Vegan Pumpkin Cinnamon Rolls

5 from 1 vote

Packed with pumpkin spice flavor and topped with irresistible tangy cream cheese frosting, these soft and fluffy pumpkin cinnamon rolls are the perfect cozy fall treat!

Prep Time2

Cook Time40

Total Time2 40

Course: Breakfast, Dessert

Cuisine: American

Servings: buns

Calories: 397kcal

Author: Toni

Equipment

Ingredients

Dough:

½ cup of unsweetened plain plant-based milk
1 tablespoon of granulated sugar
1 pack of instant yeast
¼ cup of pumpkin puree
1 (3.9-ounce) pack of unsweetened apple sauce
4 cups of all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon of salt

Filling:

¼ cup of vegan butter melted
⅓ cup of brown sugar
2 teaspoons of pumpkin spice

Frosting:

¼ cup of vegan butter at room temperature
5 oz vegan cream cheese at room temperature
¼ teaspoon of vanilla extract
2 ½ cups of powdered sugar

Instructions

Place the plant-based milk in a microwave-safe cup. Heat for 1 minute. Pour the plant-based milk into a large bowl and allow it to cool to a warm temperature. If the plant-based milk is hot, it could kill the yeast.
Once the plant-based milk is warm to the touch, add 1 tablespoon of sugar and mix until dissolved. Add the instant yeast and whisk until foamy. Cover with a towel and allow the yeast to activate for 5 minutes. Once it is thick and foamy, it is ready.
Add the oil, pumpkin puree, and apple sauce. Mix well and set aside.
In a large bowl combine the flour, baking soda, baking powder, sugar, and salt. Mix well and add the mixture to the bowl with the wet ingredients. Mix well and knead until you can form a dough ball. Sprinkle flour as needed until a smooth dough is achieved. Knead for 3 minutes, form a ball, and set it on a lightly floured surface.
Rinse and dry the bowl. Thoroughly oil the bowl and place the dough ball in the bowl. Cover with a warm damp towel and place the bowl in a warm place for 1 hour or until the dough has doubled in size.
Lightly flour a clean surface to work the dough. Once the dough ball has doubled in size, uncover it and transfer the dough onto the clean surface. Form a large rectangle with the dough using your hands and fingers. Continue to lightly flour the dough and hands if the dough is too sticky. Lightly flour a rolling pin and begin rolling the dough to a ½ inch thick rectangle. Mine came out to 2 feet long by 1 foot wide. Leave it undisturbed in the work area to rest.
In a small bowl combine the sugar and pumpkin spice. Set the bowl next to the dough.
Using a brush or your hands, spread the ¼ cup of melted vegan butter all over the dough. Evenly sprinkle the sugar-pumpkin spice mixture.
Begin rolling the long edge closest to you. It should be a tight roll and you will end up with a 2 feet long log.
Using a sharp knife, cut it into 12 even pieces. Place the individual rolls into the prepared pan. Place 3 rows of 4 rolls.
Place the pan close to the stove while you preheat the oven.
Preheat the oven to 375 degrees F.
Bake for 35 to 45 minutes or until the top is golden.
Once ready, remove them from the oven and place the baking dish on a cooling rack.
While the rolls cool, make the vegan frosting.
In the bowl of a stand mixer or a bowl of a hand mixer, cream the vegan butter, vegan cream cheese, and vanilla extract. Mix until a light and fluffy mixture is achieved. Add in the sugar ¼ cup at a time. Continue to mix until a light and creamy consistency is achieved.
Spread the mixture over the warm roll for a melted vegan buttery texture over the rolls. Or allow them to cool completely for a creamy and rich texture over the rolls.

Notes

Ensure the yeast is in date: This is vital for risen, fluffy dough.

Use warm plant-based milk: In order to activate the yeast, the liquid needs to be between 105-115F/40.5-46C. If it’s too hot, it will kill the yeast.

Don’t overwork the dough: Or the rolls may become tough. Knead it until it’s only just smooth and elastic for the softest, fluffiest rolls.

Nutrition