Vegan Pumpkin Spice Rolls Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and helps activate the yeast.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Pumpkin puree: Adds moisture and a rich pumpkin flavor to the rolls.

Almond milk: A plant-based milk that keeps the recipe vegan.

Vegan butter: Adds richness and flavor to the dough and filling.

Salt: Enhances the overall flavor of the rolls.

Cinnamon: A warm spice that pairs perfectly with pumpkin.

Nutmeg: Adds a subtle, nutty flavor to the spice mix.

Ginger: Provides a hint of warmth and spice.

Cloves: Adds depth and a slightly sweet, aromatic flavor.

Brown sugar: Used in the filling for a rich, caramel-like sweetness.

When combining the flour, sugar, and yeast, make sure the yeast is evenly distributed throughout the dry ingredients to ensure a consistent rise. When kneading the dough, aim for a smooth and elastic texture, which usually takes about 8-10 minutes by hand. If the dough is too sticky, gradually add a little more flour until it reaches the desired consistency. After rolling out the dough into a rectangle, ensure the melted vegan butter is spread evenly to help the brown sugar and cinnamon adhere properly, creating a uniform filling. When cutting the rolled dough into pieces, use a sharp knife or dental floss to maintain clean edges, which will help the rolls bake evenly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a versatile substitute.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can offer a different mineral content and a slightly different flavor profile.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other complementary spices, enhancing the overall flavor.

• nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor that can replace nutmeg.

• ginger - Substitute with ground cardamom: Ground cardamom has a unique, slightly sweet and spicy flavor that can complement the other spices.

• cloves - Substitute with ground star anise: Ground star anise has a similar warm, sweet, and spicy flavor profile.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and moisture to the filling.

• cinnamon - Substitute with ground nutmeg: Ground nutmeg can provide a warm, spicy flavor similar to cinnamon.

• vegan butter - Substitute with avocado oil: Avocado oil is a healthy fat with a mild flavor, suitable for baking.

• To keep your vegan pumpkin spice rolls fresh and delicious, store them in an airtight container at room temperature for up to 2 days. If you want to extend their shelf life, place them in the refrigerator, where they can last for up to a week.

• For longer storage, freezing is a great option. First, allow the rolls to cool completely. Then, wrap each roll individually in plastic wrap to prevent freezer burn. Place the wrapped rolls in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy your frozen pumpkin spice rolls, thaw them in the refrigerator overnight. For a quicker option, you can also thaw them at room temperature for a few hours.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes, or until heated through. Alternatively, you can microwave individual rolls for about 20-30 seconds.

• If you prefer a gooey, freshly-baked texture, consider brushing the rolls with a bit of melted vegan butter before reheating. This will help to revive their soft and tender crumb.

• For an extra touch of indulgence, drizzle some vegan cream cheese frosting or a simple glaze made from powdered sugar and almond milk over the warm rolls just before serving. This will add a delightful sweetness and make them even more irresistible.

• Preheat your oven to 350°F (175°C). Place the vegan pumpkin spice rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place a pumpkin spice roll on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the vegan rolls in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of vegan butter or oil to the skillet. Place the pumpkin spice rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the vegan pumpkin spice rolls on a baking sheet and cover with foil. Heat for 10-12 minutes or until they are warm and soft.

• Large mixing bowl: Used to combine the flour, sugar, and yeast, as well as to mix the wet and dry ingredients together.

• Medium mixing bowl: Used to mix the pumpkin puree, almond milk, melted vegan butter, and salt.

• Measuring cups: Essential for accurately measuring the flour, sugar, pumpkin puree, almond milk, and vegan butter.

• Measuring spoons: Necessary for measuring the active dry yeast, salt, cinnamon, nutmeg, ginger, and cloves.

• Whisk: Useful for mixing the wet ingredients together until smooth.

• Wooden spoon: Handy for combining the wet and dry ingredients before kneading.

• Clean surface: Required for kneading the dough until smooth.

• Rolling pin: Used to roll the dough into a rectangle.

• Pastry brush: Ideal for spreading the melted vegan butter onto the rolled-out dough.

• Sharp knife: Needed to cut the rolled-up dough into 8 pieces.

• Greased baking dish: Used to place the cut pieces of dough for baking.

• Oven: Preheated to 350°F (175°C) for baking the pumpkin spice rolls.

• Cooling rack: Allows the baked rolls to cool down properly after baking.

Prepare the filling: Mix the brown sugar and cinnamon for the filling while the dough rises to save time.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save effort and time.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Slice with floss: Use unflavored dental floss to cut the dough into rolls cleanly and quickly.