These vegan pumpkin spice cinnamon rolls are truly the best you'll ever eat. They're filled with a sweet and gooey pumpkin spice filling and topped with delicious maple cream cheese frosting. These pumpkin cinnamon rolls are going to become a staple in your home for the whole family to love!
Fall is undeniably my favorite season, I love to cozy up in sweaters, go to the pumpkin patch, and eat delicious pumpkin-spiced treats. Whether it's pumpkin cookies, pumpkin cheesecake bars, or even a hot cup of pumpkin spice latte, you'll know that when there is anything pumpkin spice, I'm there!
These vegan pumpkin spice cinnamon rolls are my newest obsession, including my husband's. He can't put them down! After every meal, he'll have a serving and I'll end up making even more! But I'm not complaining, this recipe is quite easy to make and you can easily prep the dough the night before. Especially, if you don't want to wait for it to rise.
Ingredient notes
You'll only need a few ingredients to make these vegan pumpkin spice cinnamon rolls, most of which you should already have in your pantry!
- Bread flour - Bread flour is a high-protein flour that is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes for a more elastic and light dough, which results in a chewy and airy texture when baked.
- Instant yeast - For this recipe, to keep it simple I like to use instant yeast. Why? Because you don't need to activate/bloom it before you use it.
- Pumpkin Puree - The best brand I’ve used for any pumpkin recipe is Libby’s Pumpkin Puree. However, do not mistake this for pumpkin pie filling, they are not the same. The ingredients should only be pure pumpkin.
- Pumpkin Pie Spice - You can buy pumpkin pie spice at most grocery stores, especially during the fall season.
- Soy milk – Personally, I like to use soy milk because it has the same consistency and protein as regular dairy milk. Also, it gives me the best results compared to other dairy-free milk.
- Vegan Butter – The best kind of butter to use is the ones that come in stick form. Unfortunately, the butter in the tubs is used for spreads, and not for baking. I also find them to be greasy.
- Vegan Cream Cheese – In my opinion, the best brand for making vegan cream cheese frosting is Kite Hill. Their texture and flavor are just so close to their dairy counterparts. I use it in all my baked goods!
- Pure maple syrup - Please use REAL maple syrup for the cream cheese frosting. The flavors are unmatched. Please do not use pancake syrup, they are totally different!
How to make vegan pumpkin spice cinnamon rolls
Using a stand mixer such as KitchenAid with a dough hook attachment, combine all the ingredients for the dough, except the butter (salt, bread flour, granulated sugar, instant yeast, warm non-dairy milk, and pumpkin puree)
Mix on low speed until it forms a shaggy dough. Then, add in the softened butter, around a tablespoon at a time until the butter has entirely kneaded in. Continue to mix for another 10 minutes, until the dough forms a smooth cohesive dough.
Turn the dough onto a lightly floured surface and shape it into a ball. Transfer to a lightly oiled bowl and cover tightly with a bowl cover or plastic wrap. Place it in the fridge for up to 4 hours or overnight (8-12 hours). It should have doubled in size regardless of how long it sits in the fridge.
When you're ready, line a square baking pan with parchment paper, and with a stand mixer and combine all the filling ingredients (vegan butter, brown sugar, pumpkin spice, all-purpose flour, and salt) together until it forms a paste.
Remove the dough from the fridge and tug at the edges to form a rough rectangle. Roll it out into a 12x15-inch rectangle.
Spread the filling evenly over the surface, leaving about 2-inches at the top untouched.
Starting from the long side closest to you, roll up the dough into a tight spiral and let it rest seam-side down on the surface.
Carefully transfer the rolled dough onto a small baking sheet, and place it in the freezer to chill for 15 minutes. This is to help it cut easier!
When ready, use a serrated/sharp knife to trim off about a ½-inch thick slice from each end to reveal the swirl. Then cut 9 even pieces, and place them on the prepared baking pan.
Cover the pan loosely with plastic wrap and let the buns rise at room temp until they have expanded at 50%, around 30-40 minutes. See notes.
Bake the rolls in a preheated oven at 350 degrees for 25-30 minutes, or until golden brown on the surface. Remove from the oven and allow it to cool in the pan for 15 minutes or so before transferring it to a wire cooling rack. Do not add icing until the rolls are slightly warm.
While you wait, make the frosting by combining all the ingredients together using a stand mixer or electric hand mixer.
Spread onto the cinnamon rolls while they are still slightly warm. Serve and enjoy!
Top tips
- Measure your flour properly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Using the fridge will be your best friend. This is a really soft dough, and working with it at room temperature will make it slightly difficult. So allowing the dough to do the first rise in the fridge will not only make it easier to handle but will also make it easier to cut into pieces.
- Why only 50% for the second rise? These rolls will gain a ton of volume as they bake, so if you let the rolls expand double it's the size they will actually be over-proofed. If they bake at that size, they'll just expand way too much for the pan.
Frequently asked questions
- Can I use all-purpose flour?
Yes, however, because it has a lower protein content compared to bread flour, it will result in a wetter dough. Simply add a few more tablespoons of flour if this happens. - Can I make this gluten-free?
I have not tried baking gluten-free bread, so I can’t say it’ll work out the same. - How do I store these vegan pumpkin spice cinnamon rolls?
Store any leftover rolls in an airtight container in the fridge for up to 5 days. They can also be stored frosted or unfrosted. Rewarm in the microwave before serving.
If you enjoyed this vegan pumpkin spice cinnamon rolls recipe, check these out
So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
As an Amazon Associate, I earn from qualifying purchases.
📖 Recipe
Vegan Pumpkin Spice Cinnamon Rolls
Equipment
- Food scale highly recommended
- Measuring spoons
- Rolling Pin
- 9x9-inch square baking pan
- Parchment Paper
- Sharp knife
- Spatula
- Wire cooling rack
Ingredients
Pumpkin Dough
- 1 teaspoon Salt
- 380 grams Bread flour
- 80 grams Granulated sugar
- 1 ¼ teaspoon Instant yeast
- 120 grams Dairy-free milk (I used soy, lukewarm)
- 120 grams Pumpkin puree (not pumpkin pie filling)
- 70 grams Vegan butter (softened at room temperature)
Pumpkin Spice Filling
- 85 grams Vegan butter (softened at room temperature)
- 100 grams Dark brown sugar
- 2 tablespoons Pumpkin pie spice
- ¼ teaspoon Salt
Maple Cream Cheese Frosting
- 120 grams Vegan cream cheese (I used Kite Hill, softened at room temperature)
- 3 tablespoons Vegan butter (softened at room temperature)
- 3 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 150 grams Powdered sugar (sifted)
Instructions
Making the dough (You can do this the night before):
- Using a stand mixer with a dough hook attachment, combine the salt, bread flour, granulated sugar, instant yeast, warm non-dairy milk, and pumpkin puree.
- Set your mixer on “stir” or the lowest setting to gently mix all the ingredients together.
- Once a shaggy dough has formed, add in the softened butter, around a tablespoon at a time until the butter has entirely kneaded in. Increase the mixer speed to 2 and continue to knead the dough for another 10 minutes, until the dough is smooth and soft.
- Turn the dough onto a lightly floured surface and shape it into a ball. Transfer to a lightly oiled bowl and cover tightly with a bowl cover or plastic wrap. Place it in the warm spot for 1 hour or until doubled in size. You can also place it in the fridge overnight (8-12 hours).
Filling
- In a small bowl, combine the softened butter, brown sugar, pumpkin spice, and salt. Mix to form a paste. Set aside until ready to use.
Assembly and Bake
- Line a square baking pan (9”x9”) with parchment paper. When your dough has doubled in size, press down on the dough with the heel of your hand to de-gas the dough. Transfer the dough to a lightly floured work surface.
- Tug at the edges to form four corners and stretch the dough to shape it into an even, rectangular shape. Dust the top and underside of the dough with more flour and roll it out, dusting with more flour as needed, into a ¼-inch-thick rectangle, about 12 x 15 inches.
- Spread the filling evenly over the surface, leaving about 2 inches at the top edge untouched.
- Starting from the long side closest to you, roll up the dough into a tight spiral and let it rest seam-side down on the surface.
- Carefully transfer the rolled dough onto a small baking sheet, and place it in the freezer to chill for 15 minutes. This is to help it cut easier!
- Use a sharp knife to trim off about a ½-inch thick slice from each end to reveal the swirl. Then cut 9 even pieces, and place them on the prepared baking pan.
- Cover the pan loosely with plastic wrap and let the buns rise at room temp until they have expanded at 50%, around 30-40 minutes. See notes.
- While you wait, preheat the oven to 350° Fahrenheit.
- Bake the rolls for 25-30 minutes, or until golden brown on the surface. Remove from the oven and allow it to cool in the pan for 15 minutes or so before transferring it to a wire cooling rack. Do not add icing until the rolls are slightly warm.
Maple Cream Cheese Frosting
- Place the vegan cream cheese and vegan butter in a mixing bowl, and mix it on high speed with an electric hand mixer. Add in the powdered sugar, maple syrup, and vanilla and whip until light and fluffy. Spread onto the cinnamon rolls while they are still slightly warm. Serve and enjoy!
Notes
- Measure your flour properly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Using the fridge will be your best friend. This is a really soft dough, and working with it at room temperature will make it slightly difficult. So allowing the dough to do the first rise in the fridge will not only make it easier to handle but will also make it easier to cut into pieces.
- Why only 50% for the second rise? These rolls will gain a ton of volume as they bake, so if you let the rolls expand double it's the size they will actually be over-proofed. If they bake at that size, they'll just expand way too much for the pan.
- Can I use all-purpose flour? Yes, however, because it has a lower protein content compared to bread flour, it will result in a wetter dough. Simply add a few more tablespoons of flour if this happens.
- Can I make this gluten-free? I have not tried baking gluten-free bread, so I can’t say it’ll work out the same.
- How do I store these vegan pumpkin spice cinnamon rolls? Store any leftover rolls in an airtight container in the fridge for up to 5 days. They can also be stored frosted or unfrosted. Rewarm in the microwave before serving.
Leave a Reply