Description
Light, fluffy, and perfectly sweet, these pumpkin cinnamon rolls are the dessert to cozy up with this holiday season. We promise you are going to fall in love with these (pun intended).
Ingredients
Dough
- 1/2 cup unsweetened non-dairy milk, warmed
- 1/4 cup (55g) granulated sugar, divided
- 1 1/8 teaspoons (4g) active dry yeast
- 1/4 cup (1/2 stick) vegan butter, melted
- 3/4 cup (180g) pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/2 cups (380g) all-purpose flour + more for kneading
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice or cinnamon
Filling
- 1/2 cup (96g) brown sugar
- 1/4 cup (1/2 stick) vegan butter, softened
- 1 tablespoon pumpkin pie spice
- Pinch of sea salt
- 1/2 cup finely chopped pecans
Icing
- 3/4 cup (75 g) powdered sugar
- 4 oz. vegan cream cheese, softened
- 3 tablespoons (36 g) vegan butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 tablespoon unsweetened non-dairy milk, or as needed to thin
Instructions
- In a large bowl, whisk together the unsweetened non-dairy milk and 1 tablespoon of sugar. The mixture should be just warm to the touch but not too hot, as that may kill the yeast. Sprinkle the yeast evenly over that mixture, stir, and let it sit in a warm place for 10 minutes.
- Once the yeast has activated, add the remaining granulated sugar along with the melted vegan butter, pumpkin puree, vanilla extract, salt, baking powder, and pumpkin pie spice, and mix until uniform.
- Add the 2 1/2 cups of all-purpose flour and mix everything until a dough forms. Flour a clean work surface and knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and springs back when poked.
- Place the dough into a large oiled bowl, tossing it to ensure that the outside is moist. Cover it with a clean kitchen towel and place it in a warm place to rise for 1-2 hours, or until doubled in size.
- Line a quarter-sized (9 x 12-inch) sheet pan with parchment paper or grease an equivalent-sized baking dish and set aside.
- In a small bowl, mix all of the ingredients for the filling, and set aside.
- Once the dough has risen, turn the dough onto a floured work surface and roll it into a large rectangle about 12 x 14 inches and 1/2-inch thick. Using a spatula, evenly spread the filling over the dough, then sprinkle on the pecans.
- Slice the dough into 6 even long strips, then roll each into a cinnamon roll. Arrange the rolls evenly on the prepared baking dish, cover with a clean towel, and place them in a warm area to rise for 1 hour or until doubled in size.
- Preheat the oven to 350˚F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown.
- In the meantime, combine all of the icing ingredients in a medium bowl and mix until uniform. We like to use an immersion blender to get it extra smooth.
- Once the cinnamon rolls are finished, let them cool for about 10 minutes, then generously top with the frosting. Top with additional chopped pecans if desired and enjoy!
- Prep Time: 2 hours 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Desserts, Fall
- Method: Oven
- Cuisine: Vegan