Gooey & Soft Homemade Vegan Pumpkin Cinnamon Rolls – SO easy!
Easy and deliciously sweet and spiced vegan pumpkin cinnamon rolls with a simple dairy free maple cream cheese frosting! These pumpkin cinnamon rolls use just pumpkin as the egg replacement to create the gooiest, warm cinnamon rolls that’s perfect fall and winter weekend breakfast or Christmas morning treat!
Why you’ll love these easy vegan pumpkin cinnamon rolls
One of my all time favorite fall activities is not jumping in leaves (though I love that), not picking out the best carving pumpkin (though that’s totally me), and it’s not passing out candy (truth be told, I’d rather be trick-or-treating).
It’s waking up on a chilly fall morning, sipping on warm freshly brewed coffee, and diving into a vegan pumpkin cinnamon roll. Fuzzy socks on, Hocus Pocus playing in the background, and watching the leaves fall outside.
Along with my vegan monkey bread (and vegan gluten free monkey bread!), vegan brioche, vegan babka, and vegan French toast, these vegan pumpkin cinnamon rolls make a wonderful holiday breakfast or brunch recipe for all eaters!
I mean, these vegan cinnamon rolls are out of this world gooey, sweet, warm, and soft. You’re just going to love them. Seriously!
Based on my classic vegan cinnamon rolls, these pumpkin cinnamon rolls are packed with warm pumpkin spice flavor and smeared with a vegan cream cheese frosting. You’d never– I mean never- know that these pumpkin cinnamon rolls are indeed vegan, dairy free, and low in sugar.
Gluten free? Don’t worry, you can still make these! Use my gluten free vegan cinnamon rolls recipe, and dairy-free yogurt with pumpkin puree, along with adding 1 tbsp of pumpkin pie spice to the dough!
Ingredients for Vegan Pumpkin Cinnamon Rolls
Making homemade pumpkin cinnamon rolls from scratch is really not hard at all! It just takes a little bit of patience.
The dough of these pumpkin cinnamon rolls is so easy too. It’s made up of just:
- Yeast: you can use rapid rise or activated, though please note that the rise times will differ. I recommend Fleischmann’s.
- Dairy free milk: you can use any non-dairy milk here. I like to use oat milk. However, the creamier the better. I recommend using coconut milk from the can or store bought super cream oat milk, like Forager Projects. Soy milk and almond milk also work well!
- Vegan butter: I like Miyoko’s here. If you’re nut-free, you can use an oat-milk or soy-based vegan butter.
- Flour: I have not tried this yet with gluten-free flour, so I’m not able to guarantee results!
- Pumpkin puree: just from the can! Or you can get creative and make your own homemade pumpkin puree.
- Coconut sugar: you can also use regular sugar, but if you’re going for refined sugar free, use coconut sugar.
- Pumpkin spice blend: This is also known as pumpkin pie spice, it’s a blend of cinnamon, cardamom, nutmeg, ginger, and cloves.
How to make pumpkin cinnamon rolls vegan (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s how to make these amazing vegan pumpkin cinnamon rolls:
- Bloom the yeast. Heat the dairy free milk and stir in a little flour and sugar. Then add in the yeast, cover and let sit for a few minutes. I have a whole guide on how to ensure your yeast is properly activated in my vegan brioche bread post, so check that out!
- Make the dough. I recommend using a stand mixer and dough hook here! It just makes the whole process easier. Simply add the remaining wet ingredients to the mixer and mix. Then add in the flour and mix on medium speed until everything is combined and you achieve a sticky dough.
- Proof the dough. Lightly flour a clean surface and knead the dough for a few minutes. Once the dough is less sticky and smoother, place the dough into the bowl and cover to rise until doubled in size.
- Make the vegan pumpkin cinnamon rolls. Punch down the dough, and roll the dough out to be a large rectangle, about 12×18″ in size. Spread the softened vegan butter onto the dough until it reaches the edges. Then sprinkle with the pumpkin spice sugar mixture. Roll the dough tightly lengthwise.
- Slice the pumpkin cinnamon rolls. The trick to maintaining the beautiful swirl is using a piece of unflavored floss or twine! Simply skirt the floss underneath where you want the cinnamon roll to be, cross the two ends and pull. This helps create a perfect swirl! Then place them into the prepared baking dish.
- Second proof: Cover the cinnamon rolls in the casserole dish while the oven preheats. They should be about double in size.
- Bake the vegan pumpkin cinnamon buns! Once risen, pour the vegan heavy cream into the crevices of the rolls. You can bake the cinnamon rolls for 30-33 minutes. Then serve with a maple cinnamon cream cheese frosting!
Why bake cinnamon rolls with heavy cream:
* Vegan heavy cream that is.
Of course, conventional bakers use heavy cream, but since we’re vegan bakers, we’re using vegan heavy cream (I like Plant Crock or Silk!). You can also use coconut cream or cashew cream (the thinner variety- use the 1:1.5 ratio of cashews to water).
Baking heavy cream at the bottom of the baking dish helps to create an even softer pumpkin cinnamon roll. Like melt in your mouth. It’s truly an experience.
Simply pour the heavy cream into the crevices between the cinnamon rolls after the second proof (because your cream is most likely cold, it’s best to do this after the second proof rather than before the second proof, as the temperature will affect how quickly they proof).
Then bake the cinnamon rolls per usual!
How to make vegan icing for cinnamon rolls
So I decided to go with not one, but two options for these vegan cinnamon rolls! Because you can never have too many choices in my opinion 😉 And some like it extra sweet (after my own heart, I see you!), while others like it a little tangier.
So you can either go with two options here, or go rogue and do your own!
- Vegan Cream Cheese Icing
- Vegan Sugar Icing
Both are absolutely delicious! The trick to making a vegan icing for cinnamon rolls is making sure that it’s thick for spreading. Personally, I was never about the drizzle of icing. I felt it always disappears way too quickly, whereas the thicker icing sort of melts slowly and into the cinnamon roll.
What about a small batch version?
I’m so glad you asked!! I have updated the recipe to also include a small batch version for those who want it. The recipe for that is found down below in the notes section of the recipe card.
Enjoy!
Tips & Tricks:
- If you need to make these gluten free pumpkin cinnamon rolls: We officially now have an amazing fluffy gluten free cinnamon roll recipe that you can use as the base for this recipe! Simply swap out the dairy free yogurt for pumpkin puree, follow the recipe for GF vegan cinnamon rolls, and use pumpkin spice instead of cinnamon for the filling.
- Use softened vegan butter: If you’re allergic to nuts, there are many amazing vegan oat milk-based vegan butters that are soy free. I recommend Miyoko’s or Forager Project. Make sure to use a vegan butter that’s no salt added.
- Use coconut sugar or regular sugar. You don’t need to stick to coconut sugar if you don’t want to. Personally, I love the flavor because I think it adds a nice caramelized sweetness to the rolls, but you can also get that with brown sugar!
How to make pumpkin cinnamon rolls ahead of time
To save some time in the morning: prepare your rolls as you normally would, then when you get to the step where you’ve finished the second rise (Step 9). Then just keep the rolls covered and place them in the fridge overnight.
When you’re ready to bake your pumpkin cinnamon rolls in the morning, preheat the oven to 350F and stick the rolls, covered, by the oven to warm up. Then bake as usual!
You’re just going to love these easy vegan pumpkin cinnamon rolls. They’re:
- Super soft and fluffy
- Full of pumpkin spice and warmth
- Perfectly sweet and melt-in-your-mouth
- Easy to make, especially with an overnight option
- Perfect for Christmas morning
- Delicious as a Thanksgiving brunch
- Amazing with a cup of coffee on a weekend fall or winter morning!
- Approved by all eaters, even non-vegans!
- Delicious with a dairy free maple frosting
If you give these rolls a go, let me know how they went over in the comments below, as well as any questions you might have!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy pumpkin cinnamon roll baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Gooey & Soft Homemade Vegan Pumpkin Cinnamon Rolls (Easy!)
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Easy and deliciously sweet and spiced vegan pumpkin cinnamon rolls with a simple dairy free maple cream cheese frosting! These pumpkin cinnamon rolls use just pumpkin as the egg replacement to create the gooiest, warm cinnamon rolls that’s perfect fall and winter weekend breakfast or Christmas morning treat!
Ingredients
Vegan Pumpkin Cinnamon Rolls (see notes for small batch):
- 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
- 1 packet (8 g) activated yeast
- 1/2 cup (100 g) granulated sugar or coconut sugar, divided
- 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature
- 1/3 cup (87 g) pumpkin puree, room temperature
- 1/4 cup (57 g) salted vegan butter, melted and room temperature
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Vegan Pumpkin Cinnamon Roll Filling:
- 1/2 cup (113 g) vegan butter, room temperature
- 3 tbsp pumpkin pie spice blend
- 2/3 cup (150 g) coconut sugar or light brown sugar
- 1/3 cup (80 mL) heavy vegan cream (or cashew cream or coconut cream)
Maple Cream Cheese Icing:
- 1 cup (140 g) powdered sugar
- 2 tbsp vegan butter, room temperature
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Please read through all instructions before beginning. The overnight option is down below in the notes section.
- Prep: Grease a medium sized bowl with olive oil or coconut oil, and set aside. Make sure the vegan butter for the dough is melted and cooled.
- Activate the yeast: In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly. Add in 1 tbsp sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
- Make the dough: When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, pumpkin puree, melted vegan butter, pumpkin spice blend, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
- First proof: Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
- While the dough is rising: grease a large casserole dish with oil and set aside. In a small bowl, mix together the sugar and pumpkin spice blend, and set aside.
- Make the vegan pumpkin cinnamon rolls: After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Lightly spread the dough with vegan butter to the edges of the dough. Then sprinkle on the pumpkin spice sugar mixture evenly. Roll into tight rolls and away from you. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavored floss. Place into the oil-greased dish.
- Second proof: Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 350F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.
- Pour in the heavy cream: After the cinnamon rolls have done their second proof, pour the vegan heavy cream in between the rolls.
- Bake the cinnamon rolls: Place the cinnamon rolls into the oven and bake for 20-22 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.
- Make the dairy-free frosting: in a medium bowl or stand mixer, cream the vegan butter and vegan cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, maple syrup, pumpkin spice, and vanilla extract, and cream again until smooth, scraping down the sides as needed.
- Serve and enjoy! Spread the frosting onto the vegan pumpkin cinnamon rolls and serve warm. If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.
Notes
See post for make-ahead option!
Gluten free option: We officially now have an amazing fluffy gluten free cinnamon roll recipe that you can use as the base for this recipe! Simply swap out the dairy free yogurt for pumpkin puree, follow the recipe for GF vegan cinnamon rolls, and use pumpkin spice instead of cinnamon for the filling.
Small batch ingredients:
- Brown butter:
- 1/2 cup (113 g) salted vegan butter (I recommend Miyoko’s)
- Brown butter pumpkin cinnamon rolls:
- 1 1/3 cups (200 g) all-purpose flour, divided (plus more for flouring surface)
- 1/3 packet (3 g) quick rise dry active yeast
- 2 tbsp (30 g) light brown sugar or coconut sugar, divided
- 1/4 tsp sea salt
- 1/3 cup (90 mL) dairy-free milk, unsweetened, warmed
- 2 tbsp (30 g) pumpkin puree, room temperature
- 2 tbsp (30 g) browned vegan butter
- 1 tsp vanilla extract
- Filling:
- 2 tbsp (30 g) browned vegan butter
- 1 tbsp ground pumpkin spice blend
- 1/3 cup (70 g) brown sugar
- Icing:
- 4 tbsp vegan cream cheese, room temperature
- 1 tbsp browned vegan butter vegan butter, melted
- 1 cup (130 g) powdered sugar, sifted
- 1 tsp vanilla extract or vanilla bean paste
- You can follow the instructions for the pumpkin cinnamon rolls, being sure to use a small casserole dish, and rolling out the dough to be 6×12″ instead of the larger size. Each cinnamon roll will be rolled as a 1.5×12″ strip.
Nutrition
- Serving Size: 1 cinnamon roll with icing
- Calories: 275
- Sugar: 37.9 g
- Sodium: 49.8 mg
- Fat: 12.8 g
- Carbohydrates: 41.3 g
- Protein: 1.1 g
- Cholesterol: 15.8 mg
Yum! I need to try these!!! I love how you lay your recipes. They’re easy to read and understand which is so helpful. Thanks for taking the time to do that 🙂
Aw you are so sweet! Thanks so much for reading! Enjoy! 🙂
Oh these are so perfectly pillowy! And the pumpkin flavor really takes it up a notch 🙂
So happy to hear it!! Yes, they’re definitely my favorite too 🙂 Enjoy!!
The recipe looks super delicious!! Do you think it would also work with wholewheat or spelt flour?
Aw thank you!! So it will work with whole wheat flour, but I recommend using white whole wheat flour because the texture will be better! Spelt flour definitely acts a bit differently than both wheat and white flour, so I would go with whole wheat if you can!
Thank you for sharing this delicious recipe. I was wondering if I could use almond flour or coconut flour or a mix of both for this recipe…
Hi Daria! So for this recipe, I don’t think that would work- I haven’t found a good consistency with the almond and coconut flour. However, I do have a cassava flour cinnamon roll that you could absolutely use as well!
Hi!
Can you use almond flour in sub of reg flour?
Can’t wait to make them!
Hi Alexa! Unfortunately, I don’t think almond flour will work here, as it won’t rise enough and needs a bit more of a binder (like arrowroot powder). I will absolutely work on a GF version!
Tried these and…. if you want pumpkin spice, this is the recipe for you! They came out perfect cinnamon rolls.
Aw this is just wonderful 🙂 Truly my favorite cinnamon rolls too!
Hi love!
Do you think I could use bobs redmill 1:1 gf flour?
Hi Summer! SO I actually have a gluten free vegan cinnamon roll recipe coming next week that as a base recipe, can be used for these rolls! You’ll simply just swap out the df yogurt for the pumpkin 🙂 Stay tuned!
I just made these and they’re great! I reduced the pumpkin pie spice in the filling by half and made a vegan cream cheese frosting (no pumpkin pie spice) because I don’t like too strong and it was still very yummy and still very pumpkiny and delicious. I think they’re a good balance between not being dry/stiff and not being overly mushy/gooey. Thanks!
Aw thank you so much for this review! So glad to hear those changes worked 🙂 Enjoy!
First time ever making cinnamon rolls of any kind, and they came out fluffy, ooey, and gooey just how a cinnamon roll should be (without the guilt).
This recipe is easy and fool proof. Make them!
This is just the best!! SO HAPPY TO HEAR THIS!! You’re a pro already 🙂 Enjoy and thank you so so much!!
So not thinking about it I totally made these with GF 1:1. 😅 They came out very dense, but still very tasty! I am sad that I botched these, but excited to see that there’s a GF version coming out soon. 😊
Oh no!! Yes, using just GF 1:1 flour as is in here definitely won’t work! Stay tuned, Oct 27 is the new GF cinnamon roll recipe that can be used for this one 🙂 Glad to hear the taste was still there though! 🙂
These were SO amazing!!! Totally worth making for a perfect cozy breakfast!!
Aw I’m just so happy to hear it! That’s awesome 🙂 Enjoy!
I made these, and they were seriously the best cinnamon rolls I’ve ever had (non vegan included)! This is a great recipe and simple to follow. I did the bake ahead version, and it was amazing waking up to just have to pop them in the oven! Thank you for sharing.
This is so lovely to read!!! So happy to hear this, thank you!! Yes, I so love the make ahead version too 🙂 Makes the weekend even better and more relaxing! Enjoy!
Hi love!
I know you mentioned creating a gluten free version of these, did you share it yet? Just want yo make sure I didn’t miss it!
Yes!! It’s officially coming tomorrow! So sorry for the delay 🙂 Will edit this post first thing with the update!
It’s been updated with the GF version! Enjoy!
My coconut sugar always turns to liquid when I prep cinnamon rolls the night before. Any tips for avoiding this?
Hi Kady! What brand of coconut sugar are you using? I haven’t had this happen before, but it shouldn’t affect the texture of the rolls, as we want the filling to become gooey when baked! If you’re not rolling your cinnamon rolls tight enough, that’s where I could see it being an issue because then the liquid would sink to the bottom of the pan rather than stay between the cinnamon rolls.
Can I use pumpkin spice instead of pumpkin pie spice? Will it be the same measurement? Thanks!
Yes absolutely! Same measurement 🙂
Can I make this without a stand mixer?
Yes you absolutely can! Simply use a large bowl and a wooden spoon to make the dough, then you’ll just need to knead it a bit more by hand.
im hoping to try this recipe today! i love that this recipe has ingredients i already own! i only had to buy the vegan butter! i’m no stranger to making cinnamon rolls and pumpkin rolls however i’m new at vegan recipes and usually use bread flour for a fluffy texture is it possible to substitute AP flour for bread flour in this recipe and if so what would be the ratio of AP: bread flour?
Hi Olga! Oh I’m so excited for you to try this recipe!! So you can definitely swap in bread flour for the AP flour- you just won’t need anymore bread flour in the kneading process if you’re making it in a stand mixer! They’ll still turn out super fluffy and soft! I’ve used AP flour and bread flour interchangeably in these recipes 🙂
Hi Brit. I love your recipes. I’m having trouble finding your note for the overnight option. At what step would they go into the refrigerator?
Hi Danny! Aw thank you! And I’m SO sorry about that confusion! At Step 8, instead of allowing them to rest at room temperature, you’ll cover them and place them in the fridge overnight 🙂 Then in the morning, you’ll bring them out to room temp while the oven preheats. If your fridge is really cold, they might need to sit longer at room temp!
Oh my God! This is by far the best vegan cinnamon roll recipe I have ever made! And I made and tried out a LOT of recipes! It’s definitely as fluffy as promised! And that frosting!! Never thought I’ll ever be able to have cream cheese frosting ever since I turned vegan 6 years ago again! Reminded me so so much of my favorite cinnamon roll parlor back in the days! An amazing Fall recipe to die for! Thank you so much for this! I definitely made a lot of people very happy today 🙂
Hi Britt, I think you have missed cream cheese in step 11.
Oh you’re right I’m so sorry for that!! Just edited 🙂 Thank you for catching!
Hi! Would any kind of gf flour work? I typically use oat flour. What do you recommend?
Hi Emily! You can see the flours I used for the gluten free version here 🙂 Enjoy!
Best cinnamon rolls ever! Thank you for this easy and great recipe!
This is so wonderful!! So happy to hear it 🥹 Enjoy, and thanks for the review!!
I made these last Thanksgiving and everyone loved them. They are so moist. If I make ahead of time and bake morning of Thanksgiving, Do I pour in the cashew cream when I remove from the refrigerator or the night before? Thank you so much for this recipe
This is so wonderful!! So happy to hear it 🙂 For baking Thanksgiving morning, I would pour the cream when you remove from the refrigerator 🙂 That way the rolls will absorb it as they’re baking!
Hello I’m hoping to make these for Thanksgiving dessert tomorrow, but I am unsure how much butter to add for the maple cream cheese frosting. It’s listed as “2 tbsp cup vegan butter”
Hi Karina! Oh yes, I’m so sorry!! That was a typo- all fixed 🙂 just 2 tbsp for the vegan butter in the frosting! Enjoy!!
I made these for Thanksgiving this year and they turned out great!! It was my first time making any kind of cinnamon roll, so I followed the recipe to a T, and could not be happier with the results. They did not last long in our house! I think I will try the regular non-pumpkin version next 🙂 Also, thank you for getting back to me so quickly about the frosting question I posted, it is very much appreciated!!
Oh I’m so happy you loved them!! That’s wonderful!! Enjoy and thank you for the kind words!! 🙂
I’ve made the regular cinnamon roll and now the pumpkin version and they’re both perfect, but I love this icing recipe more. I skip floss (only have mint!) and use a serrated knife to gently slice the rolls. Works everytime. Thank you for sharing an alternative to store bought heavy cream – next time I will make sure it’s thinner because it didn’t fully soak through but it didn’t negatively affect it at all!
Oh I’m so happy you loved these!! Thanks so much for the review 🙂 And enjoy!!
I made this for Thanksgiving and Ghad! they were Soft, Moist and Luscious! I will put a little bit of salt on the dough next time.
Can’t wait to make Creamy Tiramisu Cheesecake for Christmas! Thank you Brit.
Aw thank you Meredeth! So glad you loved them!! Enjoy, and can’t wait to hear what you think of the tiramisu cheesecake 🙂 Merry Christmas!
Just wanted your followers to know that I threw all the dough ingredients into my bread maker, set it to “dough setting” and the machine made a perfect ball of risen dough! Rolled, cut and baked them as per instructions and they tasted exactly the same as when I made them in my kitchen aid. Hooray for an even easier hack!
This is AWESOME!! So glad to hear it!! I’ve never used a bread maker, I’m SO glad it worked for you!
Hi! Just wanted to say WOW to this recipe, can’t wait to make it! I was also wondering if I could use coconut oil instead of vegan butter?
Thank you!
Hi Hannah! Aw thank you! Yes you can, but the rolls might have a bit more of a coconut flavor. I still recommend a vegan butter for the center over coconut oil, because it can be a bit oily with just coconut oil.
Wow! This was such a success. The taste is even better than normal cinnamon roll thank u so so much for the small batch recipe ur a lifesaver!!
Thank you so much for this recipe!!! I’ve made it exactly as written and my husband loves it! I’ve started doing half cane sugar and half maple sugar for the filling, and doing a maple frosting on top. The pumpkin spice and maple are great together!