Vegan Pumpkin Cinnamon Rolls

Ingredients

Dough

• 2 1/4 tsp yeast
• 1 tsp sugar
• 1/2 cup lukewarm water
• 3/4 cup room temperature/lukewarm unsweetened non-dairy milk (I use almond)
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup oil
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup sugar
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 2 tbsp melted coconut oil
• 1/2 cup raisins

Instructions

1. In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
2. When the yeast has foamed up, add the room temperature/lukewarm milk, pumpkin puree, oil, salt, ground cinnamon, ground nutmeg, ground ginger, sugar and 1 cup of flour. Mix with a spoon to combine.
3. Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.
4. The dough will be sticky, add flour 1/2 cup at a time.
5. Let mixer knead dough for about 4 minutes and until enough flour has been added so it is no longer sticky.
6. Remove dough from mixer bowl and oil the inside lightly. Place dough back in bowl, cover with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
7. After the hour has passed, punch the dough down and let it sit for a few minutes while you prepare the pan and filling.
8. Line an 11" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
9. Prepare raisins (see tip above).
10. In a small bowl, mix the brown sugar, ground cinnamon, ground nutmeg, and ground ginger.
11. Lightly flour your work surface, stretch and roll your dough into a rectangle that is approximately 12" x 18".
12. Brush melted coconut oil over the entire surface.
13. Sprinkle brown sugar/spice mixture onto dough.
14. Sprinkle raisins evenly onto the dough.
15. From the long side, firmly roll the dough. Roll slowly to ensure it is tight as can be.
16. Pinch the entire length of the seam to seal and turn the entire roll seam side down so it's at the bottom.
17. Slice off an inch of dough from each end.
18. Slice the roll into 12 slices.
19. Place each slice into the parchment lined pan. It's OK if they are close together.
20. Cover with a towel and place in a warm spot. Let rise for 30 minutes.
21. Preheat oven to 375°F.
22. After the rolls have rested, bake for about 20 minutes or until they are lightly browned.
23. Remove from oven and let sit for a few minutes in pan.
24. Remove using parchment paper overhang and place on a cooling rack.

Recipe Notes

• I use my stand mixer to knead the dough, if you don't have a stand mixer, knead by hand.
• Before you add the raisins, follow this tip to ensure they are plump and juicy!
• If topping with a glaze, add it while the rolls are still warm. To make a quick glaze, simply mix 1 cup of icing sugar with a 1/2 teaspoon of vanilla and non-dairy milk (add 1 1/2 tablespoons of the milk to start, mix, then continue adding very small amounts of milk at a time until it reaches the desired consistency)
• These buns are their best when served warm, but of course, you may not be able to serve all 12 while they are still warm! After they have cooled, store in an airtight container and warm up when serving again.