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These Pumpkin Cinnamon rolls are easy, soft and ready in 1 hour! Drizzle with your favorite glaze and make them this fall. Free of Dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
What’s fall without warm Pumpkin Cinnamon Rolls! A load of Pumpkin Pie Spice, pumpkin puree in these simple rolls, which are filled with coconut sugar and cinnamon and baked to a beautiful golden. Then glazed with a simple coconut milk + sugar glaze. Add pumpkin pie spice or lime juice to the glaze. I used lime juice to add a fresh flavor burst to the glaze. Use any other vegan cream cheese based glaze.
What fun Pumpkin Recipes are you making this fall!
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Believe you me, these Vegan Pumpkin Cinnamon Rolls will be a big hit! It has limited oil, it can be made without vegan butter/ palm oil and is awesome as is without the sugary glaze too! You can make it more decadent to preference with additional sugar or oil and more spice!. Add chopped pecans along with the sugar and cinnamon in the filling. Make some.
For Gluten-free Yeast-free version see here.
Yums
Reading this week
This article on Time.com- A case against Eating Ethically Raised Meat.
This story of a Mama cow who wouldn’t leave her baby because the bonds of motherhood are the same in all species.
Vromage – a Vegan Cheese Shop opens in West Hollywood! So fun!
Moby’s piece on HuffPo about Saving the Humans because of environmental issues like dwindling supply of fresh water, grains, climate change etc.
Make these Vegan Pumpkin Cinnamon Rolls!
Steps:
Make the dough, roll out using a little flour. Brush oil, Sprinkle Sugar and cinnamon
Roll it up. Seal the edge with water. Slice into 3/4 to 2 inch rolls.
Place in greased or parchment lined baking pan. Let rise for 20 to 30 minutes.
Bake for 17 minutes.
Take them out and immediately pour the glaze over.
Vegan Pumpkin Cinnamon Rolls
Ingredients
Rolls
- 2 teaspoons active or quick rise yeast, or 1 sachet
- 1/2 cup non dairy milk like coconut or almond, warmed
- 3 Tbsp sugar
- 1 Tbsp flaxseed meal, or chia seed meal
- 1 Tbsp oil, optional
- 1/2 heaping cup pumpkin puree
Dry
- 2 cups unbleached white flour , or bread flour or all purpose flour
- 1/2 cup Oat flour, or more all purpose flour
- 2/3 tsp salt
- 1 tsp baking powder
- 2 to 3 tsp pumpkin pie spice, or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
Filling
- 2 to 3 Tbsp melted vegan butter or oil , Or use a light spray of oil
- 1/3 cup or more coconut sugar , or brown sugar
- 1 to 2 Tbsp ground cinnamon
Glaze
- 1/2 cup coconut milk, canned, preferably full-fat, or use soy-milk
- 7 Tbsp sugar, scant 1/2 cup. Use 1/3 cup for less sweet
- 3 Tbsp cashew flour, for thickening, optional
- a pinch of salt
- 1/2 tsp lime juice , or 1/2 tsp pumpkin pie spice
Instructions
Method
- In a bowl, combine warm non dairy milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, warmed or room temperature pumpkin puree and oil and mix well.
- In another bowl, whisk the flours, salt, spices and baking powder.
- Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour if needed.
- Using some flour, pat and roll the dough into a 24 inch by 9 inch oval-ish rectangle.
- Brush metled butter or oil on it.
- Sprinkle coconut sugar and cinnamon.
- Start rolling from one side to make a long 24 inch roll. Brush water on the other side to seal.
- Cut into 3/4 to 1 inch rolls. Place the rolls in a greased or parchment lined dish. Spray or brush oil on the rolls. Cover the dish with a towel. Let rise for 20 minutes.( let them rise for 40 mins for a better rise if the ambient temp is cold)
- Meanwhile make the glaze: mix or blend everything under glaze until well combined and keep aside.
- Bake the rolls pre-heated 375 degrees F / 190ºc for 17 to 22 mins or until golden on some edges.
- Immediately pour the glaze over the rolls. Let sit to soak for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
shared at VVP this week.
In the interests of cooking oil-free, I wonder if aquafaba might be a helpful replacement for the oil in the filling?
Yes
Really yummy and easy to make, thank you.
perfect combination!
Yum! Thanks Richa.
I just made a vegan pumpkin cake roll, wish I could attach a picture! Can’t wait to make these cinnamon rolls when my mom comes to visit this Fall, thanks for the recipe!
Hi Richa:
I made these *AWESOME* Pumpkin cinnamon rolls tonight, along with your banana bread with toasted walnuts & coconut earlier this afternoon.
For the icing on the cinnamon rolls I used powdered sugar, almond milk and vanilla bean powder.
I adore your Indian Kitchen cookbook — (your tofu scramble???? ???? so delicious !!). Of course, I preordered your Everyday Kitchen and received it the day after release. I can count on your recipes to come out perfect!
On your website, THANKS for making a lot of your recipes “Instant Pot”friendly!!
Your hard work is very much appreciated!
Peace to you and your family!
Thats awesome! So glad the recipes turn out well! Thank for you for getting both the books! Yes that tofu scram is a favorite.
So yummy looking! Can’t wait to try!
Do leftovers (if any) need to be refrigerated?
Yes, refrigerate them as the pumpkin in them will tend to spoil them faster. they will be fine out for 1 day.
Can I substitute the unbleached flour for regular bleached flour?
Thanks
yes you can.
These look so frickin’ good! I’m moving into a new house next week and these are going to be the first thing I make inmy new awesome kitchen – can’t wait!