VEGAN PUMPKIN CINNAMON ROLLS | Katie Makes It Vegan

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour adds fiber and nutrients.

Gently heat the plant milk to just above lukewarm and whisk in 1 teaspoon of white sugar and the yeast until everything is dissolved. Cover and allow the yeast to bloom for 15-20 minutes.

In a large bowl mix the pumpkin purée, yeast mixture, 1/4 cup of the vegan butter, the vegan egg replacer, 1 teaspoon of vanilla extract, white sugar, pumpkin spice, and salt together until smooth. Add in the flour one cup at a time until a dough ball forms.

Place the dough onto a generously floured surface. Knead for ten minutes, sprinkling on additional flour as needed. The dough should be slightly sticky but should not stick to your hands.

Place the dough in an oiled bowl, cover, and allow to rise in a warm place for 1 hour.

Mix together the brown sugar and cinnamon and set aside.

Punch the air out of the dough and place it on a floured surface. Then, roll it out into a large rectangle that is a 1/4-inch thick. Evenly spread 1/2 cup of the vegan butter on the top of the dough and sprinkle on the brown sugar/cinnamon mixture. Tightly roll up the dough into a log and cut into 6-8 even pieces.

Place the pumpkin cinnamon rolls in a large baking dish, cover, and allow to rise for an additional 20 minutes.

Preheat the oven to 375º F. Pour the vegan heavy cream on top of the cinnamon rolls and bake for 25-30 minutes or until golden brown.

While the rolls bake, prepare the icing by whisking the vegan cream cheese and the remaining vegan butter together. When smooth, whisk in the powdered sugar and the vanilla extract. Add additional powdered sugar to taste.

Remove the pumpkin cinnamon rolls from the oven and allow to cool for 5-10 minutes. Spread the vegan cream cheese icing on top.

Cooking Techniques

Spice Level:

Dietary

Allergens