Pumpkin Cinnamon Rolls
Serves 12120 mins prep25 mins cook
Delightful Pumpkin Cinnamon Rolls made with a dough incorporating pumpkin puree for a comforting fall treat. The rolls are filled with a sweet mixture of brown sugar, butter, and walnuts, then topped with icing made from monkfruit sweetener. Perfect for a cozy snack or dessert.
0 servings
What you need
cup ap flour
tsp fine sea salt
tsp cinnamon
tsp allspice
tsp nutmeg
cup pumpkin puree
tsp vanilla
cup water
tsp dry yeast
tsp coconut sugar
cup brown sugar
cup vegan margarine
cup chopped pecans
Instructions
1: In a small bowl, add the yeast, plant milk, and sugar. Whisk together and set aside to activate for 10-12 mins. 2: Mix both wet and dry ingredients together in separate bowls. 3: Once yeast is activated, add the wet to dry in a large mixing bowl or stand mixer. 4: Mix until dough cleans the sides of the bowl. 5: Transfer from mixing bowl to a greased bowl and cover with plastic wrap or damp towel to proof for at least 1 hour. 6: After an hour, remove from bowl and roll out to a large rectangle on a floured surface. 7: Add the filling with a layer of butter followed by sugar, cinnamon, and nuts. 8: Roll the dough up into a large log and cut rolls with a sharp knife or bench scraper. 9: Transfer to a greased baking dish and let proof for another hour. 10: Once proofed, bake at 350° F for 20-25 mins. 11: Meanwhile, combine powdered monkfruit sweetener or sugar with a few tablespoons of plant milk and whisk to get an icing to top the rolls.View original recipe