Vegan Pumpkin Cinnamon Rolls with Cashew Frosting
And finally the pumpkin content is back! These pumpkin cinnamon rolls, which I made way back in September, were definitely one of my personal highlights within this category. (I know, I know.. shame on me for not sharing the recipe until now, I am sorry, please forgive me, ahhh)
With pumpkin as a main ingredient in both the fluffy dough, as well as the cinnamon-y almond butter filling, these little rolls basically scream ‘fall’ to me. Taken to the next level with some dreamy vegan cashew cream cheese frosting they’re all you need for the cozy season (and sunsets at 3:30pm lol).
and now here is the recipe for these:
Vegan Pumpkin Cinnamon Rolls with Cashew Frosting
Ingredients:
for the dough:
200g flour*
a pinch of salt
a pinch of cinnamon, vanilla and pumpkin pie spice* (optional)
100g lukewarm plant milk
1 tsp instant dry yeast
1 tbsp maple syrup
2 tbsp rapeseed- or sunflower oil*
1 tbsp pumpkin puree
for the filling:
50g natural almond butter
40g pumpkin puree
25g maple syrup
a pinch of salt
a pinch of cinnamon, vanilla and pumpkin pie spice (optional)
for the cashew frosting:
2 tbsp vegan cream cheese (about 50g)
1 tbsp natural smooth cashew butter* (about 30g)
1-2 tsp maple syrup (or to taste)
a pinch of vanilla
a little pinch of salt (optional)
a few tsp plant milk (optional, if needed)
as well as (more optional toppings):
walnuts
chopped vegan dark chocolate
cinnamon & sugar or cocoa nibs
Instructions:
For the dough, start with dissolving the instant yeast together with the maple syrup in the lukewarm plant drink and set aside for a minute.
Combine flour, salt and spices in a big bowl, add the yeast mixture as well as all the other remaining ingredients for the dough and knead for a few minutes until a soft dough forms.
Now cover the dough with a slightly wet kitchen towel and let it rise for at least 45mins in a warm space.
In the meantime stir up all ingredients for the filling until a thick but smooth paste forms.
Once the dough has risen, knead again on a floured surface and then, on a baking tray lined with parchment paper, roll out into a big rectangle.
Spread the filling evenly onto the rectangle and optionally sprinkle some cinnamon & sugar or some chopped walnuts or chocolate on top as well.
Then roll the dough up into a big roll and cut into 5-6 pieces.
Place the pieces into a, slightly greased, oven dish and let them rise for another 20-30mins while preheating the oven to 180°C.
Brush the cinnamon rolls with some more plant milk, oil or maple syrup before baking and optionally also sprinkle with some cinnamon & sugar. The bake them for about 30mins.
Stir the ingredients for the cashew frosting together until smooth, taste test and optionally adjust the sweetness with some more maple syrup and spread onto the, slightly cooled, cinnamon rolls. Lastly, sprinkle some more cinnamon or cocoa nibs on top and serve immediately. Done!
One of the best things fall can offer us.
*Notes:
I used light spelt flour for this recipe, but regular light wheat flour, or even all-purpose should work too! I’d say, the lighter the type of flour you’re using, the more fluffy the cinnamon rolls will turn out!
Pumpkin (Pie) Spice is basically a mix of cinnamon, ginger, nutmeg, cloves and allspice, but you can also easily get it in stores (even partly in Germany now, woohoo). In Germany, I’ve seen it at the organic store, as a seasonal product at DM, as well as online. :)
My favorite oil to bake with is butter flavored rapeseed oil. It’s vegan but tastes super buttery, so it’s perfect for any kind of sweet pastry! You can of course sub it with any other neutral vegetable oil, such as sunflower seed oil, or if you like the taste, even coconut oil.
The smoother and more liquid your cashew butter is, the easier it’ll be to get a smooth and even frosting consistency. If your cashew butter is rather thick though, it can help to heat it up or add some plant milk while stirring!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi