These vegan pumpkin cinnamon rolls are incredibly soft, fluffy, and packed with warm fall flavor. Pumpkin puree is mixed right into the dough, which makes the rolls extra pillowy, and a spiced pumpkin pie filling and crunchy pecans swirl through every layer. Topped with a smooth vegan cream cheese icing, they are perfect for a cozy fall breakfast or brunch. 🎃🤎
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What makes these pumpkin cinnamon rolls special?
The pumpkin does more than add flavor. It makes the dough naturally softer and more tender than a standard cinnamon roll dough, so the rolls come out wonderfully plush and moist. The spice filling is thick and buttery, and it stays in place instead of oozing out while baking. They are fully plant-based, yet nobody will guess it, because the taste and texture are just as rich as the classic version.
Notes about the ingredients
Flour: Bread flour gives taller, fluffier rolls, while all-purpose flour gives a slightly cakier texture. Both work well.
Pumpkin puree: Canned or homemade both work. Just make sure it is plain puree and not pumpkin pie filling. Butternut squash or Kent pumpkin also work, and butternut makes slightly sweeter rolls.
Vegan butter: Block-style butter is best. Spreadable tubs work too, but the softer texture may call for a touch more flour.
Dairy-free milk: Creamy options like soy, oat, or almond milk give the best flavor, though any type works.
Yeast: Instant yeast is the easiest because it needs no proofing. If you use another type, activate it in the warm milk first.
Tips for making the dough
You can use a stand mixer with the dough hook or knead it entirely by hand. Because the dough contains pumpkin, it is naturally softer and a little stickier than other enriched doughs. Give it time to knead, because the gluten needs time to build. It is ready when it is soft, stretchy, and pulls away from the bowl. If it stays too sticky, add a little flour, but go slowly. Too much flour makes the rolls dense instead of melt-in-your-mouth soft.
The first rise
The most important part of this step is a warm spot. A cool kitchen slows the dough down, so find a draft-free place, such as near a heater or inside a slightly warm oven. The dough is ready when it has doubled in size and springs back slowly when poked.
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Tips for assembling the rolls
Spread the filling close to the edges. It is thick, so it won’t escape.
Roll the dough into a tight log, so the rolls don’t unravel in the oven.
Slice with unflavored dental floss for clean cuts that don’t squash the rolls, or use a very sharp knife.
The second rise and baking
After slicing, the rolls rest once more until they look puffy again. They fit snugly in a rectangular baking dish and grow tall and soft as they bake. For a slightly crustier edge, use a larger sheet pan with more space between the rolls. They are ready when the tops are evenly golden brown, the middle feels firm when pressed, and a toothpick comes out clean from the center.
Icing and serving ideas
The classic topping is a soft vegan cream cheese icing, spread on once the rolls have mostly cooled. Other tasty options include:
Vanilla buttercream
A maple syrup glaze
Dairy-free yogurt swirled with a little maple syrup
For extra soft and gooey rolls, you can pour a little warm vegan cream between and over the rolls just before baking.
How to make them ahead of time
These rolls are great for holidays and weekend brunches because you can prepare them in
advance:
Chill the dough during the first rise. Keep it in an airtight container in the fridge overnight, then shape it the next day. Cold dough is actually easier to roll.
Chill the shaped rolls during the second rise. Assemble them in the pan, cover, and refrigerate overnight. Watch them closely, because dough can still over-rise in the fridge.
Flavor and texture
Taste: warm cinnamon, nutmeg, and ginger with mellow pumpkin and a tangy icing
Texture: pillowy, fluffy, and buttery, with crunchy pecans in every bite
Sweetness: cozy and balanced, not overly sweet
Why you’ll love this recipe
✔️ Fully vegan and dairy-free
✔️ Incredibly soft and fluffy
✔️ Loaded with pumpkin spice flavor
✔️ Make-ahead friendly
✔️ Great for breakfast, brunch, and holiday tables
Storage
The rolls are best on the day they are baked. Store them in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 5 days. Warm them slightly before serving. They can also be frozen, wrapped well, for up to 4 months.
Perfect for
Fall mornings, Thanksgiving, Christmas brunch, potlucks, and anyone who loves pumpkin spice treats.
FAQ
Can I use fresh pumpkin? Yes. Peel it, cook it until fork-tender, then blend it until smooth.
Can I use sourdough starter instead of yeast? Yes, though the dough may need a bit more flour or milk.
Can I use whole wheat flour? Yes, but add a little more milk, and expect the rolls to rise less.
Can they be gluten free? Readers report good results with a gluten-free measure-for-measure flour blend, though it has not been tested by the recipe author.
Can I skip the pecans? Yes, they are optional, but they add great texture.
Recipe adapted from Anthea of Rainbow Nourishments. Follow @pastry_cteation_1 for more elegant, effortless dessert recipes. 🎃
