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!
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
Prep time
Bake time
Total time
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
- Combine the yeast with the warm milk and let stand for 5 minutes
- In a mixing bowl combine all the dry ingredients and blend well
- Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
- Add flour to adjust the consistency as needed *see video demonstration
- Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
- Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
- Roll out on a lightly floured surface to 12" x 18" and about ½" thick
- Brush with melted oil and then spread evenly with the sugar filling mixture
- Roll up then cut into desired portions
- 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
- 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
- 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
- Add the sifted confectioners sugar and vanilla extract and mix well.
- 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.
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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
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)
Hi Gretchen
Could you please give approx amounts for the main three ingreds in the icing (i.e. cream cheese, butter & icing sugar)? Thanks.
Oh wow! I never noticed that was not completed! Sorry! (refresh your page!) Its updated!
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!
YAY!! you are going to LOVEEEE THESE!