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Dairy Free Pumpkin Cinnamon Rolls

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!
Course Breakfast, Dessert
Cuisine American
Keyword dairy free breakfast, dairy free dessert, dairy free pumpkin recipes, dairy free recipes
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 38 minutes
Servings 7 rolls
Calories 418kcal
Author LarishaBernard

Ingredients

Dairy Free Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Roll Filling

Pumpkin Spiced Cream Cheese Frosting

Instructions

For The Cinnamon Rolls

  • Preheat oven to 200 degrees. 
  • Warm almond milk and vegan butter together to approximately 100˚-110˚F. 
  • Add in maple syrup, vanilla, sugar, and salt to the bowl. Stir gently. 
  • Sprinkle 1 package (or 2 1/4 tsp) of fast acting yeast over the mixture and let sit for 10 minutes.
  • After 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. Don't force it. 
  • 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 1/4 cup more bread flour. The dough should not be sticky on the outside. Roll into a ball and spread 1/2 tbsp coconut oil around the ball.  
  • Place ball of dough in a large bowl greased with coconut oil. Cover bowl with plastic wrap. Place on a baking sheet. Place in preheated oven and turn off heat. Let rise for 45 minutes.  *Bowl should be big enough to let dough double in size without touching the plastic. 
  • Flour surface again. Once risen, remove ball and place on a newly floured surface. 
  • Using a floured rolling pin, roll dough into an approximately 11x14 rectangle. 

Pumpkin Cinnamon Roll Filling

  • Spread softened butter across rectangle evenly. 
  • Mix brown sugar and pumpkin pie spice together and sprinkle over top. 
  • Carefully roll cinnamon rolls into log from the longest side up. 
  • Once completely rolled, place seam side down. Cut 9 even pieces. 
  • Place into a greased 9x9 (or similar size) baking dish and bake in 350 degree oven for 25-28 minutes or until starting to get golden brown on top. 

Pumpkin Spiced Cream Cheese Frosting

  • *Full Fat Can of Coconut Milk must sit in fridge for at least 6 hours or overnight before you can get coconut cream. 
  • Once coconut milk can has been chilled. Carefully remove lid and scoop out coconut cream from top of can into a bowl. 
  • Add vegan butter to the bowl and beat for 3 minutes on medium speed. 
  • Add in vanilla and 1 cup powdered sugar. Beat until just combined. 
  • Add remaining 2 cups of powdered sugar, 1 cup at a time until combined and no lumps remain. 
  • Add in 1 tsp pumpkin pie spice and blend again. 
  • If a thicker frosting is desired, add in arrowroot powder, 1/2 tsp at a time, up to 1 1/2 tsp. 
  • Serve immediately over dairy free pumpkin cinnamon rolls or place in fridge until ready to use. 

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
Tips:
1.The temperature of the scaled milk and butter mixture needs to be at 110-115 degrees Fahrenheit when you add the yeast. 
2.If your yeast doesn't get a frothy texture to it, you likely have an inactive packet and you should start over. 
3. We also tried this recipe with all-purpose flour and while you will still get cinnamon rolls, they will not be fluffy.
4. When placing dough into a bowl to rise, the bowl needs to be large enough the dough can double in size and not touch the plastic.
5. We found that covering with plastic wrap works better than covering with a towel.
6.Placing dough in a warmed oven that's been heated to 200 degrees and turned off worked best. 
7. When cutting the rolls - 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. 
8. It's best to have two cans of coconut milk chilled in case one doesn't separate liquid from solid, doesn't have near 1/2 cup, or you accidentally shake.
9. The taste of the pumpkin pie spice recipe we use is better than any store bought pumpkin pie spice. Definitely worth the extra minute to make.

Nutrition

Serving: 1roll | Calories: 418kcal | Carbohydrates: 60g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Sodium: 258mg | Potassium: 79mg | Sugar: 50g | Vitamin A: 2310IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 0.8mg