Pumpkin Pie Spiced Cinnamon Rolls (vegan)
I used the tangzhong method to make these soft, scrumptious pumpkin pie spiced cinnamon rolls. These can be made vegan, simply substitute for your favorite non-dairy milk and non-dairy butter.
Equipment
- Electric Mixer with paddle and dough hook
- Pan
- Rubber Spatula
- Bowl for rising dough
- Rolling Pin
- Serrated Bread Knife
- Baking Sheet
Ingredients
Tangzhong method Roux
- 180 ml Milk ¾ cup
- 85 g Butter 6 T
- 120 g AP Flour 1 cup
Dough
- Tangzhong Roux (see above) slightly cooled
- 350 g Pumpkin Puree plain canned or homemade
- 60 ml Warm Water ¼ cup - 110 °
- 12 g Instant or Active Yeast 3 tsp
- 75 g Sugar ¼ cup + 2 T
- 1 T Pumpkin Pie Spice store bought or homemade
- 5 g Sea Salt ¾ tsp salt
- 450 g AP Flour 3 ½ cups
Filling
- 50 g Butter, softened 2 T
- 75 g Pumpkin Puree 2 T
- 125 g Brown Sugar ½ cup + 1 T
- 1 T Cinnamon
- 1 ½ tsp Pumpkin Pie Spice store bought or homemade
- pinch Sea Salt
Maple Drizzle Topping
- 2 T Maple Syrup
- 1 tsp Vanilla extract
- 2 tsp Water
- 130 g Powdered Sugar 1 cup
- pinch Sea Salt
Instructions
Tangzhong Method Roux
- Measure ingredients for the tangzhong roux (milk, butter, flour), set aside.
- Measure all ingredients separately for the dough, set aside.
- Add milk and butter to the saucepan together and heat over medium heat just until the butter is melted.
- Add flour to the hot milk mixture and stir constantly with a spatula for 3 minutes to heat the flour through making a thick blond roux (mix constantly and do not overheat as the mixture will begin to caramelize/darken then it can burn). The mixture will look like mashed potatoes.
- Remove from heat and set aside for 10 minutes to cool.
- While mixture is cooling, mix yeast and warm water with a pinch of sugar until foamy.
- Using an electric stand mixer with paddle attachment mix pumpkin puree and roux together at medium speed using paddle attachment until thoroughly combined, scrape sides of bowl as needed.
- Add yeast mixture and sugar to the mixer bowl and mix on low until combined, scrape sides of bowl.
- Switch to dough hook. Add salt, pumpkin pie spice and flour. Mix on low speed until a rough dough comes together (about 2 minutes).
- Switch to speed two and continue to mix until a wet dough is formed about 5 more minutes. Scrape down sides as needed. Dough will climb up dough hook and stick to bottom when its done mixing.
- Generously flour a flat work surface. Remove dough from bowl to floured surface. Knead a few times just to form a smooth ball.
- Spray a bowl with oil. Place dough into bowl, cover with plastic or kitchen towel, and allow to rise until doubled.
- Mix softened butter & pumpkin puree together to make pumpkin butter, set aside.
- Mix spices and brown sugar together, set aside.
- Once dough has doubled, dump dough onto a floured work surface.
- Roll dough out to a 12" x 18" rectangle (long side facing you).
Filling
- Spread rolled dough with pumpkin butter mixture to three edges leaving about 1 in (4 cm) from far edge uncovered.
- Sprinkle pumpkin butter evenly with brown sugar & spice mix.
- Wet the far exposed edge that is not covered with pumpkin butter/spice mix.
- Beginning with closest edge, roll dough away from you to form a 45 cm/18" long log.
- Using serrated knife cut the roll in half. Cut the two halves in half again so you have four equal pieces. Cut each piece into three 3.5 cm/1.5" slices so you have 12 total slices. For large rolls, cut recipe into 8 slices.
- Prepare baking sheet with aluminum foil sprayed generously with oil.
- Arrange rolls on baking sheet about 5 cm/2" apart.
- Allow rolls to double (about 15 minutes) while oven is preheating to 175°C/350° F.
- When rolls are doubled and puffy, place them in the oven. Bake for 20-25 minutes until filling is bubbling and edges begin to brown.
- Remove from oven, place rolls on a cooling rack. Cool for 20 minutes.
Maple Drizzle Topping
- Mix maple syrup, vanilla, water, powdered sugar, and pinch of salt together until smooth.
- Drizzle over the cooled rolls.
- Serve.