These tasty yeast-free vegan pumpkin cinnamon rolls are so easy to make. Simply roll the dough, fill it, bake it and enjoy on a laid back Saturday morning.
Ingredients
For the Pumpkin Cinnamon Rolls
- 1.5 cups All purpose flour
- 1 Tbsp Cane sugar
- 2 tsp Baking powder
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 3 tbsp Vegan butter melted - I did this by placing the butter in a microwave safe bowl and microwaving for 15-20 seconds
- 1/4 cup Coconut milk
- 1/4 cup 100% pure pumpkin puree
For the Filling
- 1/3 cup light brown sugar
- 2 tsp cinnamon
- 3 tbsp vegan butter melted - I did this by placing the butter in a microwave safe bowl and microwaving for 15-20 seconds
- 1/4 cup chopped Pecans
For the Icing
- 1/2 cup powdered sugar
- 1.5 tbsp coconut milk
- 1/2 tsp white vinegar
Instructions
- Preheat the oven to 350 degrees
- Mix the dry ingredients together such as all purpose flour, cane sugar, cinnamon, salt, and baking powder.
- Then, into the dry ingredients, add in the pumpkin purée, coconut milk and 3 tbsp of melted vegan butter using a spoon. When the liquid has been incorporated, you can use your hands to knead the dough just a bit.
- Then, using a rolling pin roll the dough and with your hands, press and form it into a rectangle.
- Brush the rectangular piece of dough with the other 3 tbsp of melted butter, but save a bit to brush over the rolls before baking them.
- Then make the filling by mixing together the brown sugar, pecans, cinnamon, and melted butter.
- Using a spoon, distribute the filling into the rectangular piece of dough.
- Make sure filling is evenly distributed
- Gently roll the dough up.
- After the dough is rolled, you can chill it for 15 minutes or so, or cut & bake it straight away – which is what I did for this recipe.
- Cut the dough into 6 cinnamon rolls (so you will make 5 cuts).
- Place cut pumpkin-cinnamon rolls in a parchment lined baking tray and bake for 25-30 minutes at 350 degrees.
- When done, remove from oven and let cool for about 5-10 minutes. Then make the icing by mixing together the powdered sugar, coconut milk and white vinegar and spoon icing over the cinnamon rolls and enjoy!
Notes
*Gluten free option: I’ve made these cinnamon rolls with a combination of Cup4Cup’ GF flour blend + almond meal (affiliate link).I add in the almond meal as it seems to add so much texture to these cinnamon rolls and keeps them from being “gummy.”
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 454mg | Fiber: 2g | Sugar: 21g
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