Pumpkin Cinnamon Rolls 🎃✨
Ingredients
- 2 1/4 tsp yeast
- 1 1/4 cup warmed canned coconut milk to activate yeast
- 3 tbsp coconut sugar
- 3 tbsp extra virgin olive oil
- 3 cups all-purpose flour (I have not tried any gluten-free subs)
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Filling
- 1/4 cup softened vegan butter
- 3/4 cup coconut sugar
- 2 tbsp cinnamon
- 1 tsp pumpkin spice
- 2 tbsp pumpkin butter
Frosting
- 1/2 stick vegan butter
- 1/2 stick cream cheese
- 3 cups powder sugar
- pinch of sea salt and vanilla extract
- 2 tbsp Culina Pumpkin Spice yogurt
Instructions
- Activate the yeast:Â In a small bowl, mix warmed coconut milk with yeast and coconut sugar. Let sit for 10 minutes, until foamy.
- Make the dough:Â In a stand mixer, combine the flour, yeast mixture, oil, and vanilla. Mix until a dough forms, then knead for about 5 minutes until smooth.
- First rise:Â Cover and let rest in a warm place for 1 hour. Could take longer if it's cold out!
- Roll & fill:Â On a lightly floured surface, roll the dough into a rectangle. Spread on the filling evenly. Roll up tightly and slice into rolls using string or floss.
- Second rise:Â Arrange rolls in a greased baking dish, cover, and let rise again for another hour. This could take longer if it's cold out!!
- Bake: Bake at 350°F for 15–20 minutes, until lightly golden.
- Frost:Â Let cool for about 10 minutes, then spread on your frosting while still slightly warm.
Tried this recipe?Let us know how it was!