Rice Free Vegan Pumpkin Pie 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!