Vegan Pumpkin Pecan Cinnamon Rolls

Indulge in the warmth of fall flavors with these vegan pumpkin pecan cinnamon rolls. They are soft, gooey, and packed with aromatic spices, perfect for a cozy breakfast or dessert.

Ingredients:

• 1 cup canned pumpkin puree
• 1/4 cup non-dairy milk
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 2 teaspoons instant yeast
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup

Instructions:

In a bowl, mix pumpkin puree, non-dairy milk, maple syrup, and melted coconut oil

Add instant yeast and let it activate for 5 minutes

In a separate bowl, combine flour, cinnamon, nutmeg, cloves, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms

Knead the dough on a floured surface for 5 minutes, then place it in a greased bowl, cover, and let it rise for 1 hour

Preheat the oven to 375F 190C

Roll out the dough into a rectangle on a floured surface

Spread melted coconut oil over the dough, then sprinkle brown sugar, cinnamon, and chopped pecans evenly

Roll up the dough tightly, then slice it into 12 equal pieces

Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes

Drizzle maple syrup over the rolls, then bake for 25-30 minutes until golden brown

Serve warm and enjoy!