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!
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!
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.