Pumpkin Cinnamon Rolls

4.35 from 23 votes

Soft, fluffy, dairy-free pumpkin cinnamon rolls made with bread flour for a light bakery-style texture. Pumpkin puree keeps the crumb tender and the whole thing can be assembled the night before.

Prep Time2

Cook Time20

Total Time2 20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Ingredients

Pumpkin Dough

1 0.25-oz. pkg. active dry yeast
⅔ cup warm water divided
3 ⅓ cups bread flour plus more for rolling dough
2 Tablespoons coconut sugar or cane sugar
1 ½ teaspoons sea salt
⅔ cup canned pumpkin or homemade pumpkin puree
3 Tablespoons melted coconut oil plus more for greasing

Cinnamon Sugar Filling

⅓ cup packed light brown sugar
2 teaspoons ground cinnamon
2 Tablespoons melted coconut oil

Frosting

2 Tablespoons almond milk
1 cup confectioners' sugar

Instructions

Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
1 0.25-oz. pkg. active dry yeast, 0.33 cup warm water
Combine flour, sugar, and salt in bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute.
3 ⅓ cups bread flour, 2 Tablespoons coconut sugar, 1 ½ teaspoons sea salt
In a medium bowl, whisk together wet ingredients: pumpkin, coconut oil and 1/3 cup warm water. With mixer running at low speed, add yeast mixture and pumpkin mixture to your dry ingredients by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes.
⅔ cup canned pumpkin or homemade pumpkin puree, 3 Tablespoons melted coconut oil, 0.33 cup warm water
Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.
Once combined, place dough in oiled bowl and cover. Let rise 1 hour, or until doubled in volume.
While dough is rising, make cinnamon sugar filling by stirring together brown sugar, cinnamon and coconut oil in a bowl. Grease 13 x 9-inch baking sheet or round 9.5-inch pie pan with coconut oil.
⅓ cup packed light brown sugar, 2 teaspoons ground cinnamon, 2 Tablespoons melted coconut oil
Sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
Sprinkle cinnamon sugar mixture over dough and smear it all over the surface with your fingers.
Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking sheet or pie pan.
Cover, and let rise in warm place 45 minutes, or until doubled in size.
Preheat oven to 375°F. Bake cinnamon rolls for 18 to 20 minutes, or until golden in color and cooked through and no longer doughy.
To make frosting, combine confectioners’ sugar and almond milk in a small bowl. Spread frosting over warm cinnamon rolls and serve.
2 Tablespoons almond milk, 1 cup confectioners' sugar

Notes

Overnight Prep: Assemble through placing rolls in the pan, cover and refrigerate. Let rise 1 to 3 hours in a warm spot before baking depending on how cold your kitchen is.
Freezing: Freeze before or after baking. If freezing baked rolls, leave the glaze off and add it after reheating.
Storage: Covered at room temperature for 2 days or in the fridge up to 5 days. Warm before serving.
Recipe inspired and adapted from Vegetarian Times.

Nutrition