Growing up, weekend mornings meant the smell of Pillsbury cinnamon rolls wafting through the house. After going vegan, I missed those moments – especially during pumpkin season. While searching for pumpkin cinnamon rolls near me turned up empty, it pushed me to create something even better. This recipe combines the nostalgia of classic cinnamon rolls with the warmth of pumpkin spice, all while being completely plant-based.
Table of Contents Vegan Pumpkin Cinnamon Rolls
Why You’ll Love This Recipe
Unlike store-bought pumpkin cinnamon rolls Pillsbury style, these homemade beauties are packed with real pumpkin and warm spices. The dough is incredibly soft and pillowy, while the filling creates those perfect swirls of cinnamon-sugar goodness. Best of all, they’re vegan – proving you don’t need eggs or dairy for amazing baked goods.
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 1 cup pumpkin puree (not pie filling)
- ¾ cup warm plant milk (I use oat milk)
- ¼ cup melted vegan butter
- 3 tablespoons maple syrup
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
For the Filling
- ½ cup softened vegan butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of salt
For the Frosting
- 2 cups powdered sugar
- 4 tablespoons vegan cream cheese
- 2 tablespoons plant milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Preparing the Dough (30 minutes + rising time)
- Activate the yeast by combining it with warm plant milk and a pinch of sugar. Let it sit until foamy, about 5-10 minutes.
- In a large bowl, whisk together flour, salt, and spices.
- In another bowl, mix pumpkin puree, melted butter, and maple syrup.
- Combine wet ingredients with the yeast mixture, then gradually add to flour.
- Knead for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 hour.
Making the Filling (10 minutes)
- Mix softened butter with brown sugar and spices until smooth.
- Set aside at room temperature.
Assembly and Second Rise (30 minutes + rising time)
- Roll dough into a 16×20 inch rectangle.
- Spread filling evenly, leaving a 1-inch border.
- Roll tightly from the long edge.
- Cut into 12 equal pieces.
- Place in greased 9×13 pan.
- Let rise another 30-45 minutes.
Baking and Finishing (25-30 minutes)
- Preheat oven to 375°F.
- Bake for 25-30 minutes until golden.
- Cool for 10 minutes before frosting.
Pro Tips and Common Mistakes
Temperature Matters
- Milk should be warm, not hot (110-115°F)
- Room temperature ingredients blend better
- Cool environment slows rising
- Butter shouldn’t be melted for filling
Dough Handling
- Don’t add too much flour while kneading
- Use dental floss for clean cuts
- Roll dough evenly for uniform buns
- Don’t overbake – they continue cooking in pan
Variations and Substitutions
Making Them Gluten-Free
While traditional pumpkin cinnamon rolls rely on gluten development, you can make pumpkin cinnamon rolls gluten free by:
- Using 1:1 gluten-free flour blend
- Adding 1 tablespoon xanthan gum
- Increasing liquid slightly
- Expecting a different texture
Quick Version
For pumpkin cinnamon rolls no yeast required:
- Use baking powder and soda
- Skip rising time
- Adjust liquid ratio
- Expect denser texture
Storage and Prep
Room Temperature
- Fresh for 2-3 days
- Cover tightly
- Best reheated slightly
- Avoid direct sunlight
Freezing
- Before Baking
- Freeze after first rise
- Wrap well
- Thaw overnight
- Allow second rise
- After Baking
- Cool completely
- Freeze unfrosted
- Wrap individually
- Good for 3 months
Serving Suggestions
Perfect Pairings
- Hot coffee or chai
- Plant-based pumpkin spice latte
- Fresh fruit
- Vegan yogurt
- Maple-sweetened pecans
Make It Special
- Warm slightly before serving
- Add extra frosting
- Sprinkle with pecans
- Drizzle with maple syrup
Recipe FAQ
Q: Can I use canned pumpkin? A: Yes, but ensure it’s pure pumpkin, not pie filling.
Q: Why didn’t my rolls rise? A: Common causes:
- Old yeast
- Too cold environment
- Too much flour
- Liquid too hot/cold
Q: Can I make them ahead? A: Yes! Options include:
- Overnight rise in fridge
- Freeze unbaked
- Prep filling advance
- Store baked unfrosted
Q: How do I know when they’re done? A: Look for:
- Golden brown top
- Firm but soft center
- Internal temp 190°F
- Slight pull from pan edges
These vegan pumpkin cinnamon rolls have become my signature fall breakfast, requested by vegans and non-vegans alike. Unlike searching for pumpkin cinnamon rolls near me and finding nothing suitable, making them at home ensures you get exactly what you’re craving – warm, gooey, perfectly spiced rolls that fill your kitchen with the essence of autumn.
Remember, the key to perfect rolls lies in patience and attention to detail. Take your time with the rises, handle the dough gently, and don’t rush the process. Your reward will be irresistible homemade treats that put any store-bought version to shame.
Whether you’re an experienced baker or trying your hand at yeasted dough for the first time, these rolls are worth the effort. They’re perfect for holiday mornings, special brunches, or any time you want to fill your home with the comforting aroma of pumpkin and spice.
Vegan Pumpkin Cinnamon Rolls
Ingredients
- 3½ cups all-purpose flour
- 1 cup pumpkin puree Not pumpkin pie filling
- ¾ cup warm plant milk Oat milk recommended
- ¼ cup melted vegan butter
- 3 tablespoons maple syrup
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the Filling
- Amount Unit Name Notes
- ½ cup softened vegan butter
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- For the Frosting
- Amount Unit Name Notes
- 2 cups powdered sugar
- 4 tablespoons vegan cream cheese
- 2 tablespoons plant milk
- 1 teaspoon vanilla extract
Instructions
- Preparing the Dough (30 minutes + rising time)
- In a small bowl, combine warm plant milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, melted vegan butter, and maple syrup.
- Pour the yeast mixture and wet ingredients into the dry ingredients.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Making the Filling (10 minutes)
- In a bowl, mix softened vegan butter, brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt until smooth.
- Assembly and Second Rise (30 minutes + rising time)
- Roll the dough into a 16×20-inch rectangle on a lightly floured surface.
- Spread the cinnamon-sugar filling evenly, leaving a 1-inch border around the edges.
- Roll the dough tightly from the long edge into a log.
- Cut into 12 equal rolls using dental floss or a sharp knife.
- Place rolls into a greased 9×13-inch baking pan.
- Cover and let rise for 30-45 minutes until puffy.
- Baking and Finishing (25-30 minutes)
- Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes until golden brown.
- Let cool for 10 minutes before frosting.
- Making the Frosting
- Whisk together powdered sugar, vegan cream cheese, plant milk, and vanilla extract until smooth.
- Spread over warm rolls and serve!
Notes
- For a creamier frosting, add an extra tablespoon of plant milk.
- For softer rolls, don’t overbake—remove once they’re golden brown.
- Storage: Keep at room temperature for 2-3 days in an airtight container. Best when reheated slightly.
- Freezing Instructions:
- Before Baking: Freeze after first rise, thaw overnight, and let rise again before baking.
- After Baking: Cool completely, wrap individually, and freeze for up to 3 months.