Vegan Pumpkin Cinnamon Rolls

Ingredients

• 3 1/4 cups (405g) all-purpose plain flour (or bread flour plus more for dusting, spoon and leveled)
• 3/4 cup (150g) pumpkin puree (canned or homemade (not pumpkin pie filling)
• 1/3 cup (85g) dairy-free milk (warm)
• 1/2 cup (115g) vegan butter (room temperature)
• 3 tablespoons (40g) granulated sugar (brown sugar or coconut sugar)
• 2 1/2 teaspoons (8g) instant dry yeast (note 1 if using a different type of yeast)
• 1 teaspoon pumpkin pie spice (note 2 for homemade blend)
• Pinch of salt (if using unsalted butter)
• 1/2 cup (100g) packed brown sugar (or coconut sugar)
• 1/3 cup (75g) vegan butter (melted)
• 1 1/2 tablespoons (12g) pumpkin pie spice (note 2 for homemade blend)
• 1/2 teaspoon vanilla extract (optional)
• 1/2-3/4 cup (50g-75g) pecans (or walnuts, finely chopped (optional)
• 1/2 cup (120g) vegan cream cheese (room temperature)
• 3 tablespoons (40g) vegan butter (room temperature)
• 1 cup (100g) powdered sugar / icing sugar (or to taste (note 3)

Instructions

1. Prepare the dough:
2. Add all the ingredients to a stand mixer with the dough hook attachment or a large mixing bowl. Knead the mixture for at least 5 minutes until it forms a smooth and stretchy dough. If kneading by hand, mix all ingredients in a bowl then transfer to a lightly floured surface and knead until soft and stretchy. If your dough is a tad dry, knead in a dash of milk. Or if the dough is too sticky, add a little extra flour.
3. Place the dough in a clean bowl and cover with a clean kitchen towel. Leave it in a warm place for at least 1 hour or until the dough doubles in size. Alternatively, rest the dough in an airtight container in the fridge overnight.
4. Prepare the filling:
5. Add the sugar, butter, pumpkin spice and optional vanilla to a small bowl. Mix until it forms a smooth paste and set aside.
6. Assembling the Vegan Pumpkin Cinnamon Rolls:
7. Grease or line a baking pan that's about 11 x 7 inches (28 x 18cm) large, or a bigger dish.
8. Lightly dust a clean surface with flour. Roll out the dough into a large rectangle about 12 x 17 inches (30 x 45 cm) large and 1/2 inch (~1 cm) thick.
9. Spread the pumpkin spice mixture on the dough close to the edge. Sprinkle the chopped pecans on top (optional).
10. Starting from the long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut rolls out of the log.
11. Arrange the individual cinnamon rolls in your baking pan. Place a kitchen towel over the rolls and set them aside for at least an hour. The rolls are ready when they are puffy again. If you lightly indent a roll, it shouldn't spring back.
12. Baking the cinnamon rolls (note 4 for even softer cinnamon rolls):
13. When your rolls are puffy again, preheat the oven to 350°F (180°C).
14. Bake the rolls in the oven for 24-29 minutes. They are ready when their surface is evenly golden brown or if you insert a toothpick between the middle rolls, there shouldn't be any raw dough on it. The rolls will bake in slightly less time if they're spaced apart.
15. Icing and serving:
16. Combine all the icing ingredients in a small bowl until smooth. Add some dairy-free milk for a runnier icing or more sugar for a firmer icing.
17. When the rolls have slightly cooled, spread the cream cheese icing on top.
18. The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Warm up the rolls before enjoying them again!