Servings: 10 Rolls

Cinnamon Rolls: subheading: Cinnamon Rolls:
⅔ Cup plant milk ⅔ Cup plant milk
⅓ Cup vegan butter ⅓ Cup vegan butter
2 ¼ Teaspoon instant yeast 2 ¼ Teaspoon instant yeast
¼ Cup warm water ¼ Cup warm water
¼ Cup sugar ¼ Cup sugar
⅔ Cup pumpkin puree ⅔ Cup pumpkin puree
½ Teaspoon vanilla extract ½ Teaspoon vanilla extract
½ Tablespoon ground cinnamon ½ Tablespoon ground cinnamon
¼ Teaspoon ground allspice ¼ Teaspoon ground allspice
¼ Teaspoon ground ginger ¼ Teaspoon ground ginger
⅛ Teaspoon ground cloves ⅛ Teaspoon ground cloves
3½ Cups pastry flour 3½ Cups pastry flour
 
Filling: subheading: Filling:
⅓ Cup melted vegan butter ⅓ Cup melted vegan butter
⅔ Cup brown sugar ⅔ Cup brown sugar
1 Tablespoon ground cinnamon 1 Tablespoon ground cinnamon
 
Caramel Date Sauce: subheading: Caramel Date Sauce:
27 pitted dates 27 pitted dates
¼ Cup coconut cream ¼ Cup coconut cream
1 Teaspoon arrowroot powder 1 Teaspoon arrowroot powder
1 Tablespoon cinnamon 1 Tablespoon cinnamon
¼ Cup plant milk (adjust for desired consistency) ¼ Cup plant milk (adjust for desired consistency)
1 Tablespoon vegan butter 1 Tablespoon vegan butter

For the rolls: subheading: For the rolls:
Heat plant milk and vegan butter in a small saucepan until butter is melted.
While butter is melting, mix the warm water and pumpkin together in a large mixing bowl.
Add the melted butter and plant milk to the large mixing bowl and allow to cool to the temperature of a warm (not hot) bath.
When the butter mixture is cooled, add the instant yeast.
Set the bowl aside and let the yeast bloom for 10 minutes.
While waiting for the yeast, grease a second large mixing bowl and set aside for later.
After the yeast has bloomed, add the sugar, spices, vanilla, and flour.
Gently knead until you have a smooth, pliable dough. The dough should still be slightly sticky (flour may need to be adjusted based on environmental humidity).
Transfer the dough to the greased bowl, cover with a damp towel, and proof for 1 hour.
When the dough is almost done proofing, create your filling by melting butter and combining with brown sugar and cinnamon.
Additionally prepare 2 8x8 or 1 9x12 inch pans.
After the first proof, check to see the dough has risen, then punch the air out.
Transfer the dough to a floured surface and roll into a rectangular shape, ¼ inch thick.
Spread the filling out on the top surface of the dough.
Carefully roll your dough from long edge to long edge.
Cut the dough at 2 inch intervals and place each roll in your prepared baking dish, allowing plenty of space between rolls.
Cover the rolls and set aside for 30 minutes for the second proof.
Preheat oven to 350° Fahrenheit.
Once the rolls have doubled in size, bake for 25 minutes.
Remove from oven once rolls are golden and cool on a cooling rack (still in the baking dish).
For the caramel date sauce: subheading: For the caramel date sauce:
Blend all ingredients in a power blender until smooth. For a thinner sauce, use more plant milk.
Once the rolls have cooled, drizzle or pipe the date sauce on top.