Fluffy, sticky, and gooey pumpkin cinnamon rolls smothered in a thick icing. They will leave you wanting to eat the whole batch. Perfect for this season…or any time of year really.
Yes, you read that right. Pumpkin cinnamon rolls!
I could not not do another pumpkin recipe. Let me just say this is one of the best recipes I have ever made, and if you try them out yourselves you will know exactly why!
I did not have the intention to make these “sticky” buns, but as soon as I cut into them I realized the gooey, caramely goodness that was hidden under these rolls.
I could not resist diving into one right away. A beautiful mistake right?
The ingredients are super simple and the process is easier than you think!
Each layer is filled with a sweet cinnamon filling and each bun is smothered in a spiced frosting.
The rolls consist of simple ingredients, such as:
flour, pumpkin spice, salt, vegan butter, non-dairy milk, sugar, yeast, and pumpkin puree.
The filling consists of:
sugar, cinnamon, and butter.
Lastly, the icing is made up of three simple ingredients:
non-dairy milk, powdered sugar, and pumpkin spice.
If you’re a huge fan of pumpkin desserts like I am be sure to check out the others on my blog:
Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Cinnamon Rolls are…
- Fluffy, gooey, and sweet
- Warming and comforting
- Simple and easy
- Oh so delicious!
Fluffy, sticky, and gooey pumpkin cinnamon rolls smothered in a thick pumpkin spice icing.
- 1/4 cup vegan butter
- 3/4 cup unsweetened almond milk
- 1/4 cup sugar
- 3/4 cup pumpkin puree
- 2 1/4 tsp active dry yeast
- 3 cups unbleached, all-purpose flour
- 2 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup sugar
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp melted butter
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In a medium saucepan, combine the butter, milk, and sugar. Heat until butter is completely melted. Transfer to a small bowl and cool till room temperature. Sprinkle over yeast. Let sit for 10 min. Whisk in pumpkin puree until creamy.
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In a separate large mixing bowl, whisk together the flour, spices, and salt. Pour in the butter mixture. Stir with a wooden spoon or spatula until combined and a dough comes together. Knead about 15 times to achieve a soft dough. It shouldn't be sticky to touch. Form into a loose ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for an hour or until doubled in size.
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While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined.
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Punch dough down. Roll out to a 11×12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving ½-inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 8 even pieces (about 1 ½ inches wide).
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Place rolls in a lightly oiled 8×8 baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place or until doubled in size.
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Preheat the oven to 350 degrees. Bake the rolls for 30-35 min. till golden brown. Cool for 5 minutes. While rolls are cooling, make the frosting by whisking together all the ingredients until creamy.
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Smother the rolls in icing and enjoy!
