Pumpkin Cinnamon Rolls
These soft, fluffy pumpkin cinnamon rolls are filled with warm fall spices and topped with creamy plant-based frosting, making them the perfect autumn treat!
Servings: 12
Equipment
- Electric or Stand Mixer Optional
- Mixing Bowls
- 9x13-inch Baking Pan
- Sifter or Fine Mesh Strainer
Ingredients
Dough
- 1½ cups Plain Unsweetened Plant-Based Milk
- ½ cup Cane Sugar
- 5 tsp Instant Yeast 2 packets
- ¼ cup Plant-Based Butter Melted
- 1 cup Pumpkin Puree Not pumpkin pie filling
- 1 tbsp Pumpkin Spice
- ¾ tsp Sea Salt
- 4 to 5 cups All-Purpose Flour
Filling
- ½ cup Plant-Based Butter At room temperature
- 3 tbsp Pumpkin Puree Not pumpkin pie filling
- ½ cup Brown Sugar
- 2 tbsp Cinnamon
- 1 tsp Pumpkin Spice
Maple Icing
- 8 oz Plant-Based Cream Cheese
- ¼ cup Maple Syrup
- 1 cup Powdered Sugar Sifted
- ¼ tsp Sea Salt
Instructions
- Warm the plant-based milk in the microwave until it reaches 110 to 115℉, so it will activate your yeast. In a large bowl, add the warm plant-based milk, sugar, and yeast. Cover the bowl with a kitchen towel and let it sit for 5 to 10 minutes. After resting, it should be very foamy. If the mixture is not foamy, your yeast is likely not active. Try this again with fresh yeast.
- To the yeast mixture, add the melted vegan butter, pumpkin puree, pumpkin spice, salt, and 4 ½ cups of flour. Mix, either using a spoon or an electric mixer with the dough hook, mix until the mixture comes together. Add additional flour, ⅓ cup of flour at a time, as needed, until the mixture pulls away from the sides of the bowl. It should still be soft and slightly sticky. If the dough is too wet, add a little more flour, up to ½ cup. The wetness of your dough will depend on how much liquid is in your pumpkin puree.
- Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel, and let it rise in a warm place for 20 minutes.
- Preheat the oven to 375°F, grease a 9x13-inch baking pan, and pour about 2 to 3 tbsp of plant-based milk into the bottom of the greased pan.
- Once the dough has finished rising, sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about ½ inch thick. Sprinkle more flour on top while rolling to prevent sticking.
- Spread the ½ cup of softened plant-based butter over the rolled dough, leaving an inch around the edges. Next, spread a layer of the pumpkin puree over the butter in a thin layer over your dough. Finally, sprinkle the brown sugar, then the cinnamon and pumpkin pie spice on top of the butter.
- When the dough is still rolled out, cut the dough along the long side of your rectangle into 12 equal pieces. Now roll up each of your dough strands to form your cinnamon rolls. Place the rolled dough in your greased 9x13-inch baking pan.
- Bake for 20 to 30 minutes, until the rolls are lightly golden brown and the centers are cooked through. Check with a toothpick to make sure the rolls in the middle are cooked through, and not doughy.
- While the rolls are baking, make the icing. In a medium bowl or a stand mixer with the whisk attachment, add the plant-based cream cheese and beat for 3 to 4 minutes until it begins to become fluffy. Next, add the maple syrup and beat until well combined. Finally, slowly add in your sifted powdered sugar and salt. Beat until the mixture is light, smooth, and creamy.
- Note: if you want just plain cream cheese frosting, use my plant-based cream cheese frosting*.
- Allow the rolls to cool for 10 minutes before drizzling with the icing. Serve and enjoy!
- Storage Instructions: Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, it’s best to keep them refrigerated.
- Reheating Instructions: Warm individual rolls in the microwave for 15 to 20 seconds or place the entire pan in a 300°F oven for about 10 minutes to gently reheat without drying them out.