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    HOME » Vegan

    Dated: September 27, 2022 Last Modified: November 25, 2022 by Laura This post may contain affiliate links.

    Vegan Pumpkin Cinnamon Rolls

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    Sweet and spiced vegan pumpkin cinnamon rolls with an easy vegan cream cheese frosting! 

    These vegan pumpkin cinnamon rolls are a warm and gooey treat that is perfect for fall and winter mornings. 

    looking down on a baking dish filled with 8 pumpkin cinnamon rolls covered in icing. the dish is on a wood table. mini pumpkins, cinnamon sticks, and a bowl of extra icing is next to the dish.

    The dairy free and egg free dough comes together easily and they rise beautifully in the oven! Filled with pumpkin in the dough and spiced with a pumpkin pie spiced brown sugar filling, these rolls are delicious. 

    Free from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more 

    Jump to:
    • Why You’ll Love these Pumpkin Cinnamon Rolls 
    • Ingredients
    • Allergy Substitutions 
    • Instructions 
    • How to Make Ahead of Time 
    • Top Tips 
    • How to Store 
    • More Pumpkin Recipes to Love
    • Recipe

    Why You’ll Love these Pumpkin Cinnamon Rolls 

    • Super soft and fluffy
    • Filled with warm spices
    • Easy to make
    • Perfect for Thanksgiving or Christmas morning
    • Dairy free, egg free, nut free, and corn free 

    Ingredients

    You only need a few ingredients to make these cinnamon rolls, 11 ingredients in total! 

    ingredients for pumpkin cinnamon rolls in various glass bowls on a wood tabletop. a towel is under a few of the bowls. black and white labels have been added to label each ingredient.
    • Yeast: I recommend using regular active dry yeast and not the rapid rise. I find that it gives me a better rise when I use yeast that has to bloom. It’s an extra step but if I’m making cinnamon rolls from scratch, I want them to be the best! 
    • Pumpkin: Use a plain 100% pumpkin puree and not a pumpkin pie mix. This will give you the best flavor. 
    • Dairy free milk: Use unsweetened and unflavored milk here. I love rice milk but coconut milk, almond milk, or oat milk would all work well. 
    • You’ll also need: White sugar, vanilla extract, oil, brown sugar, pumpkin pie spice, vegan cream cheese, and powdered sugar. 

    Allergy Substitutions 

    To make these soy free, make sure that you use a vegan butter that is free from soy. I find that Earth Balance Soy Free sticks work great. 

    To make these nut free, make sure that you use a vegan butter and vegan cream cheese that are not nut based. There are several available that each use a different nut or tree nut so find one that works for you. For a truly nut free cream cheese, I like Tofutti cream cheese which is made from soy milk. 

    If you can’t find a cream cheese that works with your unique allergies, you can make a plain icing for the cinnamon rolls. The cream cheese is only used in the icing. See the notes for details.

    Instructions 

    Making vegan pumpkin cinnamon rolls isn’t really difficult, but it is time consuming. Trust me, these are sooooo delicious, they are worth it! 

    For the make ahead instructions, keep reading! 

    For the full instructions, complete with measurements, please see the recipe card below.

    Bloom the yeast

    Warm the milk of your choice to about 100F and stir in the yeast. Cover it with a towel and let rest for about 10 minutes, or until it gets fluffy. If you don’t have a reaction, either the milk was too cold, too hot, or the yeast was dead. 

    collage of 3 images for the first 3 steps of making pumpkin rolls.

    Make the dough

    Mixing this is so much easier in a stand mixer with a dough hook! If you have that, I really recommend that you use it. It not only mixes the dough but also kneads it for 5 minutes. If you don’t have one, you have my full permission to use the kneading of the dough as your arm workout for the day. 

    Proof the dough

    Place the smooth dough ball in a lightly oiled bowl. I find that dough rises better in a ceramic or plastic bowl instead of a metal. Cover it loosely with a kitchen towel; you don’t need to use plastic wrap or anything like that. Place the bowl in a warm spot in your house. I always make a cup of tea and place the hot kettle next to the bowl, turning the bowl every 10 minutes or so. The oven on the proof setting, in a warm window, or on top of the oven that is running all work. You could even place it outside if it is a hot day! 

    collage of 4 images of the first rise of the cinnamon rolls and rolling them out and covering them in vegan butter.

    Make the rolls 

    Roll the dough out onto a floured surface. Don’t be afraid about using more flour; these rolls can handle a bit of extra flour. I use a bench scraper to cut my rolls, however, you can use a piece of unflavored and unwaxed floss if you want to make slices that aren’t pinched. 

    Second rise

    Pop the pumpkin cinnamon rolls into a greased baking dish and let it rise for a second time. Same rules apply here as to the first rise. Place it in a warm spot and cover it with a towel for about 30 minutes. 

    collage of 4 images of covering cinnamon rolls with filling, rolling them up, cutting them, and placing them in a baking dish.

    Bake and enjoy! 

    Finally, bake these rolls at 375F for 22 minutes. Remove them from the oven when they are golden brown and let them cool about 10 minutes. Then serve with the icing and enjoy! 

    How to Make Ahead of Time 

    You can totally make these the night before to make it quick and easy in the morning! Make the pumpkin cinnamon rolls through the second rise. Then, instead of letting the rolls rise for a second time in a warm spot, wrap them with plastic wrap and place the rolls in the pan in the fridge. Let them rest overnight. 

    When you are ready to bake in the morning, preheat the oven to 375F, remove the plastic wrap, and bake for 22-25 minutes. 

    a single vegan pumpkin cinnamon roll on a dark blue plate next to a cinnamon stick. more rolls on a plate and in a baking dish are blurred in the background.

    Top Tips 

    • Don’t place cinnamon in the dough. Did you know that cinnamon can inhibit yeast from making the dough rise? It’s true! That’s why the cinnamon is only in the filling and not the dough itself. 
    • It’s important that the dough rises in a warm spot. If you don’t get a good rise in an hour, your kitchen may be too cold. But don’t give up! Just let it rise for another 15 minutes before you continue with the recipe as written. 

    How to Store 

    Fridge: Keep the baked and iced rolls in the fridge, covered, for up to 5 days. 

    Freezer: Store the baked rolls in a freezer safe container for up to 2-3 months. Thaw them overnight in the fridge and warm before serving.

    More Pumpkin Recipes to Love

    • gluten free pumpkin bread on a slate tray with a slice cut off so you can see inside
      Gluten Free Starbucks Pumpkin Bread
    • a whole pumpkin pie is shown with mini pumpkins and spices surrounding it
      Easy Pumpkin Pie - Gluten Free + Vegan Recipe
    • pumpkin granola on a baking tray with a wood spoon
      Healthy Pumpkin Granola (nut + gluten free!)
    • a single gluten free and vegan pumpkin muffin rests on a coaster with more muffins behind it
      Best Ever Gluten Free + Vegan Pumpkin Muffins

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    looking down on 8 pumpkin cinnamon rolls with icing on top. small pumpkins and cinnamon sticks are next to the baking dish.

    Vegan Pumpkin Cinnamon Rolls

    Sweet and spiced vegan pumpkin cinnamon rolls with an easy vegan cream cheese frosting!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Cook Time: 22 minutes
    Rise Time: 1 hour 30 minutes
    Total Time: 2 hours 17 minutes
    Course: Breakfast
    Cuisine: Baked Goods
    Diet: Vegan, Vegetarian
    Keyword: holiday breakfast, pumpkin cinnamon rolls
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free
    Yield: 8 cinnamon rolls
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing bowls
    • mixing spoons
    • measuring cups
    • measuring spoons
    • Stand mixer with dough hook (optional)
    • Rolling Pin
    • Knife or bench scraper
    • baking dish

    Ingredients

    Pumpkin Rolls

    • 1 teaspoon active dry yeast
    • ¾ cup dairy free milk warmed to 100F
    • ¼ cup white sugar
    • 3 tablespoons pumpkin puree
    • 1 teaspoon vanilla extract
    • 2 tablespoons oil canola or other neutral oil
    • ¼ teaspoon salt
    • 2 ½ cup all purpose flour

    Cinnamon Filling

    • ¼ cup dairy free butter softened
    • ⅓ cup brown sugar
    • 2 tablespoons pumpkin spice see note for alternative

    Icing

    • ½ cup vegan cream cheese
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    • Proof the yeast. Mix the warm milk with the yeast and let rest for 10 minutes to proof. Make sure that the milk is at 100F to no hotter than 110F. If the temperature isn’t right, the yeast won’t activate. Please use a thermometer to check. After 10 minutes, the yeast should look fluffy and have many bubbles.
    • Make the dough. In the stand mixer with the dough hook attachment, or in a large bowl with a sturdy spoon, add the yeast mixture as well as the sugar, pumpkin, oil, and vanilla extract. Mix on medium speed to combine. Add in the flour and let mix on medium-low speed for 5 minutes until a soft dough ball forms. You may need to add more flour by the spoonful if the dough is sticking to the bowl too much.
    • First proof of the dough. Place the dough in a lightly oiled bowl (preferably plastic or ceramic for the best rise). Let the dough rise in a warm place for an hour, or until the dough is doubled in size.
    • Make the filling. While the dough is rising, in a medium bowl, mix together the brown sugar and pumpkin pie spice together. Pull the vegan butter out of the fridge and let it soften on the countertop.
    • Shape the cinnamon rolls. On a floured surface, place the dough and begin to roll out with a floured rolling pin. Roll the dough into a roughly rectangle shape that is about 8x11 inches (about the size of a computer paper). Spread the softened vegan butter all over the dough. Sprinkle with the cinnamon sugar filling you made. Tightly roll the dough up on the long side (hot dog style) so that you have a roll that is 11 long. Slice the ends off of the roll, and then slice into 8 even slices.
    • Second rise. Place the 8 rolls into a greased 8x10 pan. Cover with a towel and let them rise a second time for about 30 minutes.
    • Preheat the oven to 375F. Make sure the oven rack is in the middle of the oven.
    • Bake the cinnamon rolls. After the second rise, place the cinnamon rolls in the oven and bake for 22-25 minutes, depending on your oven. The rolls will be lightly golden brown and reach an internal temperature of 195-200F when fully baked. Remove from the oven and let them cool in the hot pan for 10 minutes.
    • Make the icing. In a medium sized bowl, combine the soft vegan cream cheese with powdered sugar and vanilla extract. The vanilla will turn it a light brown color. You can also add an additional ½ teaspoon of cinnamon to the icing if you want! Spread the icing on the slightly cooled cinnamon rolls and serve warm. Enjoy!

    Notes

    • To make icing without cream cheese, mix 1 cup of powdered sugar with 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and 1 teaspoon of water. You may need a little more water or a little more sugar depending on the weather outside. Mix until you get the thickness of icing you like!
    • Homemade Pumpkin Spice Blend: 1 teaspoon cinnamon, ½ teaspoon allspice, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg
    • How to Store 
      • Fridge: Keep the baked and iced rolls in the fridge, covered, for up to 5 days.
      • Freezer: Store the baked rolls in a freezer safe container for up to 2-3 months. Thaw them overnight in the fridge and warm before serving.
    • Allergy Substitutions 
      • To make these soy free, make sure that you use a vegan butter that is free from soy. I find that Earth Balance Soy Free sticks work great. 
      • To make these nut free, make sure that you use a vegan butter and vegan cream cheese that are not nut based. There are several available that each use a different nut or tree nut so find one that works for you. For a truly nut free cream cheese, I like Tofutti cream cheese which is made from soy milk.
    LivingBeyondAllergies.com 

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!
    side view of a baking dish filled with 8 pumpkin cinnamon rolls covered in icing. mini pumpkins and cinnamon sticks are next to the baking dish.

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