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Vegan Pumpkin Spice Cinnamon Rolls with Maple Buttercream Frosting

By Country Crock® Plant Butter
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Ingredients

Dry Ingredients (for the dough)

2

¾ cup flour

2

¼ tsp. instant yeast

⅓

cup granulated sugar

½

tsp. pumpkin spice blend, note: if you can’t find a pre-made blend, in a small bowl, combine 1 tbsp & 2 tsp cinnamon, 1 ¼ tsp ground nutmeg, 1 ¼ tsp ground ginger, and ½ tsp cloves.

1

tsp. salt

Wet Ingredients

1

flax egg (1 tbsp flaxseed meal + 3 tbsp water)

⅓

cup plant milk (vanilla almond milk preferred)

½

cup organic pumpkin puree

3

tbsp. Country Crock® Plant Butter with Avocado Oil, melted

For the filling

¼

cup Country Crock® Plant Butter with Avocado Oil

1

tbsp. cinnamon

½

tsp. pumpkin spice blend

½

cup brown sugar

For the Maple Buttercream

1

cup Country Crock® Plant Butter with Avocado Oil, softened at room temperature

1

½ cups confectioner’s sugar

¼

cup maple syrup

¼

tsp. pumpkin spice blend

½

tsp. vanilla extract

Need to make a substitution?

Preparation

  1. Make the dough

    Step 1

    Before you begin to form your dough, create your flax egg. In a small bowl, add 1 tbsp flax and 3 tbsp water. Mix to combine. Let sit for 5 minutes until it thickens. While it thickens, you can move on to the next step.

    Step 2

    In a stand mixer, add flour, instant yeast, sugar, salt, and pumpkin spice. Mix on low until well combined, about 1 minute. If you do not have a stand mixer, whisk to combine in a large bowl.

    Step 3

    In a small bowl, combine the plant milk, pumpkin puree, flax egg, and melted Country Crock® Plant Butter with Avocado Oil together. Pour into the dry ingredients and mix on low until all ingredients are well combined, about 3 minutes. If you are mixing by hand, the dough may get a bit sticky. Add a little more flour at a time, as needed, until the dough forms.

    Step 4

    Remove dough from the mixer and transfer onto a lightly floured surface. Form into a ball and place in a lightly greased bowl. Cover loosely and let rest for 10-15 minutes.

  2. Fill the rolls

    Step 5

    Now that your dough is done, it is time to move onto the filling. On a lightly floured surface, roll the dough out in a large rectangle (approximately 12x8 in.) The dough should be no thinner than ¼ inch thick when rolled out. 

    Step 6

    Spread softened Country Crock Plant Butter with Avocado Oil on top of the dough.

    Step 7

    Mix together the pumpkin spice, cinnamon, and brown sugar in a small bowl. Sprinkle all over the dough, as evenly as possible.

    Step 8

    Roll up the dough tightly, and cut into 10-12 even pieces. Arrange in a lightly greased 9-inch round cake pan. Optional: Drizzle additional almond milk (about 2 tbsp.) over the rolls if you prefer your rolls to be moister.

    Step 9

    Cover the pan with plastic wrap and allow rolls to rise in a warm environment for about 60-75 minutes. After this time frame, they should double in size!

  3. Bake the rolls

    Step 10

    Pre-heat the oven to 350°F.

    Step 11

    Bake for 20-25 minutes, until lightly browned. If the tops are browning too quickly, you can cover the rolls loosely with aluminum foil and continue baking.

  4. Make the frosting

    Step 12

    In a stand mixer, add softened Plant Butter, confectioners sugar, maple syrup, vanilla extract, and pumpkin spice. Mix well on low, until soft peaks form.

    Step 13

    Once the rolls have cooled, frost your rolls and serve.

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