Low Sodium Vegan Pumpkin Pie Cinnamon Rolls

Total time2 hr 40 min

Prep time45 min

Cook time25 min

Low Sodium Vegan Pumpkin Pie Cinnamon Rolls

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Ingredients

12 servings

For the dough

¾ cup oat milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
See all
Chef's tip
Use the same amount of plain, unsweetened soy milk.
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp organic cane sugar
⅓ cup pumpkin purée
3 tbsp vegan butter, melted
1 tsp vanilla extract
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups all-purpose flour, plus more for dusting

For the filling

½ cup pumpkin purée
½ cup packed brown sugar
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp vegan butter, softened

For the glaze

1 ½ cups powdered sugar, sifted
3 tbsp oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
1 tbsp maple syrup
½ tsp vanilla extract

Instructions

1
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into a large bowl or the bowl of a stand mixer, sprinkle in the yeast and 1 tsp of the cane sugar, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the remaining cane sugar, pumpkin purée (dough portion), melted vegan butter, vanilla extract, and salt to the yeast mixture and whisk until combined. Add the flour and mix with a dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.

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