Pumpkin Spice Cinnamon Buns
For the first day of fall we couldn’t think of a better way to begin than with these soft, gooey & delicious pumpkin spice cinnamon buns.
Pumpkin Spice Cinnamon Buns
Makes 12
Type Gluten Free, Vegan, Low in refined sugar
Time 60 minutes (2 hour rise)
Ingredients
Dough:
1 & 3/4 cassava flour
1 tbsp yeast
1.5 cup canned pumpkin puree
2/3 cup of oat milk
1 tbsp truvia
1 tbsp coconut brown sugar
2 tbsp coconut oil
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp pumpkin spice
1 banana(mashed)
2 tbsp egg white (replace with 1 tsp of baking soda if vegan)
Filing:
2 cups canned pumpkin
2 tbsp coconut oil
1/2 cup brown sugar
3 tsps pumpkin pie spice
1 cup chopped pecan pieces (optional)
Cream cheese icing:
2x almond kite hill vegan cream cheese (16 oz)
2/3 cup trivia
2/3 cup of brown coconut sugar
2 tbsp of oat milk
1 teaspoon vanilla extract
3 tbsp of coconut oil
salt to taste
Instructions
For the dough:
In a large bowl combine 1 cup cassava flour and yeast.
In a small saucepan combine pumpkin, oat milk, truvia, coconut sugar, coconut oil, cinnamon, pumpkin spice and salt. Heat until warm and coconut oil is melted.
Stir pumpkin mixture into dry ingredients. Using a stand mixer, beat in egg whites and banana on a low speed until combined. Then beat at high speed for 3 minutes, scraping the sides of the bowl as needed.
Using a wooden spoon, stir in the rest of the cassava flour (add more if needed) until dough is no longer sticky.
Shape dough into a ball. Place in a lightly greased bowl, turning it to grease all sides of the dough. Cover with a towel; let rise in a warm place until it doubles in size (about 1 hour).
Meanwhile, let’s make the filling. In a small bowl combine pumpkin and coconut oil; set aside. In another bowl combine brown sugar and pumpkin spice; set aside.
Grease a large baking pan and set aside.
Once dough has risen, lightly flour a surface and turn out the dough. Roll dough into a rectangle and spread the pumpkin/coconut oil mixture, leaving 1 inch unfilled along one long edge. Sprinkle with the sugar mix and pecans.
Roll out the dough, starting from the filled long side. Pinch dough to seal and cut into 12 slices.
Place rolls, cut side down in the prepared baking pan. Cover with a bowl; let rise in warm place for 30-60 minutes (until doubled).
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes or until golden and let cool on a wire rack.
Cream cheese Icing:
Using a mixer, place cream cheese in first and blitz. Once smooth, add in all other ingredients until fully incorporated.
Spread on top of your cinnamon buns if desired.
Notes
If you were wanting to use a different flour as your base, make sure to swap out properly to get the same results. Let me know if you try something different.
Recipe adapted from America’s Favourite Pumpkin Recipes
Outfit details: Dynamite Long Knit Top | Flared Knit Pant | Hamsa necklace
