Ingredients
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm almond milk
¼ cup pumpkin puree
3 tbsp maple syrup or coconut sugar
2 tbsp melted coconut oil
2 ½ cups whole wheat flour (plus extra for kneading)
½ tsp salt
1 tsp cinnamon
For the Filling:
¼ cup melted coconut oil
½ cup brown sugar or coconut sugar
1 tbsp cinnamon
¼ tsp nutmeg
¼ cup pumpkin puree
For the Glaze:
½ cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract
Instructions
Activate Yeast:
Warm the almond milk until slightly warm (not hot). Add yeast and 1 tbsp maple syrup. Let it rest for 10 minutes until foamy.Make the Dough:
Mix pumpkin puree, coconut oil, remaining maple syrup, cinnamon, and salt. Stir in the foamy yeast mixture, then gradually add flour until a sticky dough forms. Knead for 8–10 minutes until smooth.Let Rise:
Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.Prepare Filling:
Mix melted coconut oil, brown sugar, cinnamon, nutmeg, and pumpkin puree.Roll & Fill:
Roll out dough into a rectangle (¼ inch thick). Spread the filling evenly, roll tightly, and slice into 1½-inch rolls.Second Rise:
Arrange rolls in a greased baking dish, cover, and let rise for 30 minutes.Bake:
Bake at 350°F (175°C) for 25–30 minutes until golden brown and fragrant.Glaze & Serve:
Mix powdered sugar, almond milk, and vanilla. Drizzle over warm rolls before serving.
Notes
Substitute spelt flour or white whole wheat flour for a lighter texture.
For extra flavor, add 1 tbsp orange zest to the filling.
Rolls can be stored in an airtight container for up to 3 days.
To reheat, warm in the oven at 300°F for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: Vegan, Greek-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0mg