Low Sodium Vegan Pumpkin Cinnamon Rolls

Total time3 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

12 servings

For the dough

¾ cup plant-based milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
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2 ¼ tsp active dry yeast (1 standard packet)
¼ cup organic cane sugar, divided
½ cup pumpkin purée
¼ cup vegan butter, melted and slightly cooled
1 tsp vanilla extract
3 ½ cups all-purpose flour, plus more for dusting
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

½ cup packed brown sugar
2 tsp ground cinnamon
¼ tsp ground ginger
3 tbsp vegan butter, softened

For the glaze

1 cup powdered sugar, sifted
2 tbsp maple syrup
2–3 tbsp plant-based milk
½ tsp vanilla extract
¼ tsp ground cinnamon (optional)

Instructions

1
Warm the plant-based milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on an instant-read thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer (or a large bowl). Sprinkle in the yeast and 1 tsp of the cane sugar, stir gently, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the pumpkin purée, melted vegan butter, vanilla extract, and remaining cane sugar to the yeast mixture and whisk until smooth.

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