Let’s face it, there is little else that is more delicious than a fresh, homemade cinnamon bun on a cold and rainy Sunday morning.
For me, it is the perfect weekend breakfast! It beats pancakes and waffles, hands down – mainly because I have no patience to stand over either while they cook!
Kneading dough, though…well, that’s just therapy!
These Pumpkin & Pecan Cinnamon Rolls are a great, festive twist on a classic roll.
They are full of cosy, Autumnal flavours, thanks to the pumpkin pie spices, the fresh pumpkin puree used in the dough, and the delicious, crunchy pecans! They are also topped with a vegan maple cream cheese frosting, which adds to the dream.
They are also sweet, pillowy soft, and far too addictive and moreish for my own good!
If it helps you feel any better about things, I ate four of these in one go. And I could easily have devoured more, were it not for the boys swarming around me like vultures, desperately wanting in on the buns too!
Of course, I felt a little sick afterwards, but some things (especially these, or any form of cinnamon rolls, lets face it) are worth over-indulging in…!
Anyway, if you’re looking for a decadent, delicious weekend breakfast with a twist, then this is the one for you!
Happy (over) indulging!
Pumpkin Pecan Cinnamon Rolls
- Creates 12 medium rolls
- (Inspired by The Recipe Critic’s quick cinnamon roll cooking method!)
- For the dough –
- 3 cups spelt flour
- 1/4 cup coconut sugar
- 1 package instant dry yeast (around 7g)
- 1 tsp pink salt
- 7 tbsp pumpkin puree
- 2 tbsp coconut oil or vegan butter
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- For the filling –
- 1/3 cup coconut sugar
- 1/3 cup chopped pecans
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 3 tbsp melted coconut oil or vegan butter
- For the glaze –
- 150g vegan cream cheese (I use Nush almond cream cheese)
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 1/2 -1 tsp cinnamon (optional)
- Powdered sugar of choice, to taste (I use powdered stevia, but you can also use icing sugar)
- Preheat your oven to 200C, then grease a large frying pan.
- Mix together the flour, coconut sugar, yeast and salt, then set aside. In a pan, gently heat the coconut oil, milk, pumpkin and vanilla until the oil has just melted. Stir smooth, then mix into the flour mixture.
- Sprinkle some flour onto a work surface, then knead your dough until smooth and elastic (7-10 minutes), adding a touch more flour if needed – it shouldn’t be sticky. Place in a lightly-oiled bowl, then allow to rest for ten minutes. In the meantime, turn OFF your oven.
- Roll your dough out into a long rectangle, then spread over the melted coconut oil. Mix together the sugar, nuts and spices, then sprinkle over the top.
- Starting at the end nearest to you, roll the dough up tightly. Use a sharp knife to cut into 12 evenly-sized pieces, then arrange in your pre-prepared frying pan. Cover with foil.
- Place in the pre-heated (but switched off!) oven and allow to warm and rise for 25-30 minutes. Remove the foil, then turn your oven back on to 180C. Bake for 17-21 minutes, or until browned and cooked through. Remove from the oven and allow to cool for five minutes.
- While the buns are baking, whisk together the frosting ingredients until combined.
- Pour the frosting over your warm buns, then eat while warm!