Coconut Glazed Pumpkin and Cinnamon Scrolls

I can guarantee that you will see a lot of pumpkin on this blog.

I’m not sure whether it’s the amazing colour or the subtle taste that pumpkin adds to baked foods, but something about it is amazing (in my mind anyway). Pumpkin also adds a great moistness to baked foods so it’s perfect when you are making something that is vegan or gluten free (or both).

I know that canned pumpkin puree is quite common in America but in Australia, as far as I am aware, canned pumpkin puree is almost unheard of. So one of the frustrations of baking with pumpkin is that you have to have made the pumpkin puree beforehand. I’m actually not against this at all. It’s so easy and you get that feeling that you get when you use fresh ingredients made by hand (you know that feeling?). I buy a whole lot of pumpkin when it’s on special, cook it all up, puree, and freeze in 1 cup measurements. I’ll be doing a quick pumpkin puree post soon so watch this space!


Pumpkin Cinnamon Scrolls (Adapted from Manifest:Vegan)

¾ cup tapioca starch

¼ cup potato flour

½ cup rice flour

1/8 cup buckwheat flour

1/8 cup corn maize

2 tsp baking powder

1 tsp baking soda

2 tsp xanthan gum

½ tsp sea salt

¾ cup evaporated cane juice

¾ cup pureed pumpkin

3 TBSP liquid coconut oil

1 tsp coconut/vanilla extract

2 TBSP yeast

1/3 cup warm rice milk

Cinnamon Filling


1/3 cup vegan butter

Unrefined cane sugar

¼ cup cinnamon

Coconut Glaze


¾ cup unrefined icing sugar

2 TBSP coconut milk (the creamy thick bit from the top of a can)

1 ½ tsp coconut essence


Lightly grease 2  21 inch cake pans with vegan butter.

Add the yeast and 1 TBSP of the sugar  to a bowl of the warm rice milk. The rice milk should be at a tepid temperature where if you were to drop some on your wrist it would not be uncomfortable. Once you add the yeast you want to quickly but gently incorporate it into the milk; giving it a quick whisk does the job. Let the yeast, sugar and milk sit for a couple of minutes to proof. You will know that the yeast is ready when it has gone frothy and there is a distinctive yeast/bread smell.

While the yeast is proofing sieve and whisk the flours, baking powder, baking soda, xanthan gum and then whisk in the remaining evaporated cane juice and sea salt.

Also at this time combine the ingredients for the filling. In a small bowl combine your unrefined cane sugar and cinnamon. Have your 6 TBSP of vegan butter ready to spread.

Once you have proofed the yeast, add the pumpkin, oil and vanilla. Stir with a wooden spoon then add the combined dry ingredients in batches and mix until a sticky dough forms. Take care not to overmix.

Turn the dough out onto glad wrap that has been taped to your bench (you will be rolling the dough out on this so be sure that you have enough). Lightly form the dough into a flat round disk with your hands and then place a piece of glad wrap on top (the same size as the piece on the bottom). Now gently roll the dough out into a rectangle. I would aim to roll the dough to about 3/4 of an inch in thickness.

Once your dough is rolled into a rectangle you can then spread the softened vegan butter over the entire rectangle. Once you have done so, sprinkle the surface of the rectangle with the cinnamon sugar. You are now ready to roll!

Taking the bottom piece of glad wrap (as you will be using this as your guide) and guide the longest edge of the dough rectangle in a rolling motion. Continue to roll the dough in a log shape. Sit the roll on the sealed edge and cut into pieces about 1 and a half inches in width. I found it easiest to do this with a sharp, lightly floured knife. Place the piece with the coil visible into your lightly greased pan. Don’t squash them together as they will rise some more. Cover the scrolls and let sit in a warm place to rise for about an hour (it’s hard to put a time on this as the amount that the dough rises depends completely on the temperature and humidity in the air – so use your judgement).

Pre-heat the oven to 180 degrees Celcius (350 degrees Fahrenheit).

Once the scrolls have risen to your satisfaction pop them in the oven to bake for around 20 to 25 minutes or until lightly browned.

Glaze the scrolls with your coconut glaze while they are still warm.

Coconut Glaze


Sieve the icing sugar if necessary.

Combine all of the glaze ingredients in a small bowl and stir until the sugar is dissolved.


What next?… Pumpkin scones? I can assure you that they will make a debut soon enough!

You might also like:

2 thoughts on “Coconut Glazed Pumpkin and Cinnamon Scrolls

    • Thanks! They are so fun to make and I love the orange colour from the pumpkin :)

      Wow your recipes look amazing! Especially the wild rice pizza crust – I’ll definitely have to give that one a go!

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>