Vegan Pumpkin Cinnamon Rolls

Vegan Pumpkin Cinnamon Rolls

Vegan Pumpkin Cinnamon rolls


  • 1 cup unsweetened almond milk
  • 2 Tbsp vegan butter (Earth Balance option)
  • 1 packet = 2 1/4 tsp  instant yeast
  • 1 Tbsp organic cane sugar
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/3 cup pumpkin puree
  • 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour 
  • 2 1/2 Tbsp vegan butter
  • 1/2 cup pumpkin butter
  • 1/3 cup organic cane sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice 
  • 1/2 cup raw pecans
  • 2 Tbsp vegan butter
  • 1 Tbsp pumpkin butter
  • 1 Tbsp organic cane sugar
  • 1/4 cup raw pecans


  1. Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) 
  2. Remove from microwave and let cool to 110 degrees F. 
  3. It should be warm but not too hot or it will kill the yeast.
  4. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes.
  5. Add cinnamon, and pumpkin pie spice and stir.
  6. Let it set for a few minutes, then whisk in pumpkin purée.
  7. Next add in flour 1/2 cup at a time, stirring as you go.
  8. The dough will be sticky.
  9. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed)
  10. Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat.
  11. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
  12. On a lightly floured surface, roll out the dough into a thin rectangle.
  1. Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans.
  2. Starting at one end, tightly roll up the dough and situate seam side down.
  3. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square.
  1. Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap.
  2. Set on top of the oven to let rise again.
  3. Preheat oven to 350 degrees F
  4. Bake rolls on a center rack for 30-40 minutes.
  5. Let cool for at least 10 minutes before serving.
  6. For a glaze, try my dairy free cream cheese frosting.
  7. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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