These Vegan Pumpkin Spice Cinnamon Rolls are the ultimate Fall comforting treat. They’re similar to a traditional cinnamon roll but made with pumpkin puree and pumpkin spice for a treat that’s extra special!
If there’s one treat that I just can’t resist, it’s cinnamon rolls. They’re fluffy and doughy, loaded with cinnamon sugar flavour and topped off with icing…I mean, does it honestly get any better than that?
This Fall I wanted to make a recipe that puts a little twist on the classic cinnamon roll and make some Vegan Pumpkin Spice Cinnamon Rolls. If you love pumpkin spice, then you are going to love this dessert! Make sure to also start your day off with some cinnamon roll baked oatmeal this Fall too!
Why you’ll love this recipe
- Making them is half the fun! While this recipe is a bit on the longer side to make, you’ll love the fun experience of making cinnamon rolls at home. I promise, they’re not hard to make!
- Not only is this recipe filled with cinnamon flavour, but it’s also filled with pumpkin spice for something a little extra special for Fall!
- This recipe is freezer friendly! Simply freeze the rolls before proofing and then just pull them out when you’re ready to enjoy.
How to make Vegan Pumpkin Spice Cinnamon Rolls
- Start by making the dough and letting it rise for an hour in a cool dry place. Then the dough gets kneaded to perfection.
- Next prepare the filling, then roll out the dough and layer the filling inside. Roll up the dough and cut into 2-inch slices.
- Let the rolls rest at room temperature for 35-45 minutes to rise, then bake in the oven for 30 minutes and top with cream cheese frosting.
Make-ahead cinnamon rolls
If you want to prepare these cinnamon rolls in advance for a later time, Prepare the rolls and cut them into 2-inch slices. Then place them in a pan and cover them well. Place them directly in the freezer.
You can store these in the freezer for up to 3 months. When you’re ready to enjoy, remove them from the freezer and let them defrost on the counter. Place in the oven to bake for about 30-35 minutes. If the rolls are a bit cool, they may take slightly longer to bake.
Tips for making this recipe perfectly
- If the almond milk is too hot, or too cold, the yeast won’t bloom when you add it in. It should be about 110 degrees F if you have a thermometer to measure. Otherwise, use your finger to feel how warm it is. It should feel pretty much the same as your body temperature. If it’s too hot, let it cool slightly.
- You can use a stand mixer to make this recipe or mix it with a wooden spoon in a bowl. When kneading the dough, it’s easier to use a stand mixer with the dough hook attachment.
- Use room temperature butter to make the Pumpkin spice filling.
- Use unflavoured dental floss to cut the cinnamon rolls. This will ensure you get a nice clean cut!
Other cozy treats to try
If you tried these Vegan Pumpkin Spice Cinnamon Rolls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Say hello to your new favourite Fall treat! Vegan Pumpkin Spice Donuts are soft, gooey on the inside and filled with pumpkin spice flavor!
- 1 & 3/4 cup almond milk
- 1/4 cup vegan butter
- 1/4 cup sugar
- 1 packet of active dry yeast (2 1/4 tsp)
- 1/3 cup pumpkin puree
- 5 cups flour
- 1 tsp salt
- 1 tsp baking powder
Pumpkin spice filling
- 3/4 cup vegan butter
- 3/4 cup dark brown sugar (or coconut sugar)
- 1 tbsp cinnamon
- 1 tbsp pumpkin spice
Cream cheese frosting
- 50 grams vegan cream cheese, room temperature
- 2 tbsp vegan butter, room temperature
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- In a stand mixer (or large bowl), whisk together the almond milk, melted butter, and sugar. The mixture should be slightly warm (100-110˚F) . If it’s hotter, let to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute for the yeast to bloom. (You should see it grow and exapand. If it doesn’t, your almond milk is too hot or cold. Pour out the mixture and restart.)Add the pumpkin puree, 4 cups flour (not the full 5 cups) and 1 teaspoon of salt to the milk mixture and mix until well combined.
- Cover the bowl with a kitchen towle and let sit in a warm place for an hour. The dough should double in size.
- Add the additional 1 cup of flour and baking powder to the dough and with the bread hook attachement, knead the dough for 10 minutes. It should be springy to the touch when you press the dough, and not sticky.
- While the dough is kneading, mix the ingredients for the pumpkin spice filling together.
- Roll the dough out into a large rectangle, about ½-inch thick then use a spatula to spread the filling mixture all over the dough.
- Roll up the dough to form a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on the ends.
- Using unflavored dental floss or a sharp knife, cut into 2-inch peices.
- Place the rolls on a buttered 9×13 inch baking pan, then let sit for 35-45 minutes to proof. The rolls will expand even more.
- Preheat the oven to 350 degrees F and bake for 30 minutes until golden brown on top.
- To make the frosting, mix all the ingredients together in a stand mixer until light and fluffy. spread onto the cinnamon rolls.
Make sure the almond milk is just slightly warmed (about 110 degrees F) otherwise the yeast won’t bloom. Make sure to also use a fresh pack of yeast.
Use room temerpature butter to make the pumpkin spice filling.
Dental floss will give you really even and clean cuts when making these buns.
- Serving Size: 1 cinnamon roll
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
Keywords: pumpkin cinnamon rolls, cinnamon rolls that are vegan
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