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Pumpkin Cinnamon Rolls
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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Pumpkin

Pumpkin Cinnamon Rolls [Vegan]

Dairy Free

Fluffy, sticky, and goeey these pumpkin cinnamon rolls are smothered in a thick icing and will leave you wanting to eat the whole batch. Perfect for this season…or any time of year really. They are that worth it.

Ingredients You Need for Pumpkin Cinnamon Rolls [Vegan]

For the Cinnamon Rolls:

2 3/4 cups unbleached, all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1/4 cup vegan butter, melted
3/4 cup unsweetened almond milk
1/4 cup sugar
2 1/4 teaspoon active dry yeast
3/4 cup pumpkin puree

For the Filling:

1/2 cup sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoon melted butter

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How to Prepare Pumpkin Cinnamon Rolls [Vegan]

In a medium saucepan, combine the butter, milk, and sugar. Cook until butter is completely melted. Transfer to a small bowl and cool till warm to touch. Sprinkle over yeast. Let sit for 10 minutes. Whisk in pumpkin puree.
In a separate large mixing bowl, combine the flour, spices, and salt. Pour in the wet mixture. Stir until combined and a soft, but thick dough forms. It shouldn't be sticky to touch. Form into a loose ball and place in a clean lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for an hour.
While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined.
Punch dough down. Roll out to a 11x12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving 1/2 inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 1 1/2 inch wide pieces.
Place rolls in a lightly oiled 8-inch round baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place.
Preheat the oven to 375°F. Bake the rolls for 30-35 min. till golden brown. Cool for 5 minutes before slicing. Top with icing (1 cup powdered sugar + 1-2 tablespoons non-dairy milk). Enjoy!

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