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pan of vegan pumpkin cinnnamon rolls with fall leaves and gourds

Vegan Pumpkin Cinnamon Rolls


  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 rolls 1x
  • Diet: Vegan

Description

This easy recipe makes a dozen gooey, fluffy vegan pumpkin cinnamon rolls that your family will love!  These homemade rolls have a simple dough and quick frosting that will make your mouth water.  Get your pumpkin and cinnamon fix now!


Ingredients

Scale

For the Dough

  • 4 1/8 cups bread flour (500g)
  • 3 teaspoons fast-action yeast (10g)
  • 2 teaspoons salt (10g)
  • 1/3 cup vegan butter, such as Earth Balance (84g)
  • 1/3 cup light brown sugar (66g)
  • 2 teaspoons pumpkin spice
  • 3/4 cup pumpkin puree (155g)
  • 3/4 cup almond milk, such as Silk Original (180 ml)

For the Filling

  • 5 tablespoons vegan butter, softened (70g)
  • 3/4 cup dark brown sugar (150g)
  • 4 teaspoons Saigon cinnamon

For the Frosting

  • 2 1/2 cups powdered sugar (300g)
  • 1/4 cup almond milk (60 ml)
  • 1/2 teaspoon vanilla extract

Instructions

Making the Dough

  1. Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides, then stir each one in with your finger.  This prevents the salt from touching the yeast directly, which can kill it.
  2. Add the vegan butter, brown sugar, pumpkin spice, and pumpkin puree and mix on medium-low speed with the paddle attachment until the mixture is crumbly.
  3. Keep the mixer on as you trickle in the almond milk.  Let the mixer blend the ingredients to create a slightly sticky dough.  Continue to add more milk as needed; there should be no flour at the bottom of the bowl.
  4. Switch attachments to the dough hook.  Turn the mixer on medium-low speed and let it knead for about 7 minutes, or until the dough is smooth, less sticky, and passes the windowpane test.  This means that a lump of dough can be stretched until it's translucent without tearing.  If it doesn't pass the windowpane test, knead for another minute and check again.
  5. Shape it into a ball and place it back into the mixing bowl.  Cover it with plastic wrap and set it in a warm place to rise until doubled in size, about 1 to 1 1/2 hours.

Shaping

  1. Measure out the filling and frosting ingredients while the dough is rising.
  2. Once it has doubled in size, scrape it out onto a floured surface and punch it down all over to knock out any pockets of gas.
  3. Use a rolling pin to roll it out into a square, measuring about 19x19 inches.  The dough should be fairly thin, but keep in mind that it will expand as it rises a second time.
  4. Use an angled spatula or silicone spatula to spread the softened vegan butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
  5. Roll it up tightly from one end, then pinch the seam to form a log.  Cut the log into 12 equal pieces using a piece of thread or dental floss.  Do this by wrapping the thread around the log and cinching it tighter and tighter, like a noose, until the log is cut.
  6. Space the rolls equally apart with their swirl facing up in an 11x14 inch lasagna pan.  Cover the pan with plastic wrap and let it rise at room temperature until the dough springs back quickly at the touch, about 30 minutes.
  7. About 10 minutes before the rolls are done rising, preheat the oven to 400 F and make sure the rack in the center.

Baking

  1. Remove the plastic wrap from the pan and cover the cinnamon rolls loosely with a sheet of aluminum foil.  Bake them at 400 F for 25 minutes, then remove the foil to let the rolls brown slightly and bake for another 5 minutes.  They're done when they have an internal temperature of 190 F on a meat thermometer.
  2. While the rolls are baking, mix up the frosting.  Sift the powdered sugar into a mixing bowl, then add the vanilla extract.  Stir in enough almond milk to create a thick but spreadable glaze.
  3. As soon as the baked rolls come out of the oven, spread the frosting on top with an angled spatula or butter knife.  Let them cool for 15 minutes before serving.

Notes

  • Ran out of bread flour? You can use all-purpose for this recipe in a pinch, but keep in mind that the result will not be as light, fluffy, and gooey.
  • Don't have a stand mixer? Simply mix the ingredients together with your hand, and knead it on a lightly floured surface for 10-15 minutes.
  • Leftovers? Freeze them in a zip-top freezer bag for up to 1 month.  Defrost individual rolls in the microwave for 30 seconds at 100% power.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: vegan, healthy, easy

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