Vegan 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.

Have you ever made homemade cinnamon rolls? They were Isaac’s grandma’s specialty and although I wasn’t lucky enough to learn from her, I figured I would take a stab at a festive version for the holidays. Luckily, a friend of mine, who went to culinary school and is now a pastry chef, actually came over the first time I attempted to create this recipe and helped me a ton.

The first batch was good, but a little dry and the rolls weren’t super fluffy, so I tweaked the recipe a bit and the result is the recipe I’m sharing today.

I have to say, these pumpkin cinnamon rolls are the real deal! They’re vegan, but still quite indulgent for an EBF breakfast recipe. I promise they’re worth it…

Round baking dish with pumpkin cinnamon rolls drizzled with icing.

Ingredients in Vegan Pumpkin Cinnamon Rolls

  • Pumpkin Doughactive dry yeast, bread flour, coconut sugar, sea salt, pumpkin puree, coconut oil
  • Cinnamon Sugar Fillingbrown sugar, ground cinnamon, coconut oil
  • Frosting – almond milk, confectioners’ sugar

To keep this recipe vegan we’re using coconut oil instead of butter and almond milk instead of regular milk. These swaps are so easy and don’t change the flavor of the recipe at all. These cinnamon rolls taste just as a good as cinnamon rolls made with dairy — trust me!

How to Make Homemade Cinnamon Rolls

First thing first, cinnamon rolls do take a little bit of attention and time, so make sure you have enough time set aside for this process!

We’re going to start by making the pumpkin dough. Stir the yeast into 1/3 cup of warm water until dissolved. Let this mixture set for about 10 minutes. In the meantime, combine the flour, sugar and salt in the bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute. In a separate bowl, mix together your wet ingredients – the pumpkin puree, coconut oil and warm water.

You’ll now have three bowls: one with the yeast mixture, one with the wet/pumpkin mixture and one with the dry ingredients. Start your mixer at low speed and add your yeast and pumpkin mixture to the dry ingredients slowly.

Mix at medium-low speed for five minutes or until the dough is smooth. Increase the speed to medium and mix for two minutes. This is technically the “kneading” process, but you’re using the mixer to do the work rather than doing it by hand. You’ll know the dough is done kneading and ready when it makes a slapping sound as it hits the side of the bowl.

Place the dough ball in an oiled bowl, cover and let rise for one hour or until the dough has doubled in size. 

Dough for pumpkin cinnamon rolls in a glass bowl to rise.

While your dough rises, make the cinnamon sugar filling by stirring together the brown sugar, cinnamon and coconut oil in a bowl. Prepare your baking dish by greasing it with coconut oil.

After your dough has doubled in size, it’s time to roll it out! Sprinkle extra flour on your surface and rolling pin and roll the dough into a rectangle that’s about 12 inches wide by 14 inches long.

Cinnamon mixture sprinkled on dough for pumpkin cinnamon rolls.

Sprinkle the cinnamon sugar mixture over dough and smear it all over the surface with your fingers.

Hand holding a pumpkin cinnamon roll.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of the dough, always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it’s all rolled up, pinch the seam closed and turn the roll over so the seam is facing down. Cut the “log” crosswise into 12 one-inch-thick pieces and place on prepared baking sheet or pie pan. Cover and let rise in a warm place for 45 minutes or until doubled in size.

Once doubled in size, bake the rolls for 18-20 minutes or until golden brown and cooked through. Make your frosting in a small bowl and spread over the warm rolls. Enjoy!

Pumpkin cinnamon rolls drizzled with frosting.

That was easy enough wasn’t it?? I feel like people are intimidated by homemade cinnamon rolls for some reason (I was!), but you really shouldn’t be! I feel so proud of myself every time I make homemade rolls and can see these becoming a traditional holiday breakfast in our home for years to come!

Round baking dish with pumpkin cinnamon rolls drizzled with icing.

Love Pumpkin? Here are More Pumpkin Baked Goods to Try!

Round baking dish with pumpkin cinnamon rolls drizzled with icing.

If you make these pumpkin cinnamon rolls, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.

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Round baking dish with pumpkin cinnamon rolls drizzled with icing.

Pumpkin Cinnamon Rolls


  • Author: Brittany Mullins
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12

Description

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.


Ingredients

Pumpkin Dough

  • 1 0.25-oz. pkg. active dry yeast
  • 2/3 cup warm water (divided)
  • 3 1/3 cups bread flour, plus more for rolling dough
  • 2 Tablespoons coconut sugar (or cane sugar)
  • 1 1/2 teaspoons sea salt
  • 2/3 cup canned pumpkin puree
  • 3 Tablespoons melted coconut oil, plus more for greasing

Cinnamon Sugar Filling

  • 1/3 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons melted coconut oil

Frosting

  • 2 Tablespoons almond milk
  • 1 cup confectioners’ sugar

Instructions

  1. To make pumpkin dough: 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. 
  4. 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. 
  5. 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.
  6. Once combined, place dough in oiled bowl and cover. Let rise 1 hour, or until doubled in volume.
  7. 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.
  8. Sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle. Sprinkle cinnamon sugar mixture over dough and smear it all over the surface with your fingers. 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. Cover, and let rise in warm place 45 minutes, or until doubled in size.
  9. 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.
  10. To make frosting, combine confectioners’ sugar and almond milk in a small bowl. Spread frosting over warm cinnamon rolls and serve.

Notes

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 270
  • Sugar: 19g
  • Sodium: 298mg
  • Fat: 6g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g

Keywords: pumpkin cinnamon rolls

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    16 comments
    1. Kim Lopez
      October 4, 2020 AT 2:16 pm

      These cinnamon rolls were amazing! I am actually having one right now with maple flavored coffee…yum! Love that they are vegan and the extra time to mix and let rise compared to my other cinnamon roll recipes was well worth it!

      1. Brittany Mullins
        October 4, 2020 AT 7:43 pm

        Oh yay!! That makes me so happy to hear, Kim. I’m glad these cinnamon rolls were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    2. Amy
      April 12, 2020 AT 8:31 pm

      I made these last fall for my newly vegan daughter (due to allergies, not choice). She adored them. She currently is in school in Oregon and I’m in Colorado and she just asked me to see if I could send these to her for her birthday cake next month. Oh the things us mama’s do for our babies – I’m sure gonna try!

      1. Brittany Mullins
        April 13, 2020 AT 10:19 pm

        Ahh I’m so glad these cinnamon rolls were a hit, Amy! What a nice mom to try and send them to her for her bday. 🙂 Let me know if they make it successfully. 🙂

    3. Hannah Purcell
      April 2, 2020 AT 8:33 pm

      Hi. Can I use whole wheat flour for this recipe? I want to make this tomorrow!

      1. Brittany Mullins
        April 2, 2020 AT 11:18 pm

        Hey Hannah – You can certainly try it, they just might not be as fluffy as if you were to use the bread flour. Let me know how they turn out for you!!

    4. Ruth
      December 11, 2019 AT 11:41 am

      I want to make these for Christmas!! Is bread flour the same as a all-purpose GF flour?? Can I use a GF flour instead of a bread flour?

      1. Brittany Mullins
        December 11, 2019 AT 2:57 pm

        Hi Ruth! Gluten-free flour isn’t the same as bread flour, but you should be able to use a 1-to-1 gluten-free flour instead of the bread flour for this recipe, the cinnamons rolls won’t be as fluffy and will likely seem a little more dense. Let me know if you try it.

    5. Joshua Howard
      December 11, 2019 AT 6:08 am

      Hi! Thank you for the recipe! I have a question. What can I use to replace confectioners’ sugar?

      1. Brittany Mullins
        December 11, 2019 AT 2:55 pm

        Hi Joshua. Confectioners’ sugar is the same thing as powered sugar and it’s a key ingredient for homemade icing/frosting. If you’re looking for a low sugar option, you can use something like Swerve powdered sugar. I personally don’t use this a ton because my body doesn’t agree with sugar alcohols.

    6. Lynn Meadows
      December 9, 2019 AT 4:43 pm

      I love anything pumpkin flavored during the holiday season. I’ve never had Pumpkin Cinnamon Rolls before… but let me tell you OMG, this recipe is so delicious it just melts in your mouth. Thanks Brittany=)

      1. Brittany Mullins
        December 9, 2019 AT 8:03 pm

        Yay, this makes me so happy to hear!! Thank you so much for trying this recipe, Lynn. I’m so happy you loved it. And thank you for coming back to leave a comment and star rating as well. I so appreciate it. <3

    7. Jen
      December 5, 2019 AT 9:55 am

      We love cinnamon rolls in our house, but admittedly, I have never made them from scratch. These actually don’t seem that complicated and we for sure need these this weekend!

      1. Brittany Mullins
        December 6, 2019 AT 12:33 am

        Yes!! They really aren’t hard to make and it’s so rewarding to see and eat the finished product. 🙂 I hope you get a chance to make these and I can’t wait to hear what you think!

    8. Paige Cassandra Flamm
      December 4, 2019 AT 11:43 am

      I just read the title to this and audibly said out loud, “Oh I need that in my life…” Guess I know what I’m doing Saturday morning!

      Paige
      http://thehappyflammily.com

      1. Brittany Mullins
        December 5, 2019 AT 12:37 am

        Woot woot!! Can’t wait to hear what you think of these babe!

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