Easy Vegan Pumpkin Cinnamon Rolls
These easy vegan pumpkin cinnamon rolls are the perfect treat on a chilly autumn day. Soft, moist, pumpkin-infused dough, swirled with buttery brown sugar and pumpkin pie spice, and topped with a simple vegan cream cheese icing. These rolls are also easy to make, requiring no yeast at all! Perfect for a make-ahead breakfast.
Prep Time: 35 minutes mins
Cook Time: 33 minutes mins
Total Time: 1 hour hr 8 minutes mins
Servings: 12 rolls
Author: Sam Turnbull
For the vegan pumpkin roll dough:
For the pumpkin spice filling:
For the icing (optional):
Make the pumpkin roll dough:
Make the rolls:
Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
Pumpkin spice sugar filling: Pour the melted vegan butter over the rolled-out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and pumpkin pie spice, then sprinkle the mixture evenly over the melted butter.
Form the rolls: Starting from the long side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
Bake: Place the rolls in the baking dish, swirl side up, and bake for 28 - 33 minutes until puffed up and lightly golden. Let cool for 20 minutes before serving.
For the icing:
Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice together in a small bowl. Spread the icing over the rolls (it's ok if it's messy). Then sprinkle with a few pinches of pumpkin pie spice. Enjoy!
Storing: store leftover pumpkin rolls covered at room temperature for 2 - 3 days. Rolls can be frozen (with icing and all) in an air-tight container, then let thaw completely at room temperature.
Make ahead: cinnamon rolls can be prepared, cut, and placed in the baking dish, and kept covered in the fridge for up to two days. When ready to bake, let them warm to room temperature for 20 - 30 minutes, then bake and frost following the recipe.
Serving: 1roll with icing (recipe makes 12 rolls) | Calories: 445kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 375mg | Potassium: 335mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3411IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 3mg
Find it online:
https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-cinnamon-rolls-no-yeast/