Скачать или смотреть Pumpkin Spice Cinnamon Rolls Recipe | Egg, Dairy & Nut-Free

These soft, fluffy pumpkin spice cinnamon rolls are egg-free, dairy-free, and nut-free — perfect for cozy fall mornings! Easy to make and loaded with warm autumn flavors.

Pumpkin Spice Cinnamon Rolls (Egg-Free, Dairy-Free, Nut-Free)
Makes 8–10 rolls
Ingredients
For the dough:
1 cup unsweetened pumpkin puree (not pumpkin pie filling)
1 cup warm dairy-free milk (oat or soy)
¼ cup granulated sugar
2 ½ tsp active dry yeast
3 ½ cups all-purpose flour (more for kneading)
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
3 Tbsp neutral oil (or melted dairy-free butter)
1 tsp vanilla extract


For the filling:
½ cup brown sugar, packed
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 Tbsp dairy-free butter or neutral oil, softened


For the frosting:
½ cup dairy-free butter, softened
2 cups powdered sugar
1 ½ Tbsp dairy-free milk (add more if needed)
1 tsp vanilla extract
Optional: ¼ tsp pumpkin pie spice for extra warmth
Instructions:
In a small bowl, mix warm dairy-free milk (about 110°F/43°C) with sugar and yeast.
Let it sit for 5–10 minutes until bubbly.
In a large bowl, combine pumpkin puree, oil, and vanilla.
Add the yeast mixture and stir to combine.
Gradually add flour, salt, cinnamon, and nutmeg. Mix until a soft dough forms.
Knead for 5–7 minutes on a floured surface until smooth and elastic. The dough should be slightly tacky but not sticky.
Place in a lightly oiled bowl, cover, and let rise for 1–1.5 hours until doubled.
Roll the dough into a rectangle about 12×8 inches.
Spread the softened butter/oil evenly over the surface.
Sprinkle brown sugar, cinnamon, nutmeg, and ginger evenly
Roll tightly from the long side into a log.
Slice into 8–10 even rolls and place in a greased baking pan, leaving some space to expand.
Cover and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Bake for 20–25 minutes, until golden brown on top.
Let cool for 10 minutes before frosting.
While the rolls cool slightly, make the frosting. Beat the softened dairy-free butter until fluffy. Add the powdered sugar, vanilla, and pumpkin pie spice (if using). Drizzle in the dairy-free milk, starting with 1 tablespoon, and whip until thick, creamy, and spreadable. Adjust consistency with more powdered sugar or milk as needed.
Spread the frosting generously over warm rolls and serve.

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