Ingredients
For the Dough:
3 ¼ cups all-purpose flour (plus more for dusting)
1 packet (2 ¼ tsp) active dry yeast
½ cup warm almond milk (about 110°F / 43°C)
¾ cup pumpkin purée (not pumpkin pie filling)
¼ cup melted coconut oil (plus extra for brushing)
¼ cup maple syrup
1 tsp pure vanilla extract
½ tsp salt
For the Filling:
½ cup brown sugar or coconut sugar
2 tsp ground cinnamon
½ tsp nutmeg
¼ cup melted coconut oil
For the Vanilla Drizzle:
1 cup powdered sugar
2–3 tbsp plant-based milk (almond or oat)
½ tsp vanilla extract
Instructions
Activate Yeast:
Combine warm almond milk and maple syrup in a bowl. Sprinkle yeast on top and let sit for 10 minutes until foamy.Prepare Dough:
In a large bowl, mix pumpkin purée, melted coconut oil, vanilla, and salt. Add yeast mixture, then gradually stir in flour until a dough forms. Knead 5–7 minutes until smooth. Cover and let rise 1 hour.Make the Filling:
Mix brown sugar, cinnamon, nutmeg, and coconut oil. Roll out dough into a rectangle and spread filling evenly.Shape Rolls:
Roll dough tightly into a log, slice into 10–12 rolls, and place in a greased baking dish. Cover and rise 30 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes, until golden and fluffy.
Drizzle & Serve:
Mix powdered sugar, plant-based milk, and vanilla until smooth. Drizzle over warm rolls and enjoy!
Notes
You can substitute oat milk or soy milk for almond milk.
For a gluten-free option, use a 1:1 gluten-free baking flour.
These rolls stay soft for 3 days at room temperature or 1 week refrigerated.
Reheat gently before serving for that fresh-baked softness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Greek-Inspired / Plant-Based
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140 mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32 G
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg