Vegan Pumpkin Cinnamon Rolls

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!

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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!

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...

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• 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