Recipes

Vegan Pumpkin Cinnamon Rolls

Ingredients:

• 4 1/2 cups (662g) All-Purpose Flour, plus extra for kneading
• 1/2 cup (120g) White Fine Sugar
• 2 tsp Instant Dry Yeast
• 1/3 cup (77g) Salted Dairy-free Butter, melted
• 1 tbsp Pumpkin Pie Spice
• 1 1/2 cups (375ml) Milk or Milk Alternative, warmed

FILLING:

• 1/3 cup (77g) Dairy-free Butter, softened
• 2/3 cup (260g) Pumpkin Puree
• 1/2 cup (115g) Brown Sugar, packed
• 1/2 cup (120g) White Fine Sugar
• 2 tbsp Ground Cinnamon

FROSTING:

• 1 cup (170g) Icing Sugar
• 1 tbsp Milk or Milk Alternative

Directions:

1. In a large bowl combine flour, sugar, yeast, pumpkin pie spice and butter. Create a well and add warm milk.
2. Fold mixture until it resembles sticky dough, then transfer to a surface that's lightly floured and knead for about a minute. Add a bit more flour if your dough is still too sticky.
3. Rest dough for 20 mins, then roll into a large rectangle.
4. In another bowl combine softened butter, pumpkin puree, sugars & cinnamon.
5. Spread evenly over dough.
6. Roll dough into a log and slice, should make roughly 12.
7. Place into greased sheet or cake pan and cover with a damp cloth and allow to double in size- about 30 mins to 1 hour.
8. Preheat oven to 350°F and bake for about 25-30 minutes, until the tops are golden brown.
9. Prepare the frosting and drizzle over the pumpkin cinnamon buns after they've cooled slightly.

NOTES: Store in an airtight container for up to 5 days.

PREP TIME: 1 Hour 45 Minutes
BAKE TIME: 25-30 Minutes
TOTAL TIME: 2 Hours 15 Minutes
YIELD: 12 Cinnamon Rolls

Thanks to @the.cake.mama