• Destinee

Pumpkin Spice Cinnamon Rolls

Updated: May 11, 2020

Serves: 10



2¼ tsp dry yeast (1 pkg)

¼ c white sugar

¼ cup water (warm ~100 degrees)

½ cup plant-based milk (warm ~100 degrees)

½ cup pumpkin puree

¼ cup vegan butter, melted (can substitute for oil)

1 Tbsp molasses

1 tsp vanilla

3 cups AP flour

1 tsp salt

¼ tsp pumpkin  pie spice

¼ tsp cinnamon

3 cups AP flour


½ cup brown sugar

2 Tbsp white sugar

3 tsp pumpkin pie spice

½ tsp cinnamon

4 Tbsp vegan butter, softened


¼ cup pumpkin seeds, raw or toasted


½ cup powdered sugar

2 T vegan butter, melted

1 tsp vanilla bean paste (or vanilla extract)

1 Tbsp water


  1. In the bowl of an electric mixer, combine yeast, sugar, water, and milk of choice. Let it sit for 10 minutes, or until the yeast becomes bubbly.

  2. Add remaining dough ingredients, and mix on medium speed until a smooth and elastic dough forms. (Mine took about 7 minutes)

  3. Turn the dough out into a lightly greased bowl and cover it with a towel or plastic wrap. Leave the bowl undisturbed, in a warm place, until it has doubled in size.

  4. While you're waiting, combine your dry filling ingredients. (Excluding butter. (But you could go ahead and take your butter out of the fridge at this point to get it up to room temperature.)

  5. Once the dough has doubled, roll it out into a half-inch-thick rectangle (You may need to lightly flour your surface and your rolling pin if your dough is sticky.)

  6. Spread softened butter onto the dough in a thin layer, being sure to get the edges as well!

  7. Sprinkle the pumpkin spice mixture on top, and roll it up as tight as possible without ripping the dough.

  8. Cut your log in half, and then cut each half-log into 4-5 pieces (Depends on how large you want you cinnamon rolls to be. I made ten.)

  9. Line a sheet pan with parchment paper, and place rolls about 1½ inches apart.

  10. Cover your rolls with a tea towel, and let them rest until they are doubled in size.

  11. Meanwhile, preheat your oven to 375*F.

  12. Bake cinnamon rolls for 12-15 minutes, or until lightly browned. After 7 minutes, roate your pan and sprinkle pumpkin seeds over the top. If your pumpkin seeds are already toasted, then add them on top after baking.

  13. Allow them to cool for about 5 minutes, while you make the icing.

  14. For the icing, simply combine everything in a bowl and whisk until smooth. Drizzle over rolls while they are still slightly warm, but not piping hot.

  15. DEVOUR!

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