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4.4 from 69 votes

Pumpkin Cinnamon Rolls

These ooey gooey vegan pumpkin cinnamon rolls are a delicious treat to make for breakfast or brunch. They're made with bread flour, which gives them the perfect fluffy texture.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings: 12
Calories: 270 kcal
Course: Breakfast
Cuisine: American

Ingredients

Pumpkin Dough
  • 1 .25-oz. pkg. active dry yeast
  • ⅔ cup warm water divided
  • 3 ⅓ cups bread flour plus more for rolling dough
  • 2 Tablespoons coconut sugar or cane sugar
  • 1 ½ teaspoons sea salt
  • ⅔ cup canned pumpkin or homemade pumpkin puree
  • 3 Tablespoons melted coconut oil plus more for greasing
Cinnamon Sugar Filling
  • ⅓ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons melted coconut oil
Frosting
  • 2 Tablespoons almond milk
  • 1 cup confectioners' sugar

Instructions

    Cup of Yum
  1. Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
  2. Combine flour, sugar, and salt in bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute. 
  3. In a medium bowl, whisk together wet ingredients: pumpkin, coconut oil and 1/3 cup warm water. With mixer running at low speed, add yeast mixture and pumpkin mixture to your dry ingredients by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. 
  4. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.
  5. Once combined, place dough in oiled bowl and cover. Let rise 1 hour, or until doubled in volume.
  6. While dough is rising, make cinnamon sugar filling by stirring together brown sugar, cinnamon and coconut oil in a bowl. Grease 13 x 9-inch baking sheet or round 9.5-inch pie pan with coconut oil.
  7. Sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
  8. Sprinkle cinnamon sugar mixture over dough and smear it all over the surface with your fingers.
  9. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking sheet or pie pan.
  10. Cover, and let rise in warm place 45 minutes, or until doubled in size.
  11. Preheat oven to 375°F. Bake cinnamon rolls for 18 to 20 minutes, or until golden in color and cooked through and no longer doughy.
  12. To make frosting, combine confectioners’ sugar and almond milk in a small bowl. Spread frosting over warm cinnamon rolls and serve.

Notes

  • Vegetarian Times
  • Recipe inspired and adapted from Vegetarian Times.

Nutrition Information

Serving 1roll Calories 270kcal (14%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 6g (9%) Sodium 298mg (12%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 270

% Daily Value*

Serving 1roll
Calories 270kcal 14%
Carbohydrates 48g 16%
Protein 5g 10%
Fat 6g 9%
Sodium 298mg 12%
Fiber 2g 8%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.