Ingredients
For the Dough:
3 ¼ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup pumpkin purée 🎃
¾ cup warm almond milk
¼ cup melted coconut oil
¼ cup maple syrup
½ tsp salt
1 tsp vanilla extract
1 tsp pumpkin spice
For the Cinnamon Filling:
½ cup coconut sugar or brown sugar
2 tbsp ground cinnamon
¼ cup softened vegan butter
For the Creamy Oat Frosting:
½ cup oat cream or oat milk
2 tbsp vegan butter
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of cinnamon
Instructions
Activate the Yeast 🌾
Warm the almond milk until slightly warm (not hot). Add the yeast and 1 tsp maple syrup. Let sit for 10 minutes until foamy.Prepare the Dough 🍞
Mix pumpkin purée, coconut oil, maple syrup, vanilla, and salt. Add flour gradually, mixing until a soft dough forms. Knead for 5–7 minutes. Cover and let rise for 1 hour.Make the Filling 🍂
Mix coconut sugar and cinnamon. Roll out the dough and spread with softened vegan butter. Sprinkle the sugar-cinnamon mix evenly.Roll and Slice 🌀
Roll the dough tightly into a log. Slice into 9–12 rolls. Arrange in a greased pan. Cover and let rise again for 30 minutes.Bake 🔥
Bake at 350°F (175°C) for 25–30 minutes until golden.Make Frosting 🍰
Whisk oat cream, vegan butter, powdered sugar, and vanilla. Spread over warm rolls and sprinkle cinnamon.
Notes
Use room-temperature ingredients for best results.
Substitute oat milk with soy or almond milk if preferred.
For extra flavor, add chopped nuts or raisins to the filling.
Can be prepared a day ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Vegan / Greek-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg