It’s hard to believe I’ve never baked pumpkin cinnamon rolls. But after perfecting the 1-Bowl Banana Bread and my World’s Easiest, I couldn’t wait to give it a try. It was a major success.
This is the first of a series in partnership with Bob’s Red Mill. When we moved to Portland, Oregon, in 2010, I was delighted to discover that Bob’s is based there. Soon after, I had the opportunity to visit their factory. I was amazed at how much attention they pay to detail and quality.
I am a fan of this company, its products, and the values it represents. I hope that you will enjoy the recipes over the next few months.
Bob’s all-purpose unbleached flour is a baker’s best friend. No surprise, it is perfect for these simple and delicious Pumpkin Cinnamon rolls.
I baked this batch and did some serious damage. The rest was given to the apartment staff. There are only so many cinnamon buns a girl can eat in one day. For now, I have a limit of two, but I would like to see it increase in the next quarter.
What about another perk? The glaze can be customized. Below, I have included several options, but my favorite is the simple powdered sugar glaze because it perfectly matches the spice of the pumpkin flavor.
Ingredients
DOUGH
- 1 cup unsweetened Almond Milk
- 2 tbsp vegan Butter (such as Earth Balance).
- Instant yeast in one packet (each packet yields about 2 1/4 tsp).
- Cane sugar organic 1 tbsp
- 1/4 teaspoon sea salt
- Half a teaspoon cinnamon
- 1 tsp pumpkin pie spice
- Pumpkin puree, 1/3 cup
- 2 3/4 – 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour
Filling
- Earth Balance vegan Butter, 2 1/2 tbsp
- 1 cup pumpkin Butter*
- Cane sugar organic 1/3 cup
- 1 tbsp of cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup raw pecans, chopped (optional)
TOPPING
- 2 Tbsp vegan Butter (such as Earth Balance).
- 1 Tbsp Pumpkin Butter* ( optional
- Cane sugar organic 1 tbsp
- 1/4 cup raw pecans, chopped
Instructions
- DOUGH: Heat the almond milk in a large bowl using the microwave. (Or in a small pan over medium heat, in increments of 30 seconds) until it is warm and melted. Do not let the mixture boil. Then remove it from the microwave or stovetop and allow it to cool down to 110 degrees F, or 43 C. This is the temperature of the bathwater. The mixture should be warm but not hot. This will kill the yeast. Transfer the mixture into a large bowl if it has been heated on the stovetop.
- Sprinkle the yeast, sugar, and salt on top and allow it to activate for 10 min. Add cinnamon and pumpkin pie spices and stir. Allow it to sit for a couple of minutes, and then add pumpkin puree.
- Add flour in 1/2 cup increments, stirring constantly. The dough will be sticky. If the dough is too thick to start, place it on a lightly floured surface and knead it for about a minute until it forms a loose, elastic ball. Add flour as necessary.
- Roll the dough around in your bowl, then rinse it out and coat it with oil. Cover the bowl with plastic wrap, and place it in a warm area to double in size.
- Roll out the dough on a lightly floured surface into a thin rectangular shape.FILLING: Add sugar, cinnamon, and pumpkin pie spice to the pecans and brush with vegan Butter.
- Start at one end and roll the dough tightly. Place seam-side down. With a serrated blade or floss, cut into 1.5 to 2-inch sections. Place in an 8×8 square pan or similar size.
- TOPPING Brush with vegan butter mixed with pumpkin butter. Sprinkle with cane sugar and pecans and cover with plastic. Set the pan on top of your oven and let it rise while you heat to 350 degrees F.
- Bake the rolls in a hot oven for 30-40 minutes or until they are golden brown on top. Let the rolls cool down for 10 minutes at least before serving.
- Try my dairy-free cream cheese frosting or the simple glaze that I share below. You can add a teaspoon of pumpkin butter or a dash of pumpkin pie spice for more pumpkin flavor.
- Cinnamon rolls can be stored at room temperature for a few days if they are covered, but fresh is best. The dough can be frozen to the point where it is cut into rolls and put in a pan. Cover the pan and freeze it. Thaw in the refrigerator for 6 hours. Cover the pan and place it on top of your oven as you heat it to aid in rising. As directed, bake the cake.
