Vegan Pumpkin Cinnamon Rolls

• Vegan

• Produce

  • 1/3 cup Pumpkin puree

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Condiments

  • 9/16 cup Pumpkin butter
  • 6 1/2 tbsp Vegan butter

• Baking & Spices

  • 2 3/4 cups Bob's red mill all purpose flour, Unbleached
  • 1/2 cup Cane sugar, organic
  • 3 1/2 tsp Cinnamon
  • 1 packet Instant yeast
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt

Found on minimalistbaker.com

Description

Ingredients

• 1 packet instant yeast (~2 1/4 tsp)
• 1 cup unsweetened almond milk
• 6 1/2 Tbsp vegan butter (such as Earth Balance), divided
• 1/4 tsp sea salt
• 1/3 cup + 1 Tbsp + 1 Tbsp organic cane sugar, divided
• 1/3 cup pumpkin puree
• 2 3/4 - 3 1/4 cups Bob’s Red Mill Unbleached All Purpose Flour
• 1/2 tsp + 1 Tbsp cinnamon, divided
• 1 tsp + 1/2 tsp pumpkin pie spice, divided
• 1/2 cup + 1 Tbsp pumpkin butter (see notes)
• OPTIONAL: 3/4 cup raw pecans, chopped

Directions

• In a large mixing bowl in the microwave (or in a small sauce pan over medium heat), heat the almond milk and 2 Tbsp vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
• Sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar, 1/4 tsp salt, 1/2 tsp cinnamon, and 1 tsp pumpkin pie spice and stir. Let it set for a a few minutes, then whisk in pumpkin puree.
• Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
• Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
• On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 2.5 Tbsp melted vegan butter and 1/2 cup pumpkin butter. Then top with 1/3 cup sugar, 1 Tbsp cinnamon, 1/2 tsp pumpkin pie spice, and 3/4 of the pecans (optional).
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls).
• Brush with remaining 2 Tbsp melted vegan butter mixed with 1 Tbsp pumpkin butter (optional), sprinkle with 1 Tbsp cane sugar and remaining pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
• Once the oven is hot, bake rolls for 30-40 minutes or until golden brown and crusty on the tops. Let cool for at least 10 minutes before serving.
• For a glaze, try my dairy free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
• Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh.

Nutrition