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 and substitutions

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

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

Vegan block butter. You can also use spreadable vegan butter, however you’ll need to add a little extra flour to your cinnamon roll dough.

Non-dairy milk. I prefer using 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 as it doesn’t need to be proofed beforehand. Alternatively, you may use active dry yeast (or another type), if you proof it in warm milk beforehand.

Tips for making the dough

You can prepare the dough for the vegan pumpkin cinnamon rolls using a stand mixer, or 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 for 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.

This dough is packed with pumpkin puree so it’s softer than most enriched doughs (like my vegan cinnamon rolls). However, the longer you knead it, the more it will come together. If your dough is still sticky after a few minutes of kneading, add a little more flour and knead again. Try to avoid adding too much flour, otherwise your cinnamon rolls will be dry.

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 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 your cinnamon rolls

The pumpkin spice filling is quite thick, so you can spread 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.

I recommend using unflavored dental floss to cut the cinnamon rolls, because the floss doesn’t squash the dough. Alternatively, you can use a very sharp knife.

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 once more. When the rolls are puffy again, they’re ready to bake!

The rolls tightly fit 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, and are 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 frosting. 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 soft, place it in an airtight container and pop it in the fridge. The next day, remove the dough from the fridge and when it’s soft enough to handle, roll it out and assemble the cinnamon rolls. Cold dough is actually easier to shape!
  2. During the second rise. Assemble the cinnamon rolls in their baking tray, cover the tray and refrigerate them. This is a little trickier as dough can overproof and deflate when it’s in the fridge.
Cross section of one cinnamon roll showing soft and fluffy interior and layers.

Expert Tips

How do I make pumpkin puree at home?

This is the easiest method:
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. Only use 3 tablespoons (45g) in the dough and add more milk if needed.

If you’re looking for a quicker Fall breakfast recipe, see my vegan coffee cake or cinnamon quick bread.

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

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 7 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 warm spices. Topped with a dreamy cream cheese icing, these are perfect for breakfast or brunch!
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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 a large mixing bowl. Knead the mixture for at least 5 minutes until it forms a smooth and stretchy dough. If kneading by hand, mix all ingredients in a bowl then transfer to a lightly floured surface and knead until soft and stretchy. If your dough is a tad dry, knead in a dash of milk. Or if the dough is too sticky, add a little extra flour.
  • 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:

  • Add the sugar, butter, pumpkin spice and optional vanilla to a small bowl. Mix until it forms a smooth paste and 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, or a bigger dish.
  • Lightly dust a clean surface with flour. Roll out the dough into a large rectangle about 12 x 17 inches (30 x 45 cm) large 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 (optional).
  • Starting from the long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut rolls out of the log.
  • Arrange the individual cinnamon rolls in your baking pan. Place a kitchen towel over the rolls and set them aside 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 your 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 in slightly less time 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 slightly cooled, 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 leave a slight residue on the rolls (which will be covered by the frosting) – if you’re in doubt, pour the cream in between the individual 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
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