The best Fall cinnamon rolls are finally here & they are filled with all the pumpkin- WAHOOO! I can’t wait to see all your recreations because I know you will be making these Vegan Pumpkin Pie Cinnamon Rolls all season long!
Jump to that cinnamon filled goodness: Jump to Recipe
If there’s anything I love more than Fall & pumpkin picking, it’s all the glorious baking you can do with the produce in season this time of year. Growing up, I only ever ate cinnamon rolls if they were from a Pillsbury can, so learning to make my own at home has been a real treat. Maybe I’m weird here, but what I love about cinnamon rolls is the time & physical labor it takes to make them. You have to wait to let the dough rise twice for the perfect texture and all that waiting is where the magic happens. I’ve tried making buns where I only let the second rise last 1 hour vs. overnight and they just were not the same. It’s kind of like those recipes that tell you to chill cookie dough for 24 hours. We all hate the wait, but know it is SO worth it! Plus then you can feel like a kitchen queen (or king) when you wake up in the morning, preheat the oven, pop those buns in the oven, and wake up to a morning feast!
These buns are made just a bit extra because, in addition to putting pumpkin puree into the bun dough, I also mixed it into the cinnamon sugar filling. This truly made these buns taste like a pumpkin pie in bun form! This did lead to the challenge of some extra messy filling, so you’ll need to be extra careful when rolling your dough to keep all the goodness inside. Plus, I went one step further and added pumpkin pie spice to the glaze to give it that perfect cinnamon & nutmeg filled kick. Basically, these buns are the best of fall through and through. Enjoy all the pumpkin filled weekends ahead with these delicious morning buns!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- I seriously couldn’t bake as much as I do without my KitchenAid Standing Mixer. I know it’s a rather big investment, but it is worth every penny. I’ve had mine for 5 years and it hasn’t failed me yet. Plus the dough hook works wonders when I’m too lazy to knead my own dough!
- I cook my buns in this super basic USA Bakeware 10″ Pan. You can also bake these buns in a skillet or sheet pan, just try to make sure all the buns are pressed closely together pre-bake or you might over cook them.
- If you are looking for a more sustainable product to replace plastic wrap, I can’t recommend Bee’s Wrap enough! I like this starter pack because it contains one of each size, and you will need the large size to cover your bowl and 10″ pan while the pumpkin buns rise.
- Last but not least, you can’t have Pumpkin Pie Buns without Pumpkin Pie Spice. This Pumpkin Spice Blend by Simply Organic is my go to!