The Best Ever Vegan Pumpkin Cinnamon Rolls

A tray of vegan pumpkin cinnamon rolls with vegan glaze.

5 from 4 votes

The Best Ever Vegan Pumpkin Cinnamon Rolls

If you want super soft and fluffy fall cinnamon rolls, then these best ever vegan pumpkin cinnamon rolls will have you drooling!

Prep Time10

Cook Time30

Rise Time x21 30

Total Time2 10

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: cinnamon rolls

Calories: 344kcal

Author: Andrew Bernard

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 14x16" (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 9x13 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.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Cutting Tip: Making small dents on the dough prior to cutting will help with evenness.

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 7x24" 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.

Nutrition