Cinnamon Rolls

Serves 6
Prep time 1 hour
Cook time 20 minutes
Total time 1 hour, 20 minutes
Allergy Wheat
Dietary Oil Free, Vegan
Meal type Breakfast, Snack



  • 3/4 cups non-dairy milk
  • 1/4 cup raw sugar
  • 1 packet or 2 1/4 tsp active dry yeast
  • 1/2 cup canned pumpkin (or unsweetened applesauce)
  • 1 teaspoon vanilla extract
  • 3 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt


  • 1/4 cup raw sugar
  • 1 teaspoon cinnamon

Filling (Optional)

  • 1/4 cup finely chopped nuts


  • 1 cup powdered sugar
  • 3-4 teaspoons non-dairy milk


1. Place non-dairy milk and raw sugar in a small saucepan and heat over low heat until lukewarm.
2. Remove from heat and whisk in yeast. Let sit.
3. Meanwhile, mix together dry ingredients and set aside.
4. Whisk pumpkin and vanilla into the milk mixture and then pour entire liquid mixture into the dry ingredients.
5. Gently mix and knead just until it forms a smooth dough. It should be tacky, but not overly sticky. Add additional milk if too dry (not tacky) or flour if too sticky.
6. Roll dough out into a large rectangle on a floured surface.
7. In a small bowl, mix together the filling ingredients, then spread evenly on the dough, leaving an inch border on one of the short ends.
8. Starting at the other short end, roll the dough into a log shape and press down on the bare edge to seal.
9. With a sharp knife, cut into 6 equal slices.
10. Place slices on a parchment lined round cake pan, cover with a kitchen towel, and let rise for 1/2 hour in a warm spot.
11. Preheat oven to 350 degrees and bake the rolls for 20-25 minutes, or until slightly golden.
12. Let sit for 5 minutes.
13. Meanwhile, whisk together powdered sugar and non-dairy milk for the glaze. The glaze should be just thin enough to pour.
14. Drizzle the glaze onto the warm rolls and serve.