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These Pumpkin Cinnamon rolls are easy, soft and ready in 1 hour! Drizzle with your favorite glaze and make them this fall. Free of Dairy, egg, corn, soy, nut. Makes 1 9 inch pie pan or two 8 inch cake pans.
What’s fall without warm Pumpkin Cinnamon Rolls! A load of Pumpkin Pie Spice, pumpkin puree in these simple rolls, which are filled with coconut sugar and cinnamon and baked to a beautiful golden. Then glazed with a simple coconut milk + sugar glaze. Add pumpkin pie spice or lime juice to the glaze. I used lime juice to add a fresh flavor burst to the glaze. Use any other vegan cream cheese based glaze.
What fun Pumpkin Recipes are you making this fall!
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Believe you me, these Vegan Pumpkin Cinnamon Rolls will be a big hit! It has limited oil, it can be made without vegan butter/ palm oil and is awesome as is without the sugary glaze too! You can make it more decadent to preference with additional sugar or oil and more spice!. Add chopped pecans along with the sugar and cinnamon in the filling. Make some.
For Gluten-free Yeast-free version see here.
Yums
Reading this week
This article on Time.com- A case against Eating Ethically Raised Meat.
This story of a Mama cow who wouldn’t leave her baby because the bonds of motherhood are the same in all species.
Vromage – a Vegan Cheese Shop opens in West Hollywood! So fun!
Moby’s piece on HuffPo about Saving the Humans because of environmental issues like dwindling supply of fresh water, grains, climate change etc.
Make these Vegan Pumpkin Cinnamon Rolls!
Steps:
Make the dough, roll out using a little flour. Brush oil, Sprinkle Sugar and cinnamon
Roll it up. Seal the edge with water. Slice into 3/4 to 2 inch rolls.
Place in greased or parchment lined baking pan. Let rise for 20 to 30 minutes.
Bake for 17 minutes.
Take them out and immediately pour the glaze over.
Vegan Pumpkin Cinnamon Rolls
Ingredients
Rolls
- 2 teaspoons active or quick rise yeast, or 1 sachet
- 1/2 cup non dairy milk like coconut or almond, warmed
- 3 Tbsp sugar
- 1 Tbsp flaxseed meal, or chia seed meal
- 1 Tbsp oil, optional
- 1/2 heaping cup pumpkin puree
Dry
- 2 cups unbleached white flour , or bread flour or all purpose flour
- 1/2 cup Oat flour, or more all purpose flour
- 2/3 tsp salt
- 1 tsp baking powder
- 2 to 3 tsp pumpkin pie spice, or 1 tsp cinnamon, 1/2 tsp of ground ginger, 1/4 tsp each of cloves, nutmeg
Filling
- 2 to 3 Tbsp melted vegan butter or oil , Or use a light spray of oil
- 1/3 cup or more coconut sugar , or brown sugar
- 1 to 2 Tbsp ground cinnamon
Glaze
- 1/2 cup coconut milk, canned, preferably full-fat, or use soy-milk
- 7 Tbsp sugar, scant 1/2 cup. Use 1/3 cup for less sweet
- 3 Tbsp cashew flour, for thickening, optional
- a pinch of salt
- 1/2 tsp lime juice , or 1/2 tsp pumpkin pie spice
Instructions
Method
- In a bowl, combine warm non dairy milk, yeast and sugar. Let sit for 2 minutes. Add flaxmeal, warmed or room temperature pumpkin puree and oil and mix well.
- In another bowl, whisk the flours, salt, spices and baking powder.
- Add dry to the wet and knead for a minute or 2 into a soft dough. Add more flour if needed.
- Using some flour, pat and roll the dough into a 24 inch by 9 inch oval-ish rectangle.
- Brush metled butter or oil on it.
- Sprinkle coconut sugar and cinnamon.
- Start rolling from one side to make a long 24 inch roll. Brush water on the other side to seal.
- Cut into 3/4 to 1 inch rolls. Place the rolls in a greased or parchment lined dish. Spray or brush oil on the rolls. Cover the dish with a towel. Let rise for 20 minutes.( let them rise for 40 mins for a better rise if the ambient temp is cold)
- Meanwhile make the glaze: mix or blend everything under glaze until well combined and keep aside.
- Bake the rolls pre-heated 375 degrees F / 190ºc for 17 to 22 mins or until golden on some edges.
- Immediately pour the glaze over the rolls. Let sit to soak for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
shared at VVP this week.
Oh my gosh! These were so incredible. We ate them with a vegan cream cheese frosting for breakfast!
I usually use pumpkin in savoury dishes but want to try out some sweet pumpkin dishes. This one looks amazing and I love cinnamon.
I’m about to make these but have 3 questions:
1. I have every flour in the book but oat flour…rice, whole wheat, ancient grains…what is a suitable substitute?
2. For the glaze…is that regular sugar, raw or confectioners?
3. I bought light coconut milk…would the vanilla almond milk I have be better or can I use it?
Thanks, looking forward to another Richa masterpiece!
Do you think I could make these up the night before and let them rise in the fridge?
Love, love, LOVE your recipes!
yes. make the rolls with the flling . cover with parchment and refrigerate. Let them come to room temperature before baking. about half an hour.
Would love to see a yeast free version of these! I know that Fork and Beans recently posted a yeast free version, and gluten free to boot. But am curious to see what you would do to make these yeast free 🙂
Already did. https://fettabbau-trim.today/2014/11/gluten-free-yeast-free-pumpkin-cinnamon-rolls.html%3C/a%3E 🙂
Hi Richa! I want to make this but could you please tell me what is “loaded”? What does 1/2 cup pumpkin puree loaded mean? Thank so much!
1/2 cup plus 1 tbsp
This looked so delicious when I came across it this morning that I made my own version (minus the pumpkin) that very instant! Soooo delicious!
I used a blueberry, date, raisin, coconut milk mixture for the pumpkin. Very versatile! 🙂
https://vinthea.com/2014/11/09/cinnamon-rolls-with-blueberry-raisin-glaze/
I linked to your blog. Thanks, again!
looks fabulous!
Made it for breakfast, they are delicious =D ! It’s the first time I make them and I’m so glad it turned out that good … Too often there is vegan butter in it and I really avoid palm oil so what a relief to find your recipe !! Thank you <3
Made these for breakfast. They’re the lowest fat/sugar cinnamon rolls I’ve ever seen (and they’re yummy).
For some reason, I’ve never had good luck with making cinnamon rolls, not that I’ve tried it many times. The last time I made them, they got all dried up and separated! This recipe is definitely worth giving them another go, though! My favorite use for pumpkin so far this season is smokey pumpkin pasta sauce 🙂
Can I substitute the yeast? I don’t use yeast in our kitchen.
Than you!
you might be able to make them without yeast. add 1 tsp more baking powder to the flour. The rolls will not need any rise time. Keep the dough soft . it might be slightly sticky, use some flour to roll it out