Vegan Pumpkin Cinnamon Rolls
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These vegan pumpkin cinnamon rolls feature soft, fluffy pumpkin rolls with a gooey cinnamon filling and glaze. They might look tricky, but they’re easy to make!
Whether as a fall brunch treat or as “something sweet” to end your Thanksgiving feast, there’s always a time for pumpkin desserts.
And this time, we’re giving a pumpkin makeover to everyone’s favorite ooey gooey treat: cinnamon rolls.
Seriously, how did we miss this? Pumpkin and cinnamon rolls are meant to be together!
And even with 3 components, making these vegan pumpkin spice cinnamon rolls is easier than you think.
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Got leftover pumpkin? It’s the perfect excuse to make a vegan pumpkin pie or pumpkin cheesecake bars!
Why You’ll Love This Vegan Pumpkin Cinnamon Rolls Recipe
- This vegan pumpkin roll recipe rolls fall’s warm, sweet, pumpkin-y flavors in a classic favorite.
- These healthy pumpkin cinnamon rolls are completely vegan, yet as decadent as you’d want from a dessert.
- You can make your dairy-free pumpkin cinnamon rolls in advance and get ahead of the holiday rush!
Ingredients And Substitutions
Active dry yeast and warm water – Make sure your water is just warm. It can kill the yeast if it’s too hot.
Coconut sugar and maple syrup – Our guilt-free sweeteners for the dough. Their deep sweetness also complements pumpkin and cinnamon really well.
Pumpkin puree – Makes the egg-free rolls soft and moist. Bonus: The subtle pumpkin flavor is simply irresistible with cinnamon!
Vegan butter – Is it even a cinnamon roll without a rich buttery dough?
All-purpose flour and whole wheat flour – Using these two makes beautifully light and fluffy rolls! This recipe also yields a sticky dough, so you might need to add extra flour when kneading.
Salt – Keeps any sweet treat from tasting flat, so don’t skip it!
Baking spray – To keep the vegan pumpkin cinnamon rolls from sticking to the baking dish.
Cinnamon filling:
Pitted dates, hot water, vegan butter, and cinnamon – The sweet and perfectly spiced gooey goodness in the center of our fluffy vegan pumpkin cinnamon rolls.
Cinnamon glaze:
Powdered sugar, cinnamon, and almond milk – Honestly, I think this easy glaze should be in everyone’s back pocket.
Tips For Making This Recipe
Pillowy or Crusty?
Arrange the pumpkin cinnamon rolls snuggly together in the baking dish if you want them to come out nice and soft. But if you like yours with crusty edges, you can leave some space around each piece.
Try a Different Filling and Topping
Another must-try filling for these pumpkin rolls is vegan butter and pumpkin butter layered with sugar, pumpkin pie spice, and pecans for some crunch. You can also mix dairy-free yogurt with maple syrup as a vegan alternative to maple cream cheese frosting!
Make-Ahead Tips
You can prepare these pumpkin cinnamon rolls in advance and bake them the next day. After arranging the rolls in the baking dish, cover with plastic wrap and refrigerate. Let them sit at room temperature for an hour before baking.
Pumpkin Cinnamon Rolls Vegan Recipe FAQs
Are these vegan cinnamon rolls gluten-free?
We haven’t tested this recipe with gluten-free flour yet, so I can’t guarantee how the baked pumpkin cinnamon rolls will turn out with this replacement.
What yeast is best for these pumpkin cinnamon rolls?
These vegan pumpkin cinnamon rolls are made with active dry yeast, but instant yeast should also work since they’re often interchangeable in recipes.
Can I use homemade pumpkin puree?
Sure! Bake your pumpkin halves at 350°F until fork-tender and blend until smooth.
How do you know when cinnamon rolls are done kneading?
Kneading can take 2 minutes or longer. The dough is ready once it’s smooth and less sticky. You can also gently press it to see if it’ll spring back.
Can pumpkin rolls be frozen?
Yes! Wrap the cooled cinnamon pumpkin rolls (without the glaze!) individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. To serve, thaw in the fridge overnight and reheat in the oven at 350°F for at least 5 minutes.
More Delicious Vegan Dessert Recipes For Fall
- Healthy Mini Pecan Bites
- Homemade Caramel Apple Pie
- Baked Apple Cider Donuts
- 2-Minute Single-Serving Apple Crumble
- Vegan Sweet Potato Pie
I found this recipe for Vegan Cream Cheese Frosting that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Pumpkin Cinnamon Rolls
Ingredients
- 1/4 cup warm water
- 1 1/2 tsp active dry yeast
- 1 tbsp coconut sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup vegan butter, melted
- 2 tbsp pure maple syrup
- 2 cups all-purpose flour, plus additional for the work surface
- 2 cups whole wheat flour
- 1/2 tsp salt
- Baking spray
Cinnamon filling:
- 1 cup pitted dates
- 2 tbsp hot water
- 2 tbsp vegan butter, melted
- 1 tbsp cinnamon
Cinnamon glaze:
- 1/2 cup powdered sugar
- 1 tbsp cinnamon
- 1 to 2 tbsp almond milk
Instructions
- Combine warm water and yeast in a small bowl. Sprinkle coconut sugar on top and let the mixture sit for 5 minutes, allowing the yeast to proof.
- Using the paddle attachment, combine the pumpkin puree, melted vegan butter, and maple syrup in a stand mixer. Add the proofed yeast and mix until well incorporated.
- In another bowl, combine the flour and salt. Slowly add the dry ingredients to the pumpkin mixture and combine with the mixer’s hook attachment.
- Mix and knead for a few minutes. If the dough seems sticky, add a bit of flour.
- Place the dough in a clean bowl sprayed with non-stick spray. Cover and allow to rise for 1 hour.
- Meanwhile, mix the filling ingredients in a food processor until smooth.
- Once the dough has nearly doubled, roll it out to a rectangle about 18 x 12 inches and 1/4 inches thick on a floured surface.
- Spread the filling on the dough and roll tightly, starting on the longer side.
- Slice into rolls at about 1 to 1 and 1/2 inches thick each. Place them on a 9 x 13 baking dish.
- Preheat the oven to 350°F.
- Cover and allow the vegan pumpkin cinnamon rolls to rise for about 15 minutes.
- Bake for 28 to 35 minutes or until the tops are dry and the rolls are baked through.
- For the cinnamon glaze, whisk the ingredients together in a small bowl. If you want the glaze to be thinner, add more non-dairy milk.
- Drizzle the glaze over the cinnamon rolls. Enjoy!
Notes
- Arrange the pumpkin cinnamon rolls snuggly together in the baking dish if you want them to come out nice and soft. But if you like yours with crusty edges, you can leave some space around each piece.
- Another must-try filling for these pumpkin rolls is vegan butter and pumpkin butter layered with sugar, pumpkin pie spice, and pecans for some crunch. You can also mix dairy-free yogurt with maple syrup as a vegan alternative to maple cream cheese frosting!
- You can prepare these pumpkin cinnamon rolls in advance and bake them the next day. After arranging the rolls in the baking dish, cover with plastic wrap and refrigerate. Let them sit at room temperature for an hour before baking.
PIN FOR LATER!
