AuthorJillian
RatingDifficultyIntermediate

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!)

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Pumpkin Cinnamon Rolls with Vegan Cream Cheese Icing
Yields10 Servings
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs
Classic Vegan Cinnamon Roll Dough
Quick No-Yeast Cinnamon Roll Dough - 30 Minute Version
Pumpkin Cinnamon Roll Filling
Vegan Cream Cheese Icing
Classic Pumpkin Cinnamon Rolls - Preferred
1

Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If making gluten free rolls, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.

3

Add the flour and mix just until a dough forms. 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.

4

After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 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, cinnamon, and nutmeg.

5

Preheat the oven to 350.

6

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!

7

Remove plastic wrap and bake the rolls in the oven for about 35 minutes.

8

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!

Quick No-Yeast Pumpkin Cinnamon Rolls - 30 Minute Version
9

Preheat the oven to 400

10

Mix 3/4 cup almond milk, 1/2 cup melted vegan butter, and 1 1/2 tsp baking powder together. Then, add the 2 cups of regular or gluten free all purpose flour together and mix until a thick dough forms.

11

Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, then the pumpkin puree. Finally, sprinkle with sugar, cinnamon, and nutmeg.

12

Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the cinnamon rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.

13

While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!

Ingredients

Classic Vegan Cinnamon Roll Dough
Quick No-Yeast Cinnamon Roll Dough - 30 Minute Version
Pumpkin Cinnamon Roll Filling
Vegan Cream Cheese Icing

Directions

Classic Pumpkin Cinnamon Rolls - Preferred
1

Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If making gluten free rolls, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.

3

Add the flour and mix just until a dough forms. 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.

4

After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 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, cinnamon, and nutmeg.

5

Preheat the oven to 350.

6

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!

7

Remove plastic wrap and bake the rolls in the oven for about 35 minutes.

8

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!

Quick No-Yeast Pumpkin Cinnamon Rolls - 30 Minute Version
9

Preheat the oven to 400

10

Mix 3/4 cup almond milk, 1/2 cup melted vegan butter, and 1 1/2 tsp baking powder together. Then, add the 2 cups of regular or gluten free all purpose flour together and mix until a thick dough forms.

11

Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, then the pumpkin puree. Finally, sprinkle with sugar, cinnamon, and nutmeg.

12

Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the cinnamon rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.

13

While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!

Pumpkin Cinnamon Rolls with Vegan Cream Cheese Icing