Hey guys! I´ve been wanting to make pumpkin cinnamon rolls, for SO LONG! I haven’t make it before because I wasn’t happy 100% with the recipe but after testing I´ve just got the perfect one!
This recipe is quite easy to make, I didn’t want to share a difficult recipe that no one could make, this one is easy and it really works, just follow the measures and method and you´ll end up with delicious pumpkin cinnamon rolls.
These pumpkin cinnamon rolls are spongy, soft, creamy on the top, sweet and with a delicious pumpkin and cinnamon flavor, so dreamy! Love to have cinnamon rolls on autumn and winter time, it is the perfect time of the year.
I just feel so cozy when I am having them, is a really delicious treat. I really hope you like it!
What is your favourite treat for autumn time?
2 and 3/4 cups rye flour
2 and 1/4 tsp instant yeast
1 cup almond milk
6 tbsp vegan butter at room temperature (I used coconut butter)
1/4 tsp Himalayan salt
1/3 cup maple syrup
1/3 cup organic cane sugar
1/3 cup pumpkin puree
2 tbsp cinnamon
2 tbsp pumpkin spices
3/4 cup raw pecans
3/4 cup coconut cream
1/4 cup raw cashews
1/4 maple syrup
preparation time: 2 hours 30 minutes
total time: 3 hours
serving size: 15 serves
Lets start by mixing in a bowl the almond milk with 2 tbsp of coconut butter, then add the yeast, let the yeast to activate for 10 minutes.
Add to the bowl 1/4 tsp Himalayan salt, 1/3 cup maple syrup, 1 tbsp cinnamon and 1 tbsp of pumpkin spices.
Now, it is time to add the flour, mix it well, the dough should be soft and sticky, don´t add more flour than the necessary. Once you have the dough transfer it to a floured surfed and knead the dough for a couple of minutes.
In another bowl pour some coconut oil and coat it with the oil, then leave the dough at least 1 hour, for this recipe I left it overnight but with 1 hour it is ok. Don´t forget to cover the bowl with a film, leave it in a warm place. After the hour the dough should be double in size.
Once your dough is ready knead it on a slightly floured surface, make a rectangular shape, brush it with 2 tbsp of coconut butter. Top it all with the pumpkin puree, cane sugar, 1 tbsp cinnamon and 1 tbsp pumpkin spices.
Start by rolling the dough for the longest side, once done cut the dough into 5 cm each roll and put each of them in a baking tray. Top it all with 2 tbsp of coconut butter, cover the tray with a plastic film and leave to rise for 45 minutes until double the size.
Top top it all I made a delicious healthy kind of glaze sauce, in a blender add the coconut cream and raw cashews.
Preheat the oven to 170C, cook the pumpkin cinnamon rolls for 30 minutes until golden.
Then top it all with the healthy glaze, maple syrup and pecans!
They will keep fresh for 5 days, I´ll keep them in the fridge and when I want to have one I just warm it in the oven.