Savor the essence of fall with our Pumpkin Cinnamon Rolls. Meticulously crafted without any dairy or animal products, these vegan rolls capture the heartwarming flavors of pumpkin and aromatic cinnamon in every bite. Soft, fluffy, and oozing with a delightful pumpkin filling, these rolls are not just a treat for vegans but for anyone craving a twist on the classic cinnamon roll. Perfect for brunches, holiday breakfasts, or a cozy evening snack, indulge guilt-free in this fusion of autumnal flavors and vegan goodness.
Pumpkin Cinnamon Roll Ingredients
Indulge in the perfect blend of autumn flavors with these Pumpkin Cinnamon Rolls. A no-yeast and gluten-free option ensures an easy baking experience while maintaining rich flavors. Topped with a silky vegan cream cheese icing, it's a treat everyone will love!
Dough Ingredients:
- Plant-Based Liquid: Almond milk or oat milk, ideal for dairy-free moisture. If you're not vegan or dairy-free, regular milk will work.
- Vegan Butter: Melted, adding richness without dairy.
- Natural Sweetener: Maple syrup.
- Leavening Agent: Active dry yeast.
- Flour Choices: Regular all-purpose flour or 2 cups gluten-free all-purpose flour. If opting for gluten-free, consider the King Arthur Measure for Measure gluten-free flour. (Avoid using flours like almond or baking flour.)
- Binding Agent: Non-dairy yogurt (only if using gluten-free flour for added elasticity).
Filling Ingredients:
- Buttery Layer: Softened regular or vegan butter.
- Pumpkin Magic: Canned pumpkin puree, the essence of fall.
- Sweetness: Organic cane sugar or brown sugar.
- Spice Blend: Pumpkin pie spice or a mix of cinnamon, nutmeg, cloves, and ginger.
Cream Cheese Frosting Ingredients:
- Creamy Base: Regular or vegan cream cheese.
- Butter Smoothness: Softened regular or vegan butter.
- Sweetness: Powdered sugar.
How To Make Pumpkin Cinnamon Rolls
Dough Prep: Blend warm almond milk, melted vegan butter, maple syrup, and salt. Introduce the active dry yeast, stir gently, and let it activate for 10 minutes.
Incorporate the flour choice. If using gluten-free flour, infuse the dough with non-dairy yogurt, kneading for elasticity.
Shape the dough into a round within the bowl, cover with a kitchen towel, and place on a warm oven for a quicker rise. Alternatively, let it rise on the countertop.
Making The Rolls: Post-rise, roll the dough (¼-inch thickness) on a floured surface. Spread vegan butter, pumpkin puree, sugar, and spices. Preheat oven to 350°F (175°C).
Craft the dough into a log, and segment into roughly 10 pinwheels. Space them in a baking dish and cover for another 30-minute rise. Then, bake for approximately 35 minutes.
Making The Frosting: As the pumpkin cinnamon rolls bake, whisk together vegan cream cheese frosting ingredients with an electric mixer. Set the icing aside until ready to frost the pumpkin rolls
Cool rolls slightly, lavish them with icing, and relish every bite!
Pumpkin Cinnamon Rolls
Ingredients
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
Cream Cheese Icing
- 2 oz vegan cream cheese
- 2 tablespoon softened vegan butter
- ¾ cup powdered sugar
Instructions
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!
Chastity
Can I use honey to sub for the maple syrup?
JillianGlenn
Yes, honey will work great!
Abby
Hi! I know you mentioned your preferred GF flours but do you think Bobs Red Mill 1:1 would work in this recipe?
Jillian
Hi Abby, unfortunately, Bob's Red Mill 1:1 Baking Flour would not work in this recipe.
Shola
Can stevia be used in place of maple syrup?
Jillian
I have never used stevia in place of maple syrup in this recipe but typically stevia is not a 1-1 swap for syrup.
Yurema
Hi! Can you replace the yogurt with oat milk or plant based milk or does it have to be yogurt?
Jillian
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.
Tonya
Does the almond milk need to warmed or room temp?
Jillian
I find that warming the almond milk helps the yeast activate more quickly!