Dairy-Free Pumpkin Shaped Cinnamon Rolls

Pumpkin-Shaped Pumpkin Cinnamon Rolls

Soft, fluffy, and filled with cozy fall flavors, these Pumpkin-Shaped Pumpkin Cinnamon Rolls are almost too cute to eat! Made with pumpkin puree, fall spices, and Native Forest Organic Coconut Milk. These homemade cinnamon rolls are the perfect treat for fall gatherings, holiday brunches, or a cozy morning at home with coffee!  Best of all, these pumpkin cinnamon rolls are completely dairy-free and vegan!

The secret to their soft, pillowy texture? Native Forest Organic Classic Coconut Milk! Adding coconut milk to the dough helps create tender, fluffy cinnamon rolls, while pouring a little extra over the tops before baking keeps them deliciously moist and gooey.

Each cinnamon roll is shaped into an adorable little pumpkin using kitchen twine, then finished with a generous dollop of dairy-free cream cheese frosting, a cinnamon stick stem, and a fresh sage leaf. They're just as delicious as they are festive!

Ingredients:

Yeast Mixture

• 1/3 cup (78 ml) Native Forest Organic Classic Coconut Milk

• 3 tablespoons sugar

• 2 1/4 teaspoons active dry yeast (1 packet)

Pumpkin Cinnamon Roll Dough

• 2 3/4 cups (320 g) all-purpose flour

• 2 tablespoons (28 g) vegan butter, softened

• 1/2 cup (120 g) canned pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1 tablespoon vanilla extract

• 1/4 teaspoon salt

Pumpkin Cinnamon Filling

• 1/3 cup (85 g) vegan butter, softened

• 2 tablespoons canned pumpkin puree

• 2/3 cup brown sugar or dark brown sugar

• 1 tablespoon ground cinnamon

• 1/8 teaspoon ground nutmeg

Dairy-Free Cream Cheese Frosting

• 1/3 cup (75 g) vegan cream cheese

• 2 tablespoons (28 g) vegan butter

• 1 teaspoon vanilla bean paste

• Pinch of salt

• 1/2 cup (60 g) powdered sugar

For Baking & Decorating

• Additional Native Forest Organic Classic Coconut Milk, for pouring over the rolls

• 6 cinnamon sticks

• 6 fresh sage leaves

• Food-safe cotton kitchen twine

Instructions

1. In a small bowl or cup, combine the Native Forest Organic Coconut Milk and sugar. Gently warm the mixture until it reaches 105–110°F (41–43°C). Stir in the active dry yeast, cover with a clean kitchen towel, and let sit for 5–10 minutes until the mixture becomes foamy.
2. In a large mixing bowl, combine the flour, softened vegan butter, pumpkin puree, cinnamon, nutmeg, ginger, vanilla extract, salt, and activated yeast mixture.
3. Using a stand mixer fitted with a dough hook, knead the dough for approximately 10 minutes, until smooth and elastic. You can also knead the dough by hand on a lightly floured surface. Cover the bowl with a clean kitchen towel and place it in a warm area for approximately 45 minutes, or until the dough has doubled in size.
4. While the dough rises, prepare the filling by mixing the softened vegan butter, pumpkin puree, brown sugar, cinnamon, and nutmeg in a small bowl until well combined.
5. Once the dough has doubled in size, transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 10 x 12 inches.
6. Spread the pumpkin cinnamon filling evenly over the dough.
7. Cut the dough into 6 even strips, approximately 1 1/2 inches wide, and carefully roll each strip into a cinnamon roll. Tip: If you have extra filling, spread a little underneath each cinnamon roll before baking for an extra gooey finish!
8. Transfer the cinnamon rolls to a baking pan, leaving room between each roll. Cover with a kitchen towel and let rise in a warm place for another 45 minutes.
9. Shape Into Pumpkins. Preheat your oven to 350°F (175°C). To create the pumpkin shapes, cut four pieces of food-safe kitchen twine for each cinnamon roll.
10. Arrange two pieces in a "+" shape and the remaining two in an "X" shape, creating eight sections. Place a cinnamon roll in the center and gently tie opposite ends together over the top.
11. Be careful not to tie the twine too tightly, as the rolls will expand while baking. Repeat with the remaining cinnamon rolls.
12. Arrange the pumpkin-shaped cinnamon rolls on a baking tray, leaving space between each one. Pour a few spoonfuls of Native Forest Organic Coconut Milk over each roll. This extra step helps keep the cinnamon rolls soft, moist, and gooey as they bake.
13. Cover the tray loosely with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for approximately 5 more minutes, or until the rolls are lightly golden and the centers reach an internal temperature of 190–200°F (88–93°C). Baking times may vary depending on the size of your rolls and your oven.
14. While the cinnamon rolls bake, whisk together the vegan cream cheese, vegan butter, vanilla bean paste, salt, and powdered sugar until smooth and creamy.
15. Allow the cinnamon rolls to cool slightly before carefully cutting and removing all the kitchen twine. Top each cinnamon roll with a generous dollop of dairy-free cream cheese frosting. Finish with a cinnamon stick in the center to resemble a pumpkin stem and a fresh sage leaf for the finishing touch. Serve warm and enjoy! by @veggieworldrecipes