Low Histamine Vegan Pumpkin Pie Cinnamon Rolls

Total time2 hr 40 min

Prep time45 min

Cook time25 min

Low Histamine Vegan Pumpkin Pie Cinnamon Rolls

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Ingredients

12 servings

For the dough

¾ cup oat milk
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Organic Valley Milk Organic Whole - Half Gallon Horizon Organic Whole Grassfed Milk - 0.5 Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.
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2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low 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.
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
Ingredient note
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 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.
¼ tsp ground nutmeg
Ingredient note
Low 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.
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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