"These Vegan Pumpkin Cinnamon Rolls are the perfect Fall dessert. Dairy-Free and vegan, these cinnamon rolls will are the perfect indulgence. These are the perfect weekend breakfast or dessert after a long day. No matter how you eat these, you are sure to love them!"
Vegan Pumpkin Cinnamon Rolls
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Prep time: 2hrs
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 1/2 cups Vegan Butter
- 1/2 cups Plant Milk
- 1 cups Powdered Sugar
- 2/3 cups Pumpkin Puree
- 2 Flax Egg
- 2 1/4 teaspoons Yeast
- 4 cups AP Flour
- 8 ounces Vegan Cream Cheese
- 1 cups Brown Sugar
- 6 tablespoons Cinnamon
- 2 teaspoons Nutmeg
- 2 teaspoons Allspice
- 2 teaspoons Cloves
- 1 teaspoon Salt
Method
Step 1
Make your flax eggs and set them aside.
Step 2
Heat butter and milk in a small saucepan or the microwave until melted. Remove and let cool
Step 3
Beat the water, yeast, sugar, and flax egg until combined, add pumpkin and 1 tbs cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1 tsp, allspice.
Step 4
Add salt and milk mixture, slowly add the flour and either using your hands or a stand mixture, mix until combined and the dough forms into a ball. About 7 minutes.
Step 5
Let the dough rest until doubled in size or about 1-2 hours.
Step 6
After the dough has risen, press it down and turn it onto a lightly floured surface. Using a rolling pin, roll into a long rectangle.
Step 7
In a small bowl mix the brown sugar, 1 tsp nutmeg, 1 tsp allspice, 5 tbs cinnamon, and 1 tsp clove and sprinkle evenly over the dough, leaving a half an inch border.
Step 8
Roll dough into a tight log and slice into 8 rolls. Place rolls in a baking dish and let rise again until doubled. About 1 hour.
Step 9
Preheat oven to 350 degrees and bake for 40 minutes.
Step 10
Let the vegan pumpkin cinnamon rolls cool completely.
Step 11
After the cinnamon rolls are cool, beat together the vegan cream cheese, vanilla, and powdered sugar and spread evenly over the cooled rolls, cut and enjoy!