High Fructose Corn Syrup Free Vegan Pumpkin Pie Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the dough
- ¾ cup oat 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
- 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
- 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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