Ingredients
For the Dough:
¾ cup warm almond milk (or any plant-based milk)
2¼ tsp instant yeast (1 packet)
¼ cup pumpkin purée
3 tbsp melted coconut oil
3 tbsp brown sugar
2½ cups all-purpose flour (plus more for dusting)
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
For the Filling:
¼ cup vegan butter, softened
½ cup brown sugar
1 tbsp cinnamon
¼ tsp ground cloves
For the Glaze:
½ cup powdered sugar
1–2 tbsp plant milk
½ tsp vanilla extract
Instructions
Activate the Yeast:
In a large bowl, mix warm almond milk and brown sugar. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy.Make the Dough:
Add pumpkin purée, melted coconut oil, salt, and spices to the yeast mixture. Gradually add flour until a soft dough forms. Knead for 2–3 minutes.Roll and Fill:
On a floured surface, roll out the dough into a rectangle. Spread softened vegan butter, then sprinkle brown sugar and cinnamon evenly.Roll and Slice:
Roll up tightly into a log and slice into 8–10 rolls. Place in a greased baking dish. Cover and let rise for 30–40 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes or until golden and fragrant.Glaze:
Mix powdered sugar, vanilla, and plant milk. Drizzle over warm rolls before serving.
Notes
Use canned pumpkin purée (not pumpkin pie filling).
For gluten-free rolls, substitute 1:1 gluten-free all-purpose flour.
Store leftovers in an airtight container at room temperature for up to 3 days.
Warm in the microwave for 10 seconds before serving for a fresh-baked taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Vegan, Mediterranean-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg