For my fellow pumpkin lovers, this one is for you! These easy vegan pumpkin cinnamon rolls are the perfect treat on a chilly autumn day. Soft, moist, pumpkin-infused dough, swirled with buttery brown sugar and pumpkin pie spice, and topped with a simple vegan cream cheese icing. I mean, does it get better than that!? It does! These rolls are also pretty easy to make, requiring no yeast at all! Perfect for a make-ahead breakfast or dessert, a fantastic addition to Thanksgiving Day, Halloween, or any day you feel like a special treat (aka every day). 😉
Traditionally cinnamon rolls require yeast to make the dough. Yeast is totally vegan, but I know a lot of people are too intimidated to work with it since it requires so much time and effort-- activating the yeast, kneading, rising, re-rising... So instead I made these easy vegan cinnamon rolls using my sneaky technique of using baking powder instead of yeast. Baking powder makes these rolls rise beautifully but doesn't require any extra fuss! My kinda recipe.
I originally shared this no yeast technique for my fan-favorite classic easy vegan cinnamon buns recipe, so I thought it was time to share a new pumpkin-inspired version.
The added pumpkin in these rolls not only adds delicious pumpkin-y flavour, but it also makes the rolls super moist, tender, flakey with a slight biscuit texture. When combined with the pumpkin pie spice, brown sugar, and cream cheese frosting, the result is the most perfect pumpkin-infused autumn treat.
Make these and enjoy them still warm out of the oven, or make them ahead of time. They keep well for a few days, or you can also freeze them. If you wish to serve them fresh but get most of the work done, the vegan pumpkin cinnamon rolls can be prepared, cut, and placed in the baking dish, and kept covered in the fridge for up to two days. When ready to bake, let them warm to room temperature for 20 - 30 minutes, then bake and frost following the recipe. YUM!
How to make easy vegan pumpkin cinnamon rolls:
Make the pumpkin roll dough:
Bowl method: In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Add the pumpkin pureé plant-based milk and combine to make a shaggy dough.
Food processor method: in a large food processor add the flour, baking powder, salt, and pumpkin pie spice, and pulse to combine. Add in the vegan butter cubes and pulse until the butter is mixed into the flour. Add the pumpkin pureé plant-based milk and pulse several times, stopping to scrape the sides to make a shaggy dough. It's ok if there is still some loose powder.
Note: if using a food processor, you will need a large one. I use my 16 cup Breville food processor.
Turn the dough onto a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in a bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
Make the rolls:
Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
Pumpkin spice sugar filling: Pour the melted vegan butter over the rolled-out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and pumpkin pie spice, then sprinkle the mixture evenly over the melted butter.
I like to use my homemade pumpkin pie spice mixture, but you can also use a store-bought one.
Form the rolls: Starting from the long side of the dough rectangle, use your hands to gently roll the dough up.
Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
Place the rolls in the baking dish, swirl side up, and bake for 28 - 33 minutes until puffed up and lightly golden. Let cool for 20 minutes before serving.
Note: Make sure you use a 9" x 12" pan or equivalent. For the cinnamon buns to stay soft they need to expand into each other. If they have too much room around each bun, they can end up getting crispy.
For the icing: Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice together in a small bowl. Spread the icing over the rolls (it's ok if it's messy). Then sprinkle with a few pinches of pumpkin pie spice. Enjoy!
Enjoy easy vegan pumpkin cinnamon rolls while they are still slightly warm for the most scrumptiousness, but once they are cooled they are still delicious as well! I love mine with a nice cup of coffee.
Bon appetegan!
Sam Turnbull.
Easy Vegan Pumpkin Cinnamon Rolls
Ingredients
For the vegan pumpkin roll dough:
- 4 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup vegan butter, cut into small cubes
- ¾ cup pumpkin pureé, (not pumpkin pie filling)
- ½ cup plant-based milk, (such as oat or soy)
For the pumpkin spice filling:
- ¼ cup vegan butter, melted
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
For the icing (optional):
- 1 cup powdered sugar
- 2 tablespoons vegan butter, soft but not melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- a few pinches pumpkin pie spice, (for sprinkling)
Instructions
- Preheat your oven to 400F (200C). Line with parchment paper or grease a 9"x 12" baking dish. *Make sure you use a 9" x 12" pan or equivalent. For the cinnamon buns to stay soft they need to expand into each other. If they have too much room around each bun, they can end up getting crispy.
Make the pumpkin roll dough:
- Bowl method: In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Add in the vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until you reach a grainy texture. Add the pumpkin pureé plant-based milk and combine to make a shaggy dough.Food processor method: in a large food processor add the flour, baking powder, salt, and pumpkin pie spice, and pulse to combine. Add in the vegan butter cubes and pulse until the butter is mixed into the flour. Add the pumpkin pureé plant-based milk and pulse several times, stopping to scrape the sides to make a shaggy dough. It's ok if there is still some loose powder.
- Turn the dough onto a clean work surface use your hands to knead the dough together incorporating any leftover dry ingredients until it all comes together into a nice ball. Let the dough rest in a bowl for 10 - 15 minutes before proceeding for the best dough texture. Resting allows the dough to get stretchy which is a must for gorgeous pull apart cinnamon buns!
Make the rolls:
- Once the dough has rested, lightly flour a clean work surface and roll the dough with a rolling pin until you get a rectangle about 19" x 14".
- Pumpkin spice sugar filling: Pour the melted vegan butter over the rolled-out dough and use a pastry brush or the back of a spoon to spread evenly over the dough. In a small bowl mix together the brown sugar and pumpkin pie spice, then sprinkle the mixture evenly over the melted butter.
- Form the rolls: Starting from the long side of the dough rectangle, use your hands to gently roll the dough up. Once rolled, use a sharp knife to cut 12 cinnamon rolls by gently sawing with the knife. I like to mark out each bun by lightly scoring the surface of the roll before doing the final cuts, to ensure even sized cinnamon buns.
- Bake: Place the rolls in the baking dish, swirl side up, and bake for 28 - 33 minutes until puffed up and lightly golden. Let cool for 20 minutes before serving.
For the icing:
- Combine the powdered sugar, vegan butter, vanilla extract, and lemon juice together in a small bowl. Spread the icing over the rolls (it's ok if it's messy). Then sprinkle with a few pinches of pumpkin pie spice. Enjoy!
Tracy says
The only problem with these ;)@!$&#%^* rolls is that I can’t stop eating them!!
Second time ive Meade them and they’re so easy and Scrumptious!!
I substitute straight up cinnamon for the pumpkin spice and have to ration myself cause I will eat the whole pan
Nailed it with this one, Sam (like so many of your recipes)
Sam Turnbull says
Hahahaha Love it!
Darcie says
I made these exactly as instructed and they were DELICIOUS. They are the closest in texture to Cinnabon that I have ever found. Don't skip the frosting. I was worried about the lemon juice but it worked so well. I used the bowl method, but don't have a pastry cutter thingy so grated the chilled "butter" with a cheese grater and then just mixed with my hands. Everyone in the family freaked over these. Thanks for another amazing recipe.
Sam Turnbull says
Yay! Thrilled you loved them so much, Darcie 🙂
DRP says
Great
Ann says
These are AMAZING! As are your regular cinnamon rolls. The best we have ever had. And I love how quick and easy these are. Thanks Sam!
Sam Turnbull says
Aww so happy you love them, Ann!
Lisa says
Hi Sam,
since I am team "pumpkin everywhere", I definitely have to try those rolls. One remark (little for me, maybe not so little for you): Can you add the metrics button back, please? That's such a huge advantage for me on your page.
Thank you, much love from Germany,
Lisa
Sam Turnbull says
Hi Lisa! Apologies, sometimes I just forget to add the metric conversions. It should be there now 🙂 Let me know if I missed any other recipes. 🙂
Janice Brady says
Thanks for answering back. I don't know what the problem is, but only on your site.
Jan
Sam Turnbull says
Weird!
Janice says
When I print out recipe, 1st page in English, 2nd page in Chinese or something I can’t read. This has happened to me before with your recipes. Help!!!
Sam Turnbull says
Hi Janice, I have no idea how that is happening, and I haven't heard this complaint from anyone else. So my guess is that it has something to do with your printer settings or computer settings? I can't see this problem on my end.
Cortney says
Just made these tonight and they were delicious!!!
Sam Turnbull says
Yay!! SO happy you loved them 🙂
Patricia says
Do you think these could be made using gluten free flour blend like Bob's Red Mill 1:1 blend?
Sam Turnbull says
I haven't tried it myself, and I'm not an expert in gluten-free baking so I am not sure if they would work. If you try, let us know the results 🙂
Melissa says
ooh! Gotta make these! I know they'll be delicious (and easy). Thanks for the best recipes!!!
Sam Turnbull says
You're most welcome, Melissa! I hope you enjoy!