Vegan Pumpkin Cinnamon Rolls
Vegan pumpkin cinnamon rolls – soft, fluffy pumpkin flavoured bread with a sticky pumpkin spice brown sugar filling and maple cream cheese glaze. These vegan pumpkin cinnamon rolls are addictively good!
Servings 9 people
Ingredients
Dough:
- 500 g (4 cups) white bread flour
- 8 g (2 ¼ tsp) instant/fast action yeast
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 60 g (¼ cup) caster (superfine) sugar (I use golden caster sugar)
- 200 g (½ + ⅓ cup) pumpkin puree (see post above for how to make your own)
- 70 g (¼ cup + 1 Tbsp) vegan butter/margarine melted
- about 180 ml (¾ cup) lukewarm unsweetened non-dairy milk (soy is best)
Filling:
- 120 g (⅔ cup) light brown soft sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 60 g (¼ cup) vegan butter/margarine softened
Glaze:
- 120 g (½ cup) vegan cream cheese
- 3 tablespoon maple syrup
Instructions
- To make the dough, place the flour, yeast, salt, cinnamon, nutmeg and sugar in the bowl of a stand mixer fitted with a dough hook and mix to combine.
- Add the pumpkin puree, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
- Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface.
- Place the dough in an oiled bowl, cover and leave in a warm place until doubled in size, about 1-2 hours. It can also be placed in the fridge to rise overnight instead.
- For the filling, mix together the light brown sugar, cinnamon, nutmeg, ginger, cloves and allspice in a bowl and set aside.
- Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
- Roll the dough out on a floured surface to an approx 30 x 45 cm / 12 x 18 inch rectangle and spread the softened butter evenly over the surface, leaving about a 1cm border around the edge.
- Scatter over the spiced sugar mixture and press it down gently.
- Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
- Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23 cm / 9 inch square tin lined with baking parchment.
- Cover loosely and set aside to rise for 30-50 minutes until puffy. Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 90°C/194°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
- Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
- To make the glaze, whisk together the cream cheese and maple syrup until smooth then drizzle over the tops of the buns and serve.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- This recipe makes 9 large cinnamon rolls but you can also make 12 smaller ones instead.