Ingredients
For the Dough:
¾ cup warm almond milk (110°F)
2 ¼ tsp active dry yeast
¼ cup maple syrup or sugar
⅓ cup melted coconut oil
¾ cup pumpkin purée
1 tsp vanilla extract
4 cups all-purpose flour
½ tsp salt
For the Filling:
½ cup brown sugar
2 tbsp ground cinnamon
¼ cup melted coconut oil
1 tsp pumpkin pie spice
For the Maple Glaze:
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp dairy-free milk (almond or oat)
½ tsp vanilla extract
Instructions
Activate Yeast:
Warm the almond milk and stir in yeast and maple syrup. Let sit for 10 minutes until frothy.Make the Dough:
In a bowl, mix melted coconut oil, pumpkin purée, and vanilla. Add the yeast mixture. Gradually stir in flour and salt until a soft dough forms. Knead for 5–7 minutes until smooth.First Rise:
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.Fill & Roll:
Roll out dough into a rectangle. Brush with melted coconut oil and sprinkle cinnamon-sugar mixture. Roll tightly and slice into even rolls.Second Rise:
Arrange rolls in a greased baking pan. Cover and let rise for 30 minutes.Bake:
Bake at 350°F (175°C) for 25–28 minutes until golden brown.Glaze:
Mix powdered sugar, maple syrup, dairy-free milk, and vanilla. Drizzle over warm rolls and enjoy!
Notes
To make ahead: Prepare the rolls, refrigerate overnight, and bake in the morning.
You can use canned pumpkin purée — just not pumpkin pie filling.
For extra fall flavor, sprinkle chopped pecans before baking.
Reheat leftovers at 300°F for 10 minutes for that just-baked freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American, Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 265 kcal
- Sugar: 14 g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 2g
- Protein: 5 g
- Cholesterol: 0mg