Imagine sinking your teeth into a warm, gooey cinnamon roll that's not only dairy-free and egg-free but bursting with rich pumpkin flavor. These no-yeast vegan pumpkin cinnamon rolls are about to revolutionize your breakfast game, delivering all the comfort and decadence of traditional rolls without any animal products. Whether you're a dedicated vegan, have dietary restrictions, or simply love exploring delicious plant-based recipes, these rolls will make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 10 rolls
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a 9-inch round baking pan with parchment paper.
- In a large mixing bowl, combine all-purpose flour, baking powder, 1 teaspoon cinnamon, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, mix pumpkin puree, melted coconut oil, maple syrup, and almond milk until smooth and well combined.
- Pour wet ingredients into dry ingredients and mix with a spatula until a soft, slightly sticky dough forms. If the dough seems too sticky, add a little more flour.
- Lightly flour a clean work surface and turn out the dough. Gently knead the dough 4-5 times to bring it together.
- Roll the dough into a rectangular shape, approximately 12x9 inches, using a rolling pin. Aim for an even thickness of about 1/4 inch.
- In a small bowl, mix brown sugar and ground cinnamon for the filling.
- Spread the filling evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log. Use a sharp knife or dental floss to cut into 10 even rolls.
- Place rolls in the prepared baking pan, leaving a small space between each roll for expansion.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the center is cooked through.
- Remove from oven and let cool in the pan for 10 minutes before serving.
- Optional: Drizzle with a simple glaze made from powdered sugar and almond milk if desired.
Tips
- Ensure your coconut oil is properly melted but not hot to maintain the right dough consistency.
- Use room temperature ingredients for smoother mixing and better dough texture.
- Don't overwork the dough - gentle kneading prevents tough rolls.
- For precise cutting, use unflavored dental floss to slice rolls evenly.
- Check rolls at 18 minutes to prevent over-browning.
- Let rolls cool slightly to allow filling to set and prevent burning your mouth.
- For extra decadence, experiment with different glazes like maple or cream cheese-style vegan alternatives.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
