Fluffy, sticky, and goeey these pumpkin cinnamon rolls are smothered in a thick icing and will leave you wanting to eat the whole batch. Perfect for this season…or any time of year really. They are that worth it.

Pumpkin Cinnamon Rolls [Vegan]


Cooking Time




For the Cinnamon Rolls:

  • 2 3/4 cups unbleached, all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter, melted
  • 3/4 cup unsweetened almond milk
  • 1/4 cup sugar
  • 2 1/4 teaspoon active dry yeast
  • 3/4 cup pumpkin puree

For the Filling:

  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoon melted butter


  1. In a medium saucepan, combine the butter, milk, and sugar. Cook until butter is completely melted. Transfer to a small bowl and cool till warm to touch. Sprinkle over yeast. Let sit for 10 minutes. Whisk in pumpkin puree.
  2. In a separate large mixing bowl, combine the flour, spices, and salt. Pour in the wet mixture. Stir until combined and a soft, but thick dough forms. It shouldn't be sticky to touch. Form into a loose ball and place in a clean lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for an hour.
  3. While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined.
  4. Punch dough down. Roll out to a 11x12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving 1/2 inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 1 1/2 inch wide pieces.
  5. Place rolls in a lightly oiled 8-inch round baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place.
  6. Preheat the oven to 375°F. Bake the rolls for 30-35 min. till golden brown. Cool for 5 minutes before slicing. Top with icing (1 cup powdered sugar + 1-2 tablespoons non-dairy milk). Enjoy!

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