Vegan Pumpkin Cinnamon Rolls
These vegan pumpkin cinnamon rolls are outstanding! The vegan cinnamon roll dough is fluffy and light. It's wrapped around a delicious buttery pumpkin filling and baked to golden perfection. The cinnamon rolls are topped with my famous homemade vegan cream cheese icing. This is a vegan holiday cinnamon roll that everyone will love (and won't believe they're vegan!)
Try My No-Yeast Gluten-Free Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon Roll Dough
- 1 cup almond milk
- ¼ cup melted vegan butter
- 2 tablespoon maple syrup
- 3 teaspoon active dry yeast
- 2 ½ cups regular all purpose flour or 2 cups 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 non dairy yogurt only needed if using gluten free flour
Pumpkin Cinnamon Roll Filling
- ¼ cup softened vegan butter
- ½ cup pumpkin puree
- ¼ cup sugar
- 1 tablespoon pumpkin pie spice or use 1 tablespoon of cinnamon with ½ teaspoon nutmeg, ¼ teaspoon cloves, ⅛ teaspoon ginger
Vegan Cream Cheese Icing
- 2 oz vegan cream cheese
- 2 tablespoon softened vegan butter
- ¾ cup powdered sugar
Pumpkin Cinnamon Rolls
- Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
- Add the flour and mix until a dough forms. If using gluten free flour, add the non dairy yogurt into the bowl and then use your hands to work it in and form the dough into a mound. This creates more elasticity and the gluten free dough will hold together better when rolling. You don't need to do this step if using regular flour.
- Use your hands to form the dough into a round mound, leaving it in the bowl. Cover the bowl with a kitchen towel and set it on top of the preheated oven (the warmth of the oven helps the dough to rise faster) This is an optional step and the dough will still rise if you leave it covered on the counter top.
- After the dough has risen for an hour place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Then, spread the pumpkin puree over top. Sprinkle with sugar and pumpkin pie spices.
- Preheat the oven to 350.
- Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
- Remove plastic wrap and bake the rolls in the oven for about 35 minutes.
- While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!
Q: Do you have a vegan/gluten-free pumpkin cinnamon rolls recipe? A: Yep!! Click Here for my No-Yeast Pumpkin Cinnamon Rolls Recipe. Q: Can this recipe be made with any non-dairy milk? A: Yes, you can use any non-dairy milk in this recipe, but my preference is unsweetened oat or almond milk. If you're not dairy-free, you may also use regular cow's milk. Q: What can I use in place of the vegan butter in this recipe? A: I'd recommend using any vegan or regular butter (if you're not vegan) in this recipe. You may also use melted coconut oil for a healthier alternative. Q: Do I have to make this recipe with gluten free flour? A: Nope! You may use regular all-purpose flour if you are not gluten-free!
Serving: 1gCalories: 269kcalCarbohydrates: 42gProtein: 4gFat: 9g
Tried this recipe?Let us know how it was!
Can I use honey to sub for the maple syrup?
Yes, honey will work great!
Hi! I know you mentioned your preferred GF flours but do you think Bobs Red Mill 1:1 would work in this recipe?
Hi Abby, unfortunately, Bob's Red Mill 1:1 Baking Flour would not work in this recipe.
Can stevia be used in place of maple syrup?
I have never used stevia in place of maple syrup in this recipe but typically stevia is not a 1-1 swap for syrup.
Hi! Can you replace the yogurt with oat milk or plant based milk or does it have to be yogurt?
The yogurt acts as a binder for gluten-free flour. You can make them without it but the dough will hold together better with a tiny bit of non-dairy yogurt.
Does the almond milk need to warmed or room temp?
I find that warming the almond milk helps the yeast activate more quickly!