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An iron skillet with pumpkin cinnamon rolls and a white plate with a roll on it.

Vegan Pumpkin cinnamon rolls

Dairy-free and egg-free pumpkin cinnamon rolls are the perfect fall comfort food. Great for brunch or an afternoon snack.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American, Vegan
Prep Time: 40 minutes
Cook Time: 40 minutes
Rising time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12 Servings
Calories: 453kcal
Author: Linda & Alex


  • Stand Mixer
  • Oven


  • 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
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 2 tablespoon pumpkin pie spice blend
  • 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


  • 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.
  • 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.
  • 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.


  • 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.


Serving: 40g | Calories: 453kcal | Carbohydrates: 75g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Sodium: 265mg | Potassium: 105mg | Fiber: 3g | Sugar: 39g | Vitamin A: 3445IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg
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