Pumpkin Cinnamon Rolls
User Reviews
4.4
Pumpkin Cinnamon Rolls
Description
This recipe starts with activating active dry yeast in warm water then mixing it into a dough comprising bread flour, coconut sugar, salt, pumpkin puree, and melted coconut oil. The dough is mixed and kneaded in a stand mixer, resting between mixing phases until smooth and elastic, with a temperature around 90°F indicating readiness. After a covered rise to double the volume, it’s rolled out and spread with a filling made of brown sugar, cinnamon, and melted coconut oil.
The rolls are sliced and arranged to bake until golden, yielding a soft, tender interior with the warmth of pumpkin and cinnamon throughout. A simple frosting made from almond milk and confectioners' sugar is drizzled over the top to add sweetness and moisture.
These rolls can be served warm for breakfast or brunch and pair well with coffee or tea. The pumpkin puree keeps the dough moist and adds subtle autumnal flavor. The recipe is adapted from Vegetarian Times and embraces the classic texture and richness expected of cinnamon rolls with the addition of pumpkin.
Ingredients
Pumpkin Dough
- 1 .25-oz. active dry yeast pkg
- ⅔ cup water divided, warm
- 3 ⅓ cups bread flour plus more for rolling dough
- 2 Tablespoons coconut sugar or cane sugar
- 1 ½ teaspoons salt sea salt
- ⅔ cup pumpkin puree canned or homemade
- 3 Tablespoons coconut oil plus more for greasing, melted
Cinnamon Sugar Filling
- ⅓ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 2 Tablespoons coconut oil melted
Frosting
- 2 Tablespoons almond milk
- 1 cup confectioners' sugar
Instructions
- Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
- Combine flour, sugar, and salt in bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute.
- In a medium bowl, whisk together wet ingredients: pumpkin, coconut oil and 1/3 cup warm water. With mixer running at low speed, add yeast mixture and pumpkin mixture to your dry ingredients by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes.
- Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.
- Once combined, place dough in oiled bowl and cover. Let rise 1 hour, or until doubled in volume.
- While dough is rising, make cinnamon sugar filling by stirring together brown sugar, cinnamon and coconut oil in a bowl. Grease 13 x 9-inch baking sheet or round 9.5-inch pie pan with coconut oil.
- Sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
- Sprinkle cinnamon sugar mixture over dough and smear it all over the surface with your fingers.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking sheet or pie pan.
- Cover, and let rise in warm place 45 minutes, or until doubled in size.
- Preheat oven to 375°F. Bake cinnamon rolls for 18 to 20 minutes, or until golden in color and cooked through and no longer doughy.
- To make frosting, combine confectioners’ sugar and almond milk in a small bowl. Spread frosting over warm cinnamon rolls and serve.
Notes
- The dough should reach about 90°F and make a slapping sound during kneading to indicate proper texture.
- Ensure the dough is covered during rising to prevent drying out and to double in volume adequately.
- The filling relies on coconut oil, brown sugar, and cinnamon for a moist and flavorful swirl inside the rolls.
- The frosting is a simple glaze of almond milk mixed with confectioners' sugar to drizzle over cooled rolls.
- This recipe is adapted and inspired by Vegetarian Times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 270kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Sodium | 298mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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