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
Ingredients
DRY INGREDIENTS FOR DOUGH
- 3 cups unbleached all purpose flour plus ¼-1/2 extra for rolling
- 1 ½ tablespoon vegan cane sugar
- 1 Pinch of sea salt
- 2 teaspoon baking powder
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- ¼ teaspoon clove
- ¼ teaspoon cinnamon
WET INGREDIENTS FOR DOUGH
- 4.5 tablespoon 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 teaspoon vanilla
FILLING:
- 2 tablespoon 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 tablespoon coconut oil
- ½ cup pure maple syrup
- 2 tablespoon raw cashew butter
- 1 Pinch of sea salt
Instructions
- Pre-heat the oven to 375˚F.
- Line a round baking pan with parchment paper.
- 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
Nutrition
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