Ingredients
For the Dough:
3 cups all-purpose flour (plus more for dusting)
2 ¼ tsp instant yeast (1 packet)
¾ cup warm almond milk
¾ cup pumpkin purée (not pie filling)
¼ cup coconut oil, melted
¼ cup brown sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
For the Filling:
½ cup brown sugar
2 tsp ground cinnamon
3 tbsp coconut oil, softened
1 tbsp pumpkin purée (optional)
For the Coconut Oil Butter Glaze:
¼ cup coconut oil, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp almond milk (add more for thinner consistency)
Instructions
Activate the Yeast:
Warm the almond milk and add the yeast with a pinch of brown sugar. Let it rest for 5–10 minutes until foamy.Make the Dough:
In a large bowl, whisk together pumpkin purée, melted coconut oil, brown sugar, salt, cinnamon, and nutmeg. Add the yeast mixture. Stir in the flour gradually until a dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour.Prepare the Filling:
Combine brown sugar, cinnamon, and softened coconut oil into a smooth paste. Add a spoon of pumpkin purée for extra flavor.Roll and Fill:
Roll the dough into a rectangle (12×16 inches). Spread the cinnamon filling evenly, roll tightly, and slice into 12 rolls. Place in a greased pan, cover, and let rise for 30 minutes.Bake and Glaze:
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden. Mix glaze ingredients until creamy. Spread over warm rolls.
Notes
For richer flavor, replace half the almond milk with coconut milk.
Store leftover rolls in an airtight container for up to 3 days.
Reheat for 10–15 seconds to bring back that fresh-baked softness.
You can freeze unglazed rolls for up to 2 months and glaze them fresh after reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Vegan Baking
- Method: Baking
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 9 g
- Sodium: 120mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg