Vegan Pumpkin Cinnamon Rolls

Fluffy, sticky, and gooey pumpkin cinnamon rolls smothered in a thick icing. They will leave you wanting to eat the whole batch. Perfect for this season…or any time of year really. 

vegan pumpkin cinnamon rolls

Yes, you read that right. Pumpkin cinnamon rolls!

I could not not do another pumpkin recipe. Let me just say this is one of the best recipes I have ever made, and if you try them out yourselves you will know exactly why! 

I did not have the intention to make these “sticky” buns, but as soon as I cut into them I realized the gooey, caramely goodness that was hidden under these rolls.

I could not resist diving into one right away. A beautiful mistake right? 

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

vegan pumpkin cinnamon rolls

Each layer is filled with a sweet cinnamon filling and each bun is smothered in a spiced frosting.

The rolls consist of simple ingredients, such as:

flour, pumpkin spice, salt, vegan butter, non-dairy milk, sugar, yeast, and pumpkin puree.

The filling consists of:

sugar, cinnamon, and butter.

Lastly, the icing is made up of three simple ingredients:

non-dairy milk, powdered sugar, and pumpkin spice.

vegan pumpkin cinnamon rolls

If you’re a huge fan of pumpkin desserts like I am be sure to check out the others on my blog:

Pumpkin Cake Crumble Bars

Pumpkin Chocolate Chip Cookies

Pumpkin Spice Pop Tarts

Vegan Pumpkin Bread

vegan pumpkin cinnamon rolls

These Vegan Pumpkin Cinnamon Rolls are…

  • Fluffy, gooey, and sweet 
  • Warming and comforting
  • Simple and easy 
  • Oh so delicious! 

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vegan pumpkin cinnamon rolls
Vegan Pumpkin Cinnamon Rolls
Prep Time
2 hrs
Cook Time
35 mins
Total Time
2 hrs 35 mins

Fluffy, sticky, and gooey pumpkin cinnamon rolls smothered in a thick pumpkin spice icing.

Course: Dessert
Keyword: pumpkin cinnamon rolls, vegan dessert recipe
Servings: 8 rolls
Author: Taavi Moore
  • 1/4 cup vegan butter
  • 3/4 cup unsweetened almond milk
  • 1/4 cup sugar
  • 3/4 cup pumpkin puree
  • 2 1/4 tsp active dry yeast
  • 3 cups unbleached, all-purpose flour
  • 2 tsp pumpkin spice
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp melted butter
  1. In a medium saucepan, combine the butter, milk, and sugar. Heat until butter is completely melted. Transfer to a small bowl and cool till room temperature. Sprinkle over yeast. Let sit for 10 min. Whisk in pumpkin puree until creamy.

  2. In a separate large mixing bowl, whisk together the flour, spices, and salt. Pour in the butter mixture. Stir with a wooden spoon or spatula until combined and a dough comes together. Knead about 15 times to achieve a soft dough. It shouldn't be sticky to touch. Form into a loose ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for an hour or until doubled in size.

  3. While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined. 

  4. Punch dough down. Roll out to a 11×12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving ½-inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 8 even pieces (about 1 ½ inches wide).

  5. Place rolls in a lightly oiled 8×8 baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place or until doubled in size.

  6. Preheat the oven to 350 degrees. Bake the rolls for 30-35 min. till golden brown. Cool for 5 minutes. While rolls are cooling, make the frosting by whisking together all the ingredients until creamy.

  7. Smother the rolls in icing and enjoy!


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