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DessertsParty

Giant Pumpkin Spiced Cinnamon Roll

by Ben, So Vegan October 28, 2019September 21, 2022
October 28, 2019September 21, 2022
Vegan Giant Pumpkin Spiced Cinnamon Roll
  • We use tinned pumpkin puree, which you should be able to find in most big supermarkets. Alternatively you can create your own puree by roasting then blending pumpkin.
  • This is best eaten immediately. It’s effectively a bread dough, so the longer it’s left out, the harder it will become.
Vegan Giant Pumpkin Spiced Cinnamon Roll
Vegan Giant Pumpkin Spiced Cinnamon Roll
Vegan Giant Pumpkin Spiced Cinnamon Roll

Giant Pumpkin Spiced Cinnamon Roll

Serves: 12 people Prep Time: 30 minutes, plus 90 minutes proving Cooking Time: 45-50 minutes 45-50 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Giant Pumpkin Spiced Cinnamon Roll

For the dough:

  • 700g / 24.6oz strong white bread flour, plus extra
  • 2 tsp fast action yeast
  • 1 tsp cinnamon powder
  • large pinch of salt
  • 4 tbsp light brown sugar
  • 6 tbsp Flora plant-based spread
  • 250ml / 8.4 fl.oz plant-based milk
  • 1 cup tinned pumpkin puree 
  • oil for greasing

For the pumpkin spice:

  • 4 tbsp cinnamon powder
  • 2 tbsp ground ginger
  • 1/2 tbsp ground nutmeg
  • 140g / 5oz light brown sugar
  • 150g / 5.3oz Flora plant-based spread

For the frosting:

  • 120g / 4.2oz vegan cream cheese
  • 2 tbsp Flora plant-based spread
  • 2 cups icing sugar
  • 2 tsp plant-based milk

Method

  1. First make the dough by combining the flour, yeast, cinnamon and sugar with a large pinch of salt in a large mixing bowl.
  2. Melt the Flora plant-based spread with the plant-based milk in a small saucepan on a low-medium heat, then pour the liquid into the large mixing bowl along with the pumpkin puree. Stir the dry and the wet ingredients together with a wooden spoon.
  3. Transfer the dough to a floured work surface and knead for 5 minutes. Add a little more flour as you go if the dough becomes too sticky. Transfer the dough to a lightly oiled bowl (we use the large mixing bowl from earlier), cover with a damp tea towel and leave to prove in a warm place for 1 hour.
  4. Lightly grease a 23cm cake tin and leave to one side.
  5. Gently punch the holes out of the dough and transfer to a well-floured work surface. Roll it out into a rectangle approx 50cm by 30cm.
  6. Use a knife or pizza cutter to trim the top and bottom so the edges are relatively straight.
  7. Combine the pumpkin spice ingredients together until fully combined. Then spoon over the dough and smooth out with the back of a metal spoon.
  8. Using a knife or pizza cutter, make 3 vertical cuts into the dough to create 4 strips. Roll the first strip of dough, then roll the second strip around it. Repeat for the remaining 2 strips of dough. 
  9. Place the giant roll in the greased cake tin, cover with a damp towel and leave to prove for 30 minutes.
  10. Meanwhile preheat the oven to 160°C / 320°F.
  11. Bake the cinnamon roll for 45 minutes or until the dough is cooked, then remove from the tin and leave for 10 minutes.
  12. Combine the cream cheese frosting ingredients in a jug and stir until smooth.
  13. Pour the cream cheese frosting all over the giant pumpkin spiced cinnamon roll and there you have it! A complete party show stopper!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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8 Comments
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8 Comments

Nancy October 30, 2019 - 7:38 pm

Can this be made gluten free?

Reply
Roxy, So Vegan October 31, 2019 - 9:39 am

Hey Nancy. We’re not experts on gluten-free baking to be honest! For gluten-free bakes we tend to use a variety of flours i.e. gluten-free plain flour and also buckwheat flour, and you probably shouldn’t knead the bread because it might not rise. Good luck!

Reply
Meghan November 21, 2019 - 5:45 pm

Can you use regular flour?

Reply
Ben, So Vegan November 29, 2019 - 10:27 am

Hey Meghan. Yes you can definitely use regular flour. The consistency will be more ‘cake’ like but it should still work and taste delicious!

Reply
Joe December 23, 2019 - 12:59 pm

How much is 1 cup tinned pumpkin puree in grams?

Reply
Ben, So Vegan October 29, 2020 - 10:03 am

Hey Joe. 1 cup is measured in volume, which is 250ml.

Reply
Sarah October 28, 2020 - 8:13 pm

This really does look epic! Could I make this to the final proving stage and then leave overnight to bake in the morning, or would that spoil the dough?

Reply
Ben, So Vegan October 29, 2020 - 10:02 am

Thanks Sarah! Ah, yes you need to be careful not to ‘over prove’ the dough because it won’t expand during the baking process. What you *could* do is prove them overnight in the fridge to slow down the proving process. However we haven’t tested this so we can’t be sure it’ll turn out perfectly. Hope that helps! Ben 🙂

Reply

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