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Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 138 reviews
  • Author: Megane
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 6 large rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Pumpkin Cinnamon Rolls are a delightful vegan twist on a classic breakfast treat, featuring a soft and fluffy pumpkin-infused dough filled with a spiced sugary pecan filling and topped with a creamy vegan cream cheese icing. Perfect for fall or any cozy morning, these rolls are made with wholesome ingredients like pumpkin puree and warm pumpkin pie spices, offering a comforting and flavorful experience without any animal products.

Ingredients

Scale

Dough

  • 1/2 cup (125 mL) unsweetened almond milk, warmed
  • 1/4 cup (55 g) organic sugar
  • 2 1/4 teaspoons (4 g) active dry yeast
  • 1/4 cup (1/2 stick or 48 g) vegan butter, melted
  • 3/4 cup (180 g) pumpkin puree
  • 1 teaspoon (2 g) pure vanilla extract
  • 2 1/2 cups (380 g) all-purpose flour + more for kneading
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (2 g) baking powder
  • 1/2 teaspoon pumpkin pie spice

Filling

  • 1/4 cup (48 g) organic brown sugar
  • 2 tablespoons (29 g) organic sugar
  • 1 tablespoon (5 g) pumpkin pie spice
  • 1/2 cup (62.5 g) finely chopped pecans
  • Pinch of sea salt
  • 1/4 cup (1/2 stick or 48 g) vegan butter, softened but not melted

Icing

  • 3/4 cup (75 g) organic powdered sugar
  • 4 oz. vegan cream cheese, softened (we used Kite Hill)
  • 3 tablespoons (36 g) vegan butter, melted
  • 1 teaspoon (2 g) pure vanilla extract
  • 1 teaspoon (4.8 g) lemon juice (optional)
  • Almond milk, as needed to thin

Instructions

  1. Prepare the dough: In a large bowl, whisk together the warmed almond milk and organic sugar until combined. Sprinkle the active dry yeast evenly over the mixture, stir gently, and allow it to sit in a warm place for 10 minutes to activate the yeast.
  2. Mix dough ingredients: Once the yeast is foamy and activated, stir in the melted vegan butter, pumpkin puree, pure vanilla extract, salt, baking powder, and pumpkin pie spice. Mix until uniform, then add the all-purpose flour and combine everything into a cohesive dough.
  3. Knead the dough: Flour a clean work surface and turn the dough onto it. Knead for at least 10 minutes, adding more flour as necessary to prevent sticking. The dough should become soft, elastic, and spring back when poked.
  4. First rise: Place the kneaded dough into a large oiled bowl, turning it to coat all sides lightly with oil. Cover with a clean kitchen towel and set in a warm area for about 1 hour, or until doubled in size.
  5. Prepare the filling: In a medium bowl, mix together organic brown sugar, organic sugar, pumpkin pie spice, finely chopped pecans, sea salt, and softened vegan butter until well combined. Set aside.
  6. Roll out the dough: Once risen, flour your work surface again and roll the dough into a roughly 12-inch long by 1/2-inch thick rectangle. Spread the filling evenly across the dough using a spatula, leaving a 1/4-inch border around edges free of filling.
  7. Form rolls: Starting from the long side, tightly roll the dough into a log shape and place seam-side down. Using a sharp knife, cooking twine, or unflavored dental floss, cut the log into 6 even pieces for consistent baking.
  8. Second rise: Arrange the rolls evenly in a generously greased 9 x 13-inch baking dish. Cover with a clean towel and place in a warm spot for another hour until the rolls rise and puff up.
  9. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they are golden brown on top.
  10. Prepare the icing: While baking, combine powdered sugar, vegan cream cheese, melted vegan butter, vanilla extract, and optional lemon juice in a bowl. Mix until smooth and uniform. Add almond milk one tablespoon at a time until desired icing consistency is reached.
  11. Finish and serve: After baking, let the rolls cool for about 10 minutes. Generously drizzle the prepared frosting over them, spreading with a spatula if needed. Serve warm and enjoy your vegan pumpkin cinnamon rolls!

Notes

  • Make sure the almond milk is warm but not hot to avoid killing the yeast.
  • Use measuring tape or another method to cut even rolls for uniform baking.
  • The pumpkin pie spice adds a warm fall flavor but can be adjusted to taste.
  • For a nut-free version, omit pecans or substitute with seeds.
  • Allow rolls to cool slightly before icing to prevent frosting from melting too much.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.

Nutrition

  • Serving Size: 1 roll
  • Calories: 370
  • Sugar: 20g
  • Sodium: 230mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/vegan-pumpkin-cinnamon-rolls-with-cream-cheese-icing-recipe/