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These vegan pumpkin cinnamon rolls are soft, fluffy, and packed with fall flavor. Each bite combines warm pumpkin spice, brown sugar, and pecans with a creamy vegan frosting that melts into every swirl. This recipe is easy to follow and makes bakery-style rolls without eggs or dairy.
Why You’ll Love This Recipe
- Made with simple, accessible vegan ingredients
- Perfect for fall mornings, holidays, or weekend baking
- Soft, gooey center with a rich pumpkin flavor
- Frosted with a tangy vegan cream cheese icing
Ingredients Needed to Make Pumpkin Cinnamon Rolls
Dough
- Non-dairy milk: Activates the yeast and adds moisture. Use soy, oat, or almond milk.
- Granulated sugar: Feeds the yeast and sweetens the dough.
- Active dry yeast: Helps the dough rise and become fluffy.
- Vegan butter: Adds richness and softness. Melted for easy mixing.
- Pumpkin puree: Provides moisture, natural sweetness, and orange color.
- Vanilla extract: Adds depth and warmth to the flavor.
- All-purpose flour: Creates structure and a light texture.
- Salt: Balances sweetness and enhances flavor.
- Baking powder: Supports rise and tenderness.
- Pumpkin pie spice: Adds signature fall flavor. Use cinnamon if preferred.
Filling
- Brown sugar: Melts into a caramel-like filling.
- Vegan butter: Helps the sugar melt evenly into the dough.
- Pumpkin pie spice: Adds warm spice to every layer.
- Sea salt: Balances sweetness.
- Pecans: Adds crunch and a nutty flavor.
Icing
- Powdered sugar: Sweetens and thickens the frosting.
- Vegan cream cheese: Adds tang and creaminess.
- Vegan butter: Makes the icing rich and smooth.
- Vanilla extract: Adds flavor.
- Lemon juice: Optional, brightens the taste.
- Non-dairy milk: Thins the icing to the desired consistency.
Equipment Needed
- Large mixing bowls
- Whisk
- Rolling pin
- Baking dish or sheet pan (9 x 12 inches)
- Parchment paper
- Clean kitchen towel
- Small spatula or offset spatula
- Immersion blender (optional for icing)
How to Make Pumpkin Cinnamon Rolls
- Activate the yeast. Warm the milk, mix with a bit of sugar, then sprinkle the yeast. Let it sit until foamy.
- Make the dough. Add remaining sugar, melted butter, pumpkin puree, vanilla, salt, baking powder, and spices. Mix in the flour until a dough forms.
- Knead. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- First rise. Place in an oiled bowl, cover, and let rise until doubled (1–2 hours).
- Prepare the filling. Mix brown sugar, softened butter, pumpkin pie spice, salt, and pecans.
- Shape the rolls. Roll out the dough into a rectangle, spread filling evenly, and roll into a log. Cut into 6 pieces.
- Second rise. Place in prepared pan, cover, and let rise until doubled (about 1 hour).
- Bake. Bake at 350°F for 25–30 minutes until golden.
- Make the icing. Mix all icing ingredients until smooth. Adjust milk for the desired thickness.
- Frost and serve. Let the rolls cool slightly, spread the icing, and top with extra pecans, if desired.
Baking Tips
- Use fresh yeast. If it doesn’t foam after 10 minutes, start again.
- Warm milk, not hot. Around 105–110°F is ideal for activating yeast.
- If your kitchen is cold, place the covered dough in an off oven with the light on for a gentle rise.
- Roll the dough evenly so the rolls bake uniformly.
- Let the rolls cool for 10 minutes before frosting to prevent the icing from melting completely.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.
- Reheat in the microwave for 15–20 seconds or in a warm oven for 5 minutes.
- Freeze unfrosted rolls up to 2 months. Thaw overnight, then reheat and frost.
Frequently Asked Questions
Yes. After shaping, cover the rolls tightly and refrigerate overnight. Let them come to room temperature for about an hour before baking.
Yes, but make sure it’s thick and not watery. Strain excess liquid if needed.
Use walnuts or omit for a nut-free version.
You can try a 1:1 gluten-free flour blend, but the texture may differ slightly.
Yes. You can make a simple glaze with powdered sugar, vanilla, and non-dairy milk.
Serving Ideas
- Serve warm with a cup of coffee or chai.
- Add a drizzle of maple syrup for extra sweetness.
- Pair with a tofu scramble for a balanced brunch.
These vegan pumpkin cinnamon rolls bring together soft dough, spiced filling, and creamy frosting for the perfect fall treat. They’re beginner-friendly, freezer-friendly, and sure to become a favorite at your breakfast table or for a tasty dessert.
More Pumpkin Desserts to Love
Bread
Vegan Pumpkin Bread
Breakfast
Pumpkin Chai Latte Overnight Oats
Breakfast
Pumpkin Pie Chia Seed Pudding
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes. We love to see your photos!
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Pumpkin Cinnamon Rolls (Vegan)
- Total Time: 2 hours 50 minutes
- Yield: 6 large rolls 1x
Description
Light, fluffy, and perfectly sweet, these pumpkin cinnamon rolls are the dessert to cozy up with this holiday season. We promise you are going to fall in love with these (pun intended).
Ingredients
Dough
- 1/2 cup unsweetened non-dairy milk, warmed
- 1/4 cup (55g) granulated sugar, divided
- 1 1/8 teaspoons (4g) active dry yeast
- 1/4 cup (1/2 stick) vegan butter, melted
- 3/4 cup (180g) pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/2 cups (380g) all-purpose flour + more for kneading
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice or cinnamon
Filling
- 1/2 cup (96g) brown sugar
- 1/4 cup (1/2 stick) vegan butter, softened
- 1 tablespoon pumpkin pie spice
- Pinch of sea salt
- 1/2 cup finely chopped pecans
Icing
- 3/4 cup (75 g) powdered sugar
- 4 oz. vegan cream cheese, softened
- 3 tablespoons (36 g) vegan butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 tablespoon unsweetened non-dairy milk, or as needed to thin
Instructions
- In a large bowl, whisk together the unsweetened non-dairy milk and 1 tablespoon of sugar. The mixture should be just warm to the touch but not too hot, as that may kill the yeast. Sprinkle the yeast evenly over that mixture, stir, and let it sit in a warm place for 10 minutes.
- Once the yeast has activated, add the remaining granulated sugar along with the melted vegan butter, pumpkin puree, vanilla extract, salt, baking powder, and pumpkin pie spice, and mix until uniform.
- Add the 2 1/2 cups of all-purpose flour and mix everything until a dough forms. Flour a clean work surface and knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and springs back when poked.
- Place the dough into a large oiled bowl, tossing it to ensure that the outside is moist. Cover it with a clean kitchen towel and place it in a warm place to rise for 1-2 hours, or until doubled in size.
- Line a quarter-sized (9 x 12-inch) sheet pan with parchment paper or grease an equivalent-sized baking dish and set aside.
- In a small bowl, mix all of the ingredients for the filling, and set aside.
- Once the dough has risen, turn the dough onto a floured work surface and roll it into a large rectangle about 12 x 14 inches and 1/2-inch thick. Using a spatula, evenly spread the filling over the dough, then sprinkle on the pecans.
- Slice the dough into 6 even long strips, then roll each into a cinnamon roll. Arrange the rolls evenly on the prepared baking dish, cover with a clean towel, and place them in a warm area to rise for 1 hour or until doubled in size.
- Preheat the oven to 350˚F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown.
- In the meantime, combine all of the icing ingredients in a medium bowl and mix until uniform. We like to use an immersion blender to get it extra smooth.
- Once the cinnamon rolls are finished, let them cool for about 10 minutes, then generously top with the frosting. Top with additional chopped pecans if desired and enjoy!
- Prep Time: 2 hours 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Fall, Bread
- Method: Oven
- Cuisine: Vegan
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
