You have to try these Vegan Pumpkin Pie Cinnamon Scrolls! The sweetness of pumpkin adds so much flavour, moisture and natural sweetness to these buns, but without the fat and calories in traditional scrolls.
They’re especially moreish when drizzled with the cream cheese frosting.
A great recipe for Halloween or a healthy treat in general – just look at that orange colour!
And yes, pumpkin pie and cinnamon scrolls are a match made in heaven!
Watch the recipe video HERE.
Want 5 ingredient Cinnamon Scrolls? Check out my cookbook, Nourish in 5!
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- 1 cup milk of choice
- 2 tbsp sugar (any sugar, but not sweeteners e.g. xylitol or stevia)
- 1 tbsp yeast
- 2 tbsp melted oil (coconut or olive) or vegan butter
- 2 tbsp pumpkin puree
- 2 tsp vanilla extract
- 2 1/2 cups flour (plain, wholemeal pastry flour, spelt flour) + 1/2 cup extra to knead
- 1/4 cup sweetener of choice (stevia baking blend, coconut sugar etc)
- 2 tbsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup vegan butter, melted (or you can use more pumpkin puree)
- 3 tbsp coconut sugar (or sweetener)
- 1 tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- optional, 1/2 cup raisins
Optional Frosting: (simply blend all ingredients until smooth)
- 125g/5oz vegan cream cheese
- 3/4 cup (100g) powdered sugar
- 1 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- Optional: milk or water for thinner frosting
- Optional topping: pecans or walnuts, toasted
- DOUGH: Warm the milk and sugar in a large bowl, about 45C/110F – the temperature of a warm bath. Sprinkle the yeast on top, and let it bubble for about 5 minutes. (If it does not bubble up, either your yeast is not fresh, or your milk was too hot or cold. Ensure to store yeast in fridge)
- Stir in the oil, pumpkin puree and vanilla extract into the milk mixture.
- Sift in the 2 1/2 cups flour, sweetener, baking powder, salt, and spices. Stir well to form a dough. If using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place back into the bowl and cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size.
- FILLING: stir together all the filling ingredients in a bowl, set aside. Lightly grease a 9×13 baking pan.
- DOUGH: After the dough has risen, press dough to deflate and knead dough for 5 minutes, adding the extra flour as you knead so that the dough is not sticking to your hands. On a lightly-floured surface, roll out the dough into a thin rectangle. Spread the filling evenly on top. Carefully roll up the dough lengthwise.
- Using a large, sharp knife, or dental floss, slice dough into 8 large rolls, or 12 smaller scrolls. Place the scrolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 175C/350F. Place scrolls in the oven and bake 15-20 minutes, or until golden brown and a skewer inserts comes out clean. Drizzle with frosting if desired.
*Add another 1/4 cup of sugar to dough if not using frosting.
Alternative frosting: 1/2 cup yoghurt of choice (e.g. Greek, coconut), 1/3 cup powdered sugar, 1 tsp vanilla extract
You can also substitute pumpkin puree for all of the oil to reduce the fat.
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