Easy and deliciously sweet vegan pumpkin cinnamon rolls with an easy dairy free cream cheese frosting! Gooey and warm, they’re the perfect fall and winter healthy weekend breakfast!
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.
Literally all time favorite set up. And the star of the morning is most definitely the pumpkin cinnamon rolls.
I mean, these vegan cinnamon rolls are out of this world gooey, sweet, warm, and soft. 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.
Plus, they’re homemade from scratch. I mean, what could be better?! Now, I know you might be thinking but cinnamon rolls are hard to make from scratch, much less vegan cinnamon rolls!
I promise, they’re really not, so let’s dive into how now!
How to make pumpkin cinnamon rolls vegan
Making vegan cinnamon rolls 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
- Coconut milk
- Vegan butter (or coconut oil)
- Flour
- Pumpkin
- Coconut sugar
Not scary at all, right? You see, I think making cinnamon rolls is such a fun activity, and way more fun to eat knowing they’re home baked with love 🙂 There’s just a different feeling to them, you know?
Now that you know what goes into the ultimate gooey pumpkin cinnamon rolls, here are your next steps:
- Activate the yeast with coconut sugar, warm coconut milk and melted vegan butter.
- Make the dough by adding in the flour and pumpkin.
- Let the dough rise.
- Roll out the dough.
- Sprinkle with cinnamon, sugar, and melted vegan butter, then roll again and slice.
- Allow the rolls to rise for a second time then bake!
I promise that you’re going to be a vegan pumpkin cinnamon rolls baking pro in no time at all!
And surprisingly enough, these cinnamon rolls really don’t contain all that much sugar, so you’re going to even be a pro at making something healthy taste absolutely decadent!
Pumpkin cinnamon rolls before baking. 
Pumpkin cinnamon rolls after baking.
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.
Both are welcome 🙂
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.
Mmmm jeez I’m getting hungrier just thinking about these haha!
Tips & Tricks for making Vegan Pumpkin Cinnamon Rolls:
- I have not tested this recipe with gluten free flour! Normally I do test my recipes with multiple options, but I’ve still yet to find a good substitute. I do have cassava flour cinnamon rolls, which are wonderful, but I haven’t tested cassava with this particular recipe. Stay tuned though, I’m determined to get a gluten free bread to finally rise! Magic, people, magic 🙂
- Use vegan butter or coconut oil. If you’re allergic to nuts, definitely go with the coconut oil! If you’re allergic to coconut, go with a vegan butter that doesn’t contain coconut 🙂 Really, either option works beautifully! If you want to do coconut oil and don’t want the coconut flavor, go with extra refined!
- 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!
- Can you store unbaked cinnamon rolls? Absolutely! To save some time in the morning (totally get it, you should see me without a cup of coffee first thing ha!), prepare your rolls as you normally would, then when you get to the step where you’re about to put them into just allow them to rise and then place them into the fridge. 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!
I hope you love these vegan pumpkin cinnamon rolls as much as I do! They make for the perfect weekend breakfast and seriously hit the spot 🙂 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 rolling and pumpkin eating!
More fun and healthy pumpkin recipes:
Healthier pumpkin sugar cookies
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Vegan Pumpkin Cinnamon Rolls
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
Easy and deliciously sweet vegan pumpkin cinnamon rolls with an easy dairy free cream cheese frosting! Gooey and warm, they’re the perfect fall and winter healthy weekend breakfast!
Ingredients
Pumpkin Cinnamon Rolls:
- 4 cups organic all-purpose flour
- 1 packet activated yeast
- 1/4 cup coconut sugar
- 1 1/4 cup coconut milk, unsweetened
- 1/4 cup vegan butter or coconut oil, melted
- 1/3 cup pumpkin puree
Filling:
- 1/4 cup pumpkin spice
- 1/4 cup melted vegan butter or coconut oil
- 1/4 cup coconut sugar
Icing:
- 1/2 cup vegan cream cheese or 2-3 tbsp coconut milk
- 1 tbsp cinnamon
- 3 cups powdered sugar
Instructions
- Heat the coconut milk and melted vegan butter or coconut oil together until warm- about 105-110F.Â
- Sprinkle yeast and sugar into the milk and butter mixture in a large bowl, cover, and let activate for 10 minutes.
- When activated, add in flour and pumpkin, and knead the dough together.
- Knead the dough lightly, for 2-4 minutes, then place the dough into a bowl greased with olive oil, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size.
- After an hour, lightly punch down the dough and roll the dough out on a clean and floured surface to be a large rectangle (6 in x 12 in).Â
- Lightly brush the dough with melted vegan butter or coconut oil, and sprinkle the pumpkin spice and coconut sugar over the dough evenly.
- Roll the cinnamon rolls length-wise into tight rolls and away from you.
- Slice the roll into 10-12 cinnamon rolls, and place into an olive or coconut oil-greased dish (any size that you have, you can use a round pan or a square one).
- 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.
- Place the cinnamon rolls into the oven and bake for 25-30 minutes, or until golden.
- Remove from the oven and let cool while you prepare the icing.Â
- You can make either a vegan cream cheese frosting or a regular sugar icing. To make the vegan cream cheese icing, beat the vegan cream cheese until fluffy, then add in the powdered sugar and cinnamon. Spread evenly over the rolls.
- To make the regular sugar icing, add in coconut milk to cinnamon and powdered sugar and mix together until thick and smooth. Spread icing onto cinnamon rolls.
- Enjoy!
- Category: Breakfast
- Method: Baking
Keywords: pumpkin cinnamon rolls, vegan pumpkin cinnamon rolls, vegan cinnamon rolls
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 🙂
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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 🙂
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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!
Hi thanks for sharing this receipe.
What are the quantities for each ingredient?
Thanks!
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Hi Daniela,
Thank you so much! All of the measurements are listed in the recipe card 🙂 Enjoy!
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!