Posted in Recipes on 30.11.2020
Pumpkin Spice Cinnamon Rolls
prep: 20 mins / cook: 40 mins / inactive: 2 hours 0 mins / total: 3 hours 0 mins / quantity: 12 rolls Print recipe?
Pumpkin Spice Cinnamon Rolls are the perfect cold day treat made with real pumpkin and fragrant spice! They’re pillowy soft and sticky and topped with a very simple drizzled icing!
Chilly autumn breakfasts don’t come better than with these pumpkin spice cinnamon rolls. I’m pretty much everything pumpkin spice right now. Give me the smells, sights, sounds, colours and of course flavours of autumn and I’m at my absolutely most content. Top it all with a generous drizzle of sticky sweet icing and a big cup of something hot for complete autumnal indulgence!
I’ve also recently discovered ASMR on YouTube. Did you all know about this? I’m not talking about the slightly creepy whispering into a microphone while popping bubble wrap, I mean the cosy coffee shop videos with gentle jazz, crackling fires and snow outside. There are SO many. Everything from a bubbling apothecary to a rainy Victorian London street to a quiet library with gently turned book pages and rain on the windows.
Headphones in, the sound of a rainy day, crackling fire and a couple of these pumpkin spice cinnamon buns. Sticky, delicious, heavenly. If pumpkin spice is truly your thing, pair it with this Pumpkin Spice Latte topped with vegan whipped cream. OHHHH MY.
And much like the PSL, these sticky buns also have real pumpkin in them, giving them that wonderful autumny orange glow! The other magical ingredient is of course Pumpkin Spice flavouring from Foodie Flavours. Like all their flavourings and essences they just make life that little bit easier – great flavour without a tonne of ingredients and faff. And because they’re such an intense flavour, only a few drops are needed for a recipe.
I was actually standing there sniffing this particular bottle and commented to Phil that I’d actually wear this as a fragrance! It smells sweet, spicy and a little bit citrusy. Wonder if they’ve thought of making a line of vegan shower gels, shampoos etc?!
Please don’t be intimidated by making your own bread dough. It really is a very simple process.
There are only a couple of important steps for foolproof perfect bread every time:
- The temperature of the liquid – it need to be blood temperature, meaning that when you put your finger in the liquid you can’t really feel if it’s hot or cold. If it’s too cold it will take the yeast longer to activate. Too hot and you run the risk of killing the yeast. The easy way to tell if your yeast is ok is in the very first step of warming the liquid with the sugar then whisking in the yeast until it foams. It only takes around 5 minutes but if nothing happens you’ll know something is wrong with the yeast.
- The other thing is the kneading. Because you want to develop the gluten in the flour you need to stretch and break the gluten strands. This gives the final cooked bread its chewy texture and light crumb. I work on the theory that putting my back into the kneading for a good 5-10 minutes means I’ve “worked out” enough to deserve an extra pumpkin spice cinnamon roll!
How to make perfectly soft pumpkin spice cinnamon buns:
Start by warming the milk and sugar. As just mentioned you want it blood temperature. I have a complete guide here to making bread from scratch if you want to understand a bit of the science behind it.
Whisk in the yeast. Cover and leave to froth for 5-10 minutes.
Weigh out the flour, salt and butter. Then using your fingertips, rub the butter into the flour until you have no lumps remaining.
Add the pumpkin puree and pumpkin spice flavouring to the milk. Then add the wet to the dry. Stir everything together until it starts to form a dough. Don’t be tempted at this point to add more liquid or more flour. Tip out onto your work surface and start kneading the dough, stretching it out and folding it back on itself. If it’s too wet after a few kneads add a dusting of flour. If it’s too dry wet your hands and continue to knead the dough. The process for this pumpkin spiced bread is very similar to our Pizza Tear and Share Bread and we have a video tutorial that shows you the kneading process.
Knead for at least 5 minutes. Or preferably 10. The dough needs to be soft, stretchy and elastic. Once that’s done, pop it into a lightly oiled bowl, cover and leave somewhere warm to prove until it’s doubled in size. This can take anywhere from 30 minutes to over an hour.
Tip the dough out onto a lightly floured surface. Then roll out to a large rectangle roughly 30 x 49 cm (12 x 19 inches). Keep the dough moving on the work surface so that it doesn’t stick.
Brush with melted butter then sprinkle over the cinnamon sugar. I’ve used light brown sugar for this, as it caramelises beautifully giving such a rich, sticky filling in the finished bread!
Roll up like a giant Swiss roll. Start at the long edge and roll away from you, keeping the rolls quite tight.
Cut the sausage into 12 equal pieces. You can measure or do this by eye. I cut the whole sausage in half, then each half in half, then each quarter into 3.
Lay the cut sides up in a lined tin, tray or dish. You want a reasonably large enough dish to accommodate the 12 swirls with some room around each one to give them space to grow during their second prove.
Once again leave somewhere warm to prove until doubled in size. Then bake in a preheated oven until golden, crisp and sticky.
Leave to cool for 10-15 minutes before drizzling over the icing. If you do this as soon as it comes out of the oven it will just melt and run off too much.
Try not to eat the whole thing at once because the heckin’ smell whilst it’s cooking. OHHHH MY.
I’d love to hear from you if you make these Pumpkin Spice Cinnamon Rolls! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!
Pumpkin Spice Cinnamon Rolls
prep: 20 mins / cook: 40 mins / inactive: 2 hours 0 mins / total: 3 hours 0 mins / quantity: 12 rolls
- 3/4 cup (180ml) unsweetened non dairy milk
- 1 tsp light brown sugar
- 2 + 1/2 tsp dried active yeast
- 2 + 3/4 cups strong white bread flour
- 1/2 tsp salt
- 1/4 cup vegan butter – diced
- 1/4 cup (50g) pumpkin puree
- 25 drops Foodie Flavours Pumpkin Spice
- 3 tblsp vegan butter – melted
- 1/2 cup (125g) light brown sugar
- 1 tsp ground cinnamon
- 3/4 cup (120g) icing sugar
- 2-3 drops Foodie Flavours Pumpkin Spice
- Start by warming the milk and sugar to blood temperature. I find it easiest to do this in a small saucepan as you can keep dipping your finger in to check the temperature!
- Take off the heat, whisk in the yeast, cover and set aside for 5-10 minutes until the top becomes quite frothy
- Meanwhile, put the flour, salt and cubed butter into a large bowl and rub the butter into the flour using your fingertips until there are no lumps of butter left
- When the yeast liquid is ready whisk in the pumpkin puree and pumpkin spice drops then pour into the bowl of dry ingredients
- Stir everything together until it starts to form a dough then tip out onto your work surface and knead for 5-10 minutes until the dough is stretchy and elastic
- Put the dough into a lightly oiled bowl, cover and put in a warm place until it's doubled in size - this can take anywhere from 30 minutes to over an hour
- Tip the dough onto a lightly floured work surface and roll out into a large rectangle, roughly 30 x 49 cm (12 x 19 inches)
- Brush all over with the melted butter
- Mix the sugar with the cinnamon and sprinkle that over the butter, covering the whole of the dough as much as possible
- Roll up like a giant Swiss roll. Start at the long edge and roll away from you, keeping the rolls quite tight
- Cut the roll into 12 equal parts - either measured or by eye
- Lay the cut sides up in a lined tin, tray or dish. You want a reasonably large enough dish to accommodate the 12 rolls with some room round each one to give them space to grow during their second prove
- Once again, leave somewhere warm until doubled in size
- About 5 minutes before it's ready to go in the oven preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Bake for 35-40 minutes until golden and yummy!
- Leave to cool for around 15 minutes before drizzling over the icing. To make the icing, whisk the icing sugar in a bowl with the drops and enough water to make a runny drizzle. If you make it too runny simply add a little more icing sugar
- Eat immediately or leave to cool and store in an airtight container. Homemade bread is best when freshly baked but we had these the next morning for breakfast and they were still very good :)
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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