Whether you call them cinnamon buns, sticky buns, or cinnamon rolls, our Vegan Pumpkin Cinnamon Rolls are going to be your new fall obsession. They’re made with real pumpkin and just the right amount of pumpkin spice. Perfect for a holiday brunch, a lazy weekend morning, or an afternoon snack.
This post may contain affiliate links which won’t change your price but will share some commission.
Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
and THE ULTIMATE VEGAN COOKBOOK
.
HEALTHY PUMPKIN CINNAMON ROLLS
Are not a thing.
Let’s be totally honest (and I always am) the only healthy thing about these, or any other cinnamon roll, is the pumpkin puree.
The fact that these are dairy-free and egg-free definitely steps up the health factor; however, you need sugar and all-purpose flour to make the sweetest and most tender cinnamon rolls, and last time I checked, these two ingredients didn’t qualify as healthy.
Alternatively, you could substitute coconut sugar to make them slightly healthier, but seriously, let’s just make the best cinnamon roll recipe ever.
I mean, these are an occasional treat, maybe once or twice a year, so indulge a little. YOLO! 😊
HOW TO MAKE VEGAN CINNAMON ROLLS WITH PUMPKIN
STEP ONE
First, you’ll want to make the pumpkin spread that will fill the center of the cinnamon rolls.
In a small bowl whisk the 1 cup pumpkin puree, ½ cup brown sugar, and 2 tablespoon pumpkin pie spice until completely combined. Set aside.
STEP TWO
Next, you’ll need to proof the yeast.
Heat a quarter cup of water to 110°F (43°C) and whisk the yeast and sugar into the water.
Let it sit for 10 minutes until it has a bubbly and foamy top. If it doesn’t bubble and form a foam then the yeast was dead and you need to buy new yeast.
STEP THREE
- Put the milk and butter in a microwave safe bowl and heat for 1 minute or until the butter is melted. You can also heat in a pan on the stove on medium low heat.
- In a large mixing bowl, add the milk and butter, sugar, and salt and stir to combine.
- Add half of the flour and mix until combined. Add the yeast mixture and remaining flour and mix until it forms a ball.
- On a well-floured surface, knead the dough for 5 minutes. Add a bit more flour to the surface if the dough begins to stick.
- Place the dough in a large oiled bowl, cover with a clean towel, and place in a warm place to let it rise for an hour to an hour and a half. It should double in size.
STEP FOUR
- When the dough has doubled in size, punch the dough in the center and roll it into a large rectangle, approximately 16 inches x 8 inches.
- Spread an even layer of the pumpkin spread over the top, leaving about an inch of dough around the edges. Sprinkle with the cinnamon sugar.
- Roll it up from one end and use a sharp knife to slice the rolls.
- Butter a 10-inch iron skillet or a 9-inch cake pan and place the rolls close together and let them rise for 30 minutes.
STEP FIVE
Bake for approximately 40 minutes, or until the dough is golden brown.
WHY DO YOU NEED TO PROOF YEAST?
Yeast is a leavening and is what causes the bread to rise.
It’s important to proof it so you know that it’s still working, otherwise you’ll end up with flat cinnamon rolls.
When you heat water to 110°F (43°C) and add a bit of sugar and the active yeast, within ten minutes the yeast will begin to eat the sugar and it will produce gas bubbles.
Once the top of the yeast is bubbling, you know it’s good.
If the yeast doesn’t bubble, it’s gone bad and you’ll need to get new yeast.
HOW TO MAKE VEGAN CREAM CHEESE FROSTING FOR PUMPKIN STICKY BUNS
Sticky buns, or cinnamon rolls, are always best with a thick schmear of cream cheese frosting.
We love our easy vegan cream cheese frosting recipe, and think you will, too.
Place the vegan cream cheese, vegan butter, and sifted (this prevents lumpy frosting) confectioner’s sugar in a mixing bowl and beat it until it’s smooth and creamy.
Spread it on the cinnamon rolls and dig in!
HOW DO YOU STORE VEGAN CINNAMON ROLLS?
Because they have cream cheese frosting on them, we suggest storing them covered in the refrigerator.
Warm them up in the microwave or in the oven.
You can freeze them in an airtight container for up to 3 months.
Reheat covered with foil in a 350°F (176°C) oven until warmed through, approximately 15 minutes.
MORE SWEET VEGAN BRUNCH IDEAS
PUMPKIN CHOCOLATE BRAIDED BREAD
CLASSIC HOMEMADE VEGAN BANANA BREAD
BAKED VEGAN APPLE CIDER DOUGHNUTS
Make our dairy-free pumpkin cinnamon roll recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect on Instagram and Twitter. You’ll get a peek into our everyday lives in our stories and see what we’re sharing in our feed.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
PIN ME!
Vegan Pumpkin cinnamon rolls
Equipment
- Stand Mixer
- Oven
Ingredients
- ¼ cup water
- 1 packet or 2 ¼ teaspoon active or dry yeast
- ½ teaspoon sugar
- ¾ cup plant milk
- 5 tablespoon ⅓ cup vegan butter
- ½ cup sugar
- ½ teaspoon salt
- 1 vegan egg we use JUST or Follow Your Heart brands (follow the instructions on the package for one egg)
- 4 cups flour
- FOR THE PUMPKIN SPREAD
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 tablespoon pumpkin pie spice blend
- FOR THE VEGAN CREAM CHEESE FROSTING
- 8 ounce plain vegan cream cheese we like Kite Hill
- 6 tablespoon vegan butter room temperature
- 2 cups confectioner’s sugar sifted to remove any lumps that may be in the sugar
Instructions
- FOR THE PUMPKIN SPREAD
- In a small bowl whisk the 1 cup pumpkin puree, ½ cup brown sugar, and 2 tablespoon pumpkin pie spice until completely combined. Set aside.
- FOR THE DOUGH
- Heat the ¼ cup water to 110°F (43°C) and whisk the 2 ¼ teaspoon yeast and ½ teaspoon sugar into the water. Let it sit for 10 minutes until it has a bubbly and foamy top. If it doesn’t bubble and form a foam then the yeast was dead and you need to buy new yeast.
- Put the ¾ cup milk and 5 tablespoon butter in a microwave safe bowl and heat for 1 minute or until the butter is melted. You can also heat in a pan on the stove on medium low heat.
- In a large mixing bowl, add the milk and melted butter, vegan egg, ½ cup sugar, and ½ teaspoon salt and stir to combine.
- Add 2 cups of the flour to the mixing bowl and with a bread hook attachment, mix until combined. Add the yeast mixture and remaining 2 cups of flour and mix until it forms a ball.
- On a well-floured surface, knead the dough for 5 minutes. Add a bit more flour to the surface if the dough begins to stick.
- Place the dough in a large oiled bowl, cover with a clean towel, and place in a warm place to let it rise for an hour to an hour and a half. It should double in size.
- Preheat the oven to 375˚F (190˚C).
- When the dough has doubled in size, punch the dough in the center and roll it into a large rectangle, approximately 16 inches x 8 inches.
- Spread an even layer of the pumpkin sauce over the top and sprinkle with cinnamon sugar.
- Roll it from one end to the other and use a sharp knife to slice the rolls.
- Butter a 10-inch iron skillet or a 9-inch cake pan and place the rolls close together and let them rise for 30 minutes.
- Bake for approximately 30 minutes, or until the dough is golden brown.
- FOR THE CREAM CHEESE FROSTING
- Place the 8 oz of vegan cream cheese, 6 tablespoon vegan butter, and 2 cups sifted (this prevents lumpy frosting) confectioner’s sugar in a mixing bowl and beat it until it’s smooth and creamy.
Notes
- Store covered in the refrigerator or freeze in a freezer safe container for up to 3 months.
- Reheat in a 350°F (176°C) oven for approximately 15 minutes or until warmed through to the center.
Nutrition
PIN ME!
Elizabeth says
What temp do we bake these?
Linda Meyer says
Hi Elizabeth, bake them at 375˚F (190˚C). Enjoy!
Christine @ Run Plant Based says
Yum, these look amazing and so perfect for fall. Thanks!
Linda Meyer says
Thank you, Christine! We appreciate it. 🙂