#cinnamonrolls #cinnamonbunrecipe #vegandesserts

Pumpkin Cinnamon Rolls added with a fall twist. Learn how to make the best pumpkin spice cinnamon rolls that is almost healthy, VEGAN & GLUTEN-FREE. These cinnamon buns are insanely addicting, fluffy and easy to bake at home. These cinnamon rolls were approved by many friends and family and came back for seconds and thirds. If you know these pumpkin cinnamon rolls will be gone before you know it, double up on the recipe ingredients to make plenty!

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If you liked this recipe, check out my other pumpkin recipes.
--Paleo Pumpkin Pie: https://www.youtube.com/watch?v=uOGil0VBOdI
--Blueberry Pumpkin Breakfast Parfait: https://www.youtube.com/watch?v=bn5nlTPE08A&t=24s
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FULL RECIPE on my blog — https://clarissas-kitchen.com/pumpkin-cinnamon-rolls/

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— PRODUCTS MENTIONED:
Bob's Red Mill 1:1 Gluten-Free Baking Flour: https://amzn.to/2JAmAA0
13 x 9 Glass Baking Dish: https://amzn.to/36GYZX3

— PRODUCTS USED:
Canon EOS 80D camera body (great for YouTubers!): https://amzn.to/37tJK34
Canon 50mm F1.8 lens: https://amzn.to/2VClM05
Canon 18-55mm F3.5-5.6 lens: https://amzn.to/2VB1Lac
Manfrotto Tripod: https://amzn.to/33HwYwZ
Rode Mic: https://amzn.to/37Dks2E
Studio Lights: https://amzn.to/39JBNcI
Portable Induction Cooktop (I mostly cook on this for my recipe videos): https://amzn.to/3lIxJf3
Le Cruset Pot (I've used this for years and I love it!): https://amzn.to/36IvyE5

— TIMESTAMPS:
00:00 - Intro
00:45 - Dough
03:23 - Filling
06:05 - Frosting
06:44 - Outro

Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️

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Cinnamon Rolls
- 1 cup warm almond milk (or plant based milk)
- 1 packet of instant yeast
- 1/2 cup organic cane sugar
- 1/2 cup melted unsalted vegan butter (Earth Balance or Smart Balance)
- 2 eggs room temperature (Vegan Option: substitute with a flax seed/chia seed egg - 1 egg=1 tbsp chia seeds + 3 tbsp water)
- 1/2 cup pumpkin puree
- 1 tsp apple cider vinegar (or white vinegar or lemon for the acidity)
- 3 cups 1:1 gluten-free baking flour (with xanthan gum, if it doesn’t come with it, add 1 1/2 tsp xanthan gum)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp vanilla extract

Filling
- 1/2 cup softened unsalted butter (vegan)
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp pumpkin spice
- 1 tsp vanilla extract

Vanilla Frosting
- 1/2 cup softened unsalted butter
- 2-3 cups powdered sugar - I used two
- 1/2 tsp vanilla extract
- For a thinner frosting, add 1 tsp of almond milk or plant based milk until you reached your desired consistency.

Instructions:
1. Preheat oven to 100 degrees Fahrenheit to bread proof setting then turn off your oven once it reaches that temperature.
2. Warm up the almond milk to 100-115 degrees Fahrenheit. Add yeast to warm milk and let it bubble for a few minutes.
3. Make the egg substitute with either chia seeds or ground flax seeds, then let it sit for 5 minutes until it becomes tacky. You can also use eggs if you prefer to opt out of vegan.
4. In a large mixing bowl, add the wet ingredients, then dry ingredients. Make sure you do not over mix the wet ingredients.
5. In a separate bowl, grease the bowl with coconut oil or butter. Cover dough with plastic wrap. Make sure the bowl is greased. Then put it in the oven on the middle rack for 1 hour.
6. In a mixing bowl, use a hand mixer or whisk to make the filling 10-20 minutes before taking out the dough.
7. Preheat oven to 350 degrees.
8. Roll dough in a rectangle to 1 inch thick. You can sprinkle a little flour, but not a lot or else it will dry out the dough. Use a parchment paper underneath as this will help with the rolling. Spread an even layer of the filling and leave about a half inch on the edge of the dough with no filling.
9. Cut into 12 rolls. Then grease the 9 x13 or 9 x9 baking dish with coconut oil or butter. Line the cinnamon rolls in rows of three.
10. Bake to 25-30 minutes until golden brown.
11. Add the frosting then ready to serve!