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Close up of gold-colored pumpkin cinnamon rolls in with one roll without frosting.
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5 from 6 votes

Vegan Pumpkin Cinnamon Rolls

These vegan pumpkin cinnamon rolls are incredibly soft and fluffy, and are loaded with pumpkin flavor and pumpkin spice. Topped with a dreamy cream cheese icing, these are perfect for breakfast or brunch!
Prep Time15 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Cuisine: American, Vegan
Servings: 12 rolls
Author: Anthea

Ingredients

Pumpkin Cinnamon Rolls

Pumpkin Spice filling

Cream Cheese Icing (note 3 for alternatives)

Instructions

Pumpkin Cinnamon Rolls:

  • 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. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
  • Place the dough in a clean bowl and cover with a tea 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.

Pumpkin Spice 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 about 13 x 9 inches (33 x 23 cm) large. Alternatively, use a smaller baking tray or round casserole 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 ½ 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 tea towel over the rolls and set them aside for at least an hour. The rolls are ready when they have increased in size by at least 50% and are puffy again.

Baking the cinnamon rolls:

  • When your rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls in the oven for 20-25 minutes. They are ready when their surface is evenly golden brown or if you insert a skewer in one of the middle rolls, there shouldn't be any raw dough on it.

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. However, 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 ½ 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. 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

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!