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This totally epic giant pumpkin spiced cinnamon roll is sweet, it’s sticky and it’s guaranteed to impress your friends and family

Ingredients

Dough
  • 700 g / 24.6oz strong white bread flour plus extra
  • 2 tsp fast action yeast
  • 1 tsp cinnamon powder
  • large pinch of salt
  • 4 tbsp light brown sugar
  • 6 tbsp Flora Buttery or dairy free butter
  • 250 ml / 8.4 fl.oz plant based milk
  • 1 cup tinned pumpkin puree
  • oil for greasing
Frosting
  • 120 g / 4.2oz vegan cream cheese
  • 2 tbsp Flora Buttery or dairy free butter
  • 2 cups icing sugar
  • 2 tsp plant based milk
Pumpkin Spice
  • 4 tbsp cinnamon powder
  • 2 tbsp ground ginger
  • 1/2 tbsp ground nutmeg
  • 140 g / 5oz light brown sugar
  • 150 g / 5.3oz Flora Buttery or dairy free butter

Instructions

  • First make the dough by combining the flour, yeast, cinnamon and sugar with a large pinch of salt in a large mixing bowl.
  • Melt the dairy free butter with the plant-based milk in a small saucepan on a low-medium heat, then pour the liquid into the large mixing bowl along with the pumpkin puree. Stir the dry and the wet ingredients together with a wooden spoon.
  • Transfer the dough to a floured work surface and knead for 5 minutes. Add a little more flour as you go if the dough becomes too sticky. Transfer the dough to a lightly oiled bowl (we use the large mixing bowl from earlier), cover with a damp tea towel and leave to prove in a warm place for 1 hour.
  • Lightly grease a 23cm cake tin and leave to one side.
  • Gently punch the holes out of the dough and transfer to a well-floured work surface. Roll it out into a rectangle approx 50cm by 30cm.
  • Use a knife or pizza cutter to trim the top and bottom so the edges are relatively straight.
  • Combine the pumpkin spice ingredients together until fully combined. Then spoon over the dough and smooth out with the back of a metal spoon.
  • Using a knife or pizza cutter, make 3 vertical cuts into the dough to create 4 strips. Roll the first strip of dough, then roll the second strip around it. Repeat for the remaining 2 strips of dough.
  • Place the giant roll in the greased cake tin, cover with a damp towel and leave to prove for 30 minutes.
  • Meanwhile preheat the oven to 160°C / 320°F.
  • Bake the cinnamon roll for 45 minutes or until the dough is cooked, then remove from the tin and leave for 10 minutes.
  • Combine the cream cheese frosting ingredients in a jug and stir until smooth.
  • Pour the cream cheese frosting all over the giant pumpkin spiced cinnamon roll and there you have it! A complete party show stopper!
This recipe is republished with permission from So Vegan. Find the original recipe here