Vegan Pumpkin Cinnamon Rolls

My Instagram feed has been filled with pictures of cinnamon rolls lately and since they look so darn delicious I really wanted to make them myself. But because it’s pumpkin season I also wanted to make something with pumpkins – so why not combine it? And let me tell you – if you’re only going to try out one of my recipes, I strongly recommend this one. It turned out perfectly fluffy-pumpkiny-moist if I say so myself.

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Ingredients
for 8 rolls

Dough
420 g flour
7 g active dry yeast
1/2 tsp salt
80 g sugar
1.5 dl water
0.8 dl mylk (or milk)
1 dl coconut oil

Filling
350 g pumpkin (e.g. butternut squash)
1 dl water
6 tbsp maple syrup
1/2 tsp salt
3 tsp gingerbread spice
2 tsp grounded cinnamon
3 tsp coconut oil

Topping
2 tbsp sugar
2 tsp cinnamon
2 tbsp coconut oil

Glaze
1 dl water
1/2 dl sugar
2 tsp cinnamon

You can replace the oils and sweeteners with other ones you prefer of course.

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Instructions
1. Mix the dry ingredients for the dough in a bowl. Then pour the wet ones into a pan and heat it up slightly. Add the warm (not hot) liquids into the bowl and stir well. Knead the dough for at least a few minutes with your hands. When it’s smooth and elastic form a ball, coat it with a bit of oil, cover the bowl with a damp dish towel and let it ferment at room temperature until doubled in size (takes about an hour).
2. Meanwhile you can prepare the filling and glaze. Peel the pumpkin, cut it into 2x2cm cubes and let it cook for about 15 minutes together with the water on a small flame (put the pan lid on the pan to keep the liquid inside). Then blend it until it’s smooth and mix in all the other ingredients. Prepare the glazing by cooking all the ingredients until it’s boiling. Set both pans aside to cool down.
3. Preheat the oven to 150°C fan function and line a 25cmØ baking tray with parchment paper. Sprinkle your countertop with flour. Roll the dough out to the size of a baking tray (30x40cm). Spread the filling over the dough, leaving a 3-5cm stripe free on one of the long sides. Start rolling the dough from the opposite side, then cut the roll into eight equal pieces. Place them into the baking tray and sprinkle the sugar, cinnamon and oil over it.
4. Put the rolls in the oven and cover them with aluminium foil after 10 minutes so the top won’t get to brown. After another 25 minutes uncover them and let them bake for another 10-15 minutes, then take them out of the oven and let them cool down a bit. Coat the rolls with the cinnamon syrup.
Best enjoyed while still warm ♡

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4 thoughts on “Vegan Pumpkin Cinnamon Rolls

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