Amazing 12 Vegan Pumpkin Cinnamon Rolls

Oh my gosh, there is nothing better in the whole world than pulling apart a warm, gooey cinnamon roll on a chilly morning, right? I used to think making rolls this good meant having to use dairy, but I cracked the code! Trust me when I say that these Vegan Pumpkin Cinnamon Rolls are soft, fluffy, and packed with all that comforting fall spice you crave. I spent ages tweaking the dough—that first rise is everything! You want it pillowy and elastic, not tough. Once you nail that dough consistency, the rest is pure joy. You’re going to love these!

Why These Vegan Pumpkin Cinnamon Rolls Are Your New Favorite Treat

I’m telling you, these rolls check every single box you might have. I worked so hard to make sure they lived up to the hype without any butter or milk coming anywhere near them!

• They are absolutely unbelievably soft and fluffy. Seriously, they melt in your mouth.
• We packed them with real pumpkin and spices, so the flavor is deep, warm, and perfectly autumnal.
• The entire process is surprisingly straightforward, even if you’re new to working with yeast dough.
• Best part? They are completely vegan and dairy-free, so everyone at brunch can enjoy them without worry!
• That glaze sets up just right—sweet but not sickeningly sugary.

Once you smell that pumpkin spice baking, you’ll realize why these became my go-to fall breakfast recipe. You just can’t beat that fresh-baked aroma filling the kitchen!

Essential Ingredients for Perfect Vegan Pumpkin Cinnamon Rolls

Okay, ingredients are non-negotiable here, especially when you’re dealing with yeast! You can’t cheat, but once you have these specific items, the magic is guaranteed. I’ve separated them out so you can check your pantry easily. Don’t skip the warm milk step; it wakes up the yeast and starts the whole beautiful process!

When you’re warming up your plant milk, you absolutely must hit that sweet spot—think bathwater temperature, generally between 105 and 115 degrees Fahrenheit. If it’s too cold, the yeast just sleeps, and your dough won’t rise. If it’s too hot, say goodbye, because you’ll kill the little guys! That delicate warmth is what we need before we even think about adding the sugar, so let’s get that right first.

Before you look at the list below, check out this amazing guide on achieving that incredible gooiness in your rolls; it shares some secrets that really help the texture shine: the secret to amazing gooeyness.

For the Dough

This is where the structure comes from. Remember, we are adding the flour gradually. I found that 3 1/2 cups is a great starting point, but if your kitchen is dry or humid, you might need a tablespoon or two more or less. We want soft, but not sticky!

• 1 cup warm plant milk
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar for the yeast
• 1/4 cup granulated sugar
• 1/4 cup vegan butter, melted
• 1/2 cup pumpkin puree (make sure it’s just puree, not pie filling!)
• 3 1/2 cups all-purpose flour plus more needed for dusting
• 1 teaspoon salt

For the Cinnamon Filling

This filling needs to spread beautifully, which is why the vegan butter has to be soft, but definitely not melted into liquid. If it’s too liquid, it just seeps right out onto the baking tray.

• 1/2 cup vegan butter, softened to room temperature
• 1/2 cup brown sugar (packed tight!)
• 2 tablespoons ground cinnamon

For the Sweet Glaze

This is the final flourish! You can always play with the amount of plant milk here. I like a thick drizzle that drips slowly, but if you prefer a true waterfall effect, just keep adding a tiny splash more milk until it feels right for you.

• 1/2 cup powdered sugar
• 2 tablespoons plant milk (or maybe a bit more if you like it thinner)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Amazing Vegan Pumpkin Cinnamon Rolls

Alright, buckle up! While yeast baking can seem a little intimidating, I promise that following these steps makes it totally foolproof for incredible Vegan Pumpkin Cinnamon Rolls. We’re going through the activation, the rise, the rolling, and finally, that glorious bake. Pay close attention to the timing, especially that first rise—patience pays off big time here.

Now, let’s talk kneading for a second. When you’re working that dough on the counter, you might think kneading just means punching it around, but you’re actually building structure! You want to push down and away with the heels of your hands, fold it over, turn it a quarter, and repeat. Keep going for those full five to seven minutes until it stops feeling floppy and springs back when lightly poked. That develops the gluten, which is what traps all that wonderful pumpkin spice goodness inside later!

If you’re curious about how some folks get those super-pull-apart textures in other rolls, you should peek at this guide on maple bacon cinnamon rolls—they use a clever trick to keep things gooey!

Activating the Yeast and Mixing the Dough

This is where we wake up the yeast. Don’t rush this part, okay? We need that foam!

1. First, gently mix your warm plant milk, the active dry yeast, and that tiny bit of sugar in a small bowl. Just set it aside for about five minutes. If you see a nice foamy cap form on top, you’re go time! If nothing happens, your milk was probably too hot or too cold, and you’ll need to start the yeast again.
2. In the big bowl where you’ll mix everything, whisk together the 1/4 cup of granulated sugar, the melted vegan butter, and that lovely pumpkin puree until it’s smoothly combined.
3. Now, gently pour the foamy yeast mixture into the pumpkin mixture. Slowly start adding your flour and salt. Mix it until it just comes together into a shaggy dough ball. If it’s sticking everywhere, add a tiny bit more flour, but stop as soon as it’s manageable. Don’t add too much flour, or your rolls will be tough!

First Rise and Shaping the Vegan Pumpkin Cinnamon Rolls

Time for resting! The yeast needs a warm, cozy spot to do its best work and give us those fluffy rolls.

1. Transfer your dough to a lightly greased bowl. Cover that bowl with plastic wrap or a clean kitchen towel. Now, put it somewhere warm—near a sunny window or next to the stove works fantastic—and let it hang out for 1 to 1.5 hours, or until it’s visibly doubled up in size.
2. Once doubled, gently punch the air out of the dough. You don’t want to crush all the air bubbles completely, just deflate it slightly.
3. Flour your counter lightly. Roll that dough out evenly into a big, thin rectangle measuring exactly 12 inches by 18 inches. This size helps guarantee 12 perfect rolls!
4. Spread that softened vegan butter all over the entire surface right up to the edges. Seriously, get it everywhere.
5. Next, take your brown sugar and cinnamon mixture and sprinkle that spice mix super evenly over the butter.
6. Starting from one of the long 18-inch sides, roll the dough up tightly, like you’re rolling up a yoga mat. Keep it snug!
7. Use a sharp, un-serrated knife (or even some unflavored dental floss works wonders!) to carefully cut the log into 12 equal pieces.

Second Rise, Baking, and Glazing

We’re almost there! Just a little nap for the rolls before they hit the heat.

1. Grease up a 9×13 inch baking dish really well. Arrange your 12 cut rolls inside. Try not to cram them too tightly; give them a tiny bit of space to grow! Cover them again and let them rest for just 30 minutes.
2. While they are having their second rise, preheat your oven to 375 degrees Fahrenheit—that’s 190 degrees Celsius if you use metric.
3. Go ahead and bake them for about 20 to 25 minutes. You’re looking for that beautiful golden brown color on top and maybe even around the edges.
4. While they are baking, mix up your glaze! Whisk together the powdered sugar, vanilla extract, and 2 tablespoons of plant milk until smooth. If it looks too thick to drizzle, add just a tiny splash more milk until you like the stream consistency.
5. The final, crucial step: As soon as you pull those hot rolls out of the oven, drizzle that sweet glaze right over the top! The heat melts it slightly, making it seep down between all the spirals. Enjoy them warm!

Tips for Success When Making Vegan Pumpkin Cinnamon Rolls

Baking yeast rolls takes a little faith, but I’ve gathered a few tricks that ensure your Vegan Pumpkin Cinnamon Rolls bake up perfectly every time. These aren’t in the main instructions, but they are game-changers!

First off, if your kitchen is freezing cold—like mine often is during the autumn months—don’t worry about the dough taking forever to rise. Pop it into your oven, but make sure the oven is completely off, and just turn the internal light on. That small warmth creates the perfect little proving chamber for your sweet dough. See? We don’t let the cold win!

Here’s another little nugget of wisdom for the baking dish: When you arrange the cut rolls in that 9×13 pan before the second rise, try to leave just a sliver of space between each one. They are going to puff up and merge together beautifully while baking, giving you those soft, pull-apart edges. But if you pack them touching, sometimes the bottom sticks too stubbornly to each other.

Also, remember the note about the glaze consistency? If you plan on storing leftovers (which I doubt you’ll have many of!), I strongly advise glazing them right before you serve them the next day. The moisture from the glaze can sometimes make the tops gummy overnight if you cover them up already glazed.

Ingredient Substitutions for Your Vegan Pumpkin Cinnamon Rolls

Look, I totally get it. Sometimes you’re in the middle of baking, and you realize you’re out of that one specific thing Grandma always swore by. Luckily, these Vegan Pumpkin Cinnamon Rolls are pretty forgiving, especially in the pumpkin department!

The biggest question I get is about the pumpkin itself. If you’ve run out of canned pumpkin puree, don’t panic! You can absolutely substitute it with sweet potato puree. It has a similar texture and flavor profile, though you might find the sweet potato adds an extra layer of earthiness. Just make sure you are using the plain puree, not the pie filling—that stuff is loaded with extra sugar and spices we don’t need here.

Since we are baking vegan, the plant milk choice can sometimes feel overwhelming. Soy milk or oat milk usually give you the best structure because they have a higher fat and protein content, which mimics dairy milk better in yeast doughs. If you use a very thin milk, like rice milk, you might find your dough is a tad too wet, and you’ll need to add a tiny extra sprinkle of flour during the kneading phase to bring it back together.

We all have our favorite things, and maybe you love banana bread! If you are looking for other amazing plant-based baking adventures, you absolutely have to try this recipe for vegan cinnamon crunch banana bread. It’s a showstopper!

Remember, the goal is always to get that dough feeling right—soft and pliable before the rise. A little substitution here or there won’t ruin your lovely batch of pumpkin rolls, trust me!

Storing and Reheating Your Delicious Vegan Pumpkin Cinnamon Rolls

Now, the hard part: saving some for tomorrow! Believe me, these rolls are so good, resisting them is almost impossible, but if you manage to have leftovers, proper storage is key to keeping that fluffy texture.

If you are planning to eat them within a day or two, I highly recommend keeping them on the counter. Place them in a truly airtight container. Plastic containers work wonderfully, or you can use a sturdy zip-lock bag, squeezing out as much air as possible. If you’ve already glazed them, make sure the container isn’t sealed rock tight immediately; let the glaze set up for about an hour first, or the trapped condensation will make things sticky.

If you need to keep them longer than two days, the fridge is the safer bet. Keep them covered tightly in the airtight container there. But remember, the fridge loves to dry out bread, no matter how much pumpkin we added!

This brings us to reheating, which brings them right back from the dead, folks. My absolute favorite way to revive these Vegan Pumpkin Cinnamon Rolls is in the oven. Wrap an individual roll (or a couple) loosely in foil and warm it in a 325°F oven for about 10 minutes. This gently steams the roll back to life, making it soft again.

If you’re in a huge rush—say, you just rolled out of bed and need that warmth *now*—the microwave is your friend, but use it sparingly! Microwave them for about 10 to 15 seconds. Any longer than twenty, and you risk turning that beautiful, soft dough into a chewy hockey puck. It’s worth the extra ten minutes to use the oven if you can!

And here’s my big piece of advice: If you know you’re saving a few, don’t glaze those extras! Store the rolls plain, and then whip up a tiny bit of leftover glaze mix right before you reheat them. Fresh glaze on a freshly warmed roll? That’s pure heaven, and it tastes like they just came out of the oven!

Serving Suggestions for Vegan Pumpkin Cinnamon Rolls

So you’ve got a pan of these incredible, fragrant beauties cooling down—now what? The way you serve these up can turn a simple breakfast into a decadent holiday spread! Since these Vegan Pumpkin Cinnamon Rolls are already so rich, sweet, and deeply spiced, you really don’t need much fuss, but a few pairings can take them over the top.

The primary pairing has to be warm drinks, naturally! The pumpkin spice just begs for something steaming hot to wash it down. If you are serving these up for brunch, you absolutely have to have strong coffee on hand. A nice, bold black coffee cuts through the sweetness of the glaze perfectly. Or, if you want to lean right into the fall vibe, you could whip up a homemade ultimate fall spice latte. That combination is just unbeatable when the weather starts getting crisp.

If you happen to be having these for a dessert situation, or if you just want something on the side to balance out all that cinnamon goodness, think tart! A little bit of brightness helps reset your palate between those gooey bites.

• Fresh Fruit Salad: Keep it simple with sliced apples, pears, and maybe a sprinkle of tart cranberries. The freshness mimics the fall harvest but keeps things light compared to the rolls.
• Tangy Yogurt Parfait: A small bowl of plain, unsweetened soy or almond yogurt served alongside keeps the dairy-free vow and provides a lovely creamy contrast.
• Simple Tea Service: Don’t underestimate a good herbal tea! Something like a strong black tea or even a gingery blend goes wonderfully without competing with the pumpkin flavor.

Honestly, the best serving suggestion is often just a fork and no plates, but if you are feeling fancy, try cutting them into halves instead of serving full rolls. That way, people can try a piece without committing to the whole sweet explosion right away!

Frequently Asked Questions About Vegan Pumpkin Cinnamon Rolls

I know you might have a few little questions swirling around when you dive into making cinnamon rolls from scratch, especially when going completely vegan! Baking is science, but it’s also intuition, so let’s clear up anything that might be holding you back from these amazing rolls.

Can I use instant yeast instead of active dry yeast for these vegan pumpkin cinnamon rolls?

Oh, yes, you totally can! That’s a great time-saver, and I often do that myself when I’m rushing. Active dry yeast needs that little warm bath first to prove it’s alive and kicking, but instant yeast (or rapid-rise yeast) can be mixed straight in with your dry ingredients, like the flour and salt. Since this recipe calls for activating the yeast separately, here’s the quick fix: just skip Step 1 entirely! Add your instant yeast directly into the flour mixture, and then pour the warm milk/sugar mixture right over the dry ingredients. The yeast will activate right there in the dough, and you shouldn’t need to let it sit and bubble first. Easy peasy!

How do I know if my dough has risen enough?

This is where you need to trust your eyes and your finger! The instruction says ‘doubled in size,’ but what does that look like exactly? When you check after an hour or so, the dough should look noticeably puffier, almost balloon-like, and much lighter in texture. If you gently poke the side of the dough with a floured finger, you should see the indentation stay there for a moment before slowly, slowly trying to fill back in. If the dent fills back immediately, it needs more time. If the dough collapses entirely when you touch it, oops, it over-proofed, but honestly, that rarely happens at home unless your kitchen is boiling hot!

What is the best plant milk to use in vegan pumpkin cinnamon rolls?

This is such an important detail for dough structure! When you’re making bread or rolls, you really want a plant milk that has a decent amount of fat and protein content, as that mimics the structure that dairy milk usually provides. For the best results in these vegan pumpkin cinnamon rolls, I absolutely recommend using either soy milk or oat milk. They both provide great body.

Thin milks, like rice milk or some almond milks that are mostly water, can sometimes just be too thin. If you use those, you might find your dough feels a little slack or too wet even after kneading, meaning you’d have to load it up with extra flour, resulting in a denser roll. Stick with soy or oat if you can, and you’ll get that beautiful, fluffy rise we’re aiming for!

Estimated Nutritional Profile for Vegan Pumpkin Cinnamon Rolls

I always like to include a rough estimate of what’s in these rolls, just so you know what you’re getting into when you dive into a batch! It’s important to remember that these numbers are just guidelines based on the ingredients used here. Because we are using vegan substitutes and how much glaze actually ends up on your specific roll varies wildly, your final count might look a little different.

These figures are based on getting 12 rolls out of the batch, so if you cut yours into 15 smaller bites, the nutritional load per piece will be lower, of course!

• Serving Size: 1 roll
• Calories: 350
• Sugar: 25g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg

Disclaimer time! While I’ve tried to be precise here, these are just estimates, so they might shift depending on the brands of vegan butter or the exact variety of pumpkin puree you grab at the store. Happy baking!

Estimated Nutritional Profile for Vegan Pumpkin Cinnamon Rolls

I always like to include a rough estimate of what’s in these rolls, just so you know what you’re getting into when you dive into a batch! It’s important to remember that these numbers are just guidelines based on the ingredients used here. Because we are using vegan substitutes and how much glaze actually ends up on your specific roll varies wildly, your final count might look a little different.

These figures are based on getting 12 rolls out of the batch, so if you cut yours into 15 smaller bites, the nutritional load per piece will be lower, of course!

• Serving Size: 1 roll
• Calories: 350
• Sugar: 25g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg

Disclaimer time! While I’ve tried to be precise here, these are just estimates, so they might shift depending on the brands of vegan butter or the exact variety of pumpkin puree you grab at the store. Happy baking!

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