November 14, 2010

Pumpkin Spice Cinnamon Buns

Not only is this my first pumpkin post for this Fall, it is also my first ever Pumpkin Cinnamon Bun recipe!  My friend Theresa came to visit me over the weekend so I decided that as a special treat I would make the Pumpkin Cinnamon Buns.  I have only eaten a Pumpkin Cinnamon Bun once, and that was at a little mom/pop diner in Watertown almost 2 years ago - where I really didn't care for it at all.  I'm thinking I didn't care for it because it was dry and just not flavorful enough for me.  (probably was more than a day old.....)

I have been browsing Finding Vegan often lately for ideas and happened across a cinnamon bun post by An Opera Singer in the Kitchen.  I read there that you could use flax seed meal mixed with water to replace an egg.  She adapted her recipe from another blog who adapted it from King Arthur Flour.  I took her adaptation, and adapted it to my own liking.  :)  Don't you just love how we all bake out here?  Needless to say, I am super pleased with this recipe and I will make this one over again!  Maybe when the kids are here for Christmas.....

print recipe

Pumpkin Spice Cinnamon Buns
Feel free to use egg instead of flax meal/water mixture and butter instead of earth balance.  I have done both ways and the rolls turn out fabulous!
  • 1 package package fast-acting active dry yeast (I use Fleschmann's)
  • 1-1/4 cups White Whole Wheat Flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup warmed almond milk (120 degrees)
  • 1 tablespoon earth balance butter spread
  • 1 tablespoon ground flax meal plus 6 Tbsp water OR 1 egg
  • 3/4 cup pumpkin puree, fresh or canned

  • Filling:
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • 2 tablespoons earth balance butter spread
In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.

In separate bowl, mix pumpkin puree, butter, almond milk and flaxseed meal mixture together.  Pour into dry ingredients and stir until well blended.  Turn out onto counter coated with some of the remaining flour.  Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Put dough into a bowl coated with cooking spray and lightly spray the top of the dough.  Cover with plastic wrap and set in a warm place to rise.  Let rise until doubled, about 1 hour.

Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way.  Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls).  The dental floss trick uses a long string of unwaxed, unflavored dental floss.  You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe.  Then you pull each side to slice the roll dough. Place slices in a greased 8 inch squar baking pan sprayed with cooking spray.  Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.  Bake at 350 for 30-40 minutes until they turn golden brown across the center.

Remove from oven and let cool about 15 minutes.  Drizzle with your favorite confectioners frosting.  I used the Rum frosting I put on my Banana fosters snack cake.
Prep time: 2 hours
Cook time: 40 minutes
Total time: 2 hours 40 minutes
Yield: 1 dozen large buns


  1. Yum!! Looks sooo good! A great fall twist to cinnamon rolls. I can smell them now. hehe

  2. I love the concept Shelby. It just seems so homey and comforting..especially topped with icing.

  3. I keep seeing recipes for pumpkin cinnamon rolls. I really need to try them. Yours look delicious!

  4. I've been a big fan of cinnamon buns ever since I used to "help" (as in, "get in the way of") my grandmother when she made the non-vegan version of these when I was growing up. And yours look just wonderful, Shelby! The additions of almond milk and flax seed must add to the flavor here and be healthier to boot. Yum!

  5. Mmm that middle part of the buns are always the best part. I have been staying away from carbs, so this is something that I would devour in 2 bites.

  6. Oh yum save a bun for me ;) These look SO MOIST!!

  7. Thanks everyone! Dawn, I love the middle and the edges lol. Especially when they are all crystalized with brown sugar. ;)

  8. So nice to have you back! These look fabulous!

  9. A fall cinnamon bun! Great flavours!

  10. i'm always so amazed with all the things you can do with pumpkin, these look awesome!

  11. Shelby,
    First, welcome back! So nice to have you back and blogging and sharing again!
    Second, I would like two dozen of these ready for breakfast tomorrow okay! Thanks!
    Just kidding!
    These cinnamon buns are wonderful!

    Bon appetit!

  12. Man that looks good, I love the way you have made it healthier. WE love Flaxseeds!

  13. I have sooooo been wanting cinnamon rolls lately! Thanks for teasing me!

  14. These rolls Shelby are scrumptious ideal for a cold day needing sugar :)



  15. Oh my! What a perfect breakfast treat for the Thanksgiving weekend.

  16. I am so glad you loved these. I like your pictures. I feel like I need to make these again! :D

  17. Oh those look ah-mazing! Glad you're settling in well in Albany and obviously your kitchen is humming along!

  18. What's not to love about every single thing in these rolls? NOTHING! Wow! I can almost smell them now. My wishful thinking is going to turn in to baking shortly when I have to make these! YUM!!!

  19. These sound sooo good and I bet the house smelled awesome too.

  20. I'm only going to say YUM! I want some.

  21. I just made a batch last night. They really are quite delicious, and so simple to make! My boyfriend was skeptical of any cinnamon roll not from Cinnabon, but he even agreed that they are awesome. No, they didn't come out chewy and doughy like Cinnabon, but I don't regret not being to replicate something so over-processed and unhealthy.
    My only not-positive remark is that the dough was a little tough. But I think that had something to do with my rising time...
    Either way, this is going into my recipe book! Do try these!

  22. This looks amazing. I would have to be slick and not mention the word pumpkin before making my BF try it but Im sure he would love it if he did!

  23. I was wondering if you left a flour measurement out of the list of ingredients. It says 1 1/4 c whole wheat white flour but doesn't say anything about all-purpose. Just wondering if I missed something. Thanks! So anxious to try these!

  24. Yes! I did! Thank you for letting me know. I reformatted the recipe and must have overlooked the flour. I will definitely fix this now! Should be 2 cups white flour (approximately)

  25. i love cinnamon rolls and i love pumpkin. i bet these are amazing. cant wait to try them!

  26. Great recipe! Made an adaption of these and loved them - very pleased to find a healthier version of the recipe -

  27. Rats. Just lost what I tried to post. Here we go again: I would like to print off the recipe to make these today, but I can't figure out how. There isn't a print button, and I can't cut and paste on this site. Is there a trick? I'd rather not try to cook while looking off a screen. These buns look so good!

  28. Approx how much yeast? I dont do packages I get fresh in a bag. :) I HAVE to make these lolol

  29. These are incredible!! My new favorite cinnamon rolls! I used egg instead of flax and was worried when they didn't rise as I thought they should. However, they baked up nicely and tasted soooo good!!

  30. These are AMAZING!!! Used egg instead of flax, and they didn't rise much, but baked up nicely. Total YUM!! New favorite cinnamon rolls.


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