VEGAN PUMPKIN CINNAMON ROLLS

1 Bowl Vegan Pumpkin Cinnamon Rolls made with 10 ingredients using easy methods. Warm, gooey, perfectly sweet and subtly spiced - perfect for fall!

Recipes by Minimalist Baker

Ingredients

DOUGH

• 1 cup unsweetened almond milk
• 2 Tbsp vegan butter
• 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
• 1 Tbsp organic cane sugar
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/3 cup pumpkin puree
• 2 3/4 - 3 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour

FILLING

• 2 1/2 Tbsp vegan butter 
• 1/2 cup pumpkin butter*
• 1/3 cup organic cane sugar
• 1 Tbsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 cup raw pecans, chopped (optional)

TOPPING

• 2 Tbsp vegan butter 
• 1 Tbsp pumpkin butter* (optional)
• 1 Tbsp organic cane sugar
• 1/4 cup raw pecans, chopped

Instructions

DOUGH: 

1. In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling.

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