Vegan Pumpkin Cinnamon Rolls

Step 1

Line the bottom of an 8" x 8" square pan OR a 9" circle cake pan with parchment paper. Set aside.

Step 2

In your stand mixer bowl, add the yeast, 1 teaspoon of sugar, and warm milk. Stir and set aside for 10 minutes.

Step 3

After the yeast has proofed, add the pumpkin puree, melted vegan butter, salt, ground cinnamon, ground nutmeg, ground ginger, sugar and 1 cup of flour to the same bowl with the yeast mixture. Mix with a spoon to combine.

Step 4

Put the stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.

Step 5

The dough will be sticky, add the remaining flour gradually, ¼ cup at a time, as needed. Let the mixer knead the dough until enough flour has been added (the dough will no longer be sticky and will pull away clean from the sides of the mixing bowl). Form the finished dough into a ball. (If kneading by hand, you'll know it's ready when it's no longer sticky, it's smooth, and springs back when pressed lightly.)

Step 6

Remove the dough ball from the mixer bowl and place it in a different clean, oiled bowl. Cover with a kitchen towel, and let it rest in a warm spot until it has doubled in size, roughly 1 hour. (If your oven has the proof setting, you can use it here.)

Step 7

After the resting time has passed, punch the dough down and let it sit for a few minutes while you make the filling.

Step 8

In a small bowl, mix the brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Set aside.

Step 9

Lightly flour your work surface and roll your dough into a rectangle that is approximately 10" x 14". If the dough is stiff, resisting being rolled, and shrinking back as you roll it, cover it with a dishcloth and let it rest for 10 before trying again.

Step 10

Spread the softened vegan butter over the surface of the rolled dough, leaving about a 1-inch space at the top edge.

Step 11

Sprinkle the filling mixture onto the dough leaving the same 1-inch space at the top edge.

Step 12

From the long side, firmly and slowly roll the dough away from you, ensuring it is tight as can be. Pinch the entire length of the seam to seal and turn the entire roll seam side down.

Step 13

Using a sharp knife, slice the dough into 9 even-sized rolls and place them in the prepared pan. It's OK if they're close together, but leave space around each one, don't overcrowd.

Step 14

Cover with a kitchen towel and place in a warm area to rest for 30 minutes. (If your oven has the proof setting, you can use it here.)

Step 15

Just before the resting time has passed, preheat the oven to 350°F (177°C).

Step 16

Once the resting time has passed and the oven is ready, place the pan into the oven and bake for 20 minutes.

Step 17

Remove the pan from the oven and place it on a cooling rack.

Step 18

When the rolls are warm and no longer hot, frost them with vegan cream cheese frosting, vegan buttercream frosting, or a simple icing glaze (recipe in the notes below), if desired. If you aren't going to serve all of them at the same time, add the frosting only to the buns that will be served right away.