Soft Pumpkin Pecan Cinnamon Rolls
I’ve got breakfast! Are there any better words to wake up to on a Sunday morning? I heard these words riding up a hotel elevator the other day. Here’s the story I’ve made up to correlate with this. A devoted father eager to surprise his family while on Summer vacation gets up early, quietly sneaks out of the hotel room and grabs his family’s favorite breakfast items.
He knows what each of his family members enjoys for breakfast so he thoughtfully types into google ‘vegan breakfast near me’ and finds the perfect breakfast meals. Oh yea, this imaginary family is vegan by the way… Anywho, he gets back to the hotel and excitedly presses the elevator button to go up and greet his family. He makes it to his floor, breakfast in hand, proudly walks to the room, opens the door, and happily announces ‘I’ve got breakfast!’
What would your reaction be? Would you be asleep and jump out of bed to greet him or would you casually turn over and go back to sleep? … It’s vacation, after all, right? As one to never miss a meal, I’m jumping eagerly out of bed to get breakfast while it’s hot. Admittedly, I’m a morning person so I’d likely already be up but it’s the principal. If there’s good food involved, I’m there.
So, when I was brainstorming recipes and the thought of sticky Pumpkin Pecan Cinnamon Rolls crossed my mind, naturally I said ‘Self, great idea, let’s do it!’ I mean just the thought of soft pumpkin cinnamon rolls made my mouth water. As we close the door on Summer, and welcome Fall pumpkin cinnamon rolls are a great vegan breakfast idea. Or better yet, a great reason to invite your friends over and host a vegan brunch.
This pumpkin bread recipe is made with fresh pumpkin and is in my opinion one of the top vegan brunch recipes. You can easily use this as a vegan brunch recipe to make ahead and pop in the oven the next morning right before friends and or family arrives.
While this vegan breakfast idea for fresh pumpkin bread may sound intimidating, trust me, it’s not. Here’s the thing, it’s not so much complicated as it is a deliciously rewarding labor of love. It’s all about perspective, right? If you’re true to this and not new to this you’ll know what to do. Simply pull up the recipe from the Kitchen Dance Partii website, turn on your favorite music or podcast, get out the ingredients you’ll need for these soft pumpkin cinnamon rolls, and start baking!
Now, let me help you do just that.
Warm your plant milk to around 110 degrees F. You can easily do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds to 1 minute depending on your microwave strength. The plant milk should feel like a warm bath water. Transfer the warmed plant milk and sugar to a bowl. If you have a bowl with an electric mixer use this or simply use a wooden spoon when time to mix. Next, sprinkle yeast on top of the plant milk and sugar mixture. Stir in ¾ cup pumpkin puree and the melted vegan butter. Mix until just combined.
Now stir in flour and salt with a wooden spoon until a dough begins to form.
If using an electric mixer place dough hook on mixer and knead dough on low speed for 8-10 minutes. If not, knead dough with your hands, on a well-floured surface, for the same amount of time, 8-10 minutes. Dough should form into a nice ball and be slightly sticky.
Transfer the pumpkin bread dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may take more or less time depending the humidity and temperature in your home. After your vegan pumpkin bread dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle.
In a small bowl mix together softened butter and pumpkin puree. Spread the pumpkin butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
In another small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add pecans on top.
Tightly roll up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.
Place pumpkin cinnamon rolls in a greased 9×11 inch baking pan. Cover with plastic wrap and a warm towel and let rise again while you preheat your oven. Or if you have decided to use this as a make ahead vegan brunch recipe, allow your rolls to rise overnight and place in the oven first thing in the morning.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the pumpkin cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.
To make the sticky frosting: In a small saucepan combine butter, brown sugar, pumpkin puree, maple syrup and vanilla extract. Mix over medium heat until smooth. Fold in chopped pecans. Allow mixture to boil for 5 minutes. Remove from heat and allow to cool for 10 minutes. Spread or drizzle over cinnamon rolls and serve immediately.
Looking for other tasty pumpkin treats? For a pumpkin overdose try this this Healthy Pumpkin Spice Starbucks Copycat. Sure to be the perfectly spiced companion to these soft cinnamon roll. Cheers!