Amazing 12 Vegan Pumpkin Pie Cinnamon Rolls

Oh my goodness, prepare yourself because the second the leaves start turning, I am all about embracing that cozy, spiced-up feeling right in my kitchen! Forget everything you think you know about tricky vegan dough—I finally cracked the code to get rolls that are just outrageously soft and perfectly fluffy. Seriously, these **Vegan Pumpkin Pie Cinnamon Rolls** taste exactly like spooning that amazing, creamy pumpkin pie filling straight out of the dish, but now they are totally dairy-free!

It took a few tries to get the texture right, I won’t lie. Vegan dough can sometimes be a little stubborn, but trust me when I say this recipe hits that sweet spot between tender and structurally sound. You’re going to want to clear your schedule because once these come out of the oven, the smell alone is basically autumn magic.

The Ultimate Ingredients for Perfect Vegan Pumpkin Pie Cinnamon Rolls

You know how crucial ingredients are, especially when you’re swapping out traditional dairy for something completely plant-based. Getting the texture right in these **Vegan Pumpkin Pie Cinnamon Rolls** depends entirely on respecting what goes in! We need structure, moisture, and that undeniable spice. If you’re looking for tips on making other incredible sweet rolls, you should definitely check out my guide to homemade Cinnabon style rolls, but for this pumpkin version, pay close attention to the butter stages.

We use melted vegan butter for the dough itself to keep things tender, but the filling MUST have softened butter so you can spread it wide and even across that big rectangle of dough. Don’t mix those up!

For the Yeast Activation and Dough Base

First things first: the yeast needs a warm bath to wake up! That means you absolutely need 1 cup warm non-dairy milk—not hot, just cozy warm—mixed with the active dry yeast and just 1 teaspoon of sugar to feed it. For the dough structure, we mix in 1/4 cup granulated sugar, the melted vegan butter, and the star of the show, 1 1/2 cups of pumpkin puree. Then, finish building the dough with 3 1/2 cups all-purpose flour and 1 teaspoon salt.

For the Flavorful Vegan Pumpkin Pie Cinnamon Rolls Filling

This is where the pie flavor truly comes alive! You want 1/4 cup of vegan butter that is totally softened—nothing melted here! Mix that up with 1/2 cup packed brown sugar and a generous 2 tablespoons of pumpkin pie spice. That spice measurement is vital, so don’t skimp; it’s what makes them taste like Thanksgiving!

For the Simple Glaze

Keep it easy for the topping. Once the rolls bake, you just need 1 cup powdered sugar and 2 tablespoons non-dairy milk whisked together until it’s easily drizzle-able. So simple, so perfect.

Step-by-Step Instructions for Making Vegan Pumpkin Pie Cinnamon Rolls

This is the fun part, but you have to stick with me on the timing! If you rush the rising stages, the structure won’t be there, and you’ll end up with flat, dense pucks instead of glorious, fluffy towers of spice. Don’t fret about measuring perfectly, but timing is everything here to get that cloud-like texture. Ready to get rolling? If you need a visual guide for the rolling part, check out my general tips for any good cinnamon roll recipe; the technique is similar!

Activating the Yeast and Mixing the Vegan Pumpkin Pie Cinnamon Rolls Dough

First, we wake up the yeast! Combine your 1 cup warm non-dairy milk with the yeast and that tiny bit of sugar. Give it a stir and leave it alone for about 5 to 10 minutes until it looks foamy and bubbly on top. That froth means business! Once it’s happy, whisk in the remaining 1/4 cup sugar, the melted vegan butter, and all that lovely pumpkin puree. Now, gently stir in the flour and salt, mixing until it just comes together into a shaggy, soft dough.

Kneading and First Rise: Achieving Soft Dough

Dump that dough out onto a lightly floured surface. You need to knead this for a good 5 to 7 minutes. Don’t stop until it feels smooth under your hands! It’s supposed to be soft, but it shouldn’t stick terribly. Pop the dough ball into a lightly greased bowl, cover it tightly, and stick it somewhere warm—like near a sunlit window. It needs a full hour, or until it has at least doubled in size. If your kitchen is chilly, humidity plays a huge role; sometimes you need to put it in the oven *with the oven light on* just to give it a gentle boost!

Assembling the Filling and Rolling the Vegan Pumpkin Pie Cinnamon Rolls

Punch that air out of the dough! On your floured surface, roll it out very deliberately into a 12×18 inch rectangle. It has to be that big so you get those nice, big swirls! Now, grab that softened vegan butter and spread it edge to edge. Then, mix your brown sugar and pumpkin pie spice together—really eyeball that 2 tablespoons of spice, it makes the difference—and sprinkle it evenly over the butter. This part is crucial: roll that dough up really tight starting from the long edge. Once it’s a solid log, slice it into 12 even pieces. Don’t press too hard when cutting, or you’ll squish the air out!

Second Rise and Baking the Vegan Pumpkin Pie Cinnamon Rolls

Take your 12 lovely rolls and arrange them snugly in your greased 9×13 inch baking dish. I like to leave a little space between them; they puff up a lot. Cover them again and let them rest for just 30 minutes this time. While they’re resting, preheat your oven to 375 degrees Fahrenheit—make sure it’s hot! Bake them for about 20 to 25 minutes. You’re looking for them to be golden brown on top.

Glazing and Serving Your Vegan Pumpkin Pie Cinnamon Rolls

Let the rolls cool down just a touch, maybe five minutes—you want them warm, not scorching hot. While they settle, whisk together your glaze ingredients until it’s smooth. It should be thick enough to coat a spoon but thin enough to drizzle easily. Drizzle that glaze generously over the tops of the warm rolls. Watch it melt right into all those cinnamon crevices! Serve immediately while they are still gooey.

Tips for Success with Your Vegan Pumpkin Pie Cinnamon Rolls

I know that working with vegan bread dough can sometimes feel intimidating, but if you stick to a couple of key things, you won’t have any issues. If, during the kneading, you find your dough feeling too sticky—like it’s trying to grip the counter for dear life—don’t panic! Just add flour one tablespoon at a time until it loosens up according to the notes we talked about.

Too much flour makes these gorgeous **Vegan Pumpkin Pie Cinnamon Rolls** tough, so you have to go slow. Also, let’s talk flavor depth again: that 2 tablespoons of pumpkin pie spice isn’t a typo! We are aiming for that deep, rich flavor profile that screams autumn, so make sure your spice blend has plenty of cloves and ginger in it. For a completely different recipe idea while you wait for the next batch to rise, you can always check out my tips for homemade wonton soup! Seriously though, patience during the rising stages is truly the secret sauce here. These rolls are worth the wait, I promise you.

Ingredient Notes and Substitutions for Vegan Pumpkin Pie Cinnamon Rolls

I get so many questions about what happens if you’re missing one of these specific items, especially since we are making these **Vegan Pumpkin Pie Cinnamon Rolls** completely plant-based! The biggest change from a traditional recipe is the non-dairy milk, of course. I usually stick to soy or oat milk because they have a bit more body and fat, which helps the yeast feel comfortable. Almond milk works fine too, but sometimes it can make the dough a tiny bit less rich. You can even look at some interesting ideas about fruit sugars while you’re here if you’re curious about other natural sweeteners, like in my post about the surprising sugar content of fruits!

Now, about that pumpkin puree—this recipe absolutely calls for canned pumpkin puree, not pumpkin pie *filling*. Filling has all the spices and sugar already added, and we need to control those measurements ourselves for that perfect pie flavor balance! If you happen to have homemade puree, make sure it’s very well-drained; we need that 1 1/2 cups to be thick, not watery, or we’ll end up struggling with sticky dough again.

The pumpkin pie spice is non-negotiable for the flavor profile, but if you’re low, you can mix things up! If you have cinnamon, ginger, nutmeg, and cloves separately, just mix them until you reach about 2 tablespoons total. The ginger really cuts through the sweetness nicely, which is why I always make sure it’s present. When you substitute ingredients in baking, you’re making a judgment call, but for these rolls, keeping the fat ratios (melted vs. softened butter) and the spice amount consistent really honors the original flavor profile.

Make-Ahead and Storage for These Vegan Pumpkin Pie Cinnamon Rolls

I am a huge fan of planning ahead because nothing beats waking up to something already prepped, especially when it smells like pumpkin spice! The great news is that these **Vegan Pumpkin Pie Cinnamon Rolls** are masters of the make-ahead game. You can totally leverage that note about refrigerating the dough if you want to bake them fresh the next morning—it’s a lifesaver on busy weekends.

If you want to pause the process after kneading (Step 3), just lightly grease your bowl, place the dough in there, cover it tightly with plastic wrap, and pop it into the fridge. It can hang out down there for up to 24 hours before the first rise. When you pull it out the next day, you just need to let it sit on the counter until it warms up enough to double in size—that might take an extra hour or two since it was cold, but be patient!

Once the rolls are baked and cooled completely, storing them is simple! Keep them in an airtight container at room temperature. They usually stay wonderfully moist for about three days. If you want them to last longer, you can freeze them—either baked or unbaked, which is so handy! For unbaked, uncut rolls, wrap that whole log tightly in plastic wrap and foil before freezing.

When it comes time to reheat, my favorite method is nuking one roll for about 15 to 20 seconds in the microwave. That just softens it up and brings all that gooey moisture right back to the surface. Honestly, they are so much better fresh, but for a holiday morning, knowing they are ready to go makes all the difference. If you’re looking for ideas for what to make with your next batch of pumpkin spice leftovers, I recently put together a killer post on creamy ranch taco pasta salad—a total change of pace, I know, but sometimes you need savory after all that sugar!

Serving Suggestions for Your Vegan Pumpkin Pie Cinnamon Rolls

Okay, let’s talk about when to unleash these beauties! While you absolutely could eat a **Vegan Pumpkin Pie Cinnamon Roll** at 2 AM while watching reruns (I won’t judge!), they truly shine when served warm, gooey, and center-stage. They are the absolute perfect star for any holiday brunch—think Thanksgiving morning while everyone is still sleepy, or Christmas breakfast when you want something impressive but totally hands-off.

Because they are so rich and spiced, they pair wonderfully with drinks that have a little zing or creamy warmth to cut through that sweetness. Forget just boring coffee! We need companions that can handle the heavy flavor of pumpkin and spices.

My go-to pairings are always something slightly bright or something deeply comforting. For non-alcoholic, you can’t beat a strong, black coffee—the bitterness balances the sugar beautifully. Or, if you’re feeling festive and want something fun, try a sparkling cider poured over some ice. It gives you that bubbly, crisp element that wakes up your taste buds!

If you’re making these for someone special and want a fun afternoon treat or a little party moment, you can always kick it up a notch. If you’re looking for a fun, tropical drink that’s totally unexpected but surprisingly good alongside heavy spice, you have to try making a coconut lime daiquiri! It’s completely different, but the tart coconut cleanses the palate perfectly between bites of warm pumpkin roll. It’s all about balance in the end, right? Just make sure you have plenty of napkins ready when you bring these out!

Frequently Asked Questions About Vegan Pumpkin Pie Cinnamon Rolls

I always get the same handful of questions once people start baking these **Vegan Pumpkin Pie Cinnamon Rolls**, and that’s totally okay! Baking is chemistry, right? We want to make sure everyone gets that perfect puff and spice combo. Here are the things I hear most often about getting these vegan rolls just right.

Can I use canned pumpkin instead of fresh for these Vegan Pumpkin Pie Cinnamon Rolls?

Yes, absolutely! In fact, I strongly prefer canned pumpkin puree for this recipe. Freshly roasted pumpkin can vary wildly in its water content, which throws off the dough balance we worked so hard to achieve. That canned stuff is perfectly standardized, so when you measure out 1 1/2 cups, you know exactly how much moisture you are introducing to the dough base.

Why didn’t my dough rise properly?

This happens more than you think, usually due to one of two culprits related to that initial yeast step. First, check the temperature of your non-dairy milk when you first mixed the yeast. If it was too hot—say, above 120 degrees—you likely killed the yeast right on the spot. Also, check your yeast. If it’s old, it just won’t activate, even if it looks a little foamy. If you don’t get that good, thick foam after 10 minutes, toss the batch and start with fresh yeast!

How do I make the glaze thicker or thinner for my Vegan Pumpkin Pie Cinnamon Rolls?

The glaze is super forgiving! We started with 1 cup of powdered sugar and only 2 tablespoons of non-dairy milk, which gives you a nice, drizzly consistency perfect for covering 12 rolls. If you want it thinner, add milk just a half-teaspoon at a time until it drizzles like silk. If you need it thicker—maybe you want it to really sit on top like frosting rather than running down the sides—just whisk in powdered sugar, one tablespoon at a time. It’s easy to adjust, unlike that tricky dough! When you’re all done baking, I hope you’ll check out my post about decadent dessert ideas for your next sweet project!

Estimated Nutritional Snapshot of These Vegan Pumpkin Pie Cinnamon Rolls

Now, I’m not a nutritionist—not even close!—but I know when you’re baking something this delicious, you’re going to wonder what kind of treat you’re getting into. I took an honest look at the ingredients list to give you a general idea of what’s going on in each of these gorgeous **Vegan Pumpkin Pie Cinnamon Rolls**. Remember, these numbers are just estimates based on standard ingredients, and brands definitely make a difference, so take them with a grain of salt!

They are super satisfying, packing a good punch of energy with 55 grams of carbohydrates, which is what you expect from a fluffy yeast roll loaded with sugar and spice!

• The Serving Size is 1 roll, because who eats just half?
• You’re looking at around 350 Calories per serving.
• Sugar content comes in around 25 grams.
• Fat content totals about 12 grams.
• Protein content is around 5 grams.

The best part? Since we’re keeping this totally dairy-free, the Cholesterol count is zero, which is a nice win! Knowing the general breakdown lets you plan your day around these amazing treats. If you’re looking for other ingredient breakdowns, I did a fun piece on candied carrots that also dives into the numbers, so you can compare notes!

Share Your Experience Making These Vegan Pumpkin Pie Cinnamon Rolls

Alright, you guys! Now that your kitchen probably smells like a pumpkin patch exploded in the best possible way, I absolutely need to hear about it. Did they turn out perfectly fluffy? Did your family even believe they are vegan? Don’t just disappear into the cinnamon-sugar haze!

Please, please, please take a moment to leave a rating down in the comments section, even if it’s just five stars and a heart emoji. Those ratings really help other bakers feel confident trying out new recipes, especially when it comes to vegan baking where sometimes we need that extra nudge of proof that it works!

And if you snapped a picture—and you should have, because these **Vegan Pumpkin Pie Cinnamon Rolls** are seriously photogenic—tag me on social media so I can see your gooey masterpieces! I love scrolling through all your creations. If you’ve got questions that popped up while you were working, drop those below too. I try to check back often to help out anyone struggling with their rise or their glaze consistency.

If you are looking for ideas for what to make with your next batch of pumpkin spice leftovers, I recently put together a killer post on creamy ranch taco pasta salad—a total change of pace, I know, but sometimes you need savory after all that sugar!

Happy baking, and thank you for letting this amazing recipe into your home!

Print