Vegan Pumpkin Cinnamon Rolls
These vegan pumpkin cinnamon rolls feature soft, fluffy pumpkin rolls with a gooey cinnamon filling and glaze. They might look tricky, but they're easy to make!
Servings 9
Calories 355kcal
Ingredients
- 1/4 cup warm water
- 1 1/2 tsp active dry yeast
- 1 tbsp coconut sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup vegan butter, melted
- 2 tbsp pure maple syrup
- 2 cups all-purpose flour, plus additional for the work surface
- 2 cups whole wheat flour
- 1/2 tsp salt
- Baking spray
Cinnamon filling:
- 1 cup pitted dates
- 2 tbsp hot water
- 2 tbsp vegan butter, melted
- 1 tbsp cinnamon
Cinnamon glaze:
- 1/2 cup powdered sugar
- 1 tbsp cinnamon
- 1 to 2 tbsp almond milk
Instructions
- Combine warm water and yeast in a small bowl. Sprinkle coconut sugar on top and let the mixture sit for 5 minutes, allowing the yeast to proof.
- Using the paddle attachment, combine the pumpkin puree, melted vegan butter, and maple syrup in a stand mixer. Add the proofed yeast and mix until well incorporated.
- In another bowl, combine the flour and salt. Slowly add the dry ingredients to the pumpkin mixture and combine with the mixer's hook attachment.
- Mix and knead for a few minutes. If the dough seems sticky, add a bit of flour.
- Place the dough in a clean bowl sprayed with non-stick spray. Cover and allow to rise for 1 hour.
- Meanwhile, mix the filling ingredients in a food processor until smooth.
- Once the dough has nearly doubled, roll it out to a rectangle about 18 x 12 inches and 1/4 inches thick on a floured surface.
- Spread the filling on the dough and roll tightly, starting on the longer side.
- Slice into rolls at about 1 to 1 and 1/2 inches thick each. Place them on a 9 x 13 baking dish.
- Preheat the oven to 350°F.
- Cover and allow the vegan pumpkin cinnamon rolls to rise for about 15 minutes.
- Bake for 28 to 35 minutes or until the tops are dry and the rolls are baked through.
- For the cinnamon glaze, whisk the ingredients together in a small bowl. If you want the glaze to be thinner, add more non-dairy milk.
- Drizzle the glaze over the cinnamon rolls. Enjoy!
Notes
- Arrange the pumpkin cinnamon rolls snuggly together in the baking dish if you want them to come out nice and soft. But if you like yours with crusty edges, you can leave some space around each piece.
- Another must-try filling for these pumpkin rolls is vegan butter and pumpkin butter layered with sugar, pumpkin pie spice, and pecans for some crunch. You can also mix dairy-free yogurt with maple syrup as a vegan alternative to maple cream cheese frosting!
- You can prepare these pumpkin cinnamon rolls in advance and bake them the next day. After arranging the rolls in the baking dish, cover with plastic wrap and refrigerate. Let them sit at room temperature for an hour before baking.
Nutrition
Calories: 355kcal | Carbohydrates: 68g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 199mg | Potassium: 343mg | Fiber: 7g | Sugar: 22g | Vitamin A: 6723IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg