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Pumpkin Cinnamon Buns

October 16, 2020 By Gretchen 8 Comments

I can’t believe I’m saying this.

Maybe it’s just Pumpkin Everything Season that got me like….. 😀

But this recipe for Pumpkin Cinnamon Buns is even better than the original Cinnamon Buns recipe I shared years ago!

Complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

Pumpkin Cinnamon Buns

This recipe does not need eggs and I’m not even using an egg replacer!

So for those who are wondering where’s the “non-vegan” version….. there isn’t one!

Pumpkin Cinnamon Buns
 
Print
Prep time
3 hours
Bake time
40 mins
Total time
3 hours 40 mins
 
Pumpkin Pie Spice: Makes ½ cup Ingredients • Ground Cinnamon 3½ tablespoons • Ground Ginger 2¼ teaspoons • Ground Nutmeg 2 teaspoons • Ground Allspice 1¼ teaspoon • Ground Cloves 1¼ teaspoon Instructions 1. Combine together with a sifter or whisk together in a mixing bowl Notes Store in a glass or plastic container with an airtight lid in a cool spot for up to 2 years
Serves: 12 Large Buns
Ingredients
  • Plant Milk 1½ cup (360ml)
  • Coconut Oil or Vegan Butter melted ½ cup (120ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 2¼ teaspoon
  • Canned Pumpkin or homemade Pumpkin Puree 1 cup
  • All Purpose Flour 4 - 5 cups (500g - 625g)
  • Pumpkin Pie Spice 2 teaspoons *see note above
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • For the filling:
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Cinnamon ½ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Coconut Oil or Vegan Butter ¼ cup (60ml)
  • For the icing:
  • Vegan Cream Cheese 1 cup (226g)
  • Vegan Butter 1 stick ¼ cup) (56g)
  • Confectioner's Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
Instructions
  1. Combine the yeast with the warm milk and let stand for 5 minutes
  2. In a mixing bowl combine all the dry ingredients and blend well
  3. Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
  4. Add flour to adjust the consistency as needed *see video demonstration
  5. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  6. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  7. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  8. Brush with melted oil and then spread evenly with the sugar filling mixture
  9. Roll up then cut into desired portions
  10. Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  11. Once they are light and fluffy and puffy and almost doubled in size, bake in a preheated 350°F oven for approx 35 - 45 minutes depending on the size of your buns * see video demonstration
  12. While the buns are baking you can prepare the cream cheese icing recipe by mixing the vegan cream cheese with the softened butter by hand with a wooden spoon or spatula, to combine evenly
  13. Add the sifted confectioners sugar and vanilla extract and mix well.
  14. Cool slightly then top generously with Cream Cheese Icing
Notes
Buns will stay fresh for a day or two, but like any yeast bread recipe they do go stale quickly. Keep them wrapped well to prevent drying & rapid staling & if you do not plan to eat them all right away refrain from icing ALL the buns since the cream cheese icing will have to be refrigerated after an hour or so.
3.5.3251

 

Filed Under: All Recipes, Muffins and Breakfast, Top 5 Pumpkin Recipes, Yeast Breads

Previous Post: « Vegan Maple Baklava Cheesecake
Next Post: Vegan Pumpkin Bread Recipe »

Reader Interactions

Comments

  1. LolaLola

    September 27, 2018 at 2:29 am

    Gretchen if I wanted to make these scrolls without the pumpkin (traditional, as per your original recipe but a vegan version) what would I sub the pumpkin purée with please

    Reply
    • Gretchen

      September 27, 2018 at 3:31 pm

      CLICK HERE for regular cinnamon buns recipe and sub in any egg replacer for the egg in the original recipe (and of course vegan butter and plant milk for the milk)

      Reply
  2. Laura

    March 16, 2019 at 6:32 pm

    Hi Gretchen

    Could you please give approx amounts for the main three ingreds in the icing (i.e. cream cheese, butter & icing sugar)? Thanks.

    Reply
    • Gretchen

      March 17, 2019 at 12:16 am

      Oh wow! I never noticed that was not completed! Sorry! (refresh your page!) Its updated!

      Reply
  3. Annette

    September 15, 2020 at 4:39 pm

    Wow! I’ve been craving to make cinabons. I’ve never made them before.
    I am definitely going to make these! I love pumpkin everything too! Thank you for sharing this recipe!

    Reply
    • Gretchen

      September 16, 2020 at 4:20 am

      YAY!! you are going to LOVEEEE THESE!

      Reply
  4. Lauren

    October 25, 2020 at 6:51 pm

    Hello! New fan, just bought your book, newish to baking.
    This is the first of your recipes I’m trying and they are currently in the oven. I was wondering if you could tell me where to find the videos mentioned in the recipe. I couldn’t tell if my browser was blocking them or not, if they were here on this page. I also looked on your YouTube channel and in the Baking 101 section. I ask because I ended up turning batter onto my lightly floured surface and it was a comical farce after that. I think I recovered and will be taste-testing my results soon, but sure would like to learn how to avoid that again. LOL.

    Reply
    • Gretchen

      October 28, 2020 at 4:05 pm

      Hey thankyou! Sorry for the late reply, I am in the process of moving to another state! So I’ve been .. well… moving! haha..
      The video to reference is HERE CLICK HERE, Ill have to update this post ASAP thankyou for pointing that out!!

      Reply

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