Soft, fluffy, buttery dough stuffed with a creamy filling, these vegan cream cheese stuffed pumpkin dinner rolls are a festive hit.
Dinner rolls are a must for the holidays, but when you really want to take it up a notch, then you need these vegan cream cheese stuffed pumpkin dinner rolls.
They are not only super festive for the holidays, they are also adorable when you sit them around the table or on a platter.
But in addition to being super cute, they are insanely delicious. The dough is so soft and fluffy and perfectly spiced. Truly, everything that you want in dough. And then the smooth cream cheese filling in the inside makes this even better. It’s like having a thick, buttery spread in every bite.
You and your guests, whether vegan or not, will be absolutely in love with this recipe.
This recipe was inspired by Tastemade.
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Vegan Cream Cheese Stuffed Pumpkin Dinner Rolls INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these cream cheese stuffed vegan rolls:
- flour – we use bread flour for the recipe to give it the perfect texture
- vegan sugar – Brown sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- yeast – we are using instant yeast so that the recipe goes as fast as possible
- pumpkin puree – this is acting like an egg in the recipe, but also helping with moisture and texture
- non-dairy milk – you can use any non-dairy milk option. We usually go with oat or almond
- pumpkin pie spice – to add in a hint of the punpkin pie flavors that are warming and comforting, we are adding just a little here
- vegan cream cheese – Our favorite is Wayfare, but in this recipe, we used Tofutti because at the time of shoothing that’s what we could get our hands on. See our vegan cream cheese taste test to get more information.
- pecans- We just need a few of these make them look even more like pumpkins!
SUBSTITUTIONS AND VARIATIONS:
- flour – you can use all purpose flour
- vegan sugar – swap with date or coconut sugar
- yeast – you can use active dry yeast but it will take longer to rise
- pumpkin puree – swap with puree potato or sweet potato instead
- non-dairy milk – you can sub with water if needed
- vegan cream cheese – You could make these without stuffing or fill the inside with something else.
- pecans- Really these are optional, so you can omit. or, you can sub for something else you have on hand
Frequently Asked Questions:
No, not at all. We prefer it, but it’s not a requirement. You can make this recipe with a bowl and a few utensils. Whisk your dry ingredients together, then mix your wet ingredients in with a spatula. You are going to want to need the recipe by hand for about 10-15 minutes or until the dough is smooth and not sticking to your hands.
We do not currently have a gluten free dough recipe to recommend, although we are working to create one.
For the remaining ingredients, yes you can.
Ensure that you are using a soy free, dairy free butter. We use Earth Balance Soy free that comes in a red tub.
And a safe for you cream cheese. See our vegan cream cheese taste test to look at allergen information for each of the ones we have tried.
Nothing else included in the recipe contains a Top 8 allergen.
Instant yeast rises faster and less of an issue. However, you can still use active dry. It typically will take longer to rise, so just follow the instructions for letting is rise until doubled in size.
These rolls can be made and stored in an air tight container for 5-7 days in the fridge.
Also — when making the dough, once you put cover the bowl to rise, Instead of leaving in a warm place, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Yes! Regular white potatoes or sweet potatoes can be used. Sweet potatoes will continue help give it that orange-yellow color that you see.
This purpose of using this is both for color and to be the “egg” in the recipe. So you can use any of these in a similar manor.
Yes! Hopefully the photos below explain how you shape them by laying a thin piece of twine down, wrapping it around and then rewrapping in the opposite direction twice.
What other vegan bread recipes could I make?
If you love bread, this you will love this garlic and herb butter vegan babka. However, you may be wondering what other savory vegan bread options you can make. Here’s some of our favorite:
- Vegan Sweet Potato Buttermilk Biscuits
- The Best Vegan Dinner Rolls
- Vegan Chimichurri Monkey Bread
- Easy Vegan Garlic Knots
- Vegan Pumpkin Dinner Rolls
- Vegan Italian Cheesy Bread Rolls
- Tuscan Mushroom Rolls
- Vegan Ham Broccoli and Cheese Rolls
- Vegan Sausage Egg and Cheese Rolls
- Easy Vegan Soft Pretzel Bites
- Vegan Bread Bowls
- Vegan Pesto Rolls
- Easy Vegan Focaccia
- Vegan Hawaiian Rolls
Pin these Vegan Cream Cheese Stuffed Pumpkin Dinner Rolls for later!
Vegan Cream Cheese Stuffed Pumpkin Dinner Rolls
- 4 cups bread flour, (can sub all-purpose)
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- ½ cup warm non-dairy milk (between 105-100 degrees F)
- ⅓ cup brown sugar
- ¼ cup vegan butter, softened, cut into tablespoons (more for brushing)
- 1 packet instant yeast (1 packet = 2 ¼ tsp)
- 2 tsp vanilla
- 2 teaspoon pumpkin pie spice
- 1 ½ teaspoon salt
- 8 oz vegan cream cheese
- 16 pecans, optional
- In a stand mixer bowl, with a paddle attachment, (or a large bowl) add flour, pumpkin puree, warm non-dairy milk, brown sugar, vegan butter, yeast, vanilla, flour, pumpkin pie spice and salt. Let blend just until mixed together, scrapping down sides if needed.
- Switch to the dough hook, turn the mixer to medium and knead dough for about 5 to 8 minutes, until it is smooth and soft. It should pull away from the bowl. Still slightly sticky but not sticking to your hands.
- Remove the dough ball from bowl. Grease the bowl well and then place the dough back into the bowl. Cover and let rise for 45-60 minutes or until doubled in size.
- Prep a large baking tray (or 2 small) with parchment paper. Cut 16 pieces of food safe kitchen twine about 14" in length. Set aside.
- Remove cover and punch down dough and split into 16 even pieces (use a scale if needed). Flatten the dough into your palm and fill it with a tablespoon size of cream cheese.
- Use the twine to gently wrap each dough ball to create a pumpkin shape. Repeat with all pieces of dough.*See picture above in the post for reference. You want to place a dough ball in the middle of a piece of twine, then make a U-shape, twist in the middle and then go down and around twice more until you have 6 lines. Carefully tie a knot and snip any excess *IMPORTANT: Do not pull the string too tight. The dough will rise more and if it cuts into the dough, it could open the dough ball while in the oven.
- Cover the dough with a towel and let proof for 45 – 60 mins or until double in size and Preheat the oven to 350F.
- After the proof dough should be pushing against the twine. Brush lightly with vegan butter and place in the oven to bake the rolls until golden brown, about 20-25 minutes.
- Brush the pumpkins with more melted vegan butter and push pecan halves through the middle of the tops to make stems and completely pumpkin shaped rolls.
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