This is a 30 minute, no-yeast version of my famous pumpkin cinnamon rolls. This recipe is vegan, can be made gluten-free, and the result is the perfect batch of golden and buttery pumpkin cinnamon rolls that everyone in your home will love!
2cupsregular or gluten free all purpose flourIf 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.
1tablespoonplain non-dairy yogurtonly needed if using gluten-free flour
Pumpkin Cinnamon Rolls Filling
¼cupsoftened vegan butter
½cuppumpkin puree
¼cuporganic cane sugar
1tablespoonpumpkin pie spice
Vegan Cream Cheese Frosting
2ozsoftened vegan cream cheese
2tablespoonsoftened vegan butter
¾cuppowdered 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.
Notes
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!