Ingredients
For the Dough:
3 ½ cups all-purpose flour (plus extra for dusting)
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm almond milk (110°F / 43°C)
½ cup canned pumpkin purée
¼ cup melted coconut oil (or vegan butter)
¼ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
For the Filling:
½ cup brown sugar
2 tsp cinnamon
¼ tsp nutmeg
3 tbsp melted vegan butter
1 tbsp pumpkin purée
For the Glaze:
½ cup powdered sugar
1–2 tbsp almond milk
½ tsp vanilla extract
Instructions
Activate the Yeast:
Warm almond milk to 110°F (43°C). Stir in yeast and 1 tsp sugar. Let it rest 10 minutes until foamy.Make the Dough:
Combine pumpkin purée, melted coconut oil, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Add the yeast mixture. Slowly mix in the flour until a soft, slightly sticky dough forms.Knead the Dough:
Knead for 8–10 minutes on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.Prepare the Filling:
Mix brown sugar, cinnamon, nutmeg, melted vegan butter, and pumpkin purée.Shape the Rolls:
Roll the dough into a ¼-inch thick rectangle. Spread filling evenly. Roll tightly from the long edge and slice into 10–12 rolls.Second Rise:
Arrange rolls in a greased baking dish, cover, and let rest for 30 minutes.Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and fluffy.Glaze & Serve:
Whisk together powdered sugar, almond milk, and vanilla. Drizzle over warm rolls and enjoy!
Notes
For overnight rolls: Prepare up to step 6, refrigerate overnight, and bake fresh in the morning.
Add chopped pecans or walnuts to the filling for extra crunch.
Make them extra moist by brushing with almond milk before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Dessert
- Method: Baking
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 6 g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg