Low Iodine Vegan Pumpkin Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the dough
- ¾ cup plant-based milk
- 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
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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