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5 from 1 vote

Vegan Pumpkin Cinnamon Rolls

The most pillowy and buttery vegan pumpkin cinnamon rolls you'll ever eat! Loaded with pumpkin spice, pecans and topped with a cream cheese frosting.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: American, Vegan
Servings: 12 scrolls

Ingredients

Scrolls

  • 3 ¼ cups (406g) plain or all-purpose flour, plus more for dusting
  • ¾ cup (150g) pumpkin puree
  • cup (85mL) dairy free milk, such as almond, soy or coconut, warm
  • ½ cup (115g) vegan butter
  • 3 tbsp (40g) cane sugar, or coconut sugar
  • 1 tbsp (9g) instant dried yeast, (note 1)
  • 1 tbsp (8g) pumpkin spice, or ½ tbsp cinnamon, ¼ tbsp nutmeg and ¼ tbsp ginger powder
  • Pinch of any good-quality salt, skip if using salted vegan butter

Scroll filling

  • ½ cup (95-100g) dark brown sugar, or coconut sugar
  • ¼ cup (55g) vegan butter, melted
  • 2 tablespoons (16g) pumpkin spice, or 1 tbsp cinnamon, ½ tbsp nutmeg and ½ tbsp ginger powder
  • ½ cup pecans, finely chopped (optional)

Frosting (optional) (note 2)

Instructions

Dough:

  • Add all the ingredients in a stand mixer or large bowl. Mix then knead for 5-10 minutes until the dough is smooth and elastic.
  • Place the dough in a bowl and cover with a damp tea towel. Leave it in a warm place for at least 1 hour or until the dough doubles in size. The dough can be rested in the fridge overnight!

Filling:

  • Mix all the ingredients in a small bowl until a paste forms and there are no lumps. Set aside.

To assemble:

  • Lightly dust a clean surface with flour. Use a rolling pin to flatten the dough into a large rectangle so the dough is about 5mm-1cm thick.
  • Spread the filling on the surface 2 cm (1 inch) away from the edge. Sprinkle the pecans on top.
  • Starting from the long side, roll the dough into a log. Use a sharp knife or unflavoured dental floss to cut rolls out of the log. Arrange on a baking tray. Place a damp tea towel over the rolls and set aside to rest.

Frosting:

  • Combine all the ingredients in a small bowl until smooth. Add more sugar for a firmer frosting. Chill in the fridge until needed.

Baking the gingerbread rolls:

  • When your rolls have increased by at least 50%, preheat the oven to 180°C (350°F).
  • Bake the rolls in the oven for 15-20 minutes or until they are slightly golden brown. If you insert a skewer in one of the middle rolls, there should be no raw dough on it.
  • When the rolls have cooled completely, spread the glaze on top.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1 day or in the fridge for 1-2 days.

Notes

  1. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
  2. Alternatively, I'd recommend vegan maple cream cheese frosting for these rolls!
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