Gooey, sticky, sweet, delicious frosted pumpkin cinnamon rolls – They are perfect for Fall!
Want one??? Or maybe an entire pan???!
Normally, homemade cinnamon rolls are so good on their own that there’s not really much you can do to make them even better… But stuffing the pastries with pumpkin and even more cinnamon somehow manages to do just that! Imagine a cinnamon roll filled with pumpkin pie.
Add a sticky, sugary glaze and you’re taking the cinnamon rolls to uncharted territory in deliciousness.
I made this particular batch of vegan pumpkin cinnamon rolls on Saturday when my friend Sara came to visit from Minnesota. (You’ll be hearing much more about Sara in the near future.)
Have you ever met someone for the first time and felt like you’ve known that person your entire life?
This is exactly how I felt when I met Sara two weeks ago…
We bonded over a shared love of photography, music, Saved by the Bell, and Freddie Prinze Jr. (Did you know he’s almost 40?!), talking non-stop the entire day about everything from awkward middle school dating experiences to our goals and dreams for the future.
We also spent quite a bit of time with the pumpkin cinnamon rolls.
Can you blame us?
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
Ingredients
- 1 tbsp yeast
- 1 cup milk of choice
- 2 tbsp sweetener of choice (not xylitol or stevia)
- 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose flour, or a combination
- 2 tbsp baking powder
- 1/4 cup sugar of choice
- 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
- 2 tsp pure vanilla extract
- 5 tbsp whole-wheat pastry or all-purpose flour
- 3 tbsp sugar of choice (I like Sucanat here)
- 1 tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- optional, 1/2 cup raisins
- scant 1 cup pumpkin puree
- dash salt
Instructions
Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)
In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.
Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)
Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.
After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.
Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:
For the Glaze:
1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.
Link Of The Day:
I’m so excited that fall is coming and I can make these. I love them.
Hi Katie! I’m so excited to make these – I think I’ll make them for my church’s cake walk on Halloween. I do have one question – could I use canola oil instead of coconut oil or anything like it? If so, would this be 4 Tbsp as the recipe calls for? Thanks!!!
Canola oil works here! It’s an even sub.
Made these last weekend and they were amazing 🙂 first time baking with yeast (I was always so nervous…have no idea why!) it was so easy!! Gobbled up the last one yesterday night before bed 😉 hehe …making your pumpkin muffins this time around!!! (to anyone who has tried the recipe did anyone use chickpeas instead of white beans? I know white beans turn out creamier when blended but right now I only have chick peas and black beans at home. I might give it a whirl regardless and see what happens. Since it’s vegan I can taste test the dough and add in more spices if necessary) Pumped!!! I also made your pumpkin spiced latte this morning 🙂 I just LOVE Fall!
Wow! These are soooo good!! They reminded me of Christmas and Easter at the same time! The dough is good enough to make a sweet bread out of and in future I’d add more filling it was that good!! Thanks Katie
Can these be done with Gluten free flour?
Just love your recipes Katie,pumpkin rolls,I will make these and chocolate pumpkin fudge! I can’t go wrong. Your quite the cute little baker1 Thanks.
Ummmmm… so these were AMAZING! Even used squash instead of pumpkin. My non-vegan friends inhaled them! Great recipe! A keeper for sure!
Is there supposed to be some pumpkin in the dough or just the filling? The rolls look orange in your photo so I thought that there was pumpkin in the dough, but didn’t see it mentioned in the recipe. Confused!
I have the same question!
Yes it goes in the filling.
Katie, I have your cookbook and I read all of your recipes. For my family, it is about counting the CARBS–not necessarily about removing gluten, fat, etc. etc. I appreciate you listing the nutrition facts, and although I calculate carbs on EVERYTHING myself, it’s nice to follow a recipe exactly and trust that it has been done for you. In regards to our situation, my kids are Type 1 diabetic, which means they count carbs and dose with insulin everytime they eat. For us, substituting with beans, whole wheat flours, etc., for some of the refined ingredients helps us keep a better blood glucose profile. The agave and the maple syrup not so much, but it is still better than refined white sugar! THANK YOU!!
Haha!!! I love meeting friends like that!! So glad you found such a great friend!! I think good friendships with women are harder to come by than people realize!! And these cinnamon rolls…. OH MY!