Experience the ultimate fusion of fall flavors with our No-Yeast Pumpkin Cinnamon Rolls. Crafted with care, these rolls are a delicious symphony of aromatic cinnamon and rich pumpkin. What makes them truly stand out is their vegan and gluten-free-friendly composition, ensuring that they cater to a wide array of dietary preferences. Perfect for cozy morning breakfasts or festive gatherings, these rolls promise the warm essence of autumn in every bite, without compromising on dietary needs.
How To Make No-Yeast Pumpkin Cinnamon Rolls
What You'll Need:
Dough Ingredients:
- Plant-Based Milk: Unsweetened almond or oat milk for creamy consistency.
- Vegan Moisture: Regular or vegan melted butter.
- Rising Agent: Baking powder for a fluffy texture.
- Flour Choices: Regular or gluten-free all-purpose flour. For an impeccable gluten-free experience, we recommend King Arthur Measure for Measure gluten-free flour. (Avoid substitutes like almond or baking flour.)
- Binding Agent (if Gluten-Free): Plain non-dairy yogurt.
Filling Ingredients:
- Vegan Butter Layer: Softened vegan butter.
- Autumn Essence: Canned pumpkin puree.
- Sweetness: Organic cane sugar or light brown sugar.
- Spice Mix: Pumpkin pie spice for warmth and depth.
Vegan Cream Cheese Frosting:
- Creamy Base: Softened vegan cream cheese.
- Buttery Smoothness: Softened vegan butter.
- Sweet Finish: Powdered sugar.
Dough Preparation: Preheat your oven to a warm 350°F (175°C). Prep a round baking dish with non-stick spray. Combine almond milk, vegan butter, and baking powder. Gradually introduce your flour choice. If gluten-free, fold in the non-dairy yogurt.
On a floured surface, roll the dough to ⅓ inch thickness.
Preparing The Rolls: Lavishly spread vegan butter, followed by pumpkin puree. Generously sprinkle cane sugar and pumpkin pie spice. Delicately roll the dough into a log. Segment into 8-9 pinwheels and position them in the baking dish.
Bake until golden, roughly 25-30 minutes. For a richer hue, consider broiling for 1-2 minutes.
Icing Creation: Whip together powdered sugar, vegan cream cheese, and butter. For a smoother texture, add a dash of almond milk. Drizzle the freshly baked rolls with your creamy frosting and serve them warm. Dive into a plate of these Pumpkin Cinnamon Rolls and enjoy a wholesome, vegan treat that doesn't compromise on flavor.
Frequently Asked Questions
Yes! Click the image below for my yeasted pumpkin cinnamon rolls recipe.
We recommend storing leftover pumpkin cinnamon rolls in the fridge for 2-3 days. Reheat in the microwave to warm.
Yes! Click here for a full list of cinnamon rolls on my blog!
No-Yeast Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Cinnamon Rolls Dough
- ¾ cup unsweetened almond or oat milk
- ½ cup melted vegan butter
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon plain non-dairy yogurt only needed if using gluten-free flour
Pumpkin Cinnamon Rolls Filling
- ¼ cup softened vegan butter
- ½ cup pumpkin puree
- ¼ cup organic cane sugar
- 1 tablespoon pumpkin pie spice
Vegan Cream Cheese Frosting
- 2 oz softened vegan cream cheese
- 2 tablespoon softened vegan butter
- ¾ cup powdered sugar
Instructions
No-Yeast Pumpkin Cinnamon Roll Dough
- Preheat the oven to 350
- Grease a round baking dish with non-stick spray
- Mix the almond milk, melted vegan butter, and baking powder together. Then, add the regular or gluten free flour until a thick dough forms. Add the non-dairy yogurt if you used gluten free flour and use your hands it work it evenly into the dough.
- Place the dough onto a floured surface and use a rolling pin to roll it into a ⅓ inch thick slab.
No-Yeast Pumpkin Cinnamon Roll Filling
- Spread the dough with the melted vegan butter, then pumpkin puree, and then sprinkle the top with sugar and pumpkin pie spice.
- Use your hands to roll the slab of dough into a log. Cut the log into 8-9 pinwheels (about 2 inches thick) and place them into the round baking dish.
- Bake for 25-30 minutes or until golden. Option to broil for 1-2 minutes at the end to give them more color. Remove from the oven and set aside to cool for 2 minutes.
Vegan Cream Cheese Frosting
- Use a hand whisk or electric hand mixer to mix the powdered sugar, vegan cream cheese, and soft vegan butter together to make the frosting. You may need to add 1 tablespoon of almond milk to thin out the frosting.
- Allow the pumpkin cinnamon rolls to cool for two minutes and drizzle them with the vegan cream cheese frosting. Serve warm.
Valerie says
I am allergic to yeast. Thank you for making the recipe yeast-free!! <3
Jillian says
Aww I am so happy to hear you will be able to enjoy this recipe!!
Jenni says
Think I can use almond flour or coconut flour instead?
Jillian says
Hi Jenni, for these you will need to use regular or gluten free all purpose flour!
irais anguiano says
Is it possible to make this with strawberries? I saw your strawberry roll recipe and I wanna make that but don’t have yeast
Jillian says
Absolutely! You can use the same dough and technique but instead of using the pumpkin filling, use the filling from the strawberry rolls recipe.