Vegan Pumpkin Cinnamon Rolls are the perfect autumn treat—warm, spicy, and irresistibly fluffy. These delightful rolls combine cozy pumpkin flavor with the comforting aroma of cinnamon and a rich maple‑cream cheese frosting, all while keeping it entirely plant‑based. Whether you’re hosting a brunch, celebrating fall, or just craving something sweet, this recipe brings a tender and flavorful twist to classic cinnamon rolls, and it’s surprisingly simple to pull off at home. Let’s dive into a foolproof, vegan‑friendly version that’s sure to become a seasonal favorite.
Why You’ll Love This Vegan Pumpkin Cinnamon Rolls
You’ll love these Vegan Pumpkin Cinnamon Rolls for their perfect balance of flavors and textures: moist, tender dough infused with pumpkin and spice, topped with a luxuriously creamy maple‑sweet frosting. They’re entirely plant‑based—no compromise on creaminess or taste—and they fill your home with the ultimate cozy Danish scent of fall. Plus, they’re adaptable—make ahead overnight, swap milks, or even go gluten‑free. Ideal for family breakfasts, brunch parties, or whenever you want something comforting with minimal fuss.
Ingredients
For the dough:
- 1½ cups unsweetened soy milk (or swap for a rich, creamy plant-based milk like oat or cashew)
- ½ cup granulated sugar
- 2 packets (5 tsp) quick‑rise yeast
- ¼ cup melted vegan butter
- ¾ cup pumpkin puree
- 1 tbsp pumpkin pie spice
- ¾ tsp salt
- 4–5 cups all‑purpose flour (add more as needed)
For the filling:
- 6 tbsp softened vegan butter
- ½ cup lightly packed brown sugar
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
For the maple icing:
- 8 oz vegan cream cheese
- ¼ cup pure maple syrup
- 1 cup powdered sugar
- Pinch of salt
Step-by-Step: How to Make Vegan Pumpkin Cinnamon Rolls
- Activate the yeast:
Warm the soy milk in the microwave for ~1½ minutes until it’s as warm as a bath—not hot. Stir in granulated sugar and yeast; let sit 5 minutes until foamy. - Make the dough:
Into the yeast mixture, whisk in melted vegan butter, pumpkin puree, pumpkin‑pie spice, salt, and 4½ cups flour. Mix until the dough is soft and slightly tacky—add extra flour, ⅓ cup at a time, if it’s too wet. - Knead and rise:
Turn dough onto a floured surface, knead 3–4 minutes just until it’s smooth. Return it to a bowl, cover, and let rise about 20 minutes in a warm spot (like a turned‑on‑then‑off 170 °F oven with door cracked). - Shape the rolls:
Preheat to 375 °F. Punch down dough, roll into a ½‑inch‑thick rectangle on a floured surface. Spread vegan butter over it, leaving a 1‑inch border. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice. Roll tightly along the long edge, trim ends, and slice into 12 rolls. Place them cut‑side up in a 9×13 inch pan or two 9‑inch pans. - Bake:
Bake 20–30 minutes until lightly golden and cooked through. Use a fork to check center rolls aren’t doughy. - Make icing:
While baking, beat together vegan cream cheese, maple syrup, powdered sugar, and a pinch of salt until creamy. - Finish and serve:
Let rolls cool 10 minutes, then drizzle with icing. Serve warm.
Helpful Tips
- The type of plant milk matters—opt for richer varieties like oat, cashew, or coconut for the fluffiest texture.
- Butter/oil swaps: Coconut oil can replace vegan butter; reduce by half for lighter rolls.
- Yeast check: If your yeast doesn’t foam, it may be old—replace to ensure rise.
- Roll tight: A tight roll gives neat slices and equal layers in each bite.
- Even baking: Watch oven heat—if the top browns too fast, tent with foil.
Substitutions And Variations
- Overnight prep: After slicing into the pan, cover with plastic wrap and refrigerate overnight. In the morning, let sit an hour, then bake at 375 °F for 20–30 minutes.
- Gluten-free option: Use a 1:1 gluten-free flour mix that includes xanthan gum for structure.
- If the dough feels dry, fold in a bit more pumpkin puree until it reaches a slightly sticky consistency.
- Flavor twist: Add chopped pecans or walnuts on the filling, or swirl in a vegan caramel drizzle.
- Spice swap: Replace pumpkin pie spice with 1 tsp ground ginger and ½ tsp nutmeg for a fresher flavor.
Storage Instructions
- Short-term: Cover the pan with foil or plastic wrap; store at room temperature for up to 1 day or in the fridge for up to 3 days.
- Reheat: Warm in the oven at 300 °F for 10 minutes or microwave individual rolls for ~15 seconds.
- Freezing: Freeze cooled, unfrosted rolls in a single layer on a baking tray. Once solid, transfer to a zip-top bag. Thaw overnight in the fridge, then reheat and frost.
Nutritional Information
(Per roll, based on 12 rolls total)
- Calories: ~436 kcal
- Carbohydrates: 71 g
- Protein: 9 g
- Total Fat: 14 g
- Saturated Fat: 4 g
- Sodium: 313 mg
- Potassium: 197 mg
- Fiber: 5 g
- Sugars: 32 g
- Vitamin A: 2893 IU
- Vitamin C: 1 mg
- Calcium: 94 mg
- Iron: 3 mg
Serving Suggestions
- Ideal with: A steaming cup of chai tea or vegan latte to amplify the spice.
- Presentation: Serve on a tiered platter for brunch, topped with extra toasted nuts or a sprinkle of cinnamon.
- Sides: Pair with fresh fruit salad or dairy‑free whipped topping for a festive spread.
Frequently Asked Questions About Vegan Pumpkin Cinnamon Rolls
1. Can I use regular yeast instead of quick‑rise?
Absolutely—just use active dry yeast. Bloom it in the warm milk and sugar for 5–10 minutes until foamy before mixing with the rest of the ingredients.
2. My dough is too sticky—what’s the fix?
Lightly flour your hands and surface, then gradually knead in a tablespoon of flour at a time until the dough is smooth, pliable, and just a bit tacky.
3. Can I skip the pumpkin in the dough?
Yes, you can omit the pumpkin puree and pie spice if needed. Increase butter to ½ cup and add 1 tbsp cinnamon into the dough for flavor, switching to plain cinnamon rolls.
4. Will these work without refrigeration for overnight rising?
Yes—but the dough may overproof. Cooler refrigerator rising yields better texture. Let sit at room temperature 1 hour before baking if cold.
5. Can I prepare the icing ahead of time?
Sure—you can make the icing a day ahead, cover it tightly, and refrigerate. Let it return to room temperature and re-beat briefly before drizzling on warm rolls to get it back to creamy consistency.
Conclusion
Thank you so much for taking the time to enjoy this Vegan Pumpkin Cinnamon Rolls recipe! It’s one of my absolute seasonal favorites—easy to make, packed with warm, cozy flavor, and delightfully gooey under that creamy maple icing. I hope you find it just as satisfying and fun to bake as I do. May every bite bring you a sense of comfort and joy. Happy baking, and here’s to cozy kitchens and sweet gatherings—enjoy!
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Vegan Pumpkin Cinnamon Rolls
- Total Time: 1 hour 15 minutes
- Yield: 12 rolls 1x
Description
Soft, fluffy Vegan Pumpkin Cinnamon Rolls filled with pumpkin spice and topped with maple cream cheese frosting. A cozy fall treat!
Ingredients
For the Dough
1½ cups unsweetened soy milk (or creamy plant-based milk like oat or cashew)
½ cup granulated sugar
2 packets (5 tsp) quick-rise yeast
¼ cup melted vegan butter
¾ cup pumpkin puree
1 tbsp pumpkin pie spice
¾ tsp salt
4–5 cups all-purpose flour (plus more as needed)
For the Filling
6 tbsp softened vegan butter
½ cup packed brown sugar
2 tbsp ground cinnamon
1 tsp pumpkin pie spice
For the Maple Icing
8 oz vegan cream cheese
¼ cup pure maple syrup
1 cup powdered sugar
Pinch of salt
Instructions
- Activate the yeast:
Warm the soy milk in the microwave for ~1½ minutes until it’s as warm as a bath—not hot. Stir in granulated sugar and yeast; let sit 5 minutes until foamy. - Make the dough:
Into the yeast mixture, whisk in melted vegan butter, pumpkin puree, pumpkin‑pie spice, salt, and 4½ cups flour. Mix until the dough is soft and slightly tacky—add extra flour, ⅓ cup at a time, if it’s too wet. - Knead and rise:
Turn dough onto a floured surface, knead 3–4 minutes just until it’s smooth. Return it to a bowl, cover, and let rise about 20 minutes in a warm spot (like a turned‑on‑then‑off 170 °F oven with door cracked). - Shape the rolls:
Preheat to 375 °F. Punch down dough, roll into a ½‑inch‑thick rectangle on a floured surface. Spread vegan butter over it, leaving a 1‑inch border. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice. Roll tightly along the long edge, trim ends, and slice into 12 rolls. Place them cut‑side up in a 9×13 inch pan or two 9‑inch pans. - Bake:
Bake 20–30 minutes until lightly golden and cooked through. Use a fork to check center rolls aren’t doughy. - Make icing:
While baking, beat together vegan cream cheese, maple syrup, powdered sugar, and a pinch of salt until creamy. - Finish and serve:
Let rolls cool 10 minutes, then drizzle with icing. Serve warm.
Notes
Swap soy milk with oat, cashew, or coconut for richness. Use coconut oil instead of butter if preferred.
To prep ahead: slice, cover, and refrigerate overnight. Let sit at room temp 1 hour before baking.
For gluten-free: use a 1:1 flour mix with xanthan gum and adjust hydration with extra pumpkin.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 436
- Sugar: 32g
- Carbohydrates: 71g
- Protein: 9g