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Vegan Pumpkin Rolls

Soft, easy-to-make and packed with flavour, these vegan pumpkin rolls are like a warm hug on a cold rainy day.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 16 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours 26 minutes
Servings 12
Calories 204kcal
Author Tajda Ferko

Equipment

  • Breadmaker (completely optional)
  • Rolling Pin
  • Measuring cups or scales

Ingredients

FOR THE BREAD DOUGH

  • 100 ml plant milk lukewarm
  • 100 ml water lukewarm
  • 1 teaspoon brown sugar
  • 2¼ teaspoon instant yeast equals one 7g bag of instant yeast
  • 60 ml olive oil or any other vegetable oil
  • 400 g strong white bread flour
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 tablespoon orange juice

FOR THE FILLING

  • 1,5 tablespoon pumpkin pie spice or mixed spice
  • 1 tablespoon dairy-free butter
  • 4 tablespoon pumpkin puree
  • 45 g brown sugar
  • 1 tablespoon ground cinnamon

FOR THE GLAZE

  • 1 teaspoon plant milk separately from the plant milk below
  • 2 teaspoon plant milk
  • 2 teaspoon maple syrup
US Cups - Metric

Instructions

FOR THE BREAD DOUGH

  • First, add lukewarm plant milk and water to a large mixing bowl. 
  • Then add the rest of the dough ingredients in the following order making sure that salt and yeast don't touch: sugar, yeast, olive oil, flour, cinnamon, and finally, salt. Leave out the orange juice for now.
  • Next, it’s time to start bringing together all the ingredients. Once you've started mixing, add orange juice and form into a round dough.
  • Knead for approx. 10 minutes (either in a breadmaker or by hand). By this point your dough should be elastic and you should be able to form it into a loose ball.
  • Finally, cover your dough with a large damp cloth and let rise at room temperature for 1 hour until doubled in size. Make sure the cloth doesn’t touch your dough.
  • In the meantime, prepare your filling (instructions below).
  • After the 1hr has passed, sprinkle a dash of flour on a flat surface to make the rolling process smoother. Take your dough out, place it on a floured surface and and use your fists to knock it back. This will help release the extra air.
  • Start rolling out your dough using a wooden or marble rolling pin. Roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
  • It’s time to add your filling (see instructions below). Spread it out equally across the surface.
  • You will now need to fold your dough into thirds. Take the top third of your dough and carefully pull it over the second third. Finally, pull the lowest third of your dough over the second third to create a dough ‘pocket’. Press down the top gently.
  • Cut dough into 12 equally-sized strips.
  • Now is the time to form your knots (do not worry too much about the shape - create any knot of your choice). Hold one strip of dough, one hand at each end. Very gently stretch the strip length-wise to create a longer more compact strip of dough. Be careful not to squeeze it too hard as this might make the filling fall out. Hold the left end still whilst twisting the right end of the dough three times. Keep a hold of the left end of the dough and wrap the right end around the back of your fingers. Keep moving the right end to fold all the way around and over your left end of the dough. Finally, push the right end under the left to make your knot. .
  • Place all your pumpkin rolls on parchment/baking paper.
  • Once you’ve got your knot rolls ready, it’s time to brush them over with plant milk, cover in cling film and let rise for at least 45 minutes.
  • In the meantime, pre-heat your oven to 356°F / 180°C fan oven (this is 392°F / 200°C in a non-fan oven).
  • Once your second rise is finished, brush the rolls again with a mixture of plant milk (2 tsp) and maple syrup (2 tsp). Make sure to cover the entire top surface. 
  • Place the rolls in the pre-heated oven for 10 minutes, then open the oven door to brush them with your maple and milk mixture. Close the oven door and bake for further 6-8 minutes (making the total baking time 16-18 minutes) until golden brown and perfectly soft in the middle. 
  • Once baked, remove from the oven. Best enjoyed fresh out of the oven.

FOR THE FILLING

  • Prepare your filling simply by pumpkin pie spice, butter, pumpkin puree, brown sugar and cinnamon in a small bowl. You can mix by hand using a spoon or a spatula. Cover the bowl and chill in the fridge until the first rise is complete.

Notes

  • If your dough seems too dry and unable to form into a compact ball, add more water 1 teaspoon at a time.
  • If your dough seems too sticky, add more flour 1 teaspoon at a time.
  • If your dough keeps ripping, make sure to knead it a little longer .
  • Do not forget to glaze the buns three times as outlined in the recipe.
  • Make sure to chill your filling in the fridge for at least approx. 20 minutes.
  • Give the buns enough time to rise. This means you’ll need to follow the recipe exactly as outlined and allow enough time for both the first and the second rise.
  • Avoid overbaking at all costs - this will make your buns super dry.
  • Store these buns at room temperature in an airtight container for approx. 3-4 days. Best eaten when fresh (within the first day).

Nutrition

Calories: 204kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 69mg | Fiber: 2g | Sugar: 5g | Vitamin A: 784IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg