Fluffy Pumpkin Cinnamon Rolls (Vegan)

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).

We’ve all had a cinnamon roll at some point in our life, but how about a pumpkin cinnamon roll? Talk about a game-changer. Did we mention these are drizzled with a vegan cream cheese frosting and absolutely drool-worthy?

It’s safe to say that this is a must-try recipe.

I know we’ve been pumpkin-ing you guys out this Fall season with our recipes but I hope you can still squeeze one more in to try these! I promise this is the last one 😉 we adapted this recipe from our Easy Vegan Cinnamon Rolls recipe and I think I might actually like these better than the original.

Speaking of our other rolls, in the years passed we’ve put out a variety of different cinnamon roll recipes, all of which are unique in their own special way. Go ahead, make them all and have your self a cinnamon roll party:

• Easy Vegan Cinnamon Rolls (Soft & Fluffy)
• 5-Ingredient Puffed Pastry Cinnamon Rolls {easy + vegan}
• Golden Milk Cinnamon Rolls w/ Cream Cheese Frosting {easy & vegan}
• 3 Ingredient Raw Vegan Cinnamon Rolls (low-fat, gluten-free)

If you are craving more autumn-inspired dessert recipes, we have a whole bunch for you to indulge in.

• Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free)
• Chocolate Pumpkin Mousse Tart with Oat Hazelnut Crust
• Pumpkin Pie Chia Seed Pudding
• Easy Vegan Apple Crisp (Gluten and Oil-Free)
• Easy Pumpkin Snickerdoodles (Vegan & Gluten-Free)
• Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-free)
• No Bake Peanut Butter Cookies (3-Ingredients + Gluten-Free)

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!

Pumpkin Cinnamon Rolls (Vegan)

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• Author: Sweet Simple Vegan
• Total Time: 2 hours 50 minutes
• Yield: 6 large rolls 1x

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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).

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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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Line a quarter-sized (9 x 12-inch) sheet pan with parchment paper or grease an equivalent-sized baking dish and set aside.
6. In a small bowl, mix all of the ingredients for the filling, and set aside.
7. 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.
8. 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.
9. Preheat the oven to 350˚F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown.
10. 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.
11. 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

Nutrition facts label provided by Nutri Fox.

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!