These Vegan Pumpkin Cinnamon Rolls are the perfect Fall dessert. Dairy-Free and vegan, these cinnamon rolls will are the perfect indulgence. These are the perfect weekend breakfast or dessert after a long day. No matter how you eat these, you are sure to love them!
I love Fall so much, I love that the air is turning colder, the trees are changing colors and the flavors are becoming bolder. I have been making these Vegan Pumpkin Cinnamon Rolls for years. They are everything you love in a cinnamon roll with the added boost of Fall flavor. Perfect and delicious, you will want to eat these all year round.
Check out some other sweet treats like this Red Wine Chocolate Chip Loaf Cake, Vegan Blackberry Muffins, or this Simply Delicious Hula Pie!
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Ingredients
The ingredients in this recipe are so easy. Most, if not all, you can find at your local grocery store!
- Vegan Butter
- Plant Milk
- Powdered Sugar
- Pumpkin Puree
- Flax Egg
- Dry active yeast
- All-Purpose Flour
- Vegan Cream Cheese
- Brown Sugar
- Cinnamon
- Nutmeg
- Allspice
- Cloves
- Salt
Please see the recipe card for quantities.
Instructions
Make your flax eggs and set them aside.
Heat butter and milk in a small saucepan or the microwave until melted. Remove and let cool
Beat the water, yeast, sugar, and flax egg until combined, add pumpkin and spices. Add salt and milk mixture, slowly add the flour and either using your hands or a stand mixture, mix until combined and the dough forms into a ball. About 7 minutes. Let the dough rest until doubled in size or about 1-2 hours.
After the dough has risen, press it down and turn it onto a lightly floured surface. Using a rolling pin, roll into a long rectangle. In a small bowl mix the brown sugar, nutmeg, allspice, cinnamon, and clove and sprinkle evenly over the dough, leaving a half an inch border.
Roll dough into a tight log and slice into 8 rolls. Place rolls in a baking dish and let rise again until doubled. About 1 hour.
Preheat oven to 350 degrees and bake for 40 minutes.
Let the vegan pumpkin cinnamon rolls cool completely.
After the cinnamon rolls are cool, beat together the vegan cream cheese, vanilla, and powdered sugar and spread evenly over the cooled rolls, cut and enjoy!
Hint: If you want to make this ahead of time for breakfast. Follow all of the steps up until baking. You can refrigerate the uncooked cinnamon rolls overnight and take them out in the morning. Just let them come to full room temp before baking.
Substitutions
Want to try these but it doesn't fit into your lifestyle? Check out some of these substitutions below!
- Gluten-Free - To make these cinnamon rolls gluten-free. Use gluten-free flour instead of all-purpose.
- Sugar-Free - If you lead a low sugar lifestyle, feel free to sub out the brown sugar and white sugar with Splenda. For the filling, make sure to use Splenda brown sugar.
Variations
Want to take this recipe for a spin but try something different? Check out these variations below!
- Sweet Potato - if you aren't a fan of pumpkin, try adding the same amount of mashed sweet potato to the dough.
- Apple Cider - Want to crank it up a notch? Add in half a packet of apple cider mix to the cream cheese frosting to make this the most Fall dish ever!
- Kid-friendly - Make mini cinnamon rolls by slicing and baking in muffin tins!
Check out this other fun Vegan Peanut Butter Chocolate Chip Cookies here!
Equipment
Equipment can have a big impact on how a recipe turns out. I love my KitchenAid mixer which helps me to mix everything evenly and helps me to knead the dough. I use this one here.
Storage
Store the cinnamon rolls in the fridge covered well for up to five days.
To freeze these cinnamon rolls, freeze them before baking them and after the final rise. When it is time to make them, thaw overnight in the fridge and bring to room temp before baking.
Top tip
Make sure to bring your cream cheese to room temp before making your frosting or you will end up spending way more effort trying to incorporate it into the powdered sugar.
Vegan Pumpkin Cinnamon Rolls
Ingredients
- ½ cup Vegan Butter
- ½ Plant Milk
- 1 cup Powdered Sugar
- ⅔ cup Pumpkin Puree
- 2 Flax Egg
- 2 ¼ teaspoon Dry active yeast
- 4 cups All-Purpose Flour
- 8 oz Vegan Cream Cheese
- 1 cup Brown Sugar
- 6 tbs Cinnamon
- 2 teaspoon Nutmeg
- 2 teaspoon Allspice
- 2 teaspoon Cloves
- 1 teaspoon Salt
Instructions
- Make your flax eggs and set them aside.
- Heat butter and milk in a small saucepan or the microwave until melted. Remove and let cool
- Beat the water, yeast, sugar, and flax egg until combined, add pumpkin and 1 tbs cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 tsp, allspice.
- Add salt and milk mixture, slowly add the flour and either using your hands or a stand mixture, mix until combined and the dough forms into a ball. About 7 minutes.
- Let the dough rest until doubled in size or about 1-2 hours.
- After the dough has risen, press it down and turn it onto a lightly floured surface. Using a rolling pin, roll into a long rectangle.
- In a small bowl mix the brown sugar, 1 teaspoon nutmeg, 1 teaspoon allspice, 5 tbs cinnamon, and 1 teaspoon clove and sprinkle evenly over the dough, leaving a half an inch border.
- Roll dough into a tight log and slice into 8 rolls. Place rolls in a baking dish and let rise again until doubled. About 1 hour.
- Preheat oven to 350 degrees and bake for 40 minutes.
- Let the vegan pumpkin cinnamon rolls cool completely.
- After the cinnamon rolls are cool, beat together the vegan cream cheese, vanilla, and powdered sugar and spread evenly over the cooled rolls, cut and enjoy!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Gloria says
YES to all the pumpkin recipes. I love making homemade bread recipes. This will be a hit for brunch on the weekend.
kaydimaggio says
Right! Pumpkin recipes are so delicious!
Bernice says
Amazing recipe! It worked the first time around and we all pigged out. I'll be sending this recipe to my vegan daughter to make as well. She'll love it.
kaydimaggio says
I hope she enjoys it!
Natalia says
This is what I call a guilt-free and healthy dessert! This we'll be on our menu soon. Looks irresistible and worth trying!
kaydimaggio says
Yes! That is the best thing about vegan desserts! I hope you enjoy!
Marta says
Looks like a great way to start the day. We'll have to try them soon!
kaydimaggio says
I hope you enjoy!
Chef Dennis says
Everyone is excited for Fall and this is one of my favorite seasons. These Vegan Pumpkin Cinnamon Rolls will be perfect to have with my family. It looks absolutely mouthwatering.
kaydimaggio says
I hope you enjoy!
Elaine says
Is there even anything better to start a day with than a big pumpkin cinnamon roll? The amount of flavor goes through the roof, and... it's my favorite!
Veronika Sykorova says
I love cinnamon rolls but haven't found a good vegan recipe so I'm super excited! Extra points for these having pumpkin in them too haha!
Lucy says
A pumpkin version of cinnamon rolls, how delicious! These are the perfect dessert for fall. I can't wait to make these regularly.
Addie says
These cinnamon rolls are SOO yummy!!
kaydimaggio says
Thank you!
Arica says
I love this vegan pumpkin cinnamon roll recipe! So full of flavor and deliciousness! Thank you for sharing 🙂
kaydimaggio says
You are welcome! I hope you enjoy!
Gabriela Herrera says
These rolls are so not part of my daily macros but I so don't care I wanna eat all of them in one seating. These are perfect with some pumpkin spice latte.
kaydimaggio says
Yes! So Fall like! Everyone deserves a cheat day once in awhile! I make them on Sunday so my husband and I can split one and then I take them to work the next day!
Linda says
I'm excited for pumpkin season and these cinnamon rolls is on my priority list
kaydimaggio says
I hope you enjoy!
Liz says
This recipe sounds delicious! We love baking with pumpkin at our house!
kaydimaggio says
We do too!
Sara LaFountain says
So delicious! My family loved these pumpkin cinnamon rolls. Easy to make and fun to enjoy.
kaydimaggio says
So glad everyone liked it!
Maren says
I’ve been looking for pumpkin vegan recipes and this is perfect!!! Thank you so much for sharing!
kaydimaggio says
I hope you enjoy!
Marisa says
I made a double batch of these pumpkin rolls. OMG! They were so good. I gave the other pan of rolls to my daughter and family. They can't wait to have me make them again. It was really a struggle to limit myself to just one at a time.
kaydimaggio says
Thank you so much for trying the recipe! I am so happy that you and the family enjoyed them!
Nart at Cooking with Nart says
This is the best vegan cinnamon roll recipe I've ever tried. I really love that it's pumpkin too!
kaydimaggio says
Thank you! I am glad you liked it!