The best Pumpkin Spice Cinnamon Buns with Maple Caramel Glaze ever! It’s SO YUM! Soft and magically dough-y cinnamon buns perfectly firm on the outside and moist on the inside, and the smell is just as amazing as the taste!

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Pumpkin Cinnamon Buns With Maple Caramel Glaze [Vegan]

Serves

8-10

Cooking Time

40

Ingredients

For the dough:

  • 3 cups unbleached all purpose flour (plus 1/4-1/2 extra for rolling)
  • 1 1/2 tablespoons vegan cane sugar
  • Pinch of sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon all spice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1/4 teaspoon cinnamon
  • 4 1/2 tablespoons cold vegan butter
  • 3/4-1 cup non dairy milk (see notes)
  • 1/2 cup plain pumpkin puree
  • 1 teaspoon vanilla

Filling:

  • 2 tablespoons melted vegan butter
  • 3/4 cup packed brown sugar
  • Add some finely chopped walnuts if desired

Glaze:

  • 1/3 cup pitted medjool dates (optional/see notes)
  • 1 tablespoon coconut oil
  • 1/2 cup pure maple syrup
  • 2 tablespoons raw cashew butter 
  • Pinch of sea salt
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Preparation

  1. Pre-heat the oven to 375°F. Line a round baking pan with parchment paper.
  2. In a large mixing bowl add all the dry ingredients and mix well.
  3. Next cut in the butter to the flour mixture until it looks sandy, then add the rest of the wet ingredients and stir until well combined.
  4. Lay out a piece of parchment paper on a clean surface, sprinkle with flour, sprinkle flour over the dough in the bowl, pick the dough up and place on the floured surface, and then sprinkle with a little more flour so nothing is too sticky.
  5. Flour a rolling pin and roll the dough out to a rectangle adding more flour as needed.
  6. Melt the butter and spread evenly over the rolled out dough, add the brown sugar and spread evenly over the rolled out dough.
  7. Using your hands start the rolling process from one side (the long side not the short side) and then use the parchment paper folding over to help continue rolling the dough.
  8. Slice into 8-10 rolls and start placing in a lined baking dish.
  9. Bake for 35-40 minutes depending on how gooey you like the center, remove and let cool while making the glaze.
  10. For the glaze add all ingredients into a food processor and blend until creamy smooth, spread over the rolls and enjoy.

Notes

If glaze is over all the rolls, store in the fridge up to 3-4 days, re-heat in the microwave. Glaze should be stored in the fridge and taken out to warm up before using, so if you only put glaze on 1 roll at a time, rolls can be left out in a sealed container 3-4 days and glaze can be stored in the fridge. For the non-dairy milk: this recipe used the whole 1 cup for the rolls but the pumpkin was pretty thick, canned pumpkin can vary in consistency and is sometimes pretty watery so if yours is pretty watery, start with 3/4 cup milk and add little by little until you get a stick soft dough. For the glaze: if you have a really good blender then add the pitted medjool dates (if not soft and gooey soak in water for 15 minutes first), if your blender is not the best then skip the medjool dates because they won’t blend in very well.



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