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If you think cinnamon rolls couldn’t get any better, just wait until you add pumpkin. These vegan pumpkin cinnamon rolls are the ultimate comfort bake—soft, fluffy layers of spiced dough wrapped around a sweet cinnamon-sugar swirl and drizzled with vanilla icing.
The pumpkin adds a rich, earthy depth that pairs perfectly with cozy fall spices, but honestly, they’re so delicious you’ll want to make them year-round. Whether you’re hosting a fall brunch, baking for a holiday morning, or simply chasing that warm-from-the-oven feeling on a quiet weekend, this recipe delivers. And the best part? They’re completely dairy- and egg-free—but no one will ever guess.
Why Make Vegan Pumpkin Cinnamon Rolls?
Rich, Cozy Flavor
Pumpkin purée adds subtle earthiness and sweetness, while cinnamon, nutmeg, cloves, and ginger create that classic warm spice profile you expect in a comforting fall recipe. These rolls are deeply aromatic and flavorful without being overwhelming.
Soft, Pillowy Texture
Thanks to the moisture from pumpkin and the balance of flour and fat, these cinnamon rolls bake up incredibly soft with a gooey, cinnamon-laced center and slightly golden edges.
Perfect for Sharing
This recipe makes 9 to 12 rolls, depending on how thick you slice them, making it ideal for family brunches, potlucks, or holiday breakfast spreads.
No Eggs or Dairy Required
These cinnamon rolls are entirely plant-based, using coconut oil or vegan butter and plant milk to achieve the same rich texture and flavor as their non-vegan counterparts.
Simple to Prepare
Even if you’re new to baking with yeast, these rolls are straightforward and forgiving. The step-by-step instructions will walk you through everything you need to know.
If you’re looking to expand your plant-based baking repertoire, the Plant-Based Cookbook – 200 Vegan Recipes offers an entire section devoted to wholesome, indulgent baked goods—from muffins to pies to decadent cakes.
Ingredients List
For the Dough:
¾ cup warm unsweetened almond milk (100–110°F)
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons maple syrup or agave nectar
¾ cup pumpkin purée (not pumpkin pie filling)
¼ cup melted coconut oil or vegan butter
3¼ to 3½ cups all-purpose flour, plus extra for kneading
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
For the Cinnamon Filling:
½ cup packed brown sugar or coconut sugar
1 tablespoon ground cinnamon
2 tablespoons melted coconut oil or vegan butter
For the Icing:
1 cup powdered sugar
2–3 tablespoons plant milk (almond, oat, or soy)
½ teaspoon vanilla extract
Optional: 1–2 tablespoons vegan cream cheese for extra richness
Read More: Creamy Vegan Pumpkin Pie Recipe
Step-by-Step Instructions
Step 1: Activate the Yeast
In a mixing bowl, stir the warm almond milk and maple syrup together. Sprinkle the yeast on top and let it sit for 5 to 10 minutes. It should become frothy—this means the yeast is alive and ready to use. If there’s no bubbling, discard and start with fresh yeast.
Step 2: Combine Wet Ingredients
Once the yeast is activated, whisk in the pumpkin purée and melted coconut oil until smooth. This mixture will be golden and fragrant.
Step 3: Mix the Dry Ingredients
In a large bowl, combine 3¼ cups of flour, salt, cinnamon, nutmeg, cloves, and ginger. Stir the wet ingredients into the dry until a sticky dough forms.
Step 4: Knead the Dough
Turn the dough onto a floured surface. Knead it for about 6 to 8 minutes, adding a bit more flour as needed until it becomes smooth, elastic, and just slightly tacky.
Step 5: First Rise
Place the dough in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1½ hours, or until it has doubled in size.
Step 6: Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon. Keep the melted coconut oil nearby for brushing onto the dough.
Step 7: Roll Out the Dough
Punch down the dough and roll it out on a floured surface into a large rectangle, about 12 by 16 inches. Brush the surface with melted coconut oil and evenly sprinkle the cinnamon-sugar mixture.
Step 8: Roll and Slice
Starting from the long side, roll the dough tightly into a log. Using unflavored dental floss or a sharp knife, slice the log into 9 to 12 even pieces.
Step 9: Second Rise
Place the rolls into a greased 9×13-inch pan or large round baking dish. Cover and let them rise again for 30 to 45 minutes until noticeably puffed.
Step 10: Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they’re golden brown and the centers are cooked through.
Step 11: Prepare the Icing
While the rolls are baking, whisk together the powdered sugar, vanilla, and plant milk until smooth. Add vegan cream cheese if desired for a tangy, creamy finish.
Step 12: Glaze and Serve
Let the rolls cool slightly before drizzling them with icing. Serve warm and enjoy.
For those who love recipes that blend comfort with clean ingredients, the Plant-Based Cookbook – 200 Vegan Recipes has dozens of breakfasts and desserts that fit the bill.
Ingredient Substitutions
No Pumpkin? Use sweet potato or butternut squash purée as a one-to-one substitute. Each offers a slightly different flavor and texture but works beautifully.
Make It Overnight: After slicing, place rolls in the baking pan and refrigerate overnight. Let them come to room temperature for 30 minutes before baking the next morning.
Refined Sugar-Free Option: Use coconut sugar or date sugar in both the filling and icing for a less processed version.
Add Nuts: For extra texture, sprinkle chopped walnuts or pecans over the filling before rolling up.
Gluten-Free Variation: Substitute with a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum to help bind the dough. Note: the texture may be slightly more dense.
Read More: Baked Banana Cheesecake Recipe
Recipe Variations
Maple Glazed Pumpkin Rolls: Replace the icing with a drizzle of warm maple syrup and a pinch of sea salt for a refined finish.
Pumpkin Apple Cinnamon Rolls: Add a layer of finely chopped, peeled apples tossed in cinnamon to the filling for a fruity twist.
Spiced Cream Cheese Frosting: Add cinnamon or pumpkin pie spice directly into the icing for extra warmth and depth.
If you enjoy experimenting in the kitchen, the Plant-Based Cookbook – 200 Vegan Recipes is packed with variations and flavor combinations you’ll love exploring.
Nutrition Information
(Per Roll, Based on 12 Servings)
Calories: 250
Total Fat: 8g
Carbohydrates: 40g
Sugar: 12g
Fiber: 2g
Protein: 4g
Vitamin A: 80% DV
Iron: 10% DV
Calcium: 6% DV
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Read More: Pumpkin Protein Balls
Storage and Serving Suggestions
Storing Leftovers:
Refrigerator: Keep in an airtight container for up to 4 to 5 days. Reheat gently in the microwave or oven before serving.
Freezer: Allow rolls to cool completely, then freeze individually or in a pan for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Serving Ideas:
Serve warm with a cup of hot chai tea or almond milk latte.
Add toasted pecans or walnuts on top for crunch.
Pair with a savory tofu scramble or fruit salad for a full brunch spread.
For more ideas on how to build full plant-based meals from breakfast to dinner, the Plant-Based Cookbook – 200 Vegan Recipes includes curated menus and pairing suggestions for every season.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes. You can skip the proofing step and mix instant yeast directly into the dry ingredients. The rise times may be slightly shorter.
Can I make these without refined sugar?
Absolutely. Use coconut sugar or maple sugar in both the dough and filling. For the icing, powdered monk fruit sweetener is a great alternative.
What if I don’t have vegan cream cheese?
The icing still works wonderfully with just powdered sugar, vanilla, and plant milk. Add a small amount of lemon juice for a hint of tang.
How long does the dough take to rise?
The first rise usually takes about 1 to 1½ hours, depending on the temperature of your kitchen. The second rise takes 30 to 45 minutes.
Can I double this recipe?
Yes. Double all ingredients and use two pans. Perfect if you’re baking for a larger gathering.
Conclusion
These Vegan Pumpkin Cinnamon Rolls are more than a seasonal treat—they’re a celebration of what plant-based baking can be: indulgent, flavorful, and comforting. With a soft dough, warm spices, and a sweet drizzle of icing, they’re everything you want from a cinnamon roll—plus a little extra.
Whether you’re brand new to vegan baking or a seasoned pro looking for new favorites, this recipe is a must-try.
