Vegan Pumpkin Cinnamon Rolls

These vegan pumpkin cinnamon rolls will make your home smell amazing with the spice blend of cinnamon, ginger, and nutmeg. Make them a weekend brunch tradition in the fall!

There are several fall traditions I like to partake in each year: collecting decorative gourds, apple picking, complaining about the forthcoming winter, getting confused about what time it is because it's starting to get dark at 5pm, and making vegan pumpkin cinnamon rolls.

These cinnamon rolls are great because the dough is not overly sweet, which makes the filling and glaze complementary, not cloying. You could even roast your own pie pumpkin or butternut squash for the puree. If you do this, pay attention to the amount of liquid you're adding. Homemade pumpkin puree usually has more moisture than canned pumpkin puree.

🎃 Ingredients

• Active dry yeast
• Non-dairy milk
• Pumpkin puree
• Sugar
• Brown sugar
• Vegan butter
• All-purpose flour
• Salt
• Cinnamon
• Ginger
• Nutmeg
• Powdered sugar
• Vanilla extract

Pumpkin Puree

You can use canned pumpkin (not pumpkin pie filling, which contains flavoring and spices) or fresh pumpkin puree for this recipe. Learn how to roast pumpkin and squash for baking here.

Nutmeg

Fresh is best for any ingredient, especially nutmeg! Fresh nutmeg can be found in specialty spice stores, international markets, and in the supermarket (though it will cost more at the supermarket). One piece of nutmeg can be used for several recipes.

You can use a Microplane grater to grate the fresh nutmeg in 10 seconds flat.

🔪 Instructions

To make the dough:

Pour the yeast and non-dairy milk in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.

Add the pumpkin puree, sugar, and melted vegan butter and stir to combine.

Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.

Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).

Punch down the dough and let rest for 15 minutes while you prepare the filling.

To assemble:

Combine vegan butter, brown sugar, cinnamon, ginger, and nutmeg in a bowl and mix until just combined, chopping up the vegan butter as you mix.

Preheat oven to 375°F. Place a piece of parchment paper in an 8"x8" or 9”x13” baking pan.

Roll out the dough into a large square on a floured countertop, about 12”x12”. Evenly spread the filling on the dough, leaving about ½ an inch of space at the top.

Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.

Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.

Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.

Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.

Bake for 22-25 minutes or until golden. Let cool before making the glaze.

For the glaze:
Combine the powdered sugar, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.

Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.

💭 Tips

• Dough not rising? It's okay! Since there is vegan butter and milk in the dough, it's considered an enriched dough. It may not rise as much at room temperature, but will when baked.
• Prefer cream cheese frosting to glaze? Check out my Pumpkin Cake recipe, where you'll find a recipe for vegan cream cheese frosting that you can use in place of the glaze.
• Fresh pumpkin puree will make the cinnamon rolls extra delicious! Learn how to make it here.

📖 Recipe

Vegan Pumpkin Cinnamon Rolls

Yield: 9-12 rolls

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

These vegan pumpkin cinnamon rolls will make your home smell amazing with the spice blend of cinnamon, ginger, and nutmeg. Make them a weekend brunch tradition in the fall!

Print

Ingredients

Dough

• 1 package active dry yeast (2 ¼ teaspoons)
• ¼ cup warm non-dairy milk
• ¾ cup pumpkin puree
• ¼ cup sugar
• ¼ cup melted vegan butter
• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon cinnamon
• More flour for rolling the dough, as needed

Filling

• ¼ cup vegan butter
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg

Glaze

• ⅔ cup sifted powdered sugar
• 1-2 tablespoons warm water or non-dairy milk
• ½ teaspoon vanilla extract

Instructions

To make the dough:

1. Pour the yeast and non-dairy milk in a stand mixer bowl or large bowl (if mixing by hand). Let sit for a couple minutes, until bubbly.
2. Add the pumpkin puree, sugar, and melted vegan butter and stir to combine.
3. Mix together the flour, salt, and cinnamon, and gradually add to the wet ingredients, mixing after each addition, until a ball forms.
4. Knead for 5 minutes, until the dough is smooth. Combine in a ball and place in an oiled bowl, cover with a thin towel, and let rise for 50-60 minutes. It may not rise as much as bread dough since it is an enriched dough (a dough containing milk and butter).
5. Punch down the dough and let rest for 15 minutes while you prepare the filling.

To assemble:

1. Combine vegan butter, brown sugar, cinnamon, ginger, and nutmeg in a bowl and mix until just combined, chopping up the vegan butter as you mix.
2. Preheat oven to 375°F. Place a piece of parchment paper in an 8"x8" or 9”x13” baking pan.
3. Roll out the dough into a large square on a floured countertop, about 12”x12”.
4. Evenly spread the filling on the dough, leaving about ½ an inch of space at the top.
5. Start rolling the dough from the bottom of the square that’s facing you until you reach the top. The tighter you roll, the more of a spiral your cinnamon rolls will have.
6. Dip your finger in water and wet the part of the dough without the filling, then continue rolling and pinch to seal the roll.
7. Using a serrated knife, evenly score the roll of dough into 9-12 slices, depending on how large you want to make your rolls. Cut each roll with the knife using a sawing motion so the spirals don’t get squished.
8. Place each roll in the prepared baking pan, then cover and let sit for 15 minutes.
9. Bake for 22-25 minutes or until golden. Let cool before making the glaze.

For the glaze:

1. Combine the powdered sugar, non-dairy milk, and vanilla and stir until smooth. Add more non-dairy milk if needed.
2. Once the rolls are warm, but not hot to the touch, pour or drizzle on the glaze.

Notes

• Dough not rising? It's okay! Since there is vegan butter and milk in the dough, it's considered an enriched dough. It may not rise as much at room temperature, but will when baked.
• Prefer cream cheese frosting to glaze? Check out my Pumpkin Cake recipe, where you'll find a recipe for vegan cream cheese frosting that you can use in place of the glaze.
• Fresh pumpkin puree will make the cinnamon rolls extra delicious! Learn how to make it here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Star Yeast Active Dry Env 3pk
• 
  Microplane Premium Classic Series Zester Grater, 18/8, Black
• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 243mgCarbohydrates: 59gFiber: 2gSugar: 19gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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