These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, 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. 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?!
If you didn’t get a chance to see my last Cinnamon Roll recipe, no worries—here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:
This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot. Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.
This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.
Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll dough to its capacity so that you release the gluten and it becomes extremely elastic. This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.
Although I’ve mostly made my cinnamon rolls within the same day, ultimately, rising your dough overnight in the refrigerator is the best! This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.
One of my latest discoveries was the use of bread flour in my cinnamon rolls. Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like.
Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process! Before, I use to struggle with rolling the perfect cinnamon roll, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking. When rolling, always start the initial first roll really tight to keep the same momentum throughout.
There you have it. Hope this helps you to make some good cinnamon roll!
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!
If you’re a lover of Fall spices and sweet flavors, then these Delicious Homemade Pumpkin Spice Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, brioche-thick and smothered in a rich, but light pumpkin spice cream cheese glaze, these cinnamon rolls are sure to be a winner for any sweet tooth. Overnight option available.
This Maple Vegan Pumpkin Pie is like no other. Besides the fact that it’s entirely vegan; it’s sweet, but not too sweet, full of great spices, and and all around amazing! The pecan + walnut crumbled topping adds a nice crunch and additional sweetness to every bite.
These Pumpkin Cheesecake Bites + Pecan Crust are the ultimate dessert recipe. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust, velvety pumpkin + spice flavored filling, and topped with light whipped cream + toasted pecans.
These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. Naturally sweetened and whipped together in only 25 minutes—total.
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 not guilty for eating a good 2 or 3!
Let’s dig right into this recipe, shall we?
Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
In the meantime, melt the vegan 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.
Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the pumpkin puree and continue to mix for a few more seconds, until combined.
Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, cardamom, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
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.
In the meantime, you can work on the filling!
Melt butter and set aside. In a separate bowl, combine pumpkin spice and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the pumpkin spice-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Glaze (Recipe in Notes!) atop the rolls using a rubber spatula and sprinkle lightly with cinnamon, if desired.
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. Set aside.
If you choose to make these Vegan Pumpkin Cinnamon Rolls or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Best Vegan Pumpkin Cinnamon Rolls.