Pumpkin Butter Cinnamon Rolls with Vanilla Frosting (Dairy Free)
Servings 8
Pumpkin butter is added to both the dough and filling of these soft and tender cinnamon rolls. Served with a creamy vanilla frosting.
Ingredients
Cinnamon Roll Dough
- 1 Cup Warm Milk, any kind
- 2 Tbsp Granulated Sugar
- 2¼ Tsp Active Dry Yeast, 1 Packet
- 3¼ Cups Flour
- ½ Tsp Sea Salt
- 3 Tbsp Coconut Oil, Melted
- 3 Tbsp Pumpkin Butter
- 1 Egg, At Room Temperature
Filling
- ¼ Cup Pumpkin Butter
- 1 Tsp Ground Cinnamon
Frosting
- 4 Tbsp Vegan Butter (or Regular Butter for non-dairy free), Softened
- 1 Cup Powdered Sugar
- 1 Tsp Milk, Any Kind
- ½ Tsp Vanilla Extract
Instructions
Make the Dough
- In a small bowl or liquid measuring cup, dissolve the sugar in the warm milk. Then sprinkle the packet of yeast on top and let it sit for a few minutes until the yeast starts to foam (can take anywhere from 2-5 minutes). Then give the mixture a stir with a spoon to fully dissolve the yeast.
- In the bowl of a stand mixer fitted with the hook attachment, combine the flour and salt.
- While running the mixer on medium-low speed, pour in the milk mixture, followed by the coconut oil, pumpkin butter, and egg. Turn the mixer speed up to medium to start forming the dough. It will be very sticky at first.
- Continue kneading the dough at medium speed, until its elastic and pulls cleanly off the sides of the bowl. This can take anywhere from 6-8 minutes. Be patient, as the sticky dough will become more manageable as the glutens build. If needed, add a bit more flour to help the dough come together. The final dough should be tacky, but not unmanageable.
- Grease and lightly flour a large bowl. Transfer the dough to it and cover with a cloth. Let it rest for 1 hour in a warm spot, or until doubled in size.
Make the Rolls
- After the dough has risen, remove it from the bowl and place it on a flat, floured surface. Loosely shape it into a rectangle, and then begin to roll it out into a larger rectangle until it's roughly 15"x24".
- In a small bowl, stir together the ¼ cup pumpkin butter and 1 tsp of cinnamon. Spread this evenly across the surface of the rectangle.
- Begin rolling the dough, starting from the short end of the rectangle. Keep a tight roll and gently press down on the dough as you go to keep everything together. Once you've reached the end, pinch the ends together to seal it.
- Cut the dough into 8-12 equal sized rolls using a sharp knife. It depends on how large you want the final product to be!
- Transfer each roll to a baking dish lined with parchment paper. Depending on how many rolls you cut, use a either 9x13 or 11x8 rectangular dish for the best results.
- Loosely cover the dough and let it rise again for 30 minutes, or until doubled in size.
- While the rolls are rising for a second time, preheat your oven to 350°F.
- After the rolls have risen, place them in the oven and bake for 23-26 minutes, or until the tops start to turn golden brown.
- Let the cinnamon rolls cool slightly in the pan.
Make the Frosting
- To make the frosting, add butter, powdered sugar, milk, and vanilla into the bowl of a stand mixer fitted with the paddle attachment (or large bowl + hand mixer).
- Beat the ingredients together starting on low speed until you're confident powdered sugar won't fly everywhere, and then turn it up to medium-high speed and whip together until light and fluffy.
- Spread the frosting onto the cinnamon rolls and enjoy!
Serving: 1Cinnamon Roll (Without Frosting)
Did You Try This Recipe?Mention @toppedwithhoney or tag #toppedwithhoney! on Instagram