When I set out to make homemade pumpkin butter I knew I needed to make a sweet roll with the stuff. If you’ve never had pumpkin butter before, it’s a delicious spread made with pumpkin, sugar, and spices – the same ones you’d find in a pumpkin pie. And it is good. These sweet rolls are slightly spiced, filled with pumpkin butter and coconut sugar, and then topped with a pumpkin spice glaze! They’re the perfect fall roll. And also, my toddler can’t get enough, so I think it’s safe to say that even if you’re not that into pumpkin, there’s a good chance you’ll still find these delicious.
Yeasted breads can be intimidating. And time consuming. What I love about this dough is that it uses instant rise yeast, so you only have to proof it once! That cuts back on a lot of the time it usually takes to make homemade sweet rolls. When I made these rolls, we were staying away from home, which means I didn’t have my regular kitchen – or regular supplies. I threw this dough together in a makeshift bowl (read: rectangular disposable container), kneaded it by hand, and rolled it out using a plastic cup. So I’m confident that you can make this recipe work for you!
The pumpkin butter filling and glaze are both super simple. You’ll basically throw some ingredients into a pot or bowl and stir. Don’t be afraid to play around with your spices – adding or subtracting what you are or aren’t fond of! I tend to like more spice, so you can always start with less. Happy baking, friends! I hope you love these rolls as much as we do!
Vegan Pumpkin Butter Sweet Rolls
Makes 8-10 rolls
Dough
1 packet instant rise yeast
1 cup warm water
3 1/2 cups bread flour
2 Tbsp coconut sugar
1 1/2 tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 Tbsp olive oil
Filling
~3/4 cup pumpkin butter (see recipe below!)
3 Tbsp coconut sugar
Pumpkin Spice Glaze
1 cup powdered sugar
1 Tbsp almond milk
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1.) Preheat your oven to 200°F and line a baking sheet with parchment paper. Add the packet of yeast to 1 cup of warm water and let sit for 5 minutes. Your water shouldn’t be anywhere near boiling, or your yeast will die. At the end of five minutes your yeast should be a bit foamy.
2.) Make the dough: in a stand mixer bowl*, use a dough hook to mix together the flour, coconut sugar, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low, add the olive oil and warm water/yeast. Mix at low speed for 1 minute and then at medium speed until dough comes together. Hand knead your dough until it’s smooth and springs back when you press a finger into it, adding a bit more room temp water or flour if your dough is dry or sticky.
3.) Assemble the rolls: on a lightly floured surface, or piece of parchment paper, roll your dough into a rectangle roughly 12×16″. Spread 3/4 cup of your pumpkin butter over the dough and then sprinkle with 3 Tbsp coconut sugar. Carefully roll your dough, beginning on one of the long sides. The pumpkin butter will want to ooze out, so do your best to roll slowly and keep it in. When you get near the end, pick up the bottom and fold it up and over (I found this helped keep the pumpkin butter in). Use a string or piece of floss to cut your rolls about 1 1/2″. Arrange your rolls on your parchment-lined baking sheet, oozing side up, and then spread more apple butter over the tops.
4.) Proof and bake: cover your rolls loosely with plastic wrap (to keep moisture in) and proof them in the oven at 200°F for 15-20 minutes or until they’ve doubled in size. Remove from the oven and preheat your oven to 400°F. Take the plastic wrap off and bake your rolls at 400°F for 13-18 minutes, or until golden brown.
5.) Make the glaze: in a small bowl, combine the powdered sugar, spices, vanilla extract, and 1/2 Tbsp of the almond milk. Add more milk to get the right consistency. You want it thick enough that when you drizzle it holds shape for a couple of seconds. Spoon or spread the glaze over your rolls (I spooned mine on in a circular, spiral motion). The glaze may seem too thick at first, but it will continuing to slowly spread over and down the sides of your rolls.
*if you don’t have a stand mixer, the original recipe calls for using a hand mixer. I made these rolls using a fork to whisk the dry ingredients and then my hands to bring the dough together and knead.
Recipe adapted from the Southern Living Party Cookbook (2006) page 61
Pumpkin Butter
(makes ~2 cups)
1 15 oz can pumpkin
1/2 cup apple juice
1/2 cup maple syrup
1/2 cup coconut sugar or white/brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1.) Add all of the ingredients to a small saucepan and bring to a slight boil. Reduce heat to low and simmer for 20-30 minutes. Allow your pumpkin butter to cool, and store leftovers in the refrigerator.
Recipe adapted from allrecipes
[…] have a lot leftover, so refrigerate what you don’t use (which will be most of it!) or make my Vegan Pumpkin Butter Sweet Rolls. 2.) Make the crust: add the flour, coconut sugar, and salt to a blender or food processor and give […]