Description
These Vegan Kabocha Pumpkin Cinnamon Rolls are moist, fluffy, sweet and spiced to perfection. Easy to make and only 9 ingredients needed! Healthy, refined sugar free and oil free but still decadent and delicious. Gluten Free Option.
Ingredients
Units
Scale
DOUGH:
- 3/4 cup kabocha, cooked (150g)
- 1/2 cup unsweetened soy milk (120ml)
- 1 tsp active dry yeast (5g)
- 2 tbsp maple syrup, divided
- 2.5 cup all purpose flour (300g // gluten free all purpose flour*)
- 2 tbsp coconut cream (30g)
- 1 tsp salt
FILLING:
- 1/3 cup coconut sugar (64g)
- 1 tbsp pumpkin pie spice
- 1/2 cup walnuts (58g)
MAPLE GLAZE (OPTIONAL):
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp non-dairy milk
Instructions
- Microwave 200g of raw kabocha squash on high for 4 minutes, or until fully cooked. Discard the skin and mash until it turns into a paste. Then, portion out 150g (please see note #1).
- Heat non-dairy milk in the microwave for 15 seconds or until warm to the touch. The milk should not be TOO hot or it will kill the yeast. Mix in the yeast and 1 tbsp of maple syrup until combined. Allow the yeast to activate for 5 minutes, or until bubbly.
- Add the flour, kabocha pumpkin, coconut cream, salt and salt into your bread machine Then add in the milk yeast mixture. Close the bread machine and set to “dough” (your bread machine may be set to the basic setting). Let it run it’s cycle, this will take about 1 hour. (Please see note #2 for no-bread machine method).
- Combine the coconut sugar, pumpkin pie spice and walnuts in a bowl. As well, prep a flat working surface by lightly dusting with flour.
- Once the dough is finished kneading and has doubled in size, flour your hands, punch the dough down and transfer to working surface. Knead the dough 4-5 times and gather to form a flat ball. Roll the dough into a rectangle. The dough shouldn’t be too thin or too thick (approx. 1/2 cm).
- Brush the dough with maple syrup. Spread the cinnamon sugar walnut mixture evenly, leaving 1 cm of space at the top.
- Starting at the end closes to you, roll the dough tightly upwards. Then with a sharp knife, divide the dough into 6 equal sized pieces. Clean your knife after each cut for clean cuts
- Transfer the dough into a 8×12 inch baking pan. Cover with plastic wrap or a damp light cloth and let it sit in a warm area for 20-30 minutes or until it doubles in size (please see note #3). Pre-heat oven to 180C (350F).
- Remove the wrap and bake in preheated oven for 10 minutes. Rotate the baking pan and bake for another 8-10 minutes, or until golden brown on top.
- Allow the cinnamon rolls to cool on a cooling rack in the pan for a few minutes. In the mean time, whisk together the powdered sugar, maple syrup and non dairy milk in a small bowl to make the glaze. Drizzle on the maple glaze and serve immediately.
Notes
- Depending on how much moisture your kabocha has, you may need more or less milk. The kabocha I typically use for baking doesn’t retain a lot of moisture and comes out as a thick paste like consistency (like a chestnut or Japanese sweet potato). If your kabocha is on the water-y side, cut down the milk to 80ml. Watch the dough knead in the machine and 1 tbsp at a time, add more as needed to get the dough going.
- Don’t have a bread machine? You can make this using the exact same steps minus the use of the bread machine. Make the yeast mixture in a bowl and allow it to activate (it will start bubbling). Then add in the rest of the ingredients and stir. Once it becomes thick, flour your hands and a flat working surface and start kneading (around 1 minute) and form a ball. Place it back into the bowl and cover with plastic wrap and allow it to rise (for approx. 1 hour) until doubled in size. From there, it’s the exact same steps!
- Depending on the temperature of your kitchen or where you put the dough, this may take more or less time. To speed up the process, you can place the dough in an oven thats pre-heating to 40C (104F). This can be especially helpful in the winter when it tends to be colder.
- If using a gluten free flour blend, be sure it contains xanthan gum. If it does not, you must add 1 tsp. Replace coconut cream with 3 tbsp vegan butter. Serve immediately as the gluten free version does tend to get denser and more stiff.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese & North American
Nutrition
- Serving Size: 1
- Calories: 303
- Sugar: 15.39g
- Sodium: 402mg
- Fat: 9.07
- Saturated Fat: 2.33
- Unsaturated Fat: 6.11
- Trans Fat: 0
- Carbohydrates: 56g
- Fiber: 2.8g
- Protein: 7.77g
- Cholesterol: 0