If you want super soft and fluffy fall cinnamon rolls, then these best ever vegan pumpkin cinnamon rolls will have you drooling!
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While so many people can’t wait for pumpkin spice lattes, over here, we can’t wait to jump into the kitchen and make these homemade, from scratch, best ever vegan pumpkin cinnamon rolls recipe!
These cinnamon rolls are so soft and fluffy, you’ll want to make this easy recipe again and again!
They are completely eggless and dairy free pumpkin cinnamon rolls so they can be enjoyed by more!
Why You’ll Love Vegan Pumpkin Cinnamon Rolls
Full of Flavor
We are not only using pumpkin puree but also pumpkin pie spice directly into the dough so the flavor is kicking up straight from the beginning.
When you pair that will the gooey filling and delicious vegan spiced cream cheese frosting, then you have this winning combo of flavor that makes your mouth do a happy dance!
Make Ahead
You can not only prep these cinnamon rolls early by making overnight, but you can even make ahead a few days early which means you aren’t working away in the kitchen all morning!
Easy
Above all, we kept this recipe simple and easy so that anyone can make it!
Vegan Pumpkin Cinnamon Rolls Ingredients:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make pumpkin cinnamon rolls:
For the rolls and filling
- non-dairy milk – breads do even better when you use a high protein non-dairy milk like soy; however, you can use any non-dairy milk for the recipe
- pumpkin puree – you can used canned pumpkin puree or homemade pumpkin puree, but do not use pumpkin pie filling (this is already seasoned and not what you want)
- maple syrup – for sweetness directly into the batter, we are adding some sugar. The maple syrup pairs nicely with the pumpkin flavor
- non-dairy butter – for richness and texture, we are adding non-dairy butter
- instant yeast – also sometimes known as fast rising yeast, this will work to rise faster and better for inexperienced dough bakers as well
- bread flour – because of the higher protein amount in bread flour, it’s our ideal choice for our cinnamon rolls
- pumpkin pie spice – you can use a store bought premade pumpkin pie spice or make a homemade pumpkin pie spice
- salt – helps as a flavor enhancer but also helps in the process of slowing the yeast growth down
- brown sugar and cinnamon – are used together for our filling mixture. When cooked together the flavors are amazing and help give that gooey texture we love when bitting cinnamon rolls
For the Glaze
In addition to the above ingredients, for the glaze you’ll need:
- non-dairy cream cheese – you want a neutral tasting cream cheese that you have tried before. Many vegan cream cheese brands have a distinct taste or weird after taste. If you don’t like it by itself, you won’t like it as a glaze on top of your rolls so it’s really important you choose one you like. Our main preferences are Wayfare, Trader Joe’s or Violife for this glaze.
- powdered sugar – this helps give us the texture we are looking for in our cinnamon roll glaze
Substitutions and Variations:
- non-dairy milk – you could also use water for this recipe
- pumpkin puree – mashed sweet potatoes or butternut squash could replace the pureed pumpkin
- maple syrup – brown sugar, agave, date syrup, coconut sugar are some of the replacements for maple syrup.
- instant yeast – you can use active dry yeast as well, but you’ll want to let it froth first once added to the warm milk with the sugar and then be mindful that it may take longer to rise both times
- bread flour – all-purpose flour can also be used for this recipe. We do not recommend using a gluten free flour for this recipe but look below at our FAQs for a gluten free roll recipe
- pumpkin pie spice – could be replaced with just cinnamon
- brown sugar – coconut sugar can be substituted in the filling
- cinnamon – you could use more pumpkin pie spice or use half cinnamon and half pumpkin pie spice but be mindful that it can be overpowering to some and it is in both the dough and glaze
- non-dairy cream cheese – can be replaced with coconut cream. This is the fatty, thick part on top of chilled canned coconut milk.
- Alternative Glaze – If you don’t want a cream cheese frosting glaze, you could make our homemade vegan caramel sauce for vegan caramel pumpkin cinnamon rolls
Step by Step Instructions:
We are going to start by making our dough. Into a stand mixer (or large bowl), add in your non-dairy milk, pumpkin puree, maple syrup, melted butter and yeast.
Then, blend until you have a creamy and cohesive mixture.
*Note: You can do this with a whisk, spatula and other large bowl as well.
Next, add in your bread flour, pumpkin pie spice, and salt.
Add your dough hook onto your mixer and let knead for 6-10 minutes until a dough form and becomes smooth.
*Note: If you aren’t using a stand mixture, you’ll want to knead by hand for about 10-12 minutes or until your dough has a smooth texture as well.
Form a circular dough ball, then grease bowl, and place dough ball inside.
Cover with a towel or plastic warp and let rise in a warm, draft free place until doubled in size, about 1 hour.
*Tip: It’s better to watch your dough, not your timer. For each time your dough rises, you are paying attention to how much it has risen, not how much time has elapsed. The time is only a rough estimation.
While your dough is rising, combine the brown sugar and cinnamon together in a small bowl.
When you dough has doubled you’ll want to roll it our onto a well floured surface. into a 14×16″ (36x41cm) rectangle.
Then, carefully spread the softened butter evenly across dough, and sprinkle the cinnamon sugar mixture over the butter.
Carefully roll into a log starting on the smaller side, rolling tightly to make a log and finish with seam side down.
With a sharp serrated knife, cut the dough into 12 rolls, about 1-1.5 inch (2.5-4cm) slices.
Note: If you wanted to make mini pumpkin cinnamon rolls: Once your dough has risen and you place on a lightly flour surface, cut the dough in half. Then, using one half, make your dough into a 7×24″ rectangle. Use half the butter and cinnamon sugar mixture as instructed above. Then roll tightly, and cut your dough into 20- 1″ pieces. You can pop these into mini muffin tins or still into a casserole dish. Repeat with other half of dough. Proceed with recipe, checking after 12 minutes in the oven.
In a 9×13 pan, lined with parchment paper, place the rolls inside and cover to rise for 30 minutes.
While waiting for this rise time, preheat your oven to 350˚F (177˚C). After 30 minutes uncover the rolls, you want your rolls to have gotten fluffier and be almost completely touching everywhere.
Place in the oven for 20-25 minutes.
While rolls are cooking, beat together all the glaze ingredients until well combined.
Remove cinnamon rolls from oven when they are deep golden brown on top. While it may be a test of your patience, let cool for 10-15 minutes before adding the glaze.
Frequently Asked Questions:
You cannot make this recipe gluten free at this time. However, you could follow our recipe for gluten free vegan cinnamon rolls.
As far as other top allergens, you’ll want to make sure that you use a non-dairy milk, butter, and cream cheese that are safe for your allergens.
Yes. You can make this recipe 2-3 days in advance and store in the fridge.
Alternatively, you can make the dough and instead of allowing to sit on the counter to rise, cover with plastic wrap and place in the fridge for up to 2 days. Then remove and proceed with the recipe.
One final option is to make the recipe until the rolls are just placed in the baking dish, then cover with plastic wrap and place in fridge overnight. The next morning, let come to room temperature and rise, then place in oven.
Yes. Double all the ingredients as instructed. When you have your dough formed together, cut it in half and shape into a ball. Place each ball in a separate greased bowl. Proceed with the recipe, doubling the filling and glaze as well.
Yes. Let cinnamon rolls cool completely and then stored in a freezer safe container or bag. Let thaw at room temperature or in the fridge overnight.
The fastest way would be to warm in the microwave for 25-45 seconds.
If you don’t use or don’t have a microwave, then into a toaster oven or conventional oven at 350F for 7-8 minutes or until heated through works best.
Yes! You can do everything with a spatula or whisk to start. The hardest part will be forming and kneading the dough together by hand which may take you some time. You will want to knead for about 10-12 minutes by hand or until a soft, even dough forms that lightly springs back when touched.
What other vegan cinnamon rolls ideas could I make?
If you love cinnamon rolls, you are going to want to miss all our flavors. We currently have more than 30 different sweet and savory vegan roll ideas!
Get all our vegan cinnamon roll ideas!
Also, if you are looking for even more pumpkin inspiration, then you definitely don’t want to miss our vegan pumpkin recipes!
Pin these vegan pumpkin cinnamon rolls for later!
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🥳 Get the Full Recipe
The Best Ever Vegan Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- ¾ cup non-dairy milk, warmed to 110°F (180mL and 43°C)
- ¾ cup pumpkin puree (190g)
- ¼ cup maple syrup (60mL)
- 3 tablespoon non-dairy butter, melted (40g)
- 2 ¼ teaspoon instant yeast (¼oz package)
- 4 cups bread flour (480g)
- 2 tablespoon pumpkin pie spice
- ½ teaspoon salt
For the Filling
- ⅔ cup brown sugar (140g)
- 1 ½ tablespoon ground cinnamon
- ¼ cup non-dairy butter, room temperature (55g)
Vegan Spiced Cream Cheese Glaze
- ½ cup powdered sugar (55g)
- 4 oz non-dairy cream cheese (114g) (or 4oz chilled canned coconut cream [the thick part from canned coconut milk])
- ¼ teaspoon pumpkin pie spice (more or less to taste)
- ⅛ teaspoon salt
Instructions
For the dough
- In a large stand mixer bowl, add in non-dairy milk, pumpkin puree, maple syrup, melted butter and yeast. Blend until creamy.
- Add in bread flour, pumpkin pie spice, and salt. Using a dough hook on your mixer, knead for 6-10 minutes until a dough form and becomes smooth. Form a dough ball, then grease bowl, cover and let rise until doubled in size, about 1 hour.
For the filling
- Whisk together brown sugar and cinnamon. Set aside.
- Once dough has doubled, roll out onto a well floured surface. Roll dough out to a 14×16" (36x41cm) rectangle. Carefully, spread the softened butter evenly across dough, then sprinkle the cinnamon sugar mixture over the butter.
- Carefully roll into a log starting on the smaller side, rolling tightly to make a log and finish with seam side down. With a sharp serrated knife, cut the dough into 12 rolls, about 1-1.5 inch (2.5-4cm) slices.
- In a 9×13 pan, lined with parchment paper, place the rolls inside and cover to rise for 30 minutes. While waiting, preheat your oven to 350˚F (177˚C). After 30 minutes uncover the rolls, they should be more fluffy and touching.
- Place in the oven for 20-25 minutes. The tops/edges should be a little darker golden brown.
For the Glaze
- While rolls are cooking, beat together all the glaze ingredients until well combined.
- Remove cinnamon rolls from oven and let cool for 10-15 minutes. Then top with homemade glaze. Best served warm.
These are so so so good! We added some walnuts for some added crunch. My non-vegan relatives were amazed!
You guys are awesome. We’re always trying to veganize old favorites and your recipes are consistently amazing! Keep it up!
So glad to hear that Lindsey. Many of our recipes are us trying to do the same – veganize our old favorites. We hope you continue to love what you find