Super fluffy pumpkin cinnamon rolls that are made with vegan ingredients. These are filled with pumpkin pie spice and pecans and served with a yummy vanilla pumpkin spice frosting.
3 ¼ cups (410g) plain or all-purpose flour, plus more for dusting
1 tablespoon (9g) instant dried yeast
3 tablespoons (40g) granulated sugar
A pinch of salt
1 tablespoon (8g) pumpkin spice (½ tbsp cinnamon, ¼ tbsp nutmeg and ¼ tbsp ginger powder)
¾ cup (150g) pumpkin puree, at room temperature (very important)
⅓ cup (80g) almond milk, lukewarm
½ cup (115g) unsalted vegan butter, softened at room temperature
½ cup (95-100g) dark brown sugar (or regular granulated sugar or coconut sugar)
¼ cup (55g) vegan butter, softened
2 tablespoons pumpkin spice
½ cup pecans, finely chopped
1 cup powdered sugar
1/2 cup (113 grams) vegan butter, at room temperature
1 tsp pumpkin spice
1 tsp vanilla extract
Whisk together the flour, instant yeast, sugar, pumpkin spice and salt. Add in the other ingredients and mix. Knead it in the bowl or on a floured surface until the dough is smooth and non-sticky.
Grease the bowl and place the dough in it. Cover with a plastic wrap and leave it in a warm place for at least 1 hour or until the dough doubles in size.
Mix all the ingredients in a small bowl until a paste forms and there are no lumps. Set aside.
Punch down the dough. Lightly flour a surface and transfer the dough on it. Lightly flour the rolling pin. Roll the dough out into a large rectangle ( about 5mm-1cm thick).
Spread the filling on the surface evenly leaving a little space on the edges. Sprinkle the chopped pecans on top.
Tightly roll the dough lengthwise into a log. Use a sharp knife and cut 10-12 rolls out of the log. Arrange on a greased baking pan. Cover it with plastic wrap and let them sit for a second rise, about 30 minutes.
Preheat the oven to 350F (180C).
Bake the rolls in the oven for 20 minutes or lightly golden.
Let them cool for 15-20 minutes.
In a medium bowl or stand mixer, cream the vegan butter until light and fluffy, about 2 minutes. Add in the powdered sugar, pumpkin spice, and vanilla extract. Mix again until smooth. Scrape down the sides as needed.
Greasing a bowl is important before putting the kneaded dough in it. It is easily removed this way. Otherwise, it sticks.
If it’s warm enough outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
To easily slice the rolls, you can use a dough scraper or a piece of thin twine.
You can make the second rise (after placing the rolls in the greased baking pan) when you are preheating the oven. Place the baking pan with rolls (covered) on the oven and let it sit there.
You can store them in an airtight container at room temperature for 1 day or in the fridge for 2-3 days.
To reheat, simply warm them in the oven at 350F for 5-7 minutes or in the microwave for 10 seconds.
To make these rolls ahead of time: After the second rise, you can keep them covered in the refrigerator overnight. Take them out when you start preheating the oven. Put them on the oven uncovered until your oven is ready. This will help them to get to room temperature. Then bake as usual.
To make these with a no-yeast dough: Use 1 tablespoon baking powder instead of instant yeast in the dry mixture and add ½ tablespoon apple cider vinegar with the wet ingredients.
To make vegan cinnamon rolls: Leave pumpkin puree out and use 1 cup of unsweetened almond milk instead of ⅓ cup. Also use cinnamon in the filling, not pumpkin spice.
To make pumpkin protein cinnamon rolls: Add in 1-2 scoops vanilla protein powder in the dry ingredients. Make sure it is vegan if you want to keep your pumpkin rolls vegan.
To freeze: Let them cool completely. Don’t spread the icing if you are planning to freeze. You can freeze them as individual portions in airtight freezer bags or containers. Defrost and then reheat.
Keywords: vegan pumpkin cinnamon rolls