DAIRY FREE PUMPKIN CINNAMON ROLLS {Vegan}

These dairy free pumpkin cinnamon rolls with pumpkin spiced dairy free cream cheese frosting are literally what your sweet tooth dreams are made of everyday. Try out these vegan cinnamon rolls today! I bet you can’t tell the difference and think it’s the best cinnamon roll recipe ever! 

When you go dairy free, you don’t want to feel like you’re missing out on anything.  Honestly, you want to enjoy all the same things that you were able to have before.  When it comes to the holiday season, many brunches and holiday breakfasts include homemade cinnamon rolls as a common staple. Luckily, you can now have the perfect dairy free cinnamon rolls with dairy free cream cheese frosting. 

These homemade dairy free pumpkin cinnamon rolls have all the best components that make up the perfect cinnamon roll recipe. They are super fluffy and soft. The flavor inside is brought to a whole new level with a homemade pumpkin pie spice (trust us, it’s better than store bought). And then….and then….it’s topped with the most wonderful dairy free cream cheese frosting. You won’t even believe that these are completely vegan cinnamon rolls. 

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What ingredients do you need to make dairy free cinnamon rolls?

In order to make these vegan pumpkin cinnamon rolls, you’ll need 12 ingredients. For some, I know that may seem daunting, but I promise you that if you follow the recipe, it will be the most delicious homemade cinnamon rolls you’ve ever made. Here’s what you need: 

• Bread Flour
• Pumpkin Puree
• Unsweetened Almond Milk
• Vegan Butter (Smart Balanced Soy Free worked best)
• Maple Syrup
• Vanilla Extract
• Fast Acting Yeast
• Vegan Cane Sugar
• Brown Sugar
• Salt
• Pumpkin Pie Spice

What ingredients do you need to make dairy free cream cheese frosting?

Now listen.  These homemade cinnamon rolls are absolutely delicious in their own right, but we all know what takes a cinnamon roll recipe from good to outstanding.  It’s the cinnamon roll frosting. Am I right!?

This dairy free cream cheese frosting for cinnamon rolls is also completely vegan, but you’d never be able to tell.  Here’s what you need to make a vegan cream cheese frosting:

• Coconut Cream (from canned coconut milk)
• Vegan Butter
• Powdered Sugar (vegan)
• Vanilla extract
• *Optional: arrowroot powder
• Coconut oil 

How to make homemade cinnamon rolls that are dairy free?

Cinnamon rolls from scratch are daunting to many, but if you follow this recipe, you’ll end up with absolutely delicious homemade cinnamon rolls.  One of the main reasons people usually get nervous about making a cinnamon roll recipe is that it contains yeast.  Add to that you are trying to make a homemade, dairy free, vegan cinnamon rolls and cue freak okay.  But hold on….follow along and I promise deliciousness awaits you!

The complete recipe and amount are below, but full directions with tips are right here. 

To start, you need to scald almond milk and vegan butter together. We found what worked best was Earth Balance soy free out of the ones we tried. You want it to be right at the boiling point, but not yet boiling. Then, let cool slightly while you get your other ingredients ready. Tip: If you want to be a perfectionist, the temperature needs to be at 110-115 degrees Fahrenheit when you add the yeast. 

Add your maple syrup, vanilla, sugar, and salt to the bowl. If you want to ensure these are vegan cinnamon rolls, make sure you are using a vegan cane sugar. Stir gently. Sprinkle 1 package (or 2 ¼ tsp) of fast acting yeast over the mixture and let sit for 10 minutes. It’s really important you don’t touch the mixture and let the yeast get really frothy. Tip: If your yeast doesn’t get a frothy texture to it, you likely have an inactive packet and you should start over. 

When your 10 minutes are up, slowly whisk in the pumpkin puree just until combined.  Then add in 3 cups of bread flour, one cup at a time, stirring just until almost completely combined. The last cup may not easily combine all the way together at first.  Lightly flour a surface, and plop out the mixture on your surface. Knead in any dough that wasn’t stirred together. Knead for 3-4 minutes adding 1 tablespoon at a time for any sticky parts that you encounter. Add no more than ¼ cup more bread flour. The dough should not be sticky on the outside. Roll into a ball.  Tip: We also tried this recipe with all-purpose flour and while you will still get cinnamon rolls, they will not be fluffy.

Cover the ball of dough with plastic wrap and let rise in a warm spot for 45 minutes. Once risen, remove ball and place on a newly floured surface. It’s really important that you touch the dough for these dairy free cinnamon rolls as little as possible. Using a floured rolling pin, roll dough into an approximately 11×14 rectangle. Tip: We found that covering with plastic wrap works better than covering with a towel. Placing dough in a warmed oven that’s been heated to 200 degrees and turned off worked best. 

Spread softened butter across rectangle evenly.  Then, mix brown sugar and pumpkin pie spice together and sprinkle over top. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut 9 even pieces. Tip: We cut off the end that isn’t rolled evenly off. Then cut log in half to make two, in each half again to make 4 and each piece in half again to make 8. 

Place into a greased 9×9 baking dish (or similar size) and bake in 350 degree oven for 25-28 minutes. Remove and top with homemade dairy free cream cheese frosting. 

How to make dairy free cream cheese frosting?

If you’re ever wondered how to make cinnamon roll icing, you’re in luck. Truthfully, this vegan cream cheese frosting is better than most traditional cinnamon roll frosting. 

To start making this cinnamon roll icing recipe, you need to set a can of full fat coconut milk in a fridge for at least 6 hours. I love just keeping a can in my fridge at all times so I’m always ready. Once chilled, carefully remove lid. You don’t want to shake the an at all.  

Scoop out the full fat coconut cream from the top of the can. You should have roughly ½ cup of coconut cream from the top. Save the water to make coconut rice or put in your smoothie (add to frozen pineapple for a virgin piña colada). Add in ½ cup vegan butter. Beat with a mixer until well combined.

Add in vanilla and powdered sugar, 1 cup at a time until no lumps remain. Sprinkle in pumpkin pie spice and blend one more time. Use immediately or place into fridge until ready to use. Tip: This dairy free cream cheese frosting will still be pourable. If you would like something a little thicker, add in 1 ½ teaspoons of arrowroot powder. 

Eat & Enjoy! YUMMM! 

What are other great dairy free breakfast ideas?

Whether you are serving breakfast or brunch, these dairy free cinnamon rolls are perfect. However, if you’re looking for more than one dish, here’s some great ideas for your next dairy free meal. 

• Twice Baked Sweet Potatoes with “Sausage” and Apples (vegan)
• Dairy Free Pancakes 
• Sweet Potato Hash browns
• Homemade Home Fries

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