Vegan Pumpkin Cinnamon Rolls

While you could always go the traditional route and make Vegan Cinnamon Rolls, Pumpkin Cinnamon Rolls are a wonderful alternative for Fall. They have plenty of real pumpkin puree in the dough, and taste like something you would get at a bakery, vegan or not!

You will love these Vegan Pumpkin Cinnamon Rolls! They are:

• Full of cozy Autumn spices
• Made with real pumpkin!
• Topped with the best maple cream cheese icing ever!
• Unsweetened soy milk – May use another non-dairy milk, such as almond, cashew, hemp, oat or coconut.
• Sugar
• Quick rise yeast – I love using quick rising yeast because the dough will rise much faster and you can eat cinnamon rolls in no time. But regular yeast works as well, you will just need to let the dough rise for an hour or so, instead of 20 minutes.
• Vegan butter – both in the dough and the filling, may substitute coconut oil if desired.
• Pumpkin puree
• Pumpkin pie spice – You could use a mix of cinnamon, nutmeg and allspice or just use cinnamon if needed.
• Salt
• Flour – I just used all purpose, white flour but you could probably use whole wheat pastry flour or even a gluten free mix if needed.
• Brown sugar – For the filling.
• Cinnamon
• Vegan cream cheese – For the maple icing, you can use any brand you like. If you can’t find this, you could always make a simple powdered sugar icing (1 cup powdered sugar, 2 tablespoons maple syrup and a touch of vanilla extract).
• Maple syrup
• Powdered sugar

How to make Pumpkin Cinnamon Rolls

(This is simply an overview with photos, the complete printable recipe is at the bottom of the post.)

• Warm the non-dairy milk, then add it to a bowl with the sugar and yeast and let sit for 5 minutes. Add the rest of the ingredients and mix either by hand or a stand mixer with a dough hook, adding flour as needed until it pulls away from the sides of the bowl. Let it rise in a warm place for 20 minutes.
• Roll out the dough on a floured surface, then spread softened vegan butter all over the rectangle, leaving an inch around the edges.
• Sprinkle with brown sugar, cinnamon and pumpkin pie spice.
• Roll the dough into a tight log, then cut into rolls with a serrated knife.

Place in a large 9×13 inch dish or two 8 or 9 inch round pans and bake for 20-30 minutes until the rolls are lightly golden brown and the centers are cooked through. They will also get very big while baking.

Maple icing

While they are baking, make the icing by adding the vegan cream cheese, maple syrup, powdered sugar and pinch of salt to a bowl and beat with a hand mixer until smooth and creamy.

Let the rolls cool for 10 minutes before drizzling with the icing. Serve warm and enjoy!

Prepare the night before

This is especially helpful if you plan on making these pumpkin cinnamon rolls for holiday mornings and you want to have them prepared, ready to bake the night before.

Follow all the instructions until you have cut rolls in the baking dish, then cover with plastic wrap and place in the refrigerator overnight. You can have the icing prepared the night before as well, simply store it in the refrigerator, covered.

In the morning, remove the rolls from the fridge and let them sit at room temperature for about an hour, then bake for 20-30 minutes until done. That’s it!

Vegan Pumpkin Cinnamon Rolls

For the dough

For the filling

For the maple icing

Make the dough

Assemble the rolls

• Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 12 rolls. Place the rolls in a lightly greased 9×13-inch casserole dish, or (2) 9-inch round pans.