Low Histamine Vegan Pumpkin Cinnamon Rolls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the dough
- ¾ cup plant-based milk
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 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
Ingredient notesSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ½ tsp salt
For the filling
- ½ cup packed brown sugar
- 2 tsp ground cinnamonIngredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground gingerIngredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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)Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!