Packed with pumpkin spice flavor and topped with tangy vegan cream cheese frosting, these soft and fluffy vegan pumpkin cinnamon rolls are the perfect fall treat for breakfast, brunch, or dessert!
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Jump to:
- What Makes These Vegan Pumpkin Cinnamon Rolls So Good
- Vegan Pumpkin Cinnamon Roll Ingredients
- Ideas I Haven't Tried Yet (But Would Love To)
- How to Make Vegan Pumpkin Cinnamon Rolls Step-by-Step
- Toni's Recipe Tips
- What to Serve With Pumpkin Cinnamon Rolls
- Storage and Reheating
- Vegan Pumpkin Cinnamon Roll FAQs
- More Vegan Baking Recipes
- Vegan Pumpkin Cinnamon Rolls
What Makes These Vegan Pumpkin Cinnamon Rolls So Good
Every year, pumpkin spice (also known as "code orange") season arrives sooner, and I'm more than happy to embrace it, with my easy vegan pumpkin pancakes, soft gluten-free pumpkin cookies, and pumpkin whoopie pies. Now it's time to give soft, fluffy vegan cinnamon rolls a fall twist!
Pumpkin puree in the dough makes these rolls extra moist and tender, and the brown sugar filling gets a pumpkin spice twist. Topped with melt-in-your-mouth vegan cream cheese frosting, they're bakery-quality and perfect for sharing, and no one will guess they're vegan.
- Soft and fluffy: The pumpkin and applesauce keep the dough extra moist, with no eggs needed.
- Simple ingredients: Everyday pantry staples, plus a packet of instant yeast.
- Pumpkin spice swirl: Just brown sugar and pumpkin spice, rolled up in every bite.
- Made for sharing: One pan makes 12 rolls, perfect for fall weekends and holiday mornings.
Hosting a holiday brunch? Pair them with my pecan cinnamon sticky buns, and save room for a slice of vegan pumpkin pie after dinner.
Vegan Pumpkin Cinnamon Roll Ingredients
You'll find the exact amounts in the recipe card below.
For the dough:
- Plant-based milk: I use unsweetened soy milk. Warm it up to wake up the yeast (see Toni's Recipe Tips).
- Granulated sugar: A little feeds the yeast, and the rest sweetens the dough.
- Instant yeast: One packet. Make sure it's in date for a good rise.
- Neutral oil: Like vegetable oil. It keeps the dough soft.
- Pumpkin puree: Plain canned pumpkin puree, not pumpkin pie filling. Have extra left in the can? Bake a batch of vegan pumpkin muffins.
- Unsweetened applesauce: Adds moisture in place of eggs.
- All-purpose flour, baking soda, baking powder, and salt: The base of the dough.
For the filling:
- Brown sugar and pumpkin spice: The sweet, warmly spiced swirl.
- Vegan butter: Melted, to brush over the dough. I use Earth Balance.
For the frosting:
- Vegan butter and vegan cream cheese: At room temperature, so they whip up smooth. I use Earth Balance and Tofutti. My vegan cream cheese frosting post has more frosting tips.
- Vanilla extract and powdered sugar: Sweet and creamy.
Ideas I Haven't Tried Yet (But Would Love To)
I haven't tested these with this recipe yet, but they all sound delicious. If you give one a try, please let me know how it turned out in the comments!
- Pumpkin spice latte cinnamon rolls, with a little coffee in the dough or the frosting
- Pumpkin chai cinnamon rolls, with chai spice in place of the pumpkin spice
- Lemon or orange zest in the dough
- A pinch of nutmeg in the dough
- Vegan chocolate chips sprinkled over the filling
- Toasted walnuts or pecans in the filling or on top
- Raisins or dried cranberries in the filling
- A different frosting, like salted caramel or maple
- A little maple syrup in the vegan cream cheese frosting
How to Make Vegan Pumpkin Cinnamon Rolls Step-by-Step
Step 1: Activate the yeast. Heat the plant-based milk, then let it cool until it's warm, 105 to 115 degrees Fahrenheit (40 to 46 degrees Celsius). Stir in 1 tablespoon of sugar until dissolved, then whisk in the instant yeast. Cover it with a towel and let it sit for 5 minutes, until thick and foamy.
Step 2: Make the dough. Mix the oil, pumpkin puree, and applesauce into the yeast mixture. In a separate bowl, mix the flour, baking soda, baking powder, sugar, and salt, then add it to the wet ingredients and mix until a dough ball forms. Knead for 3 minutes, adding a little flour if it's sticky, until smooth.
Step 3: Let it rise. Rinse, dry, and oil the bowl, then add the dough. Cover it with a warm, damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Roll it out. On a lightly floured surface, roll the dough into a ½-inch-thick rectangle (mine was about 2 feet long and 1 foot wide).
Step 5: Add the filling. Mix the brown sugar and pumpkin spice in a small bowl. Brush or spread the melted vegan butter over the dough, then sprinkle the filling evenly on top.
Step 6: Roll and slice. Starting from the long edge closest to you, roll the dough into a tight 2-foot log. Use a sharp knife (or unwaxed, unflavored dental floss) to cut it into 12 even rolls, and arrange them in 3 rows of 4 in a greased 9x13-inch baking dish.
Step 7: Rise again and bake. Set the dish near the oven while it preheats to 375 degrees Fahrenheit (190 degrees Celsius), so the rolls can rise once more. Bake for 35 to 45 minutes, until golden on top, then set the dish on a cooling rack.
Step 8: Frost. With a stand mixer or hand mixer, beat the vegan butter, vegan cream cheese, and vanilla until light and fluffy, then add the powdered sugar ¼ cup at a time. Spread it over the warm rolls for a melty glaze, or let them cool first for a thick layer of frosting. Enjoy!
PRO TIP: Don't skip the second rise! Setting the baking dish near the oven while it preheats gives the rolls a little extra warmth, so they puff up and bake up soft and fluffy.
Toni's Recipe Tips
- Check your yeast: Make sure it's in date for a good rise.
- Use warm plant-based milk: It should be 105 to 115 degrees Fahrenheit (40 to 46 degrees Celsius). If it's too hot, it will kill the yeast.
- Don't overwork the dough: Knead just until it's smooth and elastic for the softest, fluffiest rolls.
- Roll it tightly: A snug log gives you neat swirls.
- Frost warm or cool: Frost the rolls while they're warm for a melty glaze, or let them cool completely for a thick, creamy layer.
What to Serve With Pumpkin Cinnamon Rolls
- Coconut whipped cream. Make homemade vegan whipped cream, or try this one by So Delicious.
- A scoop of Ninja Creami vegan vanilla ice cream
- Toasted or candied pecans or walnuts
- A warm drink, like coffee, dairy-free hot chocolate, a pumpkin spice latte, chai, or Instant Pot apple cider
- A healthy baked apple or baked pear
Making them for Thanksgiving morning? Round out the day with easy vegan stuffing, vegan candied yams with marshmallows, a bowl of non-alcoholic Thanksgiving punch, and vegan pecan pie for dessert.
Storage and Reheating
Store: Keep leftover vegan pumpkin cinnamon rolls in an airtight container for 1 to 2 days at room temperature or 4 to 5 days in the fridge.
Reheat: Warm a roll in the microwave for 15 to 40 seconds.
Vegan Pumpkin Cinnamon Roll FAQs
Yes! The dough uses plant-based milk, oil, and applesauce instead of dairy and eggs, and the frosting is made with vegan butter and vegan cream cheese. I use unsweetened soy milk, Earth Balance, and Tofutti.
Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
This recipe relies on yeast for its soft, fluffy rise, so I don't recommend skipping it.
The dough rises for about 1 hour, or until doubled in size. Then the rolls get a short second rise near the oven while it preheats.
Keep them in an airtight container for 1 to 2 days at room temperature or 4 to 5 days in the fridge. Warm one in the microwave for 15 to 40 seconds.
If you tried these vegan pumpkin cinnamon rolls or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Baking Recipes
Vegan Pumpkin Cinnamon Rolls
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Equipment
- Pastry Brush
Ingredients
For the Dough
- ½ cup unsweetened plain plant-based milk
- 1 tablespoon granulated sugar
- 1 packet instant yeast
- ¼ cup neutral oil such as vegetable oil
- ½ cup pumpkin puree
- 1 container unsweetened applesauce 3.9 ounces
- 4 cups all-purpose flour plus more for dusting
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Filling
- ⅓ cup brown sugar
- 2 teaspoons pumpkin spice
- ¼ cup vegan butter melted
For the Frosting
- ¼ cup vegan butter at room temperature
- 5 ounces vegan cream cheese at room temperature
- ¼ teaspoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Place the plant-based milk in a microwave-safe cup and heat it for 1 minute. Pour it into a large bowl and let it cool until it's warm to the touch, 105 to 115 degrees Fahrenheit (40 to 46 degrees Celsius). If the milk is hot, it can kill the yeast.
Add 1 tablespoon of sugar and mix until dissolved. Add the instant yeast and whisk. Cover with a towel and let the yeast activate for 5 minutes, until thick and foamy.- Add the oil, pumpkin puree, and applesauce. Mix well and set aside.
- In a second large bowl, combine the flour, baking soda, baking powder, ¼ cup sugar, and salt. Mix well, then add it to the bowl with the wet ingredients. Mix and knead until a dough ball forms, sprinkling in flour as needed until the dough is smooth. Knead for 3 minutes, form a ball, and set it on a lightly floured surface.
- Rinse and dry the bowl, then oil it well. Place the dough in the bowl, cover it with a warm, damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Lightly flour a clean surface and transfer the dough to it. Shape it into a large rectangle with your hands, flouring your hands and the dough if it's sticky. Lightly flour a rolling pin and roll the dough into a ½-inch-thick rectangle, about 2 feet long and 1 foot wide. Let it rest.
- In a small bowl, combine the brown sugar and pumpkin spice.
- Using a brush or your hands, spread the melted vegan butter all over the dough. Sprinkle the brown sugar and pumpkin spice mixture evenly on top.
- Starting with the long edge closest to you, roll the dough into a tight 2-foot-long log.
- Using a sharp knife, cut the log into 12 even rolls. Arrange them in 3 rows of 4 in a greased 9x13-inch baking dish.
- Place the baking dish near the oven and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). The warmth helps the rolls rise once more.
- Bake for 35 to 45 minutes, until the tops are golden. Place the baking dish on a cooling rack.
- While the rolls cool, make the frosting. Using a stand mixer or hand mixer, cream the vegan butter, vegan cream cheese, and vanilla until light and fluffy. Add the powdered sugar ¼ cup at a time, mixing until light and creamy.
- Spread the frosting over the warm rolls for a melty glaze, or let them cool completely for a thick, creamy layer of frosting.
Notes
- Make sure your yeast is in date for a good rise.
- The milk should be 105 to 115 degrees Fahrenheit (40 to 46 degrees Celsius) to activate the yeast. If it's too hot, it will kill the yeast.
- Knead only until the dough is smooth and elastic, so the rolls stay soft and fluffy.
- Makes 12 rolls in a 9x13-inch baking dish.
- Store leftovers in an airtight container for 1 to 2 days at room temperature or 4 to 5 days in the fridge. Reheat a roll in the microwave for 15 to 40 seconds.
Andrea White says
Love these pumpkin cinnamon rolls!