NotMilk™ Pumpkin Rolls

By James Smith, NotChef

  • Breakfast
  • Brunch
  • Thanksgiving
  • Baking
  • Desserts
  • Vegan
  • NotMilk™
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A twist on cinnamon rolls filled with pumpkin goodness. Literally this combination with NotMilk™ is too good to be true, you need to try it for yourself!

5.0 2 reviews



  • 1/4 cup of NotMilk™ Whole
  • 1 cup of pumpkin puree
  • 1/4 cup of warm water
  • 2 cups of wheat flour
  • 1 tbsp of instant yeast
  • 1 tbsp of brown sugar
  • 1/4 tbsp of salt


  • 1/3 cup of brown sugar
  • 1 tsp of cinnamon powder
  • 1/3 tsp of ground nutmeg
  • 1/4 cup of vegetable oil


  • 1 tbsp of NotMilk™
  • 1 cup of caster sugar
  • Lemon zest



  1. Preheat the oven to 340ºF. 
  2. Put all the ingredients of the dough into a mixer and knead with the hook for 15 minutes.
  3. Ferment the dough for 40 minutes in the bowl covered with plastic at 90ºF. 
  4. Mix all the filling ingredients in a bowl and stir with a spoon until smooth. Set aside.
  5. Once it's fermented, roll the dough into a rectangular shape and 1 inch thick.
  6. Pour the filling over the dough and roll everything. Cut into 2 cm thick circles.
  7. Put the rolls in a tin, separated at 1/8 Inch, and let it ferment for 30 minutes at 90ºF.
  8. Place the rolls inside the iron pot.
  9. Bake for 20 minutes at 340ºF. 
  10. For the glaze, mix all the ingredients in a bowl and mix with a hand whisk until smooth and soft.
  11. Decorate with the glaze over the rolls.



You can make this recipe with either NotMiIk™ 2% Reduced Fat or Whole. Enjoy it!

Nutritional Guidelines (per serving)

  • 708


  • 49G


  • 22G


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