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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.

Prep Time
40 mins
Cook Time
40 mins
Rising time:
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 12 Servings
Calories: 453 kcal
Course: Breakfast , Brunch
Cuisine: American , Vegan

Ingredients

  • 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
  • FOR THE PUMPKIN SPREAD
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 2 tablespoon pumpkin pie spice blend
  • FOR THE VEGAN CREAM CHEESE FROSTING
  • 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

Instructions

    Cup of Yum
  1. FOR THE PUMPKIN SPREAD
  2. 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.
  3. FOR THE DOUGH
  4. 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.
  5. 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.
  6. In a large mixing bowl, add the milk and melted butter, vegan egg, ½ cup sugar, and ½ teaspoon salt and stir to combine.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat the oven to 375˚F (190˚C).
  11. 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.
  12. Spread an even layer of the pumpkin sauce over the top and sprinkle with cinnamon sugar.
  13. Roll it from one end to the other and use a sharp knife to slice the rolls.
  14. 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.
  15. Bake for approximately 30 minutes, or until the dough is golden brown.
  16. FOR THE CREAM CHEESE FROSTING
  17. 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.

Notes

  • NUTRITION DISCLAIMER
  • 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.

Nutrition Information

Serving 40g Calories 453kcal (23%) Carbohydrates 75g (25%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 4g (20%) Sodium 265mg (11%) Potassium 105mg (3%) Fiber 3g (12%) Sugar 39g (78%) Vitamin A 3445IU (69%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 453

% Daily Value*

Serving 40g
Calories 453kcal 23%
Carbohydrates 75g 25%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 4g 20%
Sodium 265mg 11%
Potassium 105mg 2%
Fiber 3g 12%
Sugar 39g 78%
Vitamin A 3445IU 69%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 3mg 17%

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