Fluffy vegan pumpkin cinnamon rolls filled with cookie butter cinnamon filling are absolutely incredible. This Fall delight is also topped with a generous helping of cookie butter and crushed Biscoff cookies.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 1hour
Cook Time 20minutes
Proofing 1hour
Total Time 2hours20minutes
Servings 12large cinnamon rolls
Ingredients
Dough
Dry ingredients
480gall-purpose flour(4 cups)
50gwhite granulated sugar(¼ cup)
1 ½teaspoonfine sea salt(9 g)
2 ¼teaspoonsinstant yeast(1 packet or 7 g)
Wet ingredients
55gvegan margarine(¼ cup)
185gplant-based milk(¾ cup)
170gcanned pure pumpkin puree(¾ cup)
Filling
115gvegan margarine
65gcookie butter(⅓ cup)
100glight brown sugar(½ cup, packed)
1tablespoonground cinnamon
½teaspoonground ginger
¼teaspoonfreshly ground nutmeg
2teaspoonvanilla extract
Other
125gplant-based milk, for the bottom of the pan (½ cup)
65gcookie butter, for the garnish (⅓ cup)
6Biscoff cookies, optional
light-tasting vegetable oil
Instructions
Dough
Place all the dry ingredients in the bowl of a stand mixer with the paddle attachment and stir until combined.
In a saucepan, melt the margarine. Add the plant-based milk to the saucepan and heat until lukewarm- between 120°F and 130°F (50°C and 55°C), or follow yeast package directions.
Add the pumpkin puree and the lukewarm milk mixture to the dry ingredients and mix on low until you get a shaggy dough, 1 to 2 minutes.
Switch the paddle attachment to a dough hook and knead on medium-low ( kitchen aid speed 2 or 3) for approximately 15 minutes, or until the dough becomes uniform, smooth and elastic.
Shape the dough into a ball and lightly coat it with oil. Place the dough back into the bowl and cover it with a clean dishtowel. Let the dough rest for 10 minutes at room temperature.
Filling
While the dough is resting, add all the filling ingredients to a bowl and mix until homogenous.
Assembling
Lightly oil a rectangular 13 by 9 inch (33 by 23 cm) baking pan. Pour the milk into the bottom of the prepared pan.
Roll out the dough to make a 12 by 18 inch (30 by 45 centimetre) rectangle, making sure to keep a regular thickness throughout. Flour your work surface as needed. Place the dough so that the 18-inch side is facing you.
Spread the filling evenly over the dough from edge to edge. Starting on the long side, tightly roll the dough on itself to make a tight log. Using a serrated knife, cut into 12 equal pieces.
Place the cinnamon rolls in the prepared baking pan and cover with a clean dishtowel. Let the cinnamon rolls rise at room temperature for 1 hour, or until doubled in size.
Baking + Garnish
Preheat your oven to 350°F (180°C) and bake the cinnamon rolls uncovered for 20 minutes, or until golden brown on the top and springy to the touch. Let the cinnamon rolls cool down completely in the baking pan at room temperature.
Microwave the cookie butter for 10 to 15 seconds, or until fluid. Transfer into a small pastry bag and drizzle all over the cinnamon buns. Crumble some Biscoff cookies and sprinkle all over the rolls. Serve warm and enjoy!