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!
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.
Notes
Please read all of the information, tips and FAQ info above and the info 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.