Servings: 8 cinnamon rolls
Calories: 400kcal
Equipment
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Stand mixer with dough hook (optional)
- Rolling Pin
- Knife or bench scraper
- baking dish
Ingredients
Pumpkin Cinnamon Roll
- 1 teaspoon active dry yeast
- ¾ cup dairy free milk warmed to 100F
- ¼ cup white sugar
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons oil canola or other neutral oil
- ¼ teaspoon salt
- 2 ½ cup all purpose flour
Filling
- ¼ cup dairy free butter softened
- ⅓ cup brown sugar
- 2 tablespoons pumpkin spice
Icing
- ½ cup vegan cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Proof the yeast. Mix the warm milk with the yeast and let rest for 10 minutes to proof. Make sure that the milk is at 100F to no hotter than 110F. If the temperature isn’t right, the yeast won’t activate. Please use a thermometer to check. After 10 minutes, the yeast should look fluffy and have many bubbles.
- Make the dough. In the stand mixer with the dough hook attachment, or in a large bowl with a sturdy spoon, add the yeast mixture as well as the sugar, pumpkin, oil, and vanilla extract. Mix on medium speed to combine. Add in the flour and let mix on medium-low speed for 5 minutes until a soft dough ball forms. You may need to add more flour by the spoonful if the dough is sticking to the bowl too much.
- First proof of the dough. Place the dough in a lightly oiled bowl (preferably plastic or ceramic for the best rise). Let the dough rise in a warm place for an hour, or until the dough is doubled in size.
- Make the filling. While the dough is rising, in a medium bowl, mix together the brown sugar and pumpkin pie spice together. Pull the vegan butter out of the fridge and let it soften on the countertop.
- Shape the cinnamon rolls. On a floured surface, place the dough and begin to roll out with a floured rolling pin. Roll the dough into a roughly rectangle shape that is about 8x11 inches (about the size of a computer paper). Spread the softened vegan butter all over the dough. Sprinkle with the cinnamon sugar filling you made. Tightly roll the dough up on the long side (hot dog style) so that you have a roll that is 11 long. Slice the ends off of the roll, and then slice into 8 even slices.
- Second rise. Place the 8 rolls into a greased 8x10 pan. Cover with a towel and let them rise a second time for about 30 minutes.
- Preheat the oven to 375°F/190°C. Make sure the oven rack is in the middle of the oven.
- Bake the cinnamon rolls. After the second rise, place the cinnamon rolls in the oven and bake for 22-25 minutes, depending on your oven. The rolls will be lightly golden brown and reach an internal temperature of 195-200F when fully baked. Remove from the oven and let them cool in the hot pan for 10 minutes.
- Make the icing. In a medium sized bowl, combine the soft vegan cream cheese with powdered sugar and vanilla extract. The vanilla will turn it a light brown color. You can also add an additional ½ teaspoon of cinnamon to the icing if you want! Spread the icing on the slightly cooled cinnamon rolls and serve warm. Enjoy!
Notes
How to Store
- Fridge: Keep the baked and iced rolls in the fridge, covered, for up to 5 days.
- Freezer: Store the baked rolls in a freezer safe container for up to 2-3 months. Thaw them overnight in the fridge and warm before serving.
Nutrition
Calories: 400kcal | Carbohydrates: 64g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 187mg | Potassium: 114mg | Fiber: 3g | Sugar: 31g | Vitamin A: 966IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
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