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!
Fluffy, sticky, and goeey these pumpkin cinnamon rolls are smothered in a thick icing and will leave you wanting to eat the whole batch. Perfect for this season…or any time of year really. They are that worth it.
I did not have the intention to make these “sticky” buns, but as soon as I cut 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!
This recipe is…
- 100% vegan
- Oh so delicious!
Fluffy, sticky, and goeey these pumpkin cinnamon rolls are smothered in a thick icing and will leave you wanting to eat the whole batch.
- 2 3/4 cups unbleached, all-purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- 1/4 tsp salt
- 1/4 cup vegan butter, melted
- 3/4 cup unsweetened almond milk
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 3/4 cup pumpkin puree
- 1/2 cup sugar
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp melted butter
In a medium saucepan, combine the butter, milk, and sugar. Cook until butter is completely melted. Transfer to a small bowl and cool till warm to touch. Sprinkle over yeast. Let sit for 10 min. Whisk in pumpkin puree.
In a separate large mixing bowl, combine the flour, spices, and salt. Pour in the wet mixture. Stir until combined and a soft, but thick dough forms. 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.
While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined.
Punch dough down. Roll out to a 11x12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving 1/2 inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 1 1/2 inch wide peices.
Place rolls in a lightly oiled 8-inch round baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place.
Preheat the oven to 375 degrees. Bake the rolls for 30-35 min. till golden brown. Cool for 5 min. before slicing.
Top with icing (1 cup powdered sugar + 1-2 tbsp non-dairy milk). Enjoy!