Pumpkin Spice Cinnamon Rolls

Our limited edition Pumpkin Spice june is the star of the show, once again 🎃 We just can’t stop making alll these dreamy recipes with her! She is a versatile gal and we’re excited to share this decadent cinnamon roll recipe with you. Make these Pumpkin Spice Cinnamon Rolls for your next brunch gathering and we’re sure there will be NO crumbs left.

WHAT YOU’LL NEED FOR THE DOUGH

• ¼ cup lukewarm plant-based milk 
• 1 tsp granulated sugar
• 1 tbsp active dry yeast
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg 
• 1 tsp ground ginger
• 1 tsp kosher salt
• ½ cup pumpkin puree
• 3 tbsp white granulated sugar
• 1 flax egg
• ½ cup unsalted plant-based butter, cubed and at room temperature

WHAT YOU’LL NEED FOR THE FILLING

• ½ cup unsalted plant-based butter, at room temperature
• 2 tbsp ground cinnamon
• 3 tsp ground nutmeg 
• ⅓ cup light or dark brown sugar
• 1 tsp pure vanilla extract
• Pinch kosher salt

WHAT YOU’LL NEED FOR THE ICING

• ¼ cup unsalted plant-based butter room temp 
• ½ cup vegan cream cheese
• 4 oz Pumpkin Spice cocojune
• 2 cups powdered sugar, sifted
• 3 tbsp maple syrup
• ¼ tsp vanilla extract
• Pinch of kosher salt

STEPS TO DELICIOUSNESS

TO MAKE THE DOUGH:

1. To the bowl of a stand-up mixer, add the lukewarm milk and 1 tsp of sugar. Whisk and allow it to stand and activate. About 5-8 minutes, until foamy and alive! 
2. In a separate medium bowl, whisk together the flour, spices and salt.
3. Then, in the stand up mixer add in the pumpkin, sugar, and flax egg. 
4. Next, add the flour mixture to the mixer. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. 
5. With the mixer running on low, slowly add the cubes of vegan butter.
6. Next, knead on medium speed for about 5 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. 
7. Remove the dough and form it into a ball. Transfer the ball of dough to a clean, lightly greased bowl. 
8. Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight

TO MAKE THE FILLING:

1. To a clean medium bowl, add the butter, cinnamon, nutmeg, brown sugar, vanilla and salt. Mix and mash until the filling is completely smooth.

TO ASSEMBLE THE CINNAMON ROLLS:

1. Preheat the oven to 350 degrees F.
2. Then, remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. 
3. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, that’s ok!
4. Next, add the filling to the dough, spreading it out into an even thin layer, stopping from about 1/4-inch from the edges. 
5. Roll the dough starting closest to you and going up. Cut the dough into 2-inch rolls using a piece of floss.
6. Transfer the cinnamon rolls to a greased 9 x 9 baking dish. 
7. Cover with a kitchen towel and allow to rise for an additional 45 minutes.
8. Lastly, bake for 20 to 22 minutes, or until lightly golden brown on top.

TO MAKE THE ICING:

1. In a medium bowl, mix together the vegan butter, cream cheese and Pumpkin Spice cocojune until smooth.
2. Add the sifted powdered sugar, maple syrup, vanilla extract and salt.
3. Next, whisk for about 1 minute until combined and smooth.
4. When the cinnamon rolls are slightly cooled, pour the icing over the rolls, and serve!