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Pumpkin Cinnamon Rolls (Vegan & Oil Free)

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These are PERFECT for fall/autumn! Bring these pumpkin rolls to family brunch, or have a slow morning of fall baking! Pumpkin spice makes anything taste 1000 X better!

 

Ingredients:

(Makes 9 buns)

Dough

1 packet of dry active yeast

1 tbsp maple syrup

✘ 1 cup unsweetened plant milk

✘ 1 tsp vanilla extract

1/3 cup pumpkin puree

✘ 1/2 tsp salt

✘ 1 tsp pumpkin pie spice

✘ 3 cups all purpose flour

✘ 2 tbsp mashed banana (or apple sauce)

Filling

✘ 1/2 cup date paste

✘ 2 tbsp pumpkin puree

✘ 1/2 tsp pumpkin pie spice

1.5 tsp cinnamon

handful of chopped pecans

Icing

1/2 cup soaked cashews (soaked for at least 5 hours) 

3 tbsp plant milk

3 tbsp water

2 tbsp maple syrup

1 tbsp lemon juice

1/2 tsp salt

Instructions:

  1. Place plant milk in a small saucepan and heat over low heat until lukewarm. Remove from heat and whisk in maple syrup and yeast. Let sit until yeast is activated.

  2. Whisk in salt, pumpkin pie spice, pumpkin puree, mashed banana, and vanilla extract. Then slowly incorporate the flour. Be careful not to over mix.
  3. Knead the dough until everything is incorporated, then let the dough rest and rise in a covered bowl for 45 minutes.
  4. Preheat oven to 350F
  5. While the dough is resting, mix together the ingredients for the filling. Roll out the dough on a floured surface into a large rectangle.
  6. Evenly spread the filling on the dough, leaving a half inch boarder. Roll the dough length wise into a large log.
  7. Evenly slice the dough into 9 equal buns and place in a 8X8 baking dish.
  8. Bake for 20-25 minutes until buns are golden.
  9. Blend together the ingredients for the icing in a high speed food processor or blender until smooth.
  10. Spread the icing on the warm buns and top with extra chopped pecans and cinnamon. 
  11. Serve warm & enjoy!
For the video tutorial see video below (YouTube: Maddie Lymburner):

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