Description
Delight in these vegan Pumpkin Cinnamon Rolls packed with warm spices and creamy vegan icing. Made with pumpkin puree and a blend of aromatic pumpkin pie spices, these soft, fluffy rolls are perfect for a cozy fall breakfast or dessert. The pecan-studded filling adds a satisfying crunch, while the luscious vegan cream cheese frosting brings everything together.
Ingredients
Scale
Dough
- 1/2 cup (125 mL) unsweetened almond milk, warmed
- 1/4 cup (55 g) organic sugar
- 2 1/4 teaspoons (4 g) active dry yeast
- 1/4 cup (1/2 stick or 48 g) vegan butter, melted
- 3/4 cup (180 g) pumpkin puree
- 1 teaspoon (2 g) pure vanilla extract
- 2 1/2 cups (380 g) all-purpose flour, plus more for kneading
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon pumpkin pie spice
Filling
- 1/4 cup (48 g) organic brown sugar
- 2 tablespoons (29 g) organic sugar
- 1 tablespoon (5 g) pumpkin pie spice
- 1/2 cup (62.5 g) finely chopped pecans
- Pinch of sea salt
- 1/4 cup (1/2 stick or 48 g) vegan butter, softened but not melted
Icing
- 3/4 cup (75 g) organic powdered sugar
- 4 oz. vegan cream cheese, softened (e.g., Kite Hill)
- 3 tablespoons (36 g) vegan butter, melted
- 1 teaspoon (2 g) pure vanilla extract
- 1 teaspoon (4.8 g) lemon juice (optional)
- Almond milk, as needed to thin
Instructions
- Activate Yeast: In a large bowl, whisk together the warmed almond milk and sugar until combined. The liquid should be warm but not hot to prevent killing the yeast. Sprinkle active dry yeast evenly over the mixture, stir gently, and let it sit in a warm place for 10 minutes until foamy and activated.
- Make Dough: Once the yeast is activated, stir in the melted vegan butter, pumpkin puree, pure vanilla extract, salt, baking powder, and pumpkin pie spice. Mix until uniform. Gradually add the all-purpose flour and stir until a dough forms.
- Knead Dough: Flour a clean work surface and turn the dough out onto it. Knead the dough for at least 10 minutes, adding flour as needed, until the dough is soft, no longer sticky, and springs back when poked.
- First Rise: Place the dough in a large oiled bowl, tossing to coat the dough with oil. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Baking Dish: Generously grease a large 9 x 13-inch baking dish and set aside.
- Prepare Filling: In a medium bowl, combine brown sugar, organic sugar, pumpkin pie spice, chopped pecans, sea salt, and softened vegan butter. Mix well and set aside.
- Roll Out Dough: After dough has risen, flour your work surface again and turn dough out onto it. Roll it into a 12-inch long by 1/2-inch thick rectangle using a rolling pin or flat cup. It does not need to be perfect.
- Spread Filling: Using a spatula, evenly spread the filling over the dough, leaving a 1/4-inch border around the edges. Sprinkle the pecans evenly over the filling.
- Form Rolls: Starting from the long side, tightly roll the dough into a log. Place it seam-side down and slice into 6 even pieces using a sharp knife, cooking twine, or unflavored dental floss for even cuts.
- Second Rise: Arrange the rolls evenly in the prepared baking dish. Cover with a clean towel and let them rise in a warm place for 1 hour until puffed and nearly doubled.
- Bake Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown on top.
- Make Icing: While the rolls bake, combine powdered sugar, softened vegan cream cheese, melted vegan butter, vanilla extract, and optional lemon juice in a medium bowl. Mix until smooth. Whisk in almond milk, 1 tablespoon at a time, until the icing reaches your preferred spreadable consistency.
- Cool and Frost: Let the cinnamon rolls cool for about 10 minutes after baking. Generously drizzle or spread the vegan cream cheese frosting over the warm rolls. Serve and enjoy!
Notes
- Ensure the almond milk is warm, not hot, before adding yeast to prevent killing the yeast.
- Kneading dough well is crucial for soft, fluffy rolls that rise properly.
- Using dental floss to slice the rolls gives the cleanest, even cuts without squashing the dough.
- Optional lemon juice in the icing adds a subtle brightness that balances the sweetness.
- Leftover rolls can be stored in an airtight container and reheated gently.
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
