Vegan Pumpkin Cinnamon Rolls

Fluffy, sticky, and gooey Vegan Pumpkin Cinnamon Rolls smothered in a creamy maple cream cheese frosting.

These Vegan Pumpkin Cinnamon Rolls are truly irresistible. They are incredibly fluffy with thick layers of cinnamon and brown sugar and topped with creamy maple cream cheese frosting.

Yes, you read that right. Pumpkin cinnamon rolls!

I could not not do another pumpkin recipe. This might be one of my favorite recipes I have ever made, and if you try them out yourselves you‘ll know exactly why! 

The ingredients are super simple and the process is easier than you think! 

How to make Vegan Pumpkin Cinnamon Rolls:

1. In the bowl of a stand mixer with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed). Whisk in the pumpkin puree.
2. Add the flour, pumpkin spice, and salt. Switch to a paddle attachment and mix until dry ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky.
3. Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.
4. While dough is rising, prepare the filling. In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, and nutmeg. Set aside.
5. Punch dough down. Roll out to a 12×15″ rectangle. Feel free to clean the edges with a bench scraper. Spread softened butter in an even layer over the rectangle. Leave about ½” room on the edges. Sprinkle the brown sugar/spice mixture evenly over the butter layer.
6. Taking the edge closest to you, roll the rectangle tightly. Cut into 9 even pieces (about 1 ½” wide). Place rolls in a greased 9″ square baking dish. Alternatively, you can cut into 8 even pieces and place in a 9×13″ baking dish. Cover with a warm damp towel. Let rise in the oven with light on for 45 minutes or until doubled in size.
7. Preheat the oven to 350°F (making sure to remove rolls before preheating). Bake the rolls for 25 minutes until the tops are golden brown. Prepare the frosting while cooling.
8. In a large mixing bowl, use a fork to mash together the vegan cream cheese, butter, maple syrup, and vanilla extract. Sift in the powdered sugar and mix until creamy. Smother the warm rolls with frosting and enjoy!

Tips for delicious & fluffy cinnamon rolls:

Make sure your yeast is good! If your yeast is expired, then your rolls will not rise properly. No one wants a flat roll! To play it safe, buy new yeast for this recipe. If you have active dry yeast in your pantry you need to use, follow these instructions for how to test it.

Temperature of milk and butter. Yeast is heat sensitive and can easily be killed if the liquid you’re blooming it in is too hot (or too cold). After you’ve melted your butter, you will need to cool it to around 110F. When heating your milk, it shouldn’t be too hot to put your finger in (or around 100F). This blooming step is only required for active dry yeast not instant yeast.

Measuring. I’m sure you’ve heard this a million times, but baking is precise! I have provided you with gram measurements and I recommend following that over the cups. This will ensure you have a final product that is nearly identical to the one I’ve produced.

Temperature of cream cheese and butter for frosting. If you want a creamy and smooth frosting, make sure your cream cheese and butter has come to room temp. I recommend not microwaving the butter to soften because it can melt very easily.

Sifted powdered sugar. Another tip for creamy frosting is to sift your powdered sugar! You can use a proper sifter for this or a fine mesh sieve.

Can I make these cinnamon rolls gluten-free?

I have not tested a gluten-free version of this recipe. However, you are more than welcome to doing some experimentation yourself! I’ve heard great things about Bob’s Red Mill 1-1 gluten-free all-purpose flour.

Can I substitute with regular/dairy butter?

Definitely! It will yield similar results.

What pumpkin puree do you recommend?

My favorites are the Trader Joes canned pumpkin and Libby’s.

Can I substitute the active dry yeast for rapid rise yeast?

Yes. Just skip the blooming step (sprinkling yeast over warm milk and butter) and add the rapid yeast along with the flour.

What vegan cream cheese do you recommend for the frosting?

I am a huge fan of Kite Hill’s cream cheese because it’s creamy in texture and has a good flavor.

If you’re looking for more yummy vegan fall desserts, you’ll also love these Pumpkin Snickerdoodles, these Pumpkin Pie Bars, and these Apple Pie Muffins.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!