These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, doughy, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more and sprinkled with pieces of chopped pecan for that bit of added crunch. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!
I’ve always loved the taste of a warm Cinnamon Roll during the colder months. There’s just something about having a warm dessert that is comforting to say the least. With this recipe, I chose to add a bit of “Fall-flavor” to the classic Cinnamon Roll. While the original Cinnamon Roll recipe will always be a classic, I wanted something a bit fun, but bursting with flavor. You know that I’m Southern a heart, so nothing goes untouched without a kick in flavor and a whole lot of EXTRAS! Haha.
These Cinnamon Rolls were no different. The light dress with pumpkin puree inside gave this Cinnamon Roll a whole new burst of flavor, which married vary well with the pumpkin spice and sugar that goes inside the roll itself as well. The funny thing is that the rolling of these Cinnamon Rolls take a bit of work, Ya’ll! I made my dough from scratch (per usual) and I allowed it to sit a little overtime to become a lot more fluffy, so it was a bit tender, but still worked perfectly nonetheless. Just required a bit more arm work, FYI! Plus, there’s nothing that a light drizzle of flour can’t help, right?!
Once you have your rolls together and it begins baking in the oven (which only takes a short 25-30 minutes), you can get a head start on the Maple glaze. Now, let me be real honest—this glaze will leave you tempted to eat it plainly off the spoon before even adding it to your Cinnamon Rolls. It’s THAT GOOD, Ya’ll! But I’ll let you decide for yourselves. So, why did I choose to use a Maple Glaze instead of the ‘original frosting’ made with cream cheese, you ask? Well, for one—I wanted to add a bit more flavor to this amazing sweet treat. And two—I just wanted to add more flavor! Haha. Granted, I could make my own cream cheese out of Cashews (**That’s for another post**), but I wanted something that would pair really nice with the pumpkin flavor and that screamed-FALL season! And this did the job!
Once your Cinnamon Rolls are baked and your glaze has cooled, you’re good to go! Just sprinkle a few pieces of pecans on top and Wallah! A beautifully fluffy Pumpkin Cinnamon Roll and it’s VEGAN! I know, crazy, but true! It’s healthy enough to share with your little ones and leave you feeling unguilty for eating a good 2 or 3!
Be sure to scroll down for the recipe and #Pin away.
- 3 Tbsps vegan butter
- 1/2 cup organic maple syrup
- 3/4 cups powdered (May need a few more Tbsps)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 cup chopped pecans
Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently.
Once melted together, remove from heat and carefully pour into a small mixing bowl. Add powdered sugar and whisk until fully combined. Allow to cool for 5-7 minutes so that the glaze can thicken.
Best Vegan Pumpkin Cinnamon Rolls
- 1 packet dry active yeast (2 1/4 tsp)
- 1 Tbsp organic cane sugar
- 1/4 cup warm water (make sure it's warm + not hot!)
- 6 Tbsps vegan butter (I used Earth Balance)
- 1 1/4 cup coconut milk (Almond milk can be used also)
- 3 1/4 cups all purpose flour (I used Bob Red Mills)
- 1/2 tsp sea salt
For Filling (Inside Roll):
- 2 Tbsps vegan butter, melted
- 1 tsp pumpkin spice (Just cinnamon can be used also)
- 1/2 cup organic cane sugar
- 1/3 cup organic pumpkin puree
Combine yeast and brown sugar in a medium bowl and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and the yeast to activate.
In the meantime, melt the butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot.Once butter has melted, remove immediately and let cool until WARM.
In a large bowl, whisk flour and salt together. Then, combine butter/milk mixture with yeast mixture and stir together well.
Add wet ingredients to dry ingredients and use your hands to knead the dough for approximately 3 minutes or until fully elastic and make into a large ball.
Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size.
To Make Filling:
Melt butter in a small bowl and set aside. In a separate small bowl, combine pumpkin spice and cane sugar and set aside.
Once the hour has gone by and your dough has risen, preheat the oven to 350 degrees Fahrenheit. Next, flour your countertop and place the dough on top of it using a rolling pin, roll it out into a large rectangle, trimming the edges if needed. NOTE: Make sure that your dough isn't thinly rolled out as this makes rolling it up hard.
Then lightly brush melted butter overtop of dough. Then lightly brush the pumpkin puree on top of butter and spoon the cinnamon-sugar mixture over top of butter/pumpkin puree and spread it evenly over the dough as best as possible.
Tightly roll up the dough long-ways and using a sharp knife, cut dough into 1.5" rolls, and then place the rolls (cut side facing down) into a large baking dish that is lined with parchment paper.
Place a towel over the rolls and allow them to rise at room temperature for 15 minutes.
Once the rolls have doubled in size (or at least gotten significantly larger) brush rolls with a little more melted butter and then bake them for approximately 30 minutes or until golden brown around edges.
Remove rolls from oven, let cool for 5 minutes or so, and then drizzle maple glaze and sprinkle chopped pecans overtop.
Cinnamon Rolls can be stored in the refrigerator (tightly covered with plastic wrap in dish or container) for up to 3 days.
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