Pumpkin Cinnamon Rolls

pumpkin cinnamon rolls | roxanashomebaking.com
Today I’m going to keep things simple.
I’m not going to write a defense speech why this is my 4th pumpkin recipe posted in less than a month. I think it’s pretty obvious I LOVE pumpkin!!
Look at these rolls, how could someone not love pumpkin? These rolls are even better then the regular cinnamon rolls I used to make with dairy butter and milk. I’m warning you, these are addictive!
I made them a couple of days ago and already hubby put a request in for another batch. We could not stop eating them! Trust me, forget your cinnamon rolls recipe, it’s high time you make some pumpkin cinnamon rolls! They are sweet, buttery, gooey, flaky, with swirls of shredded pumpkin infused with cinnamon and nutmeg. And to top them, as if the rolls themselves weren’t enough, a cream cheese maple icing. Dare to resist them!
pumpkin-cinnamon-rolls | roxanashomebaking.com
Probably the hardest part to make this rolls is to wait for them to cool down so you don’t burn your tongue. Trust me, it hurts :(
Pumpkin Cinnamon Rolls (vegan)
Start by cleaning 2-3 pie pumpkins. Peel and scoop the seeds out. Shred the flesh.
In a heavy pot mix the shredded pumpkin, cinnamon, nutmeg and sugar in the raw. Cook over low hear until soften. Let it cool completely.
When the pumpkin mixture is cooled it’s time to make the dough.
In a bowl, mix the yeast with lukewarm almond milk. Let it proof.
Meanwhile sift together the flours and melt the butter.
When the yeast mixture has doubled in volume and lots of bubbles appear add the melted and cooled butter, 1 cup pumpkin mixture, 1/4 cup sugar in the raw and a pinch of salt.
Give the mixture a whisk or two.
Slowly add the flour, 1/4 cup at a time. The dough will be elastic and smooth and will clean itself from the sides of the mixing bowl.
Put the dough into a buttered bowl and let it rise until doubled in volume.
When doubled, knead the dough by hand for a couple of seconds and with a rolling pin roll out on a floured surface into a ~ 20X10 inches rectangle. Spread the remaining pumpkin mixture on top of it. Beginning at the 20-inch side, roll up dough and pinch edge together to seal. Cut into ~16 rolls.
pumpkin-cinnamon-rolls | roxanashomebaking.com
Coat the bottom and the sides of baking pan with butter. Place pumpkin cinnamon rolls close together in the pan and let them rise for the second time 10 minutes plus the time it takes the oven to reach 375F. Do NOT let them rise longer!
Bake until golden brown.
Remove from the oven and spread the maple cream cheese on top.
pumpkin-cinnamon-rolls | roxanashomebaking.com
Let them cool and dig in!
pumpkin-cinnamon-rolls | roxanashomebaking.com
Pumpkin Cinnamon Rolls (vegan)
Ingredients
2 lbs shredded pie pumpkin
2 tsp cinnamon
2 tsp nutmeg
1/3 cup sugar in the raw
2 tsp. dry yeast
1 cup almond milk
6 tbsp melted but cooled butter
1/4 cup sugar in the raw
1 cup white whole wheat flour
4 cups bread flour
pinch of salt
 4 oz vegan cream cheese
2 tbsp. maple syrup
In a heavy based pan mix the shredded pumpkin with the cinnamon, nutmeg and 1/3 cup sugar.  Cook over low heat until softened. Should yield about 3 1/3 cups pumpkin mixture. Let the mixture cool completely before starting the dough.
In a mixing bowl add the lukewarm milk and mix it with the yeast. Let the yeast proof.
Meanwhile sift together the flours and melt the butter.
When the yeast mixture has doubled in volume and lots of bubbles appear add the melted and cooled butter, 1 cup pumpkin mixture, 1/4 cup sugar in the raw and a pinch of salt.
Give the mixture a whisk or two.
Slowly add the flour, 1/4 cup at a time. The dough will be elastic and smooth and will clean itself from the sides of the mixing bowl.
In a buttered bowl let the dough rest until doubled in volume. Should take around 1 hour.
When risen, knead the dough by hand for a couple of seconds and with a rolling pin roll out on a floured surface into a ~ 20X10 inches rectangle. Spread the remaining pumpkin mixture on top of it. Beginning at the 20-inch side, roll up dough and pinch edge together to seal. Cut into ~16 rolls.
Coat the bottom and the sides of a baking pan with butter. Place pumpkin cinnamon roll close together in the
pan and let them rise for 10 minutes. Preheat the oven to 375F.
Do NOT let the rolls rise for more than 10 minutes plus the time it takes the oven to reach 375F.
Bake until golden brown, approximately 50 minutes.
In a small bowl mix the cream cheese and maple syrup. Spread the icing on top of the rolls as soon as you take them out of the oven.
Let them cool and enjoy!
pumpkin-cinnamon-rolls | roxanashomebaking.com
Sending lots of love,
Roxana

Comments

  1. Brooks at Cakewalker says

    Roxana, this vegan version of Pumpkin Cinnamon Rolls looks purely delicious! I love the maple syrup as a sweetener for the icing, not to mention the flavor it imparts on the roll. Brava!

  2. Gina says

    No apologies necessary for theses beauties, I wish I hadn't eaten a piece of toast, wasn't nearly as good. Glad to see you are back in the kitchen baking up a storm. Hope you are enjoying your weekend.
    -Gina-

  3. The Mom Chef says

    Those look absolutely amazing. I'll sign up for them. You're husband is a smart man and should be requesting them every day! Let him know I said it's ok. :)

  4. Kelsey says

    These look fantastic and I love the maple icing. Also love that you used ACTUAL pumpkin instead of canned pumpkin :) inspiration for me to try.

  5. Xiaolu @ 6 Bittersweets says

    I made pumpkin vegan cinnamon rolls a few years ago and they kicked butt (though didn't rise as much as I'd hoped. Yours look perfect!

  6. Emily @ Life on Food says

    These look like a little bit of heaven. I wish you were here to make them for me. I guess I will just have to take the leap and try it out for myself. So beautiful!

  7. Elisabeth says

    Roxana-these cinnamon rolls with the pumpkin filling loo so droolworthy and yummy! Love the way it turned out, and so pretty with the glaze on top. I certainly wish I had one with my morning coffee!
    xoxo

  8. Sandra says

    I was right, you are pure genius..these look absolutely amazing, and I can tell they would be overly addictive! Thanks for sharing this yummy recipe!!!!!

  9. thecompletecookbook says

    Roxana, your recipes are beyond awesome! You really have embraced this new way of cooking.
    Have a super day.
    :-) Mandy

  10. Kristen says

    I am loving the pumpkin filling. This is unlike any roll I have seen before. I am definitely bookmarking these!

  11. Dee at Deelicious Sweets says

    Wow, these look awesome! I can smell them now! I would love for you to link up to my pumpkin blog hop!

  12. Nami | Just One Cookbook says

    Wow Roxana, these pumpkin cinnamon rolls look amazing – they are so neatly rolled up in the baking pan! So cute! I love the whole table presentation. So gorgeous!

  13. Elin says

    Roxana….I love pumpkin too. I want to make this pumpkin cinnamon roll :) I know it will be good with those icing on it…yum yummy!

  14. vianney says

    I am loving all the pumpkin recipes!! and cinnamon rolls are one of my addictions, thanks for another yummy recipe!! bookmarked

  15. freeeatsfood.com says

    Pumpkin cinnamon rolls are an all time favorite of mine! Yours look lovely and that filling must be divine. Good job. Keep on posting pumpkin recipes, I won't mind. :)

  16. FOODESSA says

    Well, I can see that Roxana has done it again. I've never truly been a cinnamon roll fan…however, I may be tempted with your version…pumpkin has lured me into your kitchen ;o)

    Have a great week.
    Ciao for now,
    Claudia

  17. Mary says

    Sorry, I'm so late but I thought I had already made a comment. I just wanted you to know how wonderful these look. My family would love them. I hope you have a great day. Blessings…Mary

  18. Wendy Irene says

    Roxana, those look absolutely amazing! Picture perfect. Honestly, I wish I could buy one of those right now and eat it. I also am a huge lover of all things Pumpkin! Don't you love this time of year?!

  19. Elin says

    Roxana….I tried this out and one word Heavenly ! Love it so much that I am thinking of making these delectable again. I have just posted it and have linked you :) Thanks so much for the recipe :)

    Regards,
    Elin

  20. Lizzy says

    Oh, my gosh, Roxana, these look outstanding! Perfectly spiraled sweet rolls but with a delicious pumpkin twist! YUMMY!

  21. Shaheen says

    I don't think there is anything wrong with making more than one recipe using a particular ingredient – its in season right, so we must make the most of it, I am loving these pumpkin cinnamon rolls.

  22. Priscilla - She's Cookin' says

    OMG, Pumpkin cinnamon rolls – you are brilliant! I don't doubt that waiting for them to cool off is the hardest part :)

  23. Terra says

    OH MY HEAVENS!!! You had me at pumpkin…wait at cinnamon too…and rolls…oh never mind, I am just so excited over this recipe!!! I love love vegan recipes, so excited to try this one!!! Someone mentioned pumpkin cinnamon rolls the other day, but love the vegan recipe soooooo much:-) Beautiful!!! Hugs, Terra

  24. kita says

    Um, you may need to make another batch yet – and then make room for me at your breakfast table because after seeing these – Im on my way!

  25. Alicia@ eco friendly homemaking says

    Oh we love cinnamon rolls and these look and sound so delicious!! I am so excited to try this recipe!!

  26. Nicolle says

    Okay, I'm in the process of making these now. I'm not a baker, so hopefully these turn out well. Also- used canned pumpkin for speeds sake.

  27. The Melendrez Fam says

    Made these today. Yay!!! Stumbled upon the link to this page through a vegan twitterer that I follow. I am not vegan, but try to cut out dairy for healthy alternatives and for friends and have made many a vegan dish over the years. I LOVE pumpkin and this is my favorite time of year because I make lots of pumpkin stuff…with REAL pumpkins too! I have already made pumpkin pancakes, added pumpkin to mac n cheese for the little ones (they don't even know it), pumpkin mini muffins, pumpkin soup, etc, etc…

    So, I was a little wary about having to peel and grate the pumpkin, but I did it. Definitely the hardest part of the recipe. Not that I discourage it, if you don't mind the work and time involved in it. To save time and effort in the future for me though, I will definitely clean out the pumpkin and cut into chunks and just bake it in a little water. I make most of my pumpkin recipes that way. It's soooo much easier. Then just scoop out the cooked pumpkin, and voila, you have cooked pumpkin pretty much already pureed. Then you can add the sugar and cinnamon, etc in the pan from that point and follow the rest of this fabulous recipe as is.

    But anyway, I did follow your recipe as is to the "T" and it is DEE-LISH! My husband LOVES them. He really likes that they are not OVERLY sugary and sweet. They're just a touch of sweet. However, my kids didn't love them because they thought they weren't sweet enough. Oh well, MORE FOR ME & DAD!!! LOL! But seriously, if you want kids to love them, I'd say just add a little more sugar to the pumpkin mixture that is made for the filling. The recipe does not call for a lot (only 1/3 cup for the filling) compared to so many other baked goods that call for 2 and 3 cups of sugar!!! So I don't think it would hurt to add some more if you really want to appeal to the younger crew. But I love them the way they are, personally.

    I am looking forward to having one with my coffee in the morning. I think it will be the perfect combo.
    Thank you for the wonderful recipe. It is definitely bookmarked and WILL be made in my house again before November is through:)

    Amanda in California

  28. The Melendrez Fam says

    Made these today! Yay!
    Followed the recipe to a "T". They turned out soooo good and looked exactly as they look in the picture….(LOVE THAT).
    Husband LOVED them. He ate 3 today. However, my kids thought them not sweet enough. Oh well, more for hubby and me! LOL!

    The only thing I will change when making again (because I WILL be making again before November is through) is that if I want to appeal to more of the younger crew, I will try adding a little sugar to the pumpkin filling (I like as they are but since the recipe calls for so little sugar, I don't think it would hurt. Usually I'm having to half the amount of sugar that is called for in other baked recipes!)

    The other thing I will do differently next time is that I will clean the pumpkin out, cut in chunks and bake it in a little water while getting everything else prepared. I just think it's so much easier to scoop out baked pumpkin then to peel and grate raw pumpkin. Then, I would add the sugar and cinnamon and nutmeg just as in these instructions and follow exactly thereafter.

    Either way, these are DEE-LISH! Thank you so much for this wonderful recipe. It is already bookmarked and will probably be on the Thanksgiving menu!
    I cannot wait to have one of these with coffee in the morning. I think I'll go to sleep now just so morning comes faster…♥

    Amanda in California

  29. Magic of Spice says

    Hey, I don't care if you do a pumpkin recipe every day for the season…love it! These look so delightful and so moist, wish I could stop by for one :)

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