Ingredients
- Dough:
- 1 cup cashew milk (or any milk of choice)
- 2¼ teaspoons rapid rise yeast (1 packet)
- 2 tablespoons brown sugar or coconut sugar
- 3 tablespoons unsalted butter, vegan butter, or coconut oil (melted & cooled)
- ¾ cup canned pumpkin purée
- 3½–4 cups unbleached all-purpose flour (or bread flour for extra fluffy rolls)
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- Filling:
- 5 tablespoons unsalted butter or vegan butter (softened)
- ⅓ cup brown sugar or coconut sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon pumpkin pie spice
- Frosting:
- 5 ounces cream cheese (softened)
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
- 2 tablespoons yogurt or milk (to thin, as needed)
Instructions
- Prepare yeast mixture: Warm milk to about 110°F. In a large bowl, combine milk, yeast, and sugar. Stir and let sit for 10 minutes until foamy. If not foamy, start over with new yeast.
- Make the dough: Add melted butter and pumpkin purée to the foamy mixture and mix. Add 1 cup flour, cinnamon, pumpkin pie spice, and salt. Mix on low speed. Gradually add remaining flour ½ cup at a time until dough becomes soft and starts pulling from the bowl (about 3½–4 cups total).
- Knead the dough: Switch to a dough hook and knead on low speed for about 5 minutes. Add more flour if dough is overly sticky.
- Let dough rise: Lightly oil a bowl, place the dough ball inside, cover with a towel, and let rise in a warm place for 45 minutes or until doubled in size. (Tip: use a warm oven, turned off.)
- Roll out & fill: Grease a 9×13” baking dish. Roll dough on floured surface into a 15×9” rectangle. Spread softened butter over dough and sprinkle with cinnamon, pumpkin pie spice, and sugar. Gently roll into a log, seam side down. Slice into 12 even rolls using floss or a serrated knife.
- Second rise: Place rolls into the greased pan with space to rise. Cover and let rise in a warm place for about 15 minutes.
- Bake: Preheat oven to 350°F. Bake rolls for 20 minutes, then cover with foil if needed and bake 5–10 more minutes until lightly golden.
- Make frosting: Beat softened cream cheese until fluffy. Add vanilla, powdered sugar, and yogurt or milk. Beat until smooth. Spread over slightly cooled rolls and serve warm.
Notes
- For overnight rolls, prepare and slice rolls, place in the pan, cover tightly, and refrigerate overnight. Let come to room temp and rise before baking.
- Use bread flour for extra fluffy texture.
- Ensure your yeast is active—look for foam after proofing.
- Store leftover rolls in an airtight container in the fridge for up to 3 days; reheat before serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
