• Skip to main content
  • Skip to primary sidebar
Delightful Adventures
menu icon
go to homepage
  • All Recipes
  • Recipe Index
  • About
  • Newsletter
  • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Recipe Index
    • About
    • Newsletter
    • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast » Rolls & Buns

    Vegan Pumpkin Cinnamon Rolls

    Published by Gwen Leron on November 18, 2016 (Updated October 10, 2024)

    5 from 1 vote
    »
    4 Comments

    This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Pinterest pin with two images of vegan pumpkin cinnamon rolls, this image is for pinning this recipe to Pinterest.

    Easy vegan pumpkin cinnamon rolls that are fluffy, gooey, and so delicious (dairy-free and egg-free, too). NO ONE will know this homemade fall treat is vegan!

    They’re spiced perfectly and make the best snack to enjoy with your cup of coffee or tea or at breakfast or brunch. Top them with a vegan/dairy-free cream cheese icing, or serve them plain, it’s up to you!

    A frosted vegan pumpkin roll on a small white plate.

    Save This Recipe!

    In a hurry? Drop your email below, and this recipe will be sent straight to your inbox for later. You'll also get fresh recipes every week! You can unsubscribe anytime.

    Save Recipe

    If you love a good cinnamon roll, then this recipe is for you. These are my vegan pumpkin cinnamon rolls and just like my vegan cinnamon rolls, they're fluffy, delicious, and you'll be craving them long after they're done!

    These contain pumpkin, of course, and a spice blend to give them the warm, comforting pumpkin flavour we associate with pumpkin recipes and desserts (like pumpkin pudding, pumpkin baked oatmeal, and pumpkin donuts.).

    If you feel intimidated to take on the task of making cinnamon rolls, have no fear. I'm going to walk you through all the steps, it's easier than you may think.

    And don't feel like you can only serve these during the holiday season, serve them anytime throughout the year, they're so good you'll want them outside of Thanksgiving and Christmas.

    Follow along and you'll soon be devouring the most amazing from-scratch vegan pumpkin rolls you've ever had!

    IMPORTANT NOTE: This recipe is not gluten-free and cannot be converted. If you need a recipe for rolls that are both vegan and gluten-free, make my vegan gluten-free cinnamon rolls.

    Table of Contents hide
    1 Ingredients You'll Need
    2 Ingredient and Substitution Notes
    3 Optional Add-Ins
    4 How to Make Them
    5 Adding Frosting / Icing
    6 For Overnight / Make-Ahead Rolls
    7 Storing Leftovers
    8 Freezing
    9 Tips for Success
    10 Vegan Pumpkin Cinnamon Rolls

    Ingredients You'll Need

    There are two groups of ingredients you'll need for this recipe: the ingredients for the cinnamon bun dough and the ingredients for the filling. I've listed them below with info on what can and can't be substituted.

    An overhead shot showing the ingredients needed to make vegan pumpkin cinnamon rolls.

    Ingredient and Substitution Notes

    For the Dough:

    All-Purpose Flour - I have only tested this recipe with white all-purpose wheat flour, I am not sure how others, like whole wheat or spelt, would work. This recipe will not work with any gluten-free flour and cannot be converted to be gluten-free.

    NOTE: This recipe will not convert to vegan + gluten-free without major modifications to multiple ingredients, not just the flour. If you need wheat-free cinnamon rolls, make this recipe: vegan gluten-free cinnamon rolls.

    Dairy-Free Milk - Any type can be used (almond milk, soy milk, oat milk, etc.), just be sure it’s unflavoured and unsweetened.

    Sugar - I use organic cane sugar when making this recipe but white granulated sugar or coconut sugar can also be used. If you use coconut sugar, your rolls will turn out slightly darker than mine. Be sure that the sugar you're using is vegan since some brands use animal bone char during processing.

    I don't recommend making this recipe with a liquid sweetener like maple syrup, doing so would throw off the dry vs. wet ingredient balance, so stick to using granular sugar.

    Spices - You'll make your own spice blend to add to the dough but if you don't have separate spices, you can use a store-bought pumpkin pie spice. Information about quantities can be found in the recipe notes.

    Active Dry Yeast - My preference is to use active dry yeast because it’s easy to tell if it’s fresh and active since it is proofed separately. However, you can make this recipe with instant yeast by adding it directly to the dry ingredients rather than proofing it separately and then reducing the rise time by 5-10 minutes. This recipe cannot be made without yeast, to do so, the recipe would need to be altered.

    Vegan Butter - Use unsalted vegan butter that comes in stick form. If you only have salted vegan butter, omit the salt from the recipe. Neutral-flavoured vegetable oil can be used if you don't have vegan butter, but just in the dough, not for the filling. I have not tried to make this recipe oil-free.

    Pumpkin Purée - Use unsweetened pure pumpkin purée for this recipe, NOT pumpkin pie filling. You can use canned purée or you can make homemade pumpkin purée. If you do not have access to pumpkin, you can use a different puréed squash, like butternut squash.

    For the Filling

    Brown Sugar (not shown in the image above) - I like the flavour brown sugar contributes to the filling, so it's what I use, but if you don't have it, you can use coconut sugar or even white / cane sugar in its place.

    Spices - You'll need the same spices that go into the filling. If you don't have separate spices, you can use a store-bought pumpkin pie spice. Information about quantities can be found in the recipe notes.

    Softened Vegan Butter - For the dough, you need to use melted vegan butter but for the filling, you need it to be softened enough to be able to spread it. Using melted butter will cause the filling to be too wet and it will leak out during the final proof and baking.

    Optional Add-Ins

    A half cup of any of the following can be sprinkled on top of the filling mixture before rolling:

    • raisins
    • dried cranberries
    • toasted walnuts or pecans
    • mini chocolate chips

    How to Make Them

    (Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)

    This dough can be kneaded by hand or you can use a stand mixer as I do.

    The first step is the proof the yeast so your cinnamon rolls will rise and be fluffy.

    1. Add the milk, yeast, and a teaspoon of sugar to the stand mixer bowl. Give it a quick stir.

    2. Set aside and allow the mixture to proof until it's foamy.

    NOTE: If your yeast doesn't look like picture number two after 10 minutes, then something is wrong with either your yeast or the temperature of your milk. See the "Expert Tips for Success" section below for more info on how to fix this. If your yeast didn't foam up, you'll have to start over with new yeast.

    Two images showing the first sequence of steps needed to make vegan pumpkin cinnamon rolls.

    3. Add the rest of the dry ingredients to the proofed yeast mixture.

    4. Stir until well combined.

    5. Add 2 more cups of flour and using the stand mixer dough hook (or your hands), knead. Add additional flour as needed (a range is given in the recipe) until the dough is no longer sticky. Form the finished dough into a ball.

    6. Place the dough ball into an oiled large bowl, cover it with a kitchen towel, and let it rest in a warm spot until it has doubled in size, roughly 1 hour.

    TIP: Depending on the temperature of your kitchen, your dough may take longer than an hour to double in size. The rising time provided is roughly how long it will take to double in a warm kitchen, it's okay if you have to let it rise for longer than the time stated. Make sure that you place the dough in an area that is warm enough, ideally 75°F - 78°F (24°C - 26°C) [source]. You can also place the bowl holding the dough in the oven with the door closed and the oven light turned on (and the oven off, of course!). Placing it by a sunny window or beside the warm stove would also work.

    A collage of four images showing the second sequence of steps needed to make vegan pumpkin cinnamon rolls.

    7. On a lightly floured surface, roll the dough into a 10" x 14" rectangle. It doesn't have to be perfectly shaped as you can see from my images below but get it as close to a rectangle shape as possible. If the dough is resisting being rolled by shrinking back as you roll it, cover it with a dishcloth and let it rest for 10 minutes before trying again.

    8. Spread the softened vegan butter over the surface of the rolled dough, leaving about a 1-inch space at the top edge.

    9. Sprinkle the filling mixture onto the dough leaving the same 1-inch space at the top edge (as shown in image 9).

    A collage of three images showing the third sequence of steps needed to make vegan pumpkin cinnamon rolls.

    10. From the long side, firmly and slowly roll the dough away from you.

    11. Pinch the entire length of the seam to seal and turn the entire roll seam side down.

    12. Using a sharp knife, a serrated knife, or unflavored dental floss, slice the dough into 9 even-sized rolls.

    A collage of three images showing the fourth sequence of steps needed to make vegan pumpkin cinnamon rolls.

    13. Place them in the prepared pan, cover the pan with a kitchen towel and place it in a warm area to rest for 30 minutes for the second rise. (If your oven has the proof setting, you can use it here.)

    14. Once the resting time has passed place the pan in the preheated oven and bake.

    Two images showing vegan pumpkin cinnamon rolls before and after being baked.

    Adding Frosting / Icing

    These vegan pumpkin spice cinnamon rolls are excellent with or without frosting, adding it is optional, but it makes the rolls even more special.

    I usually use my vegan cream cheese frosting, but you can also use vegan buttercream frosting or you can prepare a simple icing. See the recipe notes for info on how to make a simple icing / glaze.

    A hand frosting a pan of freshly baked vegan pumpkin cinnamon rolls with a small offset spatula.

    Frosting can be added while the rolls are still warm, but don't add it while they are still very hot or it will melt into the rolls and create a mess.

    For Overnight / Make-Ahead Rolls

    If you would like to make these rolls ahead of time and bake them in the morning, that can be done by placing the rolls in the refrigerator just before the second rise. See the recipe notes for info on how to do it.

    Storing Leftovers

    These rolls are best enjoyed on the day they were made. Store leftovers in an airtight container for up to 4 days, after that, if there are still a few left, store them in the refrigerator for another 2 days. It's best to only add icing or frosting just before serving.

    Warm up your leftovers in the microwave or oven to soften them before serving, if you'd like.

    Freezing

    When the rolls have fully cooled, wrap them tightly in plastic wrap. Place the individually wrapped rolls in an airtight container or freezer bag. Don't freeze iced rolls.

    When you're ready to serve them, defrost them at room temperature. When defrosted, warm in the microwave or oven and then add frosting or icing. Find full details in the recipe notes.

    A hand taking a freshly baked pumpkin cinnamon roll out of the pan.

    Tips for Success

    • Make sure your yeast is fresh. This is the ingredient that makes the rolls rise and get that nice soft texture that a cinnamon roll needs.
    • Make sure that your milk is not too hot and not too cold. It needs to be within the correct temperature range to activate the yeast properly, which is in the 100° F - 110° F (38° C - 43° C) range. If you don't have a thermometer, it should be lukewarm (warm to the touch, but not hot).
    • Use only white all-purpose wheat flour for this recipe. It's the only one that I've tested with, so for the same results, don't substitute. This recipe cannot be converted to be gluten-free.
    • Measure your flour correctly. Too much flour in this recipe will result in rolls that are tough and hard, and not soft and fluffy. Measuring all ingredients correctly is essential in any baking recipe, this one is no exception, so please read my article about how to measure flour correctly).
    • Look for cues that the dough is ready. You'll know that enough flour has been added to the dough when it's no longer sticky and it pulls away from the side of the mixing bowl. If kneading by hand, it will no longer be sticky and will remain in a ball.
    Overhead images showing a frosted pumpkin cinnamon roll on a white plate.

    Tips for Success (continued)

    • Use room temperature ingredients. Anything too cold or too hot can affect the way the yeast works.
    • Don't over-knead the dough or your rolls will turn out tough.
    • Make sure to place the rolls in a warm, draft-free place to rise. If it's not warm enough, they won't rise properly and if it's too warm they'll rise too fast and have an unpleasant yeast flavour. I like to place them in my oven with the light on. If you have a "proof" setting on your oven, this is the perfect time to use it.
    • Don't add your cream cheese icing while the rolls are still very hot. Wait until they're warm or fully cooled or it will melt into the rolls and create a mess.
    • Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
    • Follow the recipe exactly as it's written for the very best results.
    • If you're making these for a special occasion, give the recipe a test run before the big day.

    Looking for something else to make with leftover pumpkin purée? Check out these delicious vegan pumpkin recipes!

    A pumpkin cinnamon roll on a white plate that has been partially eaten, the interior looks soft and fluffy.

    If You Make This Recipe...

    Please leave me a comment and rating below or you can also post a picture of your pumpkin cinnamon rolls to Instagram and tag me (you can find me here: @delightfuladventures).

    If You Like This Recipe...

    You may also like these:

    • Easy Vegan Cinnamon Rolls
    • Whole Grain Vegan Spelt Rolls
    • Apple Raisin Cinnamon Rolls
    • Vegan Gluten-Free Cinnamon Rolls
    • Vegan Hot Cross Buns
    • Coconut Raisin Vegan Scones
    • Vegan Pumpkin Scones
    A close up shot of a pumpkin cinnamon roll sitting on a small white plate beside a fork.
    Print Recipe Pin Recipe SaveSaved!
    5 from 1 vote

    Vegan Pumpkin Cinnamon Rolls

    Easy vegan pumpkin cinnamon rolls that are fluffy, gooey, and so delicious NO ONE will know this homemade fall treat is vegan. They’re spiced perfectly and make the perfect snack to enjoy with your cup of coffee or tea or at breakfast or brunch. Top them with a vegan/dairy-free cream cheese icing, or serve them plain, it’s up to you!
    Prep Time:1 hour hour 45 minutes minutes
    Cook Time:20 minutes minutes
    Total Time:2 hours hours 5 minutes minutes
    Author: Gwen Leron
    Course: Dessert
    Cuisine: Vegan
    Diet: Vegan
    Servings: 9

    Suggested Equipment:

    • Kitchen Scale
    • Kitchen Thermometer
    • 8 x 8-inch Square Metal Baking Pan
    • 9-inch Round Cake Pan
    • Rolling Pin
    Prevent your screen from going dark

    Ingredients:

    Dough

    • 2 ¼ teaspoons yeast
    • 1 teaspoon sugar
    • ⅔ cup (166ml) unsweetened dairy-free milk (warmed to 100°F – 110°F (38°C – 43°C)
    • ½ cup (120g) unsweetened pumpkin puree (not pumpkin pie filling)
    • 3 tablespoons (42g) melted vegan butter (or oil, see note below)
    • ¾ teaspoon salt
    • ½ teaspoon ground cinnamon (see note about dough spices below)
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ cup (50g) sugar
    • 3 ½ to 3 ¾ cups (438g - 468g) all-purpose flour

    Filling

    • ½ cup brown sugar
    • 1 ½ teaspoons ground cinnamon (see note about filling spices below)
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons softened vegan butter

    Instructions:

    Prepare the Pan

    • Line the bottom of an 8" x 8" square pan OR a 9" circle cake pan with parchment paper. Set aside.

    Proof the Yeast

    • In your stand mixer bowl, add the yeast, 1 teaspoon of sugar, and warm milk. Stir and set aside for 10 minutes.

    Prepare the Dough

    • After the yeast has proofed, add the pumpkin puree, melted vegan butter, salt, ground cinnamon, ground nutmeg, ground ginger, sugar and 1 cup of flour to the same bowl with the yeast mixture. Mix with a spoon to combine.
    • Put the stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.
    • The dough will be sticky, add the remaining flour gradually, ¼ cup at a time, as needed. Let the mixer knead the dough until enough flour has been added (the dough will no longer be sticky and will pull away clean from the sides of the mixing bowl). Form the finished dough into a ball. (If kneading by hand, you'll know it's ready when it's no longer sticky, it's smooth, and springs back when pressed lightly.)
    • Remove the dough ball from the mixer bowl and place it in a different clean, oiled bowl. Cover with a kitchen towel, and let it rest in a warm spot until it has doubled in size, roughly 1 hour. (If your oven has the proof setting, you can use it here.)
    • After the resting time has passed, punch the dough down and let it sit for a few minutes while you make the filling.

    Prepare the Filling

    • In a small bowl, mix the brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Set aside.

    Prepare the Rolls

    • Lightly flour your work surface and roll your dough into a rectangle that is approximately 10" x 14". If the dough is stiff, resisting being rolled, and shrinking back as you roll it, cover it with a dishcloth and let it rest for 10 before trying again.
    • Spread the softened vegan butter over the surface of the rolled dough, leaving about a 1-inch space at the top edge.
    • Sprinkle the filling mixture onto the dough leaving the same 1-inch space at the top edge.
    • From the long side, firmly and slowly roll the dough away from you, ensuring it is tight as can be. Pinch the entire length of the seam to seal and turn the entire roll seam side down.
    • Using a sharp knife, slice the dough into 9 even-sized rolls and place them in the prepared pan. It's OK if they're close together, but leave space around each one, don't overcrowd.
    • Cover with a kitchen towel and place in a warm area to rest for 30 minutes. (If your oven has the proof setting, you can use it here.)
    • Just before the resting time has passed, preheat the oven to 350°F (177°C).
    • Once the resting time has passed and the oven is ready, place the pan into the oven and bake for 20 minutes.
    • Remove the pan from the oven and place it on a cooling rack.

    Add Frosting (Optional)

    • When the rolls are warm and no longer hot, frost them with vegan cream cheese frosting, vegan buttercream frosting, or a simple icing glaze (recipe in the notes below), if desired. If you aren't going to serve all of them at the same time, add the frosting only to the buns that will be served right away.

    Recipe Notes:

    • Please read all of the information, tips and info above and below before making this recipe.
    • This recipe will NOT convert to gluten-free. If you would like to make vegan gluten-free rolls, make my vegan gluten-free cinnamon rolls.
    • I use my stand mixer to knead the dough, if you don't have a stand mixer, knead by hand.
    • Depending on the temperature of your kitchen, your dough may take longer than an hour to double in size. The rising time provided is roughly how long it will take to double in a warm kitchen, it's okay if you have to let it rise for longer than the time stated.
    • If you do not have the three separate spices needed for this recipe, replace the dough spices with 1 ½ teaspoons of pumpkin pie spice and the filling spices with 1 tablespoon of pumpkin pie spice.
    • If you would prefer to use oil rather than vegan butter for the dough, use a neutral flavoured oil (3 tablespoons / 42g) instead and if you would prefer to use oil to brush the dough before adding the filling, use softened, not melted, coconut oil (2 tablespoons).
    • If you don't want to make the cream cheese frosting, you can make a quick icing glaze by mixing 1 cup of icing sugar with ½ teaspoon of vanilla and non-dairy milk (add 1 tablespoon of the milk to start, mix, then continue adding very small amounts of milk at a time until it reaches the desired consistency). Add glaze just before serving.
    • To Make Ahead: After you slice the rolls and place them in the pan, cover the pan with plastic wrap and place it in the refrigerator overnight. In the morning, take the pan out of the fridge and let it sit at room temperature for 45 minutes, then start back up at the baking step.
    • To Store Leftovers: After they have cooled, place them in an airtight container for up to four days. Warm up in the microwave for 20 seconds or in the oven at 350°F (177°C) for 5-7 minutes. Add the icing or frosting to the warm rolls just before serving.
    • To Freeze: Freeze unfrosted rolls by wrapping each one individually and storing them in an airtight container for up to two months. Defrost at room temperature, warm them up, and then add frosting when you’re ready to serve them.
    • Nutrition info is based on 1 roll without frosting and the recipe prepared as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1roll | Calories: 326kcal | Carbohydrates: 57g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 0.1g | Sodium: 212mg | Potassium: 29mg | Fiber: 2g | Sugar: 18g | Vitamin A: 469IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 3mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    Rolls & BunsSnacksNo Nuts AddedPumpkinThanksgiving

    More Vegan Rolls and Buns

    • A vegan gf hot cross bun on a small white plate, more buns sit on a cooling rack behind the plate.
      Vegan Gluten-Free Hot Cross Buns
    • A vegan gluten-free cinnamon roll on a small white plate.
      Vegan Gluten-Free Cinnamon Rolls
    • A close up shot of a cinnamon roll sitting on a small white plate beside a fork.
      Easy Vegan Cinnamon Rolls (Dairy-Free, Eggless)
    • A vegan spelt roll on a white plate split in half with butter spread on both pieces.
      Whole Grain Vegan Spelt Rolls

    Reader Interactions

    Comments

      5 from 1 vote

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. Madi says

      September 26, 2020 at 5:06 pm

      5 stars
      Crazy delicious. I couldn’t find the raisin tip above so I ended just adding to the filling without preparing them.

      Reply
      • Gwen Leron says

        September 26, 2020 at 9:32 pm

        I'm happy to hear you like the recipe, Madi. The raisin tip is here 🙂 Thanks so much for taking the time to come back and leave your review, enjoy the rest of the rolls!

        Reply
    2. Zarina says

      December 21, 2017 at 10:23 am

      I'm going to try this tomorrow! but I have squash at home, right now. according to Internet, they're technically same thing. I hope taste won't change! 🙂

      Reply
      • Gwen @ Delightful Adventures says

        December 21, 2017 at 10:32 am

        Hi Zarina! I have had readers tell me they have made a few of my pumpkin recipes with butternut squash and they have turned out fine. I'm not sure which one you will be using but I think you will be OK as long as the consistency of the pureed squash is similar to pureed pumpkin and it doesn't have a strong taste. Let me know how it goes, I hope you like them! 🙂

        Reply

    Primary Sidebar

    Image of person wearing a red shirt with a black apron over it.

    Hi, I'm Gwen! if you’re looking for easy-to-make, delicious vegan desserts & baking recipes you’ll want to make over and over again, you’ve landed in the right place!

    More about me →

    READER FAVOURITES

    • A jar of fresh strawberry sauce sitting on a wood surface, fresh strawberries sit to the left of the jar.
      Easy Strawberry Sauce
    • Lentil Sweet Potato Chili in a white bowl on a dark wooden table.
      Slow Cooker Lentil Sweet Potato Chili
    • Gluten Free Vegan Apple Muffins on a plate on a brown wooden table.
      Mini Gluten-Free Vegan Apple Muffins
    • A stack of four gluten-free sugar cookies on a small white plate, more cookies and a glass of milk sits behind it.
      Vegan Gluten-Free Sugar Cookies

    Banana Favourites

    • A stack of five vegan banana chocolate chip cookies, fresh bananas and more cookies sit in the background.
      Vegan Banana Cookies
    • A piece of banana cake with cream cheese frosting sitting on a small white plate with a fork to the side.
      Easy Vegan Banana Cake
    • A piece of baked banana oatmeal on a white plate, a fork, a glass of orange juice, and bananas sit to the left of the plate.
      Vegan Banana Baked Oatmeal
    • Close up shot of a chocolate banana muffin on a white plate.
      Vegan Gluten-Free Chocolate Banana Muffins

    Footer

    ↑ back to top

    QUICK LINKS

    • ABOUT
    • CONTACT
    • WEB STORIES

    NEWSLETTER

    • SIGN UP FOR EMAILS AND UPDATES!

    INFO

    • ACCESSIBILITY
    • CCPA POLICY
    • DISCLOSURE & POLICIES
    • EDITORIAL POLICIES
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014–2025 Delightful Adventures

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.