Easy Vegan Pumpkin Spice Rolls From Scratch

This is how we roll. Rolling into Sunday. Because rolls like that are something wonderful, aren’t they? And this time you wished for vegan pumpkin rolls. And I loved to bake some for you. And tested. Ohh, that was delicious! I guess you have to try it yourself quickly 😇.

What I find very important with such (vegan) rolls, whether with pumpkin or not, that they are still nice and juicy inside! And not too dry. Especially when I treat myself to one at the bakery, it should be nice and juicy on the inside, but still fluffy. And exactly, I tried to take that into account for you here. So here are my super simple, vegan yeast rolls with cinnamon and pumpkin for you.

Have fun baking! 🎉

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Easy Vegan Pumpkin Spice Rolls From Scratch

Have you ever made yeast rolls yourself? These are delicious stuffed with pumpkin, cinnamon and more! Perfect for a baking session at home!

Course: Dessert, sweets, treat
Keywords: Baking, buns, pumpkin, rolls, vegan, vegan baking, yeast
Servings: 12 Pieces
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 300 g spelt flour type 630
  • 3 tbsp brown sugar + a little more
  • 200 ml oat milk or other plant-based milk + a little more
  • 2 tbsp coconut oil
  • 20 g fresh yeast
  • 1 pinch of salt
  • 200 g pumpkin puree or make it yourself with fresh pumpkin, see notes for an explanation
  • 100 g maple syrup
  • 1 tsp cinnamon
Instructions
  1. Carefully warm the oat milk in a saucepan. Preferably with a themometer. It should just get too warm. Over 40 ℃ (= 104℉) the yeast bacteria die later and your dough becomes firm and not fluffy. If there is no thermometer at hand: 40 ℃ really only feel SLIGHTLY warm.

  2. Dissolve the yeast in the oat milk and melt the coconut oil in it (this has a melting temperature of about 25 ℃/ 77℉).

  3. In a large bowl or kneading machine, add the flour, salt, brown sugar and the oat milk mixture. Knead well.

  4. Then put in a bowl, cover with a cloth and let rise in a warm place (not more than 37 ℃ = 98 ℉) for at least 1 hour.

  5. In a bowl, mix the pumpkin puree (see note) with maple syrup and cinnamon.

  6. As soon as the dough is ready, preheat the oven to 180 ℃ / 350 ℉ and line a baking sheet with parchment paper. Put aside.

  7. Sprinkle a counter spot with flour and roll out the dough about 1 cm (= 0,4 inch) thick.

  8. Spread the pumpkin mixture on top and then carefully roll it up.

  9. Now cut the rolls with a sharp knife or with the help of thin thread. About 4-5 cm (1,8 inch) thick.

  10. Carefully place the rolls on the baking sheet. Brush each one with oat drink and sprinkle some brown sugar on top and bake for about 20 minutes.

  11. You've made this recipe? YAY 🎉

    Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉

Notes

For the pumpkin puree, you can wash, cut and cook a pumpkin yourself. Then puree well. Butternut Squash and Hokkaido are best for this. It’s best to peel both beforehand, then it will be creamier at the end.

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Did you like this recipe?

Feel free to leave a comment here or your ideas and wishes. I am always so super happy about your feedback.

Thank you very much for stopping by. 
Have a wonderful day and see you soon.

Marie 🙋🏼‍♀️

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Marie Dorfschmidt

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