Vegan Pumpkin Cinnamon Rolls

1 Bowl Vegan Pumpkin Cinnamon Rolls made with 10 ingredients using easy methods. Warm, gooey, perfectly sweet and subtly spiced - perfect for fall!



  • 1 cup unsweetened almond milk
  • 2 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant yeast (1 packet yields ~2 1/4 tsp)
  • 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 (such as Earth Balance)
  • 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, chopped (optional)


  • 2 Tbsp vegan butter (such as Earth Balance)
  • 1 Tbsp pumpkin butter* (optional)
  • 1 Tbsp organic cane sugar
  • 1/4 cup raw pecans, chopped


  1. DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling. Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.
  2. Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.
  3. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. 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.
  4. Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.
  5. On a lightly floured surface, roll out the dough into a thin rectangle.
  6. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans.
  7. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square or comparable sized pan (you should have about 10 rolls as original recipe is written).
  8. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  9. Once the oven is hot, bake rolls on a center rack for 30-40 minutes or until golden brown and crusty on top. Let cool for at least 10 minutes before serving.
  10. For a glaze, try my dairy-free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
  11. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.


  • *Pumpkin butter can either be purchased at the store or made at home - I love this recipe from Oh She Glows. If you go the store bought route, just check to make sure they're vegan friendly!
  • *For a simple dairy-free glaze, melt 1 Tbsp vegan butter and whisk in 2 - 2 1/2 cups powdered sugar. Mix and gradually thin with dairy-free milk 1 tsp at a time until pourable but still thick. Add 1 Tbsp pumpkin butter and/or 1/4 tsp pumpkin pie spice for more pumpkin flavor.