These are the most dreamy vegan pumpkin cinnamon rolls with the tastiest maple glaze. They are soft, full of fall flavor, and so fluffy. The maple glaze pairs perfectly with the pumpkin flavors. They are easy to make and can even be made the night before if you want a stress free morning. 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!

Ingredients

Dough

3/4 cup + 2 Tbsp unsweetened almond milk (or any non-dairy milk)
3 tbsp 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 (I used Lehi Mills, use code “nutsaboutgreens” for 10% off)
2 tbsp pumpkin pie spice (yes, tablespoon!)
scant 1 tsp salt

Filling

1/4 cup vegan butter, softened and room temp
1/2 cup + 2 Tbsp dark brown sugar (or coconut sugar)
2 tsp cinnamon
2 tsp pumpkin pie spice

Glaze

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

Instructions

To make the dough, warm the almond milk in the microwave for 35-40 seconds. You want it to be warm but not too hot or it will kill the yeast. Add it to the bowl of your electric mixer (I used my KitchenAid). Add the cane sugar and sprinkle yeast on top. Briefly stir and set aside for 10 minutes to activate the yeast, it should be foamy after 10 minutes. Next, add in the pumpkin puree and melted butter. Stir with a spatula until combined. Add the flour, salt, and pumpkin pie spice into the bowl, start with 3 3/4 cups. Stir with a spatula until a dough begins to form.
Place dough hook on your stand mixer and knead on low speed for 7-8 minutes. Add more flour (1 Tbsp at a time) if the dough looks wet and is sticking to the sides after a few minutes. I ended up adding another 1 tablespoon of flour. The dough should form a springy ball and only be slightly sticky. Transfer dough ball into a lightly greased large bowl (I just used the same mixing bowl). Cover with a towel and let it rise in a warm place for 1 hour or until doubled in size. I placed my bowl in the oven with the light on to help with rising.
When the dough is almost done rising, make the filling. In a small bowl, add the brown sugar, cinnamon, and pumpkin pie spice. Stir until combined. Set aside.
On a lightly floured surface, roll dough out into a large rectangle about 1/4 inch thick (or about 14×16 inch rectangle). Spread the softened butter on top of the rolled out dough. Evenly sprinkle all of the cinnamon sugar mixture over the dough. Carefully and tightly roll the dough (from the 14 inch side) and place seam side down. Using a serrated knife (or floss), cut the roll into 12 equal pieces.
Brush a 9×13 pan with melted butter or line with parchment paper (I recommend parchment paper for this). Then place the pumpkin cinnamon rolls into the pan. Cover with plastic wrap and set on top of the oven while you preheat the oven to 350 degrees F. I left it to rise for about 30-40 minutes.
Remove plastic wrap and bake for 25-30 minutes or until slightly golden brown, don’t over bake. Allow them to cool for 10-15 minutes before glazing them.
To make the glaze, combine the powdered sugar, almond milk, maple syrup, maple extract, and pumpkin spice in a bowl. Stir until a thick glaze forms (it takes a bit of arm power to stir and it will slowly turn into a smooth, thick glaze). Add more milk (1/2 tsp at a time) if you want it thinner or more powdered sugar if you want it thicker. Drizzle over cinnamon rolls and serve warm! Enjoy! To store, cover pan or place cinnamon rolls in an airtight container and leave on the counter for up to 2-3 days, or place in the fridge for up to 5 days. To reheat, place in the microwave for 10-15 seconds.

Servings: 12 cinnamon rolls

Author: valeria.chao

Vegan Pumpkin Cinnamon Rolls with Maple Glaze