Description
These vegan pumpkin-shaped chocolate cinnamon rolls are a festive, flavorful treat perfect for autumn celebrations. Made with a spiced pumpkin-infused dough, a creamy cinnamon and chocolate filling, and topped with a sweet glaze and decorative sticks, they come together in just one hour for a quick and impressive baked delight.
Ingredients
Units
Scale
For the Dough:
- 180ml + 1 tbsp plant-based milk
- 60g vegan butter, cubed
- 2 tbsp coconut sugar
- 2 1/4 tsp (7g, or 1 sachet) fast action yeast
- 175g plain flour, plus extra to dust
- 175g strong white bread flour
- 1 tbsp pumpkin pie spices
- A pinch of salt
- 60g pumpkin puree
For the Filling:
- 100g vegan cream cheese
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tbsp cornstarch
- 50g dark chocolate, chopped
For the Glaze:
- 1-2 tbsp maple syrup, optional
- 30g icing sugar
- 1-2 tsp water
- Wafer biscuit sticks or cinnamon sticks
Instructions
- Make the milk mix: Warm together 180ml of plant-based milk and the cubed vegan butter until the butter melts and the mixture is lukewarm. Whisk in 2 tablespoons of coconut sugar and sprinkle over the fast action yeast. Allow this mixture to sit for 5 minutes so the yeast blooms, then whisk again to combine.
- Prepare the dough: In a large mixing bowl, combine 175g plain flour, 175g strong white bread flour, 1 tablespoon pumpkin pie spices, and a pinch of salt. Pour in the milk mixture and add 60g pumpkin puree. Stir everything to create a sticky dough. Transfer the dough to a floured surface and knead gently for 1 minute until it forms a soft, smooth ball. Place the dough in a lightly greased bowl, cover, and leave in a warm place for 20 minutes to rise.
- Preheat the oven: Set your oven to 160ºC fan (180ºC conventional) and lightly dust a surface for rolling out the dough.
- Make the filling: Whisk together 100g vegan cream cheese, 2 tablespoons coconut sugar, 1 tablespoon cinnamon, and 1 tablespoon cornstarch until smooth and creamy.
- Shape the dough: Punch down the risen dough and roll it out on a floured surface to a large rectangle measuring about 36cm by 30cm. Spread the cream cheese filling evenly over the dough and sprinkle the chopped 50g dark chocolate on top. Trim the ends, then slice the dough into 7 to 8 strips approximately 3.5 to 4 cm wide. Roll each strip up into a cinnamon roll.
- Form the pumpkin shapes: Cut 7 or 8 long pieces of food-safe string. Place one cinnamon roll in the center of each string length. Bring the string ends up, cross them over, and fold back down to divide each roll into 8 sections. Flip the bun upside down and repeat this process two more times to create the pumpkin shape. Tie the string ends together gently so the dough is divided but not tightly squeezed. Repeat for all cinnamon rolls.
- Bake the rolls: Place the shaped buns on a parchment-lined baking tray, giving them room to expand. Brush each with 1 tablespoon of plant-based milk. Bake in the preheated oven for 22 minutes until golden, fluffy, and cooked through. Remove from the oven and allow to cool for 20 minutes. Optionally, brush with 1 to 2 tablespoons of maple syrup for a glossy finish.
- Prepare the glaze: Whisk together 30g icing sugar and 1 to 2 teaspoons of water until smooth and slightly sticky.
- Finish and serve: Insert a wafer biscuit stick or cinnamon stick into the center of each cooled bun. Drizzle the glaze over the top. Serve fresh for best taste, or store in a sealed container for up to 1-2 days.
Notes
- Use plant-based milk and vegan butter to keep this recipe completely vegan.
- Ensure the milk and butter mixture is lukewarm to properly activate the yeast without killing it.
- Don’t pull the strings too tightly when shaping to allow the dough to expand during baking.
- This recipe is best enjoyed on the day it is made but can be stored in an airtight container for 1-2 days.
- For a shinier finish, brushing with maple syrup before glazing adds sweetness and gloss.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
Nutrition
- Serving Size: 1 roll (approx. 100g)
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
