Go Back
+ servings

Vegan Sweet Potato Pie Cinnamon Rolls

These vegan sweet potato pie cinnamon rolls are the perfect way for how to use up leftover sweet potato pie! No need to waste, just recreate!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword dairy free breakfast, dairy free dessert, dairy free recipes, vegan breakfast, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time x2 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 cinnamon rolls
Calories 510kcal
Author LarishaBernard


For the Dough

  • 3 - 3 1/4 cups flour
  • 2 tbsp brown sugar
  • 1 package instant yeast (1 package = 2 1/4 tsp)
  • 1 tsp salt
  • 1 cup dairy free milk (we like oat)
  • 1 cup leftover sweet potato pie (see notes above if you don't have a leftover pie)

For the Filling

  • 3/4 cup leftover sweet potato pie

For the Brown Butter Frosting


For the dough

  • In a large bowl or a stand mixer bowl, combine 3 cups flour, brown sugar, yeast, and salt.  Whisk to combine.
  • Chop the pie into pieces and add to bowl. Turn stand mixer on to low and slowly add in the dairy free milk.
    *If not using stand mixer, use a spatula to combine.
  • Let go for 5-7 minutes, adding in the remaining flour slowly.
  • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
  • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
  • Once doubled in size, pull out the dough and lay it out on a lightly floured surface.  
  • Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.  
  • For the filling - Cut the pie away from the crust and spread it out across the dough.
  • Crumble the crust pies over the filling.
  • Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
  • Place into a greased 9x13 baking dish and cover to rise for 45-60 minutes.
  • Preheat to 350 degrees F.
  • Once heated, place dish inside and bake in oven for 30-35 minutes.

For the Frosting

  • While rolls are cooking, in a bowl beat together the softened butter and powdered sugar together.
  • Add in 2 tbsp of dairy free milk and vanilla. Beat to combine.
  • Add remaining 1-2 tbsp of milk if desired for a thinner consistency.
  • Fold in crumbled graham crackers.
  • Remove rolls from oven and let cool for 10 minutes before topping with frosting.
  • Best served warm.


*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. 


Serving: 1roll | Calories: 510kcal | Carbohydrates: 101g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Sodium: 318mg | Potassium: 182mg | Fiber: 3g | Sugar: 44g | Vitamin A: 3198IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg