Pumpkin Cinnamon Rolls

Name one thing better than pumpkin flavored desserts in the fall, I’ll wait. Oh right, CHRISTMAS! Silly me. Besides that, NOTHIN’. Goodness gracious do I have a recipe for you. My sweet hubs and I made these delicious buns yesterday and part of me wishes I could’ve captured the smell in a candle or essential oil or something because it was magical let me tell you.

These buns are pumpkiny, they’re spicy, they’re cakey, not too sweet, and oh so delicious. If you’re in the mood for a slightly savory yet sweet dessert, you must get to making these stat, my friend. Read on for the recipe! If you give these a try don’t forget to tag me in your photo on Instagram!

DOUGH

  • 3/4 cups warm almond milk 

  • 1 package yeast 

  • 1/4 + 1 tablespoon cups coconut sugar

  • 1/4 melted butter

  • 1 cup pumpkin purée

  • 1 egg

  • 2 teaspoons pumpkin pie spice

  • 1 1/2 teaspoon cinnamon 

  • 1/2 teaspoon nutmeg 

  • 1 teaspoon salt

  • 4 1/2 cups All purpose gluten free baking flour 

  • 2 tablespoons maple syrup

MIDDLE

  • 2/3 cup brown sugar

  • 2 tablespoons cinnamon 

  • 3 tablespoon butter

FROSTING

  • 1 tablespoon maple syrup

  • 3 tablespoons almond milk

  • 2 1/4 cups powdered sugar

WHAT TO DO:

  • Combine warm almond milk, sugar, and yeast in a bowl. Add the rest of the dough ingredients in a mixing bowl and use the hook handle to need for about 10 minutes (or use your hands for 10 minutes).

  • Grease another mixing bowl and transfer the dough. Cover with plastic wrap and a towel and let rise (in a warm place) for one hour.

  • Roll out the dough into a rectangle. Cover the dough with melted butter, leaving a small border of dry dough. Combine sugar and cinnamon in a bowl and sprinkle generously over the butter.

  • Roll the dough from the short end tightly finished with the seam down.

  • Cut into 1 inch thick slices and place in a lined baking dish. Let rise for 30 minutes covered with a towel. Preheat the oven to 190/375.

  • Bake for 22-25 minutes.

  • While baking, combine all ingredients of the frosting in a bowl.

  • Wait a few minutes for the rolls to cool and top with frosting.

  • Devour.

To make it dairy free I use Almond milk, and earth balance soy free butter.

If you give them a try, I’d love to know what you think! Let me know in my latest Instagram post, or shoot me a direct message!

RecipesDiana MatuszakPumpking, pumpkin dessert, pumpkin cinnamon rolls, cinnamon rolls, fall desserts, healthy pumpkin recipes, pumpkin recipes, healthy pumpkin cinnamon rolls, healthy dessert, healthy breakfastComment