Can I substitute the pumpkin pie spice in the filling?

Yes, if you don't have pumpkin pie spice, you can create your own blend using cinnamon, nutmeg, ginger, and cloves, adjusting to your taste for the filling.

What is the purpose of apple cider vinegar in the dough?

The apple cider vinegar reacts with the baking soda in the dough, helping to activate the leavening agents and contribute to a light, fluffy texture.

How thick should I roll the dough for the best results?

Roll the dough into a rectangle approximately 1/4 inch thick, aiming for an 8x14 inch size, to ensure proper spiraling and baking.

What if my frosting is too thick or too thin?

If your frosting is too thick, add a tiny bit more almond milk, a few drops at a time, until it reaches your desired consistency. If it's too thin, you can add a little more powdered sugar.

7 years ago

Pumpkin Cinnamon Rolls
[Vegan]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Warm vegan pumpkin cinnamon rolls, generously swirled with spiced filling and topped with a rich white vanilla bean frosting, served on a rustic plate.

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Discover more recipes with these ingredients

Pumpkin Cinnamon Rolls [Vegan]

Dairy Free

These pumpkin cinnamon rolls are delicious and indulgent. The pumpkin dough, with a touch of spiced sugar in the middle, topped off with creamy frosting loaded with flecks of vanilla bean, is so tasty and delightful. They're the perfect cozy weekend breakfast. Please enjoy each and every bite!

Ingredients You Need for Pumpkin Cinnamon Rolls [Vegan]

For the Dough:

1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegan butter spread, room temperature, plus more for greasing pan
1/4 cup Almond milk
1/2 teaspoon apple cider vinegar
1/4 cup + 2 tablespoons pumpkin puree

For the Filling:

1 tablespoon vegan butter spread, melted
1/4 cup brown sugar
1 1/2 tablespoons pumpkin pie spice

For the Frosting:

1/2 cup powdered sugar
1 tablespoon vegan butter spread, room temperature
Seeds from 1 vanilla bean
1 1/2 teaspoons almond milk, plus more if needed to reach desired consistency

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How to Prepare Pumpkin Cinnamon Rolls [Vegan]

Preheat oven to 400°F.
Line a cake pan with parchment paper, grease paper and pan with vegan butter spread to prevent sticking.
In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, blend vegan butter spread, pumpkin puree, almond milk and vinegar until smooth.
Add the dry ingredients to the mixing bowl, half at a time; gently mix until combined being careful not to over mix the dough.
On a generously floured surface (flour the rolling pin too!) roll the dough into a rectangle 1/4 inch thick. Cut the edges of the dough with a pastry cutter or knife into fairly straight lines. The approximate size of the rectangle should be 8 inches wide, by 14 inches long, and 1/4 inch thickness.