Vegan Pumpkin Cinnamon Rolls

 

Fluffy, pillowy, deeply golden, warmly spiced with pumpkin pie spice and brown sugar, generously filled with cinnamon sugar swirls, and topped with the most luxurious vegan maple cream cheese frosting that pools into every fold and crevice as it melts — these vegan pumpkin cinnamon rolls are the definitive autumn and holiday morning recipe. They fill your entire home with a warm, intoxicating aroma that is part bakery, part pumpkin patch, part holiday magic, and they taste so outrageously good that people will eat three before they have finished telling you how good they are. Ready in about 2 hours including rising time, completely dairy-free and egg-free, and make-ahead friendly for effortless holiday mornings.

Prep Time: 30 mins  |  Rise Time: 1 hr 30 mins  |  Cook Time: 25–30 mins  | 

Total Time: ~2 hrs 30 mins | Servings: 12 rolls  |  

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Ingredients

Pumpkin Dough:

• ¾ cup (180ml) unsweetened plant-based milk (oat or soy), warmed to 38–43°C (100–110°F)
• 2¼ teaspoons (1 packet) instant yeast (active dry yeast also works — see Notes)
• ¼ cup (50g) granulated sugar, divided
• ½ cup (115g) pure pumpkin purée (from a can — NOT pumpkin pie filling)
• 3 tablespoons vegan butter, melted and cooled to room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon fine sea salt
• 3–3½ cups (375–440g) all-purpose flour, plus more for dusting

Cinnamon Pumpkin Filling:

• 3 tablespoons vegan butter, softened to room temperature (NOT melted — softened butter spreads more evenly and prevents leaking)
• ¾ cup (165g) packed light brown sugar
• 2 teaspoons ground cinnamon
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground nutmeg

Maple Cream Cheese Frosting:

• 225g (8 oz) vegan cream cheese, softened (Violife recommended)
• 2 tablespoons vegan butter, softened
• 2 tablespoons maple syrup
• 1½ cups (180g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt

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Instructions

1. Activate the yeast (skip this step for instant yeast — add it directly with the dry ingredients instead): in a large bowl or the bowl of a stand mixer, combine the warm plant milk, 1 tablespoon of the granulated sugar, and the yeast. Stir briefly and let stand for 8–10 minutes until very foamy and fragrant.
2. Add the pumpkin purée, melted vegan butter, remaining sugar, vanilla extract, pumpkin pie spice, and salt to the bowl. Whisk until well combined.
3. Add 3 cups of flour. Using a stand mixer with the dough hook on medium speed (or a wooden spoon if mixing by hand), mix until a soft dough forms that pulls away from the sides of the bowl. Add more flour, one tablespoon at a time, as needed, until the dough is soft, slightly tacky, and smooth but not sticky. Avoid adding too much flour — a softer, slightly tacky dough produces fluffier rolls.
4. If using a stand mixer, knead on medium speed for 5–7 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead for 8–10 minutes.
5. Place the dough in a lightly oiled large bowl, turning once to coat. Cover with a clean, damp kitchen towel or plastic wrap. Place in a warm spot and allow to rise for 1 hour until the dough has roughly doubled in size.
6. While the dough rises, make the filling: in a small bowl, mix together the softened vegan butter, brown sugar, cinnamon, pumpkin pie spice, and nutmeg until a thick, spreadable paste forms. Set aside.
7. Grease a 9x13 inch baking dish or two 9-inch round baking pans generously with vegan butter.
8. Punch down the risen dough and turn out onto a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle approximately 45x30 cm (18x12 inches) and about 5mm (¼ inch) thick.
9. Spread the softened filling paste evenly across the entire surface of the dough, leaving a 1 cm (½ inch) border along one of the long edges.
10. Starting from the long edge that is fully covered with filling, roll the dough up tightly into a log. Pinch the seam firmly to seal.
11. Using a sharp serrated knife or unflavoured dental floss, cut the log into 12 equal rolls, each approximately 4 cm (1.5 inches) thick.
12. Place the rolls cut-side up in the prepared baking dish, leaving a small space between each. Cover loosely with a kitchen towel and let rise for a further 30 minutes until puffed and the rolls are touching.
13. Preheat oven to 175°C (350°F). Bake for 25–30 minutes until the rolls are golden brown on top and the centres are cooked through. They will also puff up significantly in the oven.
14. Make the frosting: beat together the softened vegan cream cheese, vegan butter, maple syrup, sifted powdered sugar, vanilla, and salt with a hand mixer until smooth and creamy. Adjust sweetness or consistency to taste.
15. Allow the rolls to cool for 10 minutes, then spread the frosting generously over the warm rolls and serve immediately.

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Notes

• Active dry vs. instant yeast: If using active dry yeast, it must be proofed first in warm liquid with a pinch of sugar (step 1). Instant yeast can be added directly to the dry ingredients without proofing. Either type works well for this recipe.
• Softened vs. melted butter for the filling: Always use softened, room-temperature butter for the filling — not melted. Melted butter will be too liquid and will leak out through the sides and bottom of the rolls during the second rise and baking, resulting in less filling inside the rolls.
• The dough should be soft and slightly tacky: A dough that feels a little sticky produces much fluffier, more tender rolls than a firm, heavily floured dough. Resist the urge to add too much flour.
• Make-ahead option: After cutting the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate overnight (up to 16 hours). The next morning, remove from the fridge and allow the rolls to sit at room temperature for 1 hour before baking as directed.
• Freeze: Bake the rolls without frosting, cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and warm in the oven at 160°C (325°F) for 10 minutes before frosting and serving.

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