Vegan Pumpkin Cinnamon Rolls
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
12
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Calories
222 kcal
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Course
Dessert
Vegan Pumpkin Cinnamon Rolls
Description
Vegan Pumpkin Cinnamon Rolls start with activating yeast in warm non-dairy milk and sugar, then mixing in flaxseed meal as a binder, pumpkin puree, and oil for moisture. The dry ingredients include unbleached white flour, oat flour, salt, baking powder, and a blend of pumpkin pie spices that infuse the dough with cinnamon, ginger, cloves, and nutmeg. After combining wet and dry ingredients, the dough is kneaded gently before rolling out into a rectangular shape.
Brushed with vegan butter, the dough is sprinkled with a cinnamon and coconut sugar mixture to create a sweet, spiced filling. The dough is rolled into a log, cut into individual rolls, and allowed to rise, producing a tender crumb. Baking at 375°F yields golden, soft rolls. A glaze combining coconut milk, sugar, cashew flour, salt, and optional lime juice is prepared separately and applied post-baking to add sweetness and moisture.
These rolls capture pumpkin's natural moisture and fragrant spices without dairy or eggs, making them suitable for a vegan diet. The texture is soft yet substantial, ideal for breakfast or a snack. Rising times can be adjusted for ambient temperature to improve dough aeration and volume.
Ingredients
Rolls
- 2 teaspoons active yeast or 1 sachet, or quick rise yeast
- 1/2 cup coconut milk warmed, or almond milk, non-dairy
- 3 Tbsp sugar
- 1 Tbsp flaxseed meal or chia seed meal
- 1 Tbsp neutral cooking oil optional, generic cooking oil
- 1/2 heaping cup pumpkin puree
Dry
- 2 cups unbleached white flour or bread flour or all purpose flour
- 1/2 cup oat flour or more all purpose flour
- 2/3 tsp salt
- 1 tsp baking powder
- 2 to 3 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
Filling
- 2 to 3 Tbsp vegan butter Or use a light spray of oil, melted, or oil
- 1/3 cup coconut sugar or brown sugar, or more
- 1 to 2 Tbsp ground cinnamon
Glaze
- 1/2 cup coconut milk canned, preferably full-fat, or use soy-milk
- 7 Tbsp sugar scant 1/2 cup. Use 1/3 cup for less sweet
- 3 Tbsp cashew flour for thickening, optional
- salt a pinch
- 1/2 tsp lime juice or 1/2 tsp pumpkin pie spice
Instructions
Method
- In a bowl, combine warm non dairy milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, warmed or room temperature pumpkin puree and oil and mix well.
- In another bowl, whisk the flours, salt, spices and baking powder.
- Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour if needed.
- Using some flour, pat and roll the dough into a 24 inch by 9 inch oval-ish rectangle.
- Brush metled butter or oil on it.
- Sprinkle coconut sugar and cinnamon.
- Start rolling from one side to make a long 24 inch roll. Brush water on the other side to seal.
- Cut into 3/4 to 1 inch rolls. Place the rolls in a greased or parchment lined dish. Spray or brush oil on the rolls. Cover the dish with a towel. Let rise for 20 minutes.( let them rise for 40 mins for a better rise if the ambient temp is cold)
- Meanwhile make the glaze: mix or blend everything under glaze until well combined and keep aside.
- Bake the rolls pre-heated 375 degrees F / 190ºc for 17 to 22 mins or until golden on some edges.
- Immediately pour the glaze over the rolls. Let sit to soak for a few minutes before serving.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 188mg | 8% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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