Vegan Halloween Pumpkin Spice Rolls

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These Vegan Halloween Pumpkin Spice Rolls are soft, fluffy and packed with warming autumnal spices. An easy vegan cinnamon roll recipe that's perfect for Halloween.

Prep Time30

Cook Time30

Proving time1 30

Total Time2 30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: allspice, black food colouring, caster sugar, cinnamon, cloves, fast action dried yeast, ginger, icing sugar, orange food colouring, plain flour, salt, soft brown sugar, soy milk, strong white bread flour, vanilla extract, vegan butter

Servings: people

Calories: 430.46kcal

Equipment

2 baking tins
Large mixing bowl
small mixing bowl
measuring spoons
Kitchen scales
Rolling Pin
wooden spoon or spatula
Sharp knife
Whisk
Clean tea towel or plastic wrap

Ingredients

For greasing

1 tablespoon vegan butter

For the dough

80 g vegan butter melted
300 ml soy milk lukewarm
50 g caster sugar
7 g fast-action dried yeast
550 g plain flour
50 g white bread flour
1 teaspoon salt
orange food colouring optional

For the pumpkin spice filling

150 g vegan butter
150 g soft brown sugar
1 tablespoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch ground allspice
black food colouring optional

For the glaze

150 g icing sugar
2 tablespoon soy milk
0.5 tsp vanilla paste

Instructions

Grease two baking tins with the vegan butter and set aside.
Melt the vegan butter for the dough. Add it to a large mixing bowl with the soy milk and caster sugar. Make sure the mixture is warm rather than hot.
Sprinkle the yeast evenly over the mixture and leave for 1 minute.
Add the plain flour, strong white bread flour and salt. Stir until the ingredients begin to come together.
Knead gently until a soft dough forms. Add orange food colouring, if using, and knead again until the colour is evenly distributed.
Shape the dough into a ball and return it to the bowl. Cover with a clean tea towel or plastic wrap and leave somewhere warm for approximately 1 hour, or until nearly doubled in size.
Meanwhile, preheat the oven to 165C / 325F / Gas Mark 3.
Make the filling by mixing together the vegan butter, soft brown sugar, cinnamon, ginger, nutmeg, cloves and allspice. Add black food colouring, if using, and mix until evenly coloured.
Once the dough has risen, turn it out onto a lightly floured work surface and knead gently until it is no longer sticky.
Roll the dough into a large rectangle approximately 1cm (½ inch) thick.
Spread the pumpkin spice filling evenly over the dough.
Roll the dough tightly from one long edge until you have a log. Pinch the seam closed and place the log seam-side down.
Trim the uneven ends. Cut the log in half, then divide each half into 6 equal pieces.
Arrange 6 rolls in each prepared tin.
Cover and leave somewhere warm for another 30 minutes, until the rolls have become noticeably puffier.
Remove the covering and bake in the centre of the oven for approximately 30 minutes, until golden brown.
While the rolls are baking, whisk together the icing sugar, soy milk and vanilla extract until smooth.
Drizzle the glaze over the rolls while they are still warm.
Serve and enjoy!

Nutrition