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Pumpkin-Shaped Vegan Chocolate Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 7-8 rolls
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delight in these charming vegan Pumpkin-Shaped Chocolate Cinnamon Rolls, perfect for festive occasions or cozy mornings. This recipe combines a lightly spiced pumpkin-infused dough with a luscious vegan cream cheese and cinnamon filling, enhanced by dark chocolate chunks. Shaped to resemble pumpkins and finished with a sweet glaze and cinnamon or wafer stick ‘stems,’ these rolls are as beautiful as they are delicious—all ready within an hour.

Ingredients

Units Scale

For the Dough:

  • 180ml + 1 tbsp plant-based milk
  • 60g vegan butter, cubed
  • 2 tbsp coconut sugar
  • 2 1/4 tsp (7g, or 1 sachet) fast action yeast
  • 175g plain flour, plus extra to dust
  • 175g strong white bread flour
  • 1 tbsp pumpkin pie spices
  • A pinch of salt
  • 60g pumpkin puree

For the Filling:

  • 100g vegan cream cheese
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp cornstarch
  • 50g dark chocolate, chopped

For the Glaze:

  • 1-2 tbsp maple syrup (optional)
  • 30g icing sugar
  • 1-2 tsp water
  • Wafer biscuit sticks or cinnamon sticks for decoration

Instructions

  1. Prepare the Milk Mixture: Warm 180ml of the plant-based milk with cubed vegan butter until melted and lukewarm. Whisk in 2 tablespoons of coconut sugar, then sprinkle over the fast action yeast. Let it sit for 5 minutes to allow the yeast to bloom, then whisk once more.
  2. Make the Dough: In a large mixing bowl, stir together 175g plain flour, 175g strong white bread flour, pumpkin pie spices, and a pinch of salt. Pour in the milk mixture along with 60g pumpkin puree and stir to create a sticky dough. Lightly flour a surface and knead the dough gently for 1 minute to form a soft, smooth ball. Transfer the dough to a lightly greased bowl, cover, and leave in a warm spot for 20 minutes to rise.
  3. Preheat the Oven: Set your oven to 160°C fan / 180°C conventional and lightly dust the rolling surface with flour.
  4. Prepare the Filling: Whisk together the vegan cream cheese, coconut sugar, cinnamon, and cornstarch until smooth and creamy.
  5. Shape the Dough into Rolls: Punch down the risen dough onto the floured surface. Roll it out into a large rectangle approximately 36cm by 30cm. Spread the cream cheese filling evenly over the dough and sprinkle chopped dark chocolate on top. Trim the ends, then carefully slice the dough into 7-8 strips about 3.5-4 cm wide. Roll each strip into a cinnamon roll shape.
  6. Optional Pumpkin Shaping: Cut 7 or 8 long pieces of food-safe string. Place one cinnamon roll in the middle of the string’s length. Bring the ends over the rolls, cross and fold to divide the dough into 8 sections, then flip the bun upside down and repeat twice more to create the pumpkin segments. Tie the string ends together gently so they just touch the dough without squeezing it too tightly. Repeat for all cinnamon rolls.
  7. Bake the Rolls: Place the buns on a parchment-lined baking tray, ensuring they have space to expand. Brush them with 1 tablespoon of plant-based milk and bake in the preheated oven for 22 minutes until golden, fluffy, and baked through.
  8. Cool and Glaze: Remove the buns from the oven and allow them to cool for 20 minutes. Optionally brush with 1-2 tablespoons maple syrup to add shine.
  9. Prepare the Glaze: Whisk together icing sugar and water until the mixture reaches a sticky consistency suitable for drizzling.
  10. Finish and Serve: Insert a wafer biscuit stick or cinnamon stick into the center of each bun to mimic a pumpkin stem and drizzle the glaze over the top. Best enjoyed fresh on the same day or stored in a sealed container for 1-2 days.

Notes

  • Make sure the milk and butter mixture is lukewarm when adding the yeast to ensure proper yeast activation.
  • You can skip the pumpkin shaping and bake the cinnamon rolls as regular rounds if preferred.
  • Use food-safe string for shaping the pumpkins to avoid any contamination.
  • The buns are best enjoyed on the day they are baked for optimal freshness.
  • Store leftover rolls in an airtight container for up to 2 days at room temperature.
  • If you want a shinier glaze, brush the rolls with maple syrup before applying the icing sugar glaze.

Nutrition

  • Serving Size: 1 roll
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/pumpkin-shaped-vegan-chocolate-cinnamon-rolls-recipe/