Packed with pumpkin spice flavor and topped with irresistible tangy vegan cream cheese frosting, these soft and fluffy pumpkin cinnamon rolls are the perfect cozy fall treat!
Why You’ll Love This Recipe
Every year, ’code orange’/ pumpkin spice season arrives sooner, and I’ve been more than happy to embrace it. Like these easy vegan pumpkin pancakes, soft gluten-free pumpkin cookies, and pumpkin whoopie pies. It's time to give soft, fluffy vegan cinnamon rolls a cozy fall twist with this easy pumpkin cinnamon rolls recipe.
In these pumpkin and cinnamon rolls, pumpkin puree added to the dough makes extra moist, tender rolls, while a pumpkin spice twist is given to the brown sugar cinnamon filling. Combined with melt-in-your-mouth vegan cream cheese frosting, these crowd-pleasing rolls are bakery-quality, comforting, decadent, perfect for sharing (like Thanksgiving brunch!), and no one would guess – no, really- that they’re vegan.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Citrus zest: 1-2 teaspoon lemon/orange zest adds citrusy brightness to the dough.
- Nutmeg: Add a pinch to the dough for warmth. Avoid cinnamon, which inhibits yeast.
- Coffee: Make pumpkin spice latte cinnamon rolls with 1-2 tablespoon coffee powder in the dough OR with a coffee vegan frosting.
- Chai spice: To replace the pumpkin spice.
- Vegan chocolate: Sprinkle vegan white, milk, or dark chocolate chips/chunks into the filling.
- Nuts: Toasted walnuts/pecans can be added to the filling or sprinkled over top.
- Dried fruit: Raisins/cranberries in the dough or pumpkin spice cinnamon roll filling.
- Alternative frosting: Try salted caramel frosting, maple frosting, etc.
You could also add 2-4 tablespoon maple syrup to the vegan cream cheese frosting, adjusting the amount of powdered sugar (+ possibly a pinch of salt).
How to Make Pumpkin Cinnamon Rolls
Step 1: Heat the plant-based milk in the microwave or on the stove to 105-115F/40.5-46C. Add 1 tablespoon sugar and mix until dissolved, then stir in the instant yeast and whisk. Cover it with a towel and leave it to activate for 5 minutes until foamy.
Step 2: Add the oil, pumpkin puree, and applesauce. Mix well and set aside. In a separate bowl, mix the flour, baking soda, baking powder, sugar, and salt. Add the wet ingredients and mix well until it forms a dough ball. Rinse and dry the bowl, lightly oil it, and add the dough. Cover it with a warm, damp towel, and leave it to rise in a warm place for 1 to 1 ½ hours until the dough doubles in size.
Step 3: Sprinkle flour over a clean surface and roll out the dough into a ½- -inch thick rectangle (mine was 2x1 feet wide).
Step 4: Combine the sugar and pumpkin spice in a small bowl and set aside. Also, melt the vegan butter.
Step 5: Brush or hand-spread the melted vegan butter across the dough and sprinkle the cinnamon-pumpkin spice mix over that. Roll the dough tightly, lengthwise, into a 2-foot-long log.
Step 6: Then, use a sharp knife (or unwaxed, flavorless dental floss) to divide the log into 12 even-sized rolls and place them in three rows of four rolls in a greased 9x13-inch deep baking dish.
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!
Step 7: Place the dish close to the oven while preheating it to 375F/190C to allow the dough to rise once more. Then, bake the pumpkin spice cinnamon rolls for 35-45 minutes, until golden on top. Remove them from the oven and let them cool on a wire rack.
Step 8: Using a stand mixer or bowl with an electric mixer, cream the vegan butter, vegan cream cheese, and vanilla until light and fluffy. Add the sugar, ¼ cup at a time, continuing to mix until creamy. Spread the frosting over the warm homemade pumpkin cinnamon rolls for a melted vegan buttery consistency OR wait for them to cool for a thick cream cheese frosting topping. Enjoy!
FAQs
Yes, but if it’s wetter than canned pumpkin, first drain it through a cheesecloth-lined strainer to the correct consistency.
Yes, that should work fine, though they may take slightly longer to rise.
Pro Recipe Tips
- Ensure the yeast is in date: This is vital for risen, fluffy dough.
- Use warm plant-based milk: In order to activate the yeast, the liquid needs to be between 105-115F/40.5-46C. If it’s too hot, it will kill the yeast.
- Don’t overwork the dough: Or the rolls may become tough. Knead it until it’s only just smooth and elastic for the softest, fluffiest rolls.
Make Ahead Instructions
You can prepare the filling and dough separately a day in advance, assembling and baking them when wanted.
Alternatively, prepare and cut the rolls and store them in the plastic-wrapped baking tray in the fridge overnight, then bring to room temp to rise for an hour until doubled in size, and bake.
OR
Wrap them tightly in plastic wrap to freeze. Thaw overnight in the fridge, transfer to a warm location to double in size, and bake.
Serving Suggestions
- Coconut whipped cream
- Vegan vanilla ice cream
- Plant-based caramel sauce
- Toasted or candied pecans or walnuts
- A warm drink (coffee, hot cocoa, a pumpkin spice latte, chai, mulled apple cider, etc.)
- A baked apple or baked pear
Storage Instructions
Store: Store leftover vegan pumpkin cinnamon rolls in an airtight container for 1-2 days at room temperature or in the fridge for 4-5 days.
Freeze: I prefer to freeze them unfrosted. Either wrap individually or place in a container separated by parchment paper for up to 3 months. Then, thaw overnight in the fridge.
Reheat: Microwave a pumpkin cream cheese cinnamon roll for 15-40 seconds.
Vegan Pumpkin Cinnamon Rolls
Equipment
Ingredients
Dough:
- ½ cup of unsweetened plain plant-based milk
- 1 tablespoon of granulated sugar
- 1 pack of instant yeast
- ¼ cup of pumpkin puree
- 1 (3.9-ounce) pack of unsweetened apple sauce
- 4 cups of all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon of salt
Filling:
- ¼ cup of vegan butter melted
- ⅓ cup of brown sugar
- 2 teaspoons of pumpkin spice
Frosting:
- ¼ cup of vegan butter at room temperature
- 5 oz vegan cream cheese at room temperature
- ¼ teaspoon of vanilla extract
- 2 ½ cups of powdered sugar
Instructions
- Place the plant-based milk in a microwave-safe cup. Heat for 1 minute. Pour the plant-based milk into a large bowl and allow it to cool to a warm temperature. If the plant-based milk is hot, it could kill the yeast.
- Once the plant-based milk is warm to the touch, add 1 tablespoon of sugar and mix until dissolved. Add the instant yeast and whisk until foamy. Cover with a towel and allow the yeast to activate for 5 minutes. Once it is thick and foamy, it is ready.
- Add the oil, pumpkin puree, and apple sauce. Mix well and set aside.
- In a large bowl combine the flour, baking soda, baking powder, sugar, and salt. Mix well and add the mixture to the bowl with the wet ingredients. Mix well and knead until you can form a dough ball. Sprinkle flour as needed until a smooth dough is achieved. Knead for 3 minutes, form a ball, and set it on a lightly floured surface.
- Rinse and dry the bowl. Thoroughly oil the bowl and place the dough ball in the bowl. Cover with a warm damp towel and place the bowl in a warm place for 1 hour or until the dough has doubled in size.
- Lightly flour a clean surface to work the dough. Once the dough ball has doubled in size, uncover it and transfer the dough onto the clean surface. Form a large rectangle with the dough using your hands and fingers. Continue to lightly flour the dough and hands if the dough is too sticky. Lightly flour a rolling pin and begin rolling the dough to a ½ inch thick rectangle. Mine came out to 2 feet long by 1 foot wide. Leave it undisturbed in the work area to rest.
- In a small bowl combine the sugar and pumpkin spice. Set the bowl next to the dough.
- Using a brush or your hands, spread the ¼ cup of melted vegan butter all over the dough. Evenly sprinkle the sugar-pumpkin spice mixture.
- Begin rolling the long edge closest to you. It should be a tight roll and you will end up with a 2 feet long log.
- Using a sharp knife, cut it into 12 even pieces. Place the individual rolls into the prepared pan. Place 3 rows of 4 rolls.
- Place the pan close to the stove while you preheat the oven.
- Preheat the oven to 375 degrees F.
- Bake for 35 to 45 minutes or until the top is golden.
- Once ready, remove them from the oven and place the baking dish on a cooling rack.
- While the rolls cool, make the vegan frosting.
- In the bowl of a stand mixer or a bowl of a hand mixer, cream the vegan butter, vegan cream cheese, and vanilla extract. Mix until a light and fluffy mixture is achieved. Add in the sugar ¼ cup at a time. Continue to mix until a light and creamy consistency is achieved.
- Spread the mixture over the warm roll for a melted vegan buttery texture over the rolls. Or allow them to cool completely for a creamy and rich texture over the rolls.
Notes
- Ensure the yeast is in date: This is vital for risen, fluffy dough.
- Use warm plant-based milk: In order to activate the yeast, the liquid needs to be between 105-115F/40.5-46C. If it’s too hot, it will kill the yeast.
- Don’t overwork the dough: Or the rolls may become tough. Knead it until it’s only just smooth and elastic for the softest, fluffiest rolls.
Andrea White says
Love these pumpkin cinnamon rolls!