We’re midway through November, and I’ve already gone through 3 pumpkins and 7 cans of puree. Things are getting serious around here, you know. I’m talking easy, deliciously sweet, and spiced vegan pumpkin cinnamon rolls with a simple dairy-free maple cream cheese glaze. These pumpkin cinnamon rolls use just pumpkin as the replacement for egg to create the gooiest, warm cinnamon rolls. Perfect for fall and winter weekend breakfast; or a Christmas morning treat!
This is the type of dish everyone’s gonna love. If you’re ready to try these dairy-free cinnamon rolls this Thanksgiving or Christmas, I’ve got you covered! Here’s everything you need to know about vegan pumpkin cinnamon rolls, including an easy recipe.
Why You’ll Love Vegan Pumpkin Cinnamon Rolls
These pumpkin spice cinnamon rolls are the kind of treat that lifts the mood in your kitchen. They’re soft, extra gooey in the center, and packed with cozy pumpkin spice. Every roll feels like a warm hug, especially when that maple cream cheese glaze melts into all the swirls.
Pumpkin puree makes the dough incredibly tender, so you get that bakery-level softness without eggs or dairy. The spices do the rest—cinnamon, nutmeg, ginger, cloves—all working together to give you the perfect cozy fall pumpkin treats.
They’re also a total crowd-pleaser. Serve them for a vegan holiday breakfast, a lazy Sunday brunch, or your Christmas morning cinnamon rolls (vegan) ritual. And yes, the leftovers taste amazing the next day… if there are any left.
Long story short? These rolls are perfect for anyone who wants a fall baking recipe that feels special but still easy enough to whip up on a whim 🙂
Vegan Pumpkin Cinnamon Rolls Recipe: The Ingredients
So, what do you need to prepare these delicious pumpkin spice cinnamon rolls? I will share the ingredients for the three major elements separately:
Dough
- Warm plant milk - Warm milk helps activate the yeast and brings the dough together softly. Make sure it’s warm, not hot, so the yeast stays alive.
- Instant yeast - Instant yeast gives these rolls a fluffy rise without needing to proof separately. It mixes right into the dough for an easy, reliable lift.
- Brown sugar - Brown sugar adds sweetness and moisture thanks to the molasses. It also builds that classic cinnamon-roll flavor.
- Melted vegan butter (or coconut oil) - This adds richness and helps create a tender, soft dough. Coconut oil works too but gives a slightly firmer texture when cooled.
- Pumpkin purée (not pumpkin pie filling) - Pumpkin purée adds moisture, color, and natural sweetness to the dough. Make sure it’s pure pumpkin only — pumpkin pie filling has added sugar and spices that will throw off the recipe.
- Vanilla extract - A touch of vanilla deepens the cozy fall flavor and brings warmth to the dough.
- All-purpose flour - Classic AP flour gives just the right structure while keeping the rolls soft and pillowy.
- Ground spices (cinnamon, nutmeg, ginger, cloves) - These warm spices build pumpkin-spice flavor right into the dough. They complement the pumpkin and make every bite feel like fall.
Filling
- Softened vegan butter - Soft butter spreads easily and melts into the cinnamon sugar, creating that gooey center everyone loves.
- Brown sugar - Brown sugar caramelizes as the rolls bake, giving a sweet, slightly sticky filling.
- Ground cinnamon - Cinnamon is the star of the filling — it adds warmth, sweetness, and that classic swirl flavor.
- Pumpkin purée - A little pumpkin in the filling keeps it moist and enhances the pumpkin flavor throughout the roll.
- Chopped pecans or walnuts (optional) - Nuts add crunch and a nutty richness. Totally optional, but great if you like texture.
Maple Cream Cheese Glaze
- Softened vegan cream cheese - Cream cheese gives the glaze its tangy, creamy base — essential for balancing the sweet rolls.
- Softened vegan butter - Butter helps the glaze spread smoothly and adds richness.
- Pure maple syrup - Maple syrup brings natural sweetness and a warm, fall-forward flavor that pairs perfectly with pumpkin.
- Powdered sugar - Powdered sugar thickens the glaze and gives it that classic icing consistency.
- Vanilla extract - A splash of vanilla adds warmth and rounds everything out.
How to Make Vegan Pumpkin Spice Cinnamon Rolls
This easy holiday brunch recipe needs a prep time of just 25 minutes. This is followed by a rising time of 1 hour and 15 minutes, and a baking time of around 25 to 30 minutes.
Now let’s get to the instructions. Here’s a friendly walkthrough of the whole process, step-by-step, so you can enjoy warm, soft, perfectly spiraled rolls straight from your oven 😋
Step 1: Activate and Mix the Dough
Start by waking up the yeast. Warm plant milk, a little sugar, and 5 to 10 minutes of patience—that’s all it takes for the mixture to turn foamy and ready. Once it’s bubbly, whisk in the melted vegan butter, pumpkin puree, and vanilla. The kitchen already smells incredible at this point.
Now bring in the dry ingredients. Add the spices, salt, and flour gradually until a soft dough forms. Knead it until smooth and slightly tacky. Set it in a greased bowl, cover it, and let it rise for about an hour. It should double in size and look pillowy and soft.
Step 2: Fill, Roll, and Slice
This is the fun part. Roll the dough into a big rectangle (some 14x18 inches). Spread it with softened vegan butter and a thin layer of pumpkin puree. Sprinkle a generous mix of brown sugar and cinnamon over the top, plus chopped nuts if you like a bit of crunch.
Roll it up tightly, seal the seam, and slice into 9 to 12 even rolls. Arrange them in a greased baking dish, cover again, and let them puff up for another 30 to 40 minutes while you heat the oven. They’ll look extra fluffy by the time they’re ready to bake.
Step 3: Bake and Glaze
Bake the rolls until they’re golden and lightly springy (about 25 to 30 minutes). Let them cool slightly, but not too long… they taste best when warm.
Step 4: Make the Maple Cream Cheese Glaze
Whip together vegan cream cheese, butter, maple syrup, vanilla, salt, and powdered sugar. You can adjust the thickness to your liking. Spread or drizzle it all over the warm rolls and watch it melt into every cinnamon-spiced swirl.
Aaand, there you have it! The best vegan pumpkin cinnamon rolls for the holidays are ready!
Health Benefits of Vegan Pumpkin Cinnamon Rolls
Yes, you read that right! These Thanksgiving brunch pumpkin rolls are a cozy treat, sure. But they still offer a few perks over their traditional counterparts. Let me explain:
They’re Dairy-Free
We're talking Non dairy butter, milk, and cream cheese! This is a plus for anyone who’s lactose-intolerant, vegan, or simply looking for a lighter option.
Pumpkin Adds Nutrients
Pumpkin isn’t just there for color and moisture. It brings some real goodness:
- Vitamin A (great for skin and eyes)
- Fiber (helps digestion)
- Antioxidants
So you get a nutrient boost baked right into the dough.
Less Saturated Fat
Using vegan butter or coconut oil often means lower saturated fat compared to classic cinnamon rolls made with heavy dairy.
A Lighter Alternative
The pumpkin purée acts as a binder, meaning no eggs and naturally softer dough. You get the same satisfaction with fewer heavy ingredients.
FAQs
Yes! You can assemble the rolls the night before, cover the pan tightly, and refrigerate them. In the morning, let the rolls come to room temperature for about 40 minutes while the oven preheats, then bake as usual. Perfect for make-ahead holiday breakfast rolls or Christmas morning.
They do, but it’s a gentle pumpkin flavor. The pumpkin puree adds softness, moisture, and a cozy warmth, but doesn’t overpower the recipe. The cinnamon-sugar filling still shines, making these the perfect balance of pumpkin cinnamon rolls and classic cinnamon goodness.
Yes, but you’ll need a 1:1 gluten-free baking flour that includes xanthan gum. The dough may be slightly more delicate, but the rolls still turn out soft and delicious.
You can skip it if you prefer lighter rolls, but the glaze really brings everything together. It adds sweetness, a hint of maple, and that gooey finish everyone loves on dairy-free cinnamon rolls.
Conclusion
And there you have it: warm, gooey, vegan pumpkin cinnamon rolls that bring all the cozy fall feelings straight to your kitchen.
Once you try this pumpkin breakfast recipe, you’ll see just how simple and satisfying homemade dairy-free cinnamon rolls can be. So grab your pumpkin puree, warm up the oven, and let the scent of cinnamon take over your home 😉
More Holiday treats
- Classic vegan gingerbread cookies
- Vegan Christmas sugar cookies
- Chocolate peppermint crinkle cookies
- Classic vegan pumpkin pie
- Vegan pecan pie bites
- Yummy vegan gingerbread cake
vegan pumpkin cinnamon rolls
Equipment
- 1 Mixing Bowl
- 1 baking dish
Ingredients
Dough
- ¾ cup warm plant milk 100–110°F; almond or oat work best
- 2¼ teaspoon instant yeast 1 packet
- 3 tablespoon brown sugar
- ¼ cup melted vegan butter or coconut oil
- 1/3 cup pumpkin purée not pumpkin pie filling
- 1 teaspoon vanilla extract
- 3¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Filling
- ¼ cup softened vegan butter
- ½ cup brown sugar
- 1½ tablespoon ground cinnamon
- 1 tablespoon pumpkin purée
- Optional: ¼ cup chopped pecans or walnuts
Maple Cream Cheese Glaze
- ½ cup vegan cream cheese softened
- 2 tablespoon vegan butter softened
- 2 tablespoon pure maple syrup
- ½ cup powdered sugar adjust for thickness
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
Activate & mix
- In a large bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- In a medium bowl, combine melted butter, pumpkin purée, and vanilla. Then stir into the main mixture.
- Add spices, salt, and flour, 1 cup at a time, mixing until a soft dough forms.
- Knead for 8–10 minutes by hand (or 5 minutes in a mixer with dough hook) until smooth and slightly tacky.
- Place in a greased bowl, cover, and let rise 1 hour, or until doubled in size.
Fill & roll
- Turn dough onto a floured surface and roll into a 14x18” rectangle.
- Spread with softened vegan butter, then pumpkin purée.
- Sprinkle evenly with brown sugar and cinnamon; add nuts if using.
- Roll tightly from the long edge; pinch seam to seal.
- Slice into 9–12 rolls and place in a greased 9x13” pan.
- Cover and let rise another 30–40 minutes while preheating oven to 350°F (175°C).
Bake
- Bake for 25–30 minutes, until golden and centers spring back slightly.
- Cool for 10 minutes before glazing.
Make the glaze
- Beat cream cheese and butter until smooth.
- Add maple syrup, vanilla, salt, and powdered sugar.
- Drizzle or spread generously over warm rolls.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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