Makes 12 Rolls
Up for a challenge this #MeatlessMonday?
Try our recipe for Pumpkin Cinnamon Rolls with Homemade Maple Glaze!
They’re a perfect fall twist on an old classic that are great for breakfast or dessert.
Roll up your sleeves and give it a go! Your friends and family will think you’re a total pro.
DOUGH
1 cup pumpkin puree, canned or cooked fresh
1 cup non-dairy milk
½ cup plus 1 Tbsp organic sugar, divided
½ cup vegan margarine
1 tsp pure vanilla extract
¼ cup warm water, about 110° degrees
1 packet active dry yeast (2 ¼ tsp)
5 cups all-purpose flour, divided, plus extra for rolling
½ tsp sea salt
canola oil, for greasing
FILLING
¾ cup brown sugar
2 Tbsp organic sugar
2 tsp ground cinnamon
4 Tbsp vegan margarine, melted
1 cup raisins
DOUGH
In a medium saucepan, whisk pumpkin puree, non-dairy milk, ½ cup organic sugar, vegan margarine, and sea salt over low heat until combined. Remove from heat and add pure vanilla extract. Let it cool until very warm to the touch, about 110° degrees.
While the pumpkin mixture is cooling, add the warm water, remaining 1 tablespoon organic sugar, and active dry yeast in a glass measuring cup. Stir for a second or two and set aside for about 10 minutes. The yeast will become foamy, double in size, and reach the ¾ cup line. If it does not do so, then the yeast is dead or the water was not at the proper temperature, so make another yeast mixture before proceeding to the next step.
In a stand mixer fitted with a whisk or paddle attachment, combine the pumpkin mixture and the yeast mixture, and beat at medium speed for about 1 minute, reduce the speed to low, and add 2 ½ cups flour. Beat until incorporated and add the remaining 2 ½ cups flour. Beat for 1 minute more. The dough will be somewhat wet and sticky. Change your mixer attachment for a dough hook attachment and knead on medium speed for 2 minutes.
Transfer the dough to a large well-oiled bowl and rotate the ball of dough, so that it is completely covered with canola oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let it sit until it has doubled in size, about 1½ hours.
BUILD
Lightly grease a 9 x 13 inch pan with canola oil. Combine brown sugar, organic sugar, and ground cinnamon in a small bowl and set aside.
Roll the dough out on a lightly floured surface into approximately a 20 x 13 inch rectangle.
Brush or spread the melted vegan margarine over the entire surface of the dough. Sprinkle the sugar mixture and raisins evenly over the surface of the dough.
With the long end toward you, roll the dough up evenly. With the seam side down, use a sharp knife to cut the log in half. Then cut each half into 6 equal pieces. You will have 12 cinnamon rolls. Place the rolls, cut side up, leaving some space between them. Cover with a dry kitchen towel and place in a warm part of the kitchen until the cinnamon rolls have risen and expanded, about 1 hour.
Preheat the oven to 375° degrees. Bake uncovered, for 20 – 25 minutes, until lightly browned on top. You can poke inside the rolls with a toothpick to make sure they are fully cooked through before removing them from the oven. Let the rolls cook for about 10 minutes before glazing.
GLAZE
In a medium bowl, whisk together powdered sugar, pure maple syrup and 1 Tbsp water at a time, until smooth.
Drizzle the glaze over the rolls.
NOTES + SERVING TIPS
Serve warm or at room temperature.
