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