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Overnight Pumpkin Cinnamon Rolls With Vanilla Cashew Frosting [Vegan]

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These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.

Overnight Pumpkin Cinnamon Rolls with Vanilla Cashew Frosting [Vegan]

This Recipe is :

Dairy Free Vegan







  • 3 tablespoons vegan butter
  • 3/4 cup unsweetened almond milk
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1/2 cups self-raising flour
  • 2 1/4 teaspoons dried active yeast


  • 3 tablespoons softened vegan butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon


  • 1/2 cup cashews, soaked 1 hour in boiling water
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk, plus extra if needed


The Night Before:

  1. Begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool.
  2. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined.
  3. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky.
  4. Once the dough has come together, tip onto a well-floured surface and knead for five minutes until smooth.
  5. Return the dough to the bowl and cover with cling film. Leave in the fridge overnight.

The Next Morning:

  1. Lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air.
  2. Roll the dough out into an approximately 18-inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.
  3. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1-inch sections. Repeat until you have used all the dough.
  4. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for one hour to rise.
  5. Whilst the rolls are rising, preheat the oven to 350°F.

To Make the Glaze:

  1. Drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth.
  2. Scrape out the frosting into a container and refrigerate until time to use.
  3. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!

Nutritional Information

Per Roll: Calories: 126 | Carbs: 18 g | Fat: 6 g | Protein: 2 g | Sodium: 188 mg | Sugar: 9 g





Sarah Pether is a 20  something-year-old from London. When Sarah made the decision overnight to become vegan, her health problems like eczema and chronic headaches had that plagued her for years disappeared. Sarah started a blog, Soy Division, with a good friend and fellow vegan (who has since resigned) in order to share recipes, tips and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic and finding the perfect vegan mayonnaise.



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40 comments on “Overnight Pumpkin Cinnamon Rolls With Vanilla Cashew Frosting [Vegan]”

Click to add comment
Sandra Rados Balic
2 Years Ago


Lisa Lombardo
2 Years Ago

Hmmmm a fine sweet!

Cristina Silva Ceu
2 Years Ago

Julie Piecuch

Carmela Nephalem Rati
2 Years Ago

Li Haoxuan

Daniela Giorgi
2 Years Ago

Great recipe! Will make!

Monica Figueroa
2 Years Ago

Oh my goodness I'm so drooling for this right now...

Robin George
2 Years Ago


Mandy Loo
2 Years Ago

Boiling or boiled water?

Nichole Neal
2 Years Ago

Jason Neal

Karina Collins
2 Years Ago

Franci we need to try these!!!


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