Easy Vegan Pumpkin Cinnamon Rolls
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4.5
6 reviews
Excellent
Easy Vegan Pumpkin Cinnamon Rolls
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These easy vegan pumpkin cinnamon rolls are soft AF and packed with warm spices and a rich brown sugar filling, all crowned with a smooth maple cream cheese frosting. This is a super-reliable recipe that has been tested by hundreds of recipe testers before I published it!
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Ingredients
Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsweetened plant-based milk
- ½ teaspoon vanilla extract
- ½ cup brown sugar
- 2 ½ teaspoons instant yeast
- 3 ½ cups bread flour (or all-purpose flour if unavailable)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon dried ground ginger
- ¼ teaspoon ground cloves
- ½ cup vegan butter room temperature
- ½ teaspoon salt
Pumpkin Spice Filling:
- ⅔ cup brown sugar or coconut sugar
- 5 Tablespoons vegan butter
- 1 teaspoon molasses
- 2 teaspoons cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
Optional Filling Additions:
- ½ cup rum-soaked raisins
- ¾ cup chopped pecan pieces unsalted
Maple Cream Cheese Frosting:
- 1 ¼ cup powdered sugar
- ½ cup vegan cream cheese room temperature
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Warm the pumpkin purée, plant-based milk, and vanilla extract over medium-low heat until just warm to the touch, not exceeding 110°F (45°C). Stir in the brown sugar and sprinkle the yeast on top. Let this sit for 10 minutes until the yeast begins to foam.
- Once the yeast has bloomed, add the contents of the pot to a large mixing bowl (or stand mixer bowl) along with the flour, cinnamon, nutmeg, ginger, cloves, vegan butter and salt. Mix until the dough starts to come together, then knead by hand or with a stand mixer using the dough hook attachment for 5-8 minutes until the dough is smooth and slightly elastic.
- Cover the dough with a damp towel and let it rise in a warm area for 1-1 ½ hours, until it has doubled in size.
- While the dough is rising, make the filling by stirring together the brown sugar, vegan butter, molasses, cinnamon, cardamom, and allspice in a small saucepan over medium heat for a couple of minutes until melted and smooth.
- Roll the dough out on a lightly floured surface into a ½ inch (1.25 cm) thick rectangle approximately 14 by 9 inches (35 by 23 cm).
- Spread the filling evenly over the dough, leaving a small border on the top edge (the edge facing away from you). If using, sprinkle on the rum-soaked raisins and chopped pecans.
- Starting from the long side, roll the dough tightly into a log. Slice the log into 10 equal pieces.
- Arrange the rolls in a lightly greased baking pan, cover with a damp kitchen cloth, and let them rise again for 30-45 minutes, until they puff up slightly. While the buns proof, preheat your oven to 350°F (175°C).
- Once risen, bake the rolls for 25-27 minutes, or until lightly golden brown.
- While the rolls bake, prepare the frosting in either a food processor, or stand mixer fitted with the whisk attachment. Mix together the powdered sugar, vegan cream cheese, maple syrup, vanilla extract, and salt until smooth.
- Allow the rolls to cool for 5 minutes before spreading the frosting over the top. You can use a basting brush to really get into all of the nooks and crannies. Serve warm.
Equipments used:
Notes
- 🌡️ Warm It, Don’t Kill It
- 🌡️
- Keep the pumpkin, plant milk, and vanilla only warm to the touch—anything hotter than 110°F (45°C) can kill the yeast and keep your rolls from rising.
- 💪 Knead Like a Boss
- 💪
- Aim for a smooth, tacky dough that’s not sticky. Knead it well for about eight minutes to develop gluten and make the rolls fluffy.
- 🌙 Chill Out, Rise Up
- 🌙
- Optionally, you can chill the dough overnight in a large container (big enough to allow the dough to double without overflowing). This builds flavor and allows slow fermentation. Let the dough warm up for one hour before rolling and baking for a soft, airy crumb.
- 🔄 Round It Out
- 🔄
- Cup each dough ball and gently press to flatten, focusing on the cut side, for smooth, round buns that bake evenly.
- ⏲️ Puff, Daddy
- ⏲️
- After slicing, let rolls rise until just puffy, about thirty to forty-five minutes. Over-proofing can lead to deflated, uneven buns.
Nutrition Information
Show Details
Calories
490kcal
(25%)
Carbohydrates
80g
(27%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.1g
Sodium
322mg
(13%)
Potassium
195mg
(6%)
Fiber
4g
(16%)
Sugar
44g
(88%)
Vitamin A
4528IU
(91%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Pumpkin Rolls
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 80g | 27% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 322mg | 13% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 44g | 88% |
| Vitamin A | 4528IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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