optional but recommended:
1/2 cup powdered sugar*
1 tbsp water
Instructions:
To make the dough, first heat the plant-based milk with the vegan butter in a saucepan, over low heat, until the butter is melted. Mix in the dry yeast, but be careful if the mixture is too hot, it could kill the yeast. It should be lukewarm. Set it aside for 5 minutes or until the yeast is foamy.
Meanwhile, mix the flour and sugar together in a large mixing bowl.
Add the activated yeast and pumpkin puree to the mixing bowl with the dry ingredients. Lightly flour your clean worksurface and knead the dough for 10 minutes. The dough should be fluffy, soft, and not sticky.
Lightly oil a large mixing bowl, place the kneaded dough in the bowl and let it rise for 1 hour at a warm place or until doubled in size.
In the meantime, you can prepare the filling. In a small bowl combine vegan butter, pumpkin spice, and brown or white sugar.
Once the dough has risen, lightly flour your clean worksurface and roll out the dough into a long rectangular shape. (12 x 3 fingers wide)
Spread the filling evenly on top of the dough. Then roll it up, starting from the side closest to you. Cut the dough into 12 rolls.
Place the pumpkin rolls on a parchment lined baking sheet and bake for 20-25 minutes.
In the meantime, prepare the icing by mixing together powdered sugar and water. I recommend starting with 1 tablespoon of water and adding a bit more until desired consistency is reached. Drizzle the icing on top of the rolls while they're still warm.
Let the pumpkin rolls cool down and enjoy!
Notes:
To make your own powdered sugar all you need is some white sugar. Using a blender, blend the sugar for a few seconds and you're done!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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