There’s nothing like pulling a pan of pumpkin cinnamon rolls out of the oven while the whole house smells like brown sugar and warm spice. These rolls are soft, pillowy, and swirled with a cinnamon-pumpkin spice filling, then finished with a thick maple glaze that melts into every crevice. They’re completely vegan, made with pumpkin puree right in the dough for extra tenderness and flavor, and they taste every bit as indulgent as the bakery version.

These pumpkin cinnamon rolls are easy to make and can even be made the night before if you want a stress free morning (my favorite method). Just follow the directions below and place the cinnamon rolls in the fridge for the second rise. In the morning, take the cinnamon rolls out of the fridge and let it come to room temperature for one hour before baking.

You will love these pumpkin cinnamon rolls and they are the perfect fall breakfast! It’s hard not to eat more than one. They are so delicious and irresistible!

Why This Recipe Works

Pumpkin in the dough keeps the rolls soft. Mixing pumpkin puree directly into the dough adds moisture, flavor, and a beautiful golden color, so the rolls stay tender and fluffy, even a day or two later.

Pumpkin pie spice goes in everywhere. It’s in the dough, the filling, and the glaze, so every layer of the roll tastes like fall instead of just the topping.

Bread flour gives the best chew. The higher protein content in bread flour creates that signature soft, springy, slightly chewy cinnamon roll texture, which is especially helpful in a vegan dough with no eggs or dairy.

The maple glaze is the finishing touch. Maple syrup and maple extract give the glaze real maple flavor that pairs perfectly with the pumpkin and spice.

If you make these vegan pumpkin cinnamon rolls with a maple glaze, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:2

Cook Time:30

Total Time:2 30

Ingredients

Dough

3/4 cup + 2 Tbsp unsweetened soy milk (or any non-dairy milk)
3 Tbsp pure organic cane sugar
2 1/4 tsp active yeast (or instant yeast works too)
3/4 cup pumpkin puree (room temp)
3 Tbsp melted vegan butter (or coconut oil)
3 3/4 - 4 cups bread flour
2 Tbsp pumpkin pie spice (yes, tablespoon!)
scant 1 tsp sea salt

Filling

1/3 cup vegan butter, softened and room temp
1/2 cup + 2 Tbsp coconut sugar (or dark brown sugar)
2 tsp cinnamon
2 tsp pumpkin pie spice

Glaze

1 3/4 cup powdered sugar
2 Tbsp non-dairy milk
1 Tbsp maple syrup
1/2 tsp maple extract (highly recommend, it gives it more of a maple flavor)
1/4 tsp pumpkin pie spice (optional, for more pumpkin flavor)

Instructions

Make the dough

Activate the yeast. Warm the almond milk in the microwave for 35–40 seconds. It should be warm, but not hot, or it can kill the yeast. Pour it into the bowl of an electric stand mixer, add the cane sugar, and sprinkle the yeast on top. Stir briefly and let it sit for 10 minutes, until foamy.
Add the wet ingredients. Stir in the pumpkin puree and melted vegan butter with a spatula until combined.
Add the dry ingredients. Add 3 3/4 cups of the flour, along with the salt and pumpkin pie spice. Stir with a spatula until a dough begins to form.
Knead. Attach the dough hook and knead on low speed for 7–8 minutes. If the dough looks wet and is sticking to the sides of the bowl after a few minutes, add more flour 1 tablespoon at a time. The finished dough should form a springy ball that's only slightly sticky.
First rise. Transfer the dough to a lightly greased large bowl (the mixing bowl works fine), cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size. Placing the bowl in the oven with just the light on creates a nice warm spot.

Make the filling and assemble

Mix the filling. While the dough finishes rising, stir together the brown sugar, cinnamon, and pumpkin pie spice in a small bowl.
Roll out the dough. On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick (roughly 14 x 16 inches).
Fill. Spread the softened vegan butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the top.
Roll and cut. Starting from the 14-inch side, roll the dough up tightly and place it seam side down. Use a serrated knife (or unflavored dental floss) to cut it into 12 equal pieces.
Second rise. Line a 9x13 pan with parchment paper (recommended) or brush it with melted butter. Arrange the rolls in the pan, cover with plastic wrap, and set on top of the oven while it preheats to 350°F. Let rise for 30–40 minutes.

Bake and Glaze

Remove the plastic wrap and drizzle about 1/4 cup of soy milk (or any non-dairy milk) over the tops of the cinnamon rolls. This makes it extra soft and moist. Bake for 25–30 minutes, until slightly golden brown. Be careful not to overbake. Let the rolls cool for 10–15 minutes before glazing.
Make the glaze. In a bowl, combine the powdered sugar, almond milk, maple syrup, maple extract, and pumpkin pie spice. Stir until a thick, smooth glaze forms (it takes a little arm power at first). Add more milk 1/2 teaspoon at a time to thin it, or more powdered sugar to thicken it.
Finish. Drizzle the glaze over the warm rolls and serve.

Servings: 12 cinnamon rolls

Author: valeria.chao

Vegan Pumpkin Cinnamon Rolls with Maple Glaze

Why This Recipe Works