Irresistible Date-Sweetened Pumpkin Cinnamon Rolls
Pumpkin puree and pumpkin pie spice lend the perfect warm, bright coziness to these irresistible, naturally-sweetened rolls!
If these gooey, beguiling, pillowy swirled buns look at lot like my Date-Sweetened Sweet Potato Cinnamon Rolls, that’s because they are. Almost identical, in fact—only better. With “better” being highly subjective, of course.
What I really mean is, the full-on pumpkin spice twist is exceptionally appealing this time of year. Also, in tweaking the sweet potato version, I discovered that I personally prefer making this a one-bowl dough. Sure, there’s a little kneading involved, but trust me, this recipe lets you get away with minimal effort. Just do enough to get a smooth ball formed and give yourself a good couple of hours to relax and do your own thing while it rises. That’s just what feels best to me, though. If you prefer using a stand mixer, by all means go for it and follow the directions for the sweet potato version.
We’ve had the most glorious autumn weather lately, with just enough crisp cool air—which has been downright cold in the mornings—to stir contemplation while inviting joy. The other day we had a particularly pensive morning, chilly but incubated with cloud cover. After a recent wave of optimism, it was like the sky was echoing an inevitable drop in mood, and for all kinds of reasons and none in particular, I found myself wishing we lived closer to family, at least in driving distance. So, in between Zoom meetings, I decided to get baking, and suddenly felt a little better imagining I was baking for my mom.
Last weekend I met up with a dear friend whom I don’t get to see often. We caught up on each other’s lives but kept on returning to the bigger picture of the heaviness of the world. She told me how she had been thinking about attending church services, hoping the time spent could help ease some of the anxiety over today’s turmoil. She had so far held back, though, mostly because the idea seemed lonely. That was something she always did with her parents, and they live far away. As for her husband and children, the idea just wasn’t for them.
I can completely understand how my friend was feeling—sometimes even things we love make us feel absences more keenly than presence. But the opposite can also be true. This is so very much the case with food. A favorite dish can stir memories that ache and memories that comfort and nurture, separately and at once. Even foods we haven’t shared can do this. When it comes to these inviting rolls, I feel a sense of closeness to family, thinking of how they would enjoy them, how I must make some next time we have the occasion to share.
Don’t let the deceptive prep time deter you from making these scrumptious buns. The active time is a lot lower than it looks, and anyway, they’re well worth it. Naturally-sweetened with Medjool dates and just the one tablespoon of maple syrup in the dough, infused with real pumpkin puree, and practically oil-free, they’re awfully wholesome in a way that not only doesn’t compromise on taste, it elevates it, in my opinion. Plus, you get to enjoy “ooh” style responses! Best shared, each swirl is reminescent of smiles—and a smile maker. Let me know if you try them! (I hope you love them, too.) :)
Vegan Date-Sweetened Pumpkin Cinnamon Rolls
Pumpkin puree and pumpkin pie spice lend the perfect warm, bright coziness to these irresistible, naturally-sweetened rolls!
Ingredients
- I packet or 2 ¼ Teaspoons instant yeast
- 1 Cup warm unsweetened almond milk
- 1 Tablespoon pure maple syrup
- ½ Cup (generous) baked sweet potato puree
- 1 Tablespoon olive oil
- 3 Cups bread flour
- 1 Tablespoon pumpkin pie spice
- Pinch salt
- Optional for topping: powdered sugar glaze
- 1 Cup chopped and pitted Medjool dates, soaked in warm water ten minutes
- ½ Cup nuts-only almond butter (or swap in other nut butter, sun butter, or tahini)
- 2 Teaspoons cinnamon
Instructions
- Combine milk, yeast, and maple syrup in a liquid measuring cup. Let sit for about 5 minutes for yeast to proof. Stir in the olive oil.
- In mixing bowl, add the flour, pumpkin pie spice, and pinch salt. Stir or whisk to combine. Add the pumpkin puree and the yeast blend and stir to form a rough dough. Knead by hand until you can form a smooth ball and cover with a lid or a towel. Let sit (in a warm area or at room temperature) for at least one or ideally for a couple of hours.
- While the dough is rising, prepare the filling: Add dates, ½ cup of the soaking water, nut butter, and cinnamon to a blender or food processor. Blend, stopping to scrape down the sides as needed, until the dates have broken down. Add additional water if needed to form a smooth paste.
- When the dough has risen, roll the dough on a lightly floured surfaceto form a thin rectangle (roughly 8 X 17 inches--the thickness of the dough should be about 1/4-inch, but thicker is OK, too). Spread the filling evenly and generously over the dough.
- Roll the dough into a long log shape, placing the seam-side down. Use a serrated knife to cut the dough into approximately 1 ½ to 2 inch wide strips. You should have about 14 cinnamon rolls.
- Place the rolls in a baking dish coated with cooking spray or lined with parchment paper. A 9 X 13 baking dish works nicely; I also like to pop them in a large round springform pan (with parchment). Bake the buns at 375F(190C) for 25 minutes, or until a toothpick inserted in a filling-free center area comes out clean. If desired, drizzle with powdered sugar glaze. Best served warm!