These vegan pumpkin cinnamon rolls are incredibly soft and fluffy, and are loaded with pumpkin flavor and pumpkin spice. Topped with a soft cream cheese icing, these are perfect for breakfast or brunch in Fall/Autumn!

Golden pumpkin cinnamon rolls in baking tray. All rolls except one are covered in cream cheese frosting except one.

Simple Ingredients You’ll Need

Flatlay of simple ingredients to make vegan pumpkin cinnamon rolls.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes About the Ingredients

Bread flour or all-purpose flour. Bread flour results in fluffier and larger vegan pumpkin cinnamon rolls, whereas all-purpose flour results in slightly cakier rolls.

Pumpkin puree either canned or homemade (I’ve tested this recipe with both). To make your own pumpkin puree, I’ve listed instructions at the end of this blog post.

Vegan block butter. Spreadable vegan butter also works, but because it’s softer, you may need to add a touch more flour to your dough.

Non-dairy milk. I prefer using a creamy, flavorful milk such as soy, oat or almond milk. However, any type of milk will work.

Instant yeast. This is the quickest and easiest yeast to use as it doesn’t need to be proofed beforehand. Alternatively, you can use active dry yeast (or another type) as long as you proof it in warm milk beforehand.

If you don’t have time to bake with yeast but need a Fall breakfast idea, check out my vegan pumpkin bread, vegan coffee cake or cinnamon quick bread.

Tips for Making the Dough

You can make the dough for these vegan pumpkin cinnamon rolls with a stand mixer or knead it completely by hand.

If using a stand mixer: Using the dough hook attachment, knead the dough for 5-10 minutes or until the dough is soft and stretchy. Make sure you scrape the sides of the bowl to collect any excess flour!

If kneading by hand: Mix all the ingredients in a large bowl using a wooden spoon. Then, transfer your dough to a lightly floured work surface and knead for about 10 minutes or until the dough is soft and smooth.

Since the dough is packed with pumpkin puree, it’s naturally softer than standard enriched doughs (like my vegan cinnamon rolls). Kneading strengthens the gluten network to help it come together, so make sure you give it time. If the dough still feels sticky after a few minutes, knead in a little extra flour. Just take care not to add too much flour so your rolls stay melt-in-your-mouth soft.

Two image collage showing before and after dough is kneaded in bowl of stand mixer.

First Rise For Your Dough

When letting your dough rise, please ensure it’s in a WARM spot in your home! This is the most important part of this step!

According to King Arthur Baking, the ideal temperature for the dough to rise is between 75°F to 78°F (23°C to 25°C). My home is often cooler than this so I let the dough rest in the kitchen or near a heater.

The dough is ready when it’s doubled in size. If you gently poke the dough, it should spring back slowly.

Two image collage of first rise of dough for cinnamon rolls.

Tips for Assembling Cinnamon Rolls

The pumpkin spice filling is quite thick, so I suggest spreading the mixture close to the edge of the dough – it won’t ooze out!

When rolling your dough into a log, try to roll it as tightly as possible. This will help ensure your rolls don’t unravel during baking.

Finally, I recommend using unflavored dental floss to slice the rolls because it cuts through the dough without squashing it. Alternatively, a very sharp knife works well too.

Four image collage showing how to assemble the pumpkin cinnamon rolls.

Second Rise and Baking the Cinnamon Rolls

Let the vegan pumpkin cinnamon rolls rest one more time. When the rolls are puffy again, they’re ready to bake!

The rolls fit tightly in an 11×7-inch baking dish (pictured) and grow quite tall and plush. For cinnamon rolls with a slight ‘crust’, you can bake them in a 9×13-inch sheet pan. Either way, your pumpkin cinnamon rolls will be wonderfully soft. In fact, they’ll be more pillowy than regular cinnamon rolls thanks to the pumpkin purée!

Your cinnamon rolls are ready when:

  • They’re evenly golden brown on top.
  • If you press a cinnamon roll in the middle, it should feel firm.
  • If you lift one cinnamon roll, the bottom will be cooked
Two image collage of second rise of cinnamon rolls.

Decoration and Serving Suggestions

I topped my pumpkin cinnamon rolls with a vegan cream cheese icing. However, they’re also lovely with:

  • A soft vanilla buttercream (listed in the notes of the recipe below)
  • Maple syrup glaze, such as from my vegan sticky buns recipe
  • Dairy-free yogurt mixed with some maple syrup
Baking dish of cinnamon rolls, with one roll on its side showing its height and fluffy texture.

Making Cinnamon Rolls Ahead of Time

If you’re making these vegan pumpkin cinnamon rolls for breakfast, or a special gathering, you’ll probably want to prepare them in advance! These rolls can be refrigerated at either of the following stages:

  1. During the first rise. Knead the dough until smooth, place it in an airtight container and store it in the fridge overnight. The next day, let the dough sit at room temperature until it’s pliable enough to handle, then roll and assemble as usual. Chilled dough is actually easier to shape!
  2. During the second rise. Assemble the cinnamon rolls in their baking tray, cover and refrigerate overnight. Keep in mind this takes a bit more care as dough can still slowly overproof and deflate in the fridge – it’s just harder to fix shaped cinnamon rolls than a dough ball.
Cross section of one cinnamon roll showing soft and fluffy interior and layers.

Expert Tips

How do I make pumpkin puree at home?

1. Peel and cut your pumpkin into large chunks. Discard the seeds.
2. Boil or steam the pumpkin until it’s fork-tender.
3. When the pumpkin has cooled, blend the pumpkin until smooth.

Can I freeze these cinnamon rolls?

Like all bread recipes, cinnamon rolls are best enjoyed the day they’re baked.

However, according to Prepared Cooks, when cinnamon rolls are frozen the right way, they can be stored for up to 4 months! They recommend wrapping the rolls in plastic or aluminum foil and sealing them in an airtight container to freeze.

Can I use sourdough starter instead of yeast?

Yes, just like my vegan sourdough cinnamon roll recipe, I recommend using around 1/2 cup (100g) of an active sourdough starter with 100% hydration instead of the yeast. You may need to add a touch more flour or milk to the dough to ensure it’s a workable consistency.

More Vegan Pumpkin Recipes

Close up of two-layer vegan pumpkin cake showing golden fluffy texture of cake.

Vegan Pumpkin Cake

Vegan Pumpkin Chocolate Chip Cookies
Three pumpkin cupcakes on plate surrounded by mini pumpkins. The cupcakes are decorated with frosting and edible pumpkin decorations.

Vegan Pumpkin Cupcakes
Loaf of pumpkin bread on plate with slice cut off showing texture of the bread.

Vegan Pumpkin Bread

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Golden pumpkin cinnamon rolls in baking tray. All rolls except one are covered in cream cheese frosting except one.
5 from 8 reviews

Vegan Pumpkin Cinnamon Rolls

Yield: 12 rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 2 hours
Total Time: 2 hours 40 minutes
Author: Anthea
These vegan pumpkin cinnamon rolls are incredibly soft and fluffy, and are loaded with pumpkin flavor and pumpkin spice. Topped with a soft cream cheese icing, these are perfect for breakfast or brunch in Fall/Autumn!
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Ingredients

Pumpkin Cinnamon Rolls

Pumpkin Spice filling

Cream Cheese Icing (note 3 for alternatives)

Instructions 

Prepare the dough:

  • Add all the ingredients to a stand mixer with the dough hook attachment or to a large mixing bowl. Mix until all ingredients come together.
  • If using a stand mixer, knead the dough for 5-10 minutes. If kneading by hand, knead the dough for 10-15 minutes on a clean work surface. The dough is ready when it's soft, stretchy and comes away from the side of the bowl (or work surface). If the dough is too dry, add a dash of milk and knead again. If the dough is too sticky, add a little more flour and continue kneading.
  • Place the dough in a clean bowl and cover with a clean kitchen towel. Leave it in a warm place for at least 1 hour or until the dough doubles in size. Alternatively, rest the dough in an airtight container in the fridge overnight.

Prepare the filling:

  • Mix the sugar, butter, pumpkin spice and vanilla in a small bowl until it forms a smooth and spreadable paste. Set aside.

Assembling the Vegan Pumpkin Cinnamon Rolls:

  • Grease or line a baking pan that's about 11 x 7 inches (28 x 18cm) large.
  • Lightly dust a clean surface with flour. Roll out the dough into a large rectangle about 12 x 17 inches (30 x 45 cm) and 1/2 inch (~1 cm) thick.
  • Spread the pumpkin spice mixture on the dough close to the edge. Sprinkle the chopped pecans on top.
  • Starting from the long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to slice rolls out of the log.
  • Arrange the cinnamon rolls in your baking pan. Place a kitchen towel over the rolls and set them aside in a warm place for at least an hour. The rolls are ready when they are puffy again. If you lightly indent a roll, it shouldn't spring back.

Baking the cinnamon rolls (note 4 for even softer cinnamon rolls):

  • When the cinnamon rolls are puffy again, preheat the oven to 350°F (180°C).
  • Bake the rolls in the oven for 24-29 minutes. They are ready when their surface is evenly golden brown or if you insert a toothpick between the middle rolls, there shouldn't be any raw dough on it. The rolls will bake quicker if they're spaced apart.

Icing and serving:

  • Combine all the icing ingredients in a small bowl until smooth. Add some dairy-free milk for a runnier icing or more sugar for a firmer icing.
  • When the rolls have mostly cooled (it's okay if they are still slightly warm), spread the cream cheese icing on top.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Warm up the rolls before enjoying them again!

Notes

  1. Instant yeast doesn’t need to be ‘activated’ beforehand. If you use another type of yeast, mix it with the warm milk from the recipe, wait until it bubbles, then use it in the recipe.
  2. To make pumpkin pie spice at home, mix 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger and 1/2 teaspoon ground cloves. If you don’t have any cloves, add more cinnamon. This will make enough pumpkin spice for the dough AND filling.
  3. For extra soft and squishy cinnamon rolls, pour around 1/3 cup of warm vegan heavy cream (75g) over the cinnamon rolls just before baking. Some heavy creams will leave a slight residue on the rolls. Don’t worry, the icing will cover this! Or you can just pour the cream in between the rolls.
  4. Alternatively, you can omit the powdered sugar and add 1 tablespoon of maple syrup at a time until it’s sweet enough for you. This icing is runnier than a typical cream cheese icing.
Nutrition Information
Serving: 1 roll with pecans, without frosting, Calories: 294kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Sodium: 123mg, Potassium: 109mg, Fiber: 2g, Sugar: 10g, Vitamin A: 2522IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 3mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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