Best Vegan Pumpkin Cinnamon Rolls
5 from 8 votes
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Best Vegan Pumpkin Cinnamon Rolls

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!

Course: Dessert
Keyword cinnamon rolls, dairy-free, pumpkin, pumpkin spice, sweets, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 20 minutes
Total Time: 35 minutes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

For Dough:

  • 3 cups organic All-purpose flour (I use Bob's Red Mill)
  • 2 cups organic Artisan bread flour (I use Bob's Red Mill)
  • 1 packet dry active yeast (That's 2 1/4 tsps!)
  • 1 Tbsp organic pure cane sugar, Vegan-approved! (I use Wholesome Sweets)
  • 1/2 cup organic brown sugar, Vegan-approved! (I use Sugar in the Raw)
  • 1/4 cup WARM water (make sure it's warm + not hot!)
  • 6 Tbsps vegan butter (I use Earth Balance)
  • 1 1/4 cup Almond milk (Or your fave plant-based milk!)
  • 1 cup organic pumpkin puree (Canned version, not pie filling!)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of cardamom

For Filling:

  • 2-3 Tbsps vegan butter, melted (I use Earth Balance)
  • 1 Tbsp pumpkin spice (See Notes!)
  • 1/2 cup organic brown sugar (Sugar in the Raw is Vegan-approved!)

For Maple Glaze:

  • 3 Tbsps vegan butter (I use Earth Balance)
  • 1/2 cup organic maple syrup
  • 2 cups organic powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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:

  1. In the meantime, you can work on the filling!

  2. Melt butter and set aside. In a separate bowl, combine pumpkin spice and brown sugar and set aside as well.

  3. 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!

  4. 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!

  5. 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!).

  6. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).

  7. 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.

  8. 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.

  9. Bon Appetite!

Tips | Notes:

For Maple Glaze: 

  1. Melt butter in a small pot on low heat. Add maple syrup, vanilla extract, and cinnamon and stir frequently. 

  2. 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.

  3. Set aside.

TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.

OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.

RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice.