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Vegan Pumpkin Cinnamon Rolls

Vegan Pumpkin Cinnamon Rolls

CLARYN
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course BREADS, Breakfast, Dessert
Cuisine American

Ingredients
  

BUNS

  • tsp  active dry yeast
  • ¼ c warm water
  • ¾ c pumpkin puree
  • 2 Tbsp  margarine, melted
  • 2 c flour, plus more for dusting
  • 2 Tbsp sugar
  • ¼ tsp  nutmeg
  • ½ tsp  salt

FILLING

  • ½ c brown sugar (packed)
  • 1 Tbsp  ground cinnamon
  • ¼ c margarine, melted

ICING

  • 1 tsp  margarine, melted
  • 1 tsp  vanilla
  • c powdered sugar
  • 2 Tbsp water or vegan milk

Instructions
 

  • In a small bowl, stir yeast into warm water; set aside to proof. (It’ll get very foamy in 5-10 minutes if your yeast is any good; if it’s not, hold off on this recipe!)
  • In a large bowl, whisk together flour, sugar, nutmeg and salt.
  • Add pumpkin puree and margarine to your foamy yeast mixture; blend well.
  • Make a well in your dry mix and add liquid, stirring to incorporate.
  • Knead for a couple of minutes until smooth, adding extra flour a little bit at a time as needed to keep it from sticking to everything. (Don’t add too much or your rolls will end up tough!) Gently poke the dough with your finger; if the indent bounces back, you’re good to go.
  • Cover tightly with plastic, set in a warm, draft-free place, and go write some letters to vegan political prisoners for an hour while your dough rises.
  • Once it’s about doubled, punch it down and roll out until it’s rectangular and about ¼-½” thick.
  • Slather with melted margarine and sprinkle brown sugar and cinnamon evenly over the top.
  • Applying slight pressure, roll the dough up like a jelly roll. If you want wide, squat buns with a ton of rings, roll it up the long way and make thinner slices; if you’d rather have more, taller buns (like the ones pictured), roll it up the short way and make thicker slices.
  • Firmly saw through the roll with a serrated knife to create 8 or so equal slices.
  • Arrange in a lightly-greased pan (9×13″ for squatter buns, else a 9″ cake pan); it’s okay for there to be a little bit of room between the rolls, as they’ll expand into each other and create that nice pull-away effect.
  • Cover and set in a warm place to rise for another 40 minutes.
  • Bake at 375° for 25 minutes.
  • While the buns bake, whisk together icing ingredients until smooth.
  • Set aside at room temperature (refrigeration will make it difficult to pour).
  • Drizzle icing generously onto warm buns and devour, with reckless abandon.