Vegan Pumpkin Cinnamon Rolls
User Reviews
4.9
Vegan Pumpkin Cinnamon Rolls
Description
Vegan Pumpkin Cinnamon Rolls start with a dough combining warm almond milk, melted vegan butter, yeast, sugar, pumpkin puree, and spices like cinnamon and pumpkin pie spice. After activating the yeast, the dough is gradually mixed with flour and kneaded until soft. The filling mixes vegan butter, pumpkin butter, sugar, and spices, with optional pecans providing texture. Rolls are shaped by spreading the filling and rolled tightly before proofing and baking, resulting in soft, fragrant pastries.
The cinnamon rolls have a moist, tender crumb with the mellow sweetness and distinct autumn flavor from pumpkin and spices. Vegan butter enhances richness without dairy, and pecans add a subtle crunch. Once baked, the rolls can be topped with a pumpkin butter glaze or left plain, making them versatile for breakfast or dessert.
These rolls require time for yeast activation and proofing but yield a rewarding pastry. If desired, a simple glaze can be created by blending powdered sugar with dairy-free milk and pumpkin flavoring. Check that pumpkin butter used is vegan to maintain dietary considerations. Shaping and kneading dough carefully ensures a soft texture.
Ingredients
DOUGH
- 1 cup almond milk unsweetened
- 2 Tbsp vegan butter (such as Earth Balance)
- 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
- 1 Tbsp organic cane sugar
- 1/4 tsp salt sea salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 2 ¾ - 3 ¼ cups all-purpose flour Bob’s Red Mill Unbleached
FILLING
- 2 ½ Tbsp vegan butter (such as Earth Balance)
- 1/2 cup pumpkin butter
- 1/3 cup organic cane sugar
- 1 Tbsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup pecans optional, raw, chopped
TOPPING
- 2 Tbsp vegan butter (such as Earth Balance)
- 1 Tbsp pumpkin butter optional
- 1 Tbsp organic cane sugar
- 1/4 cup pecans raw, chopped
Instructions
- DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
- Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.
- Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square or comparable sized pan (you should have about 10 rolls as original recipe is written).
- TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- Once the oven is hot, bake rolls on a center rack for 30-40 minutes or until golden brown and crusty on top. Let cool for at least 10 minutes before serving.
- For a glaze, try my dairy-free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
- Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.
Notes
- Use vegan-friendly pumpkin butter, either store-bought or homemade, to maintain the recipe’s vegan status.
- A dairy-free glaze can be made by whisking vegan butter, powdered sugar, and dairy-free milk until pourable, optionally adding pumpkin butter or pumpkin pie spice for more flavor.
- The recipe is adapted from a reliable source, providing a balance of spice and moisture in the rolls.
- Nutrition estimates exclude pecans and glaze, so consider those additions when calculating calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(rolls)
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 272 | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3.7g | 7% |
| Fat | 3.3g | 5% |
| Saturated Fat | 3.3g | 17% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 162mg | 7% |
| Fiber | 1.3g | 5% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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