Pumpkin Cinnamon Rolls - Vegan
Cuisine: Swedish
Author: Annelina Waller
Prep time: 120 mins
Cook time: 40 mins
Total time: 2 hours 40 mins
  • Dough
  • 350 g pumpkin puree (butternut or Hokkaido)
  • 500 g wheat flour
  • 50 g vegan butter
  • 120 ml oat milk
  • 2 teaspoons raw cane sugar
  • 21 g fresh yeast (1 cube)
  • 3 g dry yeast
  • 3-5 tablespoons birch sugar or xylitol
  • 1 pinch of salt
  • Filling
  • 100 g vegan butter
  • 300 g pumpkin puree
  • 150 g birch sugar or xylitol
  • 3 teaspoons cinnamon
  • 1 pr. cardamom
  • Glaze
  • juice ½ lemon or 200 g vegan cream cheese
  • Birch powdered sugar (aka birch dust)
  1. Pumpkin puree:
  2. Cut a buttered pumpkin or Hokkaido pumpkin in half, remove seeds and bake in the oven at 200°C until soft, about 20-30 minutes. Mash pumpkin to a puree and let it cool down.
  3. Warm the butter, milk and 1 teaspoon sugar on the stove slightly. Once the butter has melted, crumble the fresh yeast into the lukewarm liquid. The yeast must not get too hot.
  4. Put the flour in a bowl and stir in the yeast mixture. Add 350 g pumpkin, dry yeast and some birch sugar. Knead everything well. Rub the dough with 1 tsp. soft butter. Cover and let rest for 2 hours covered.
  5. To prepare the filling, put all ingredients in a pot and heat up briefly on the stove. As soon as everything is mixed, remove the filling from the stove and let it cool down
  6. Roll it:
  7. Roll out the yeast dough to a rectangle 5 mm thick. Spread the pumpkin and spice mixture over the whole dough. Roll the dough lengthwise and cut into 3 cm thick rolls.
  8. Place the rolls in a greased box form. Leave enough space, as the rolls are still rising.
  9. Rub the oven dish with a tablespoon of butter and sprinkle with two tablespoons of birch sugar.
  10. Place the snails on top of the sugar with the cut side facing up. Cover the dough again and let it rest for 30 minutes.
  11. In the meantime, preheat the oven to 180 degrees top/bottom heat. Now put the Pumpkin Cinnamon Rolls in the oven and bake on the middle shelf for 30-35 minutes. Then remove from the oven and let them cool down.
  12. Mix the ingredients for the glaze and spread on the rolls as desired.
Calories: 212,6 Fat: 7,9 Sugar: 2,2 Fiber: 2 Protein: 3,7
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-cinnamon-rolls-vegan/