The best Pumpkin Spice Cinnamon Buns with Maple Caramel Glaze ever! It’s SO YUM! Soft moist buns with gooey sweet galze. Vegan as always!
I feel like I waited forever to even post a Cinnamon Roll recipe and now that I have done it once I can’t stop thinking about all the different combinations I could make… it might be an obsession friends… stay tuned…
p.s. if you haven’t been brave enough to try out Cinnamon Rolls then check out my video and then start making all the rolls and buns with me cause trust me, it seems daunting but it’s really pretty easy once you have done it one time!
How to make Pumpkin Spice Cinnamon Buns with Maple Caramel Glaze:
- To make it super simple, basically cut butter into your spiced four
- Add the wet ingredients and stir it up, sprinkle some flour over the top of the ball of dough
- Roll it out on a floured surface and spread the filling all over
- ROLL IT UP!
- Slice and bake these tasty indulgent pumpkin spiced flavored buns!
Flavors of these Pumpkin Spice Cinnamon Buns and the dreamy Maple Caramel Glaze:
- Soft and magically dough-y cinnamon buns perfectly firm on the outside and moist on the inside.
- Pumpkin spiced flavored because… it’s that time of year and it’s just amazing! The smell is just as amazing as the taste!
- Maple Caramel Glaze is my new obsession… I modified my Best Caramel Sauce recipe so it was more of a drizzly consistency and holy Y-U-M it goes perfectly with the pumpkin spice flavored buns!
I KNOW you will love em’ so let me know what you think either comment or lets connect on IG!
Pumpkin Spice Cinnamon Buns with Maple Caramel Glaze
The best Pumpkin Spice Cinnamon Buns with Maple Caramel Glaze ever! It’s SO YUM! Soft moist buns with gooey sweet galze. Vegan as always!
- Prep Time: 45
- Cook Time: 40
- Total Time: 1 hour 25 minutes
- Yield: 9 1x
- Method: baking
Ingredients
FOR THE DOUGH
DRY:
3 cups unbleached all purpose flour (plus ¼-½ extra for rolling)
1-½ tablespoon vegan cane sugar
Pinch of sea salt
2 tsp baking powder
½ tsp all spice
½ tsp nutmeg
¼ tsp clove
¼ tsp cinnamon
WET:
4.5 TBSP cold vegan butter (I use Earth Balance in the red tub)
¾-1 cup non dairy milk (see notes)
½ cup plain pumpkin puree
1 tsp vanilla
FILLING:
2 TBSP melted vegan butter (I use Earth Balance in the red tub)
¾ packed brown sugar
Add some finely chopped walnuts if desired
GLAZE:
⅓ cup pitted medjool dates (optional/see notes)
1 TBSP coconut oil
½ cup pure maple syrup
2 TBSP raw cashew butter
Pinch of sea salt
Instructions
Pre-heat the oven to 375˚F
Line a round baking pan with parchment paper
Bake 35-40 minutes
Makes 8-10 rolls
- In a large mixing bowl add all the dry ingredients and mix well.
- Next cut-in the butter to the flour mixture until it looks sandy, then add the rest of the wet ingredients and stir until well combined.
- Lay out a piece of parchment paper on a clean surface, sprinkle with flour, sprinkle flour over the dough in the bowl, pick the dough up and place on the floured surface, and then sprinkle with a little more flour so nothing is too sticky.
- Flour a rolling pin and roll the dough out to a rectangle adding more flour as needed.
- Melt the butter and spread evenly over the rolled out dough, add the brown sugar and spread evenly over the rolled out dough.
- Using your hands start the rolling process from one side (the long side not the short side) and then use the parchment paper folding over to help continue rolling the dough.
- Slice into 8-10 rolls and start placing in a lined baking dish.
- Bake for 35-40 minutes depending on how gooey you like the center, remove and let cool while making the glaze.
- For the glaze add all ingredients into a food processor and blend until creamy smooth, spread over the rolls and enjoy.
Notes
*If glaze is over all the rolls store in the fridge up to 3-4 days, re-heat in the microwave
*Glaze should be stored in the fridge and taken out to warm up before using so if you only put glaze on 1 rolls at a time rolls can be left out in a sealed container 3-4 days and glaze can be stored in the fridge
*Reference this cinnamon rolls video for how to “cut-in” butter to the flour and the basic steps for the rest of the process, although I did not use a marble rolling surface for these buns, I used parchment paper because I used the paper to help with the rolling process because this dough was a little more soft than the other cinnamon rolls in the video.
*For the non-dairy milk: I used the whole 1 cup for my rolls but my pumpkin was pretty thick, canned pumpkin can vary in consistency and is sometimes pretty watery so if yours is pretty water I would start with ¾ cup milk and add little by little until you get a stick soft dough.
*For the glaze: if you have a really good blender then add the pitted medjool dates (if not soft and gooey soak in water for 15 minutes first), if your blender is not the best then skip the medjool dates because they won’t blend in very well.
The glaze tastes amazing either way don’t worry!
Keywords: pumpkin spice, pumpkin, cinnamon rolls, cinnamon buns, rolls, dessert, vegan, easy, caramel maple glaze
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