Soft and gooey vegan pumpkin spice cinnamon rolls, with a pillowy soft cinnamon roll dough, a pumpkin spice sugar filling, topped with a swirl of dairy-free cream cheese frosting! These rolls are perfect for Autumn / Fall, no-eggs, no-dairy and you’d never know!
Vegan Pumpkin Spice Cinnamon Rolls
It’s officially pumpkin spice season and i am HERE for it! I am in love with pumpkin spice, the delicious spices and creamy notes. This recipe combines a classic cinnamon roll and pumpkin spice. I made my simple vegan cinnamon roll dough, adding in spices and pumpkin, while the filling is a delicious, with spiced butter sugar spread. It is the perfect balance of sweet and spicy, while the cinnamon spiced cream cheese on top paired with a cinnamon dusting ties everything in perfectly. These truly are a pumpkin spice lovers dream!
Looking for more pumpkin spice recipes? Check out my: Vegan Pumpkin Spice Mousse Cake, Vegan Pumpkin Spice Tiramisu and Vegan Pumpkin Cake.
Why you’ll love this recipe
- Soft, fluffy and perfectly spiced pumpkin cinnamon rolls.
- Creamy and fluffy textures.
- Surprisingly easy to make.
- Filled with a delicious pumpkin spice sugar swirl.
- Packed with warm pumpkin spice flavours.
- Topped with a creamy spiced dairy-free cream cheese frosting.
- 100% vegan, dairy-free and egg-free.
- Gooey, indulgent and full of cosy autumn flavours.
- The perfect treat for slow mornings and cosy evenings.
- So flavourful and delicious, you won’t believe they’re vegan!!!
Vegan Biscoff Cinnamon Roll FAQ
- Are these cinnamon rolls completely vegan? Of course! These cinnamon rolls are made without the use of any dairy, eggs, or animal products while still being soft, fluffy, and rich in flavour!
- What makes these rolls pumpkin spice? I use the exact spices sound in pumpkin spice, along with pumpkin puree in the dough which gives them a slight orange hue and mild pumpkin flavour.
- How do I keep the cinnamon rolls soft and fluffy? Make sure the dough is well kneaded and allow enough time for the dough to rise properly! Avoid adding too much flour, which can make the rolls dense and dry.
- What plant milk works best in the dough? Most plant milks work well, including soya, almond, oat, or cashew milk. Choose an unsweetened milk for best results, I personally use unsweetened soya milk.
- How do I store the cinnamon rolls? Store them in an airtight / sealed container at room temperature for up to 2 days, or in the fridge for up to 3 days. Warm them slightly before serving! Left too long, they may become dense in texture.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Pumpkin Spice Cinnamon Rolls
- Total Time: 3 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Try these Vegan Pumpkin Spice Cinnamon Rolls, featuring a pumpkin spice filling and a creamy topping for a cozy dessert.
Ingredients
Ingredients for the rolls
- 400g of all-purpose / plain flour
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 60g of caster sugar / granulated sugar
- 60g of dairy-free butter (melted)
- 180ml of dairy-free milk (warmed)
- 7g (1 pack) of active dry yeast
- 60g of smooth apple sauce (room temperature)
- 80g of pumpkin pie filling (canned pumpkin)
Ingredients for the pumpkin spice filling
- 50g of dairy-free butter, softened to room temperature
- 100g of light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Ingredients for the cream cheese frosting
- 90g of dairy-free butter
- 170g of dairy-free cream cheese, cold
- 100g of icing / powdered sugar
- 2 teaspoons of vanilla (extract or vanilla bean paste)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- Ground cinnamon (dusting)
Instructions
Method (cinnamon rolls)
- Grease a square / rectangular 9 x 13” casserole dish with dairy-free butter. Set aside.
- In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, spices and sugar. Stir together.
- In a small saucepan on the hob, add in the butter, allow to melt, then add in the milk. You want it to be warm, but not too hot as this will kill the yeast. Sprinkle over the yeast then cover for 5 minutes until bubbly / foamy. You’ll know the yeast is activated. If it doesn’t, the yeast is killed and you’ll have to start again.
- Add the activated yeast mixture and apple sauce puree and pumpkin pie filling into the dry. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
- Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately 90F or warmer) until about doubled in size. Proof the dough until the dough springs back slowly when the side is dented with a finger, about 1-2 hours.
- During this time, mix together the filling.
Method (filling)
- Add the sugar, spices, room temperature butter into a bowl. Mix until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable.
- When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
- Spread the filling over the dough using an off set spatula, getting right into the edges.
Cut the rolls
- Use a pizza cutter or sharp knife to cut strips (approximately 1.5” thickness) of the dough. Roll each strip into tight rolls and away from you (refer to video for reference). You should get at lest 9-12 rolls depending on your thickness.
- Place the rolls in the greased dish. Cover again and place back somewhere warm to double in size.
- During this time, preheat oven to 180°C fan.
- Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour (before baking, you can drizzle over some vegan cream, this will make the rolls extra moist). Keep an eye on them after 20 minutes to make sure the tops don’t burn. You may wish to turn the dish half way through baking to ensure an even bake.
- Once baked, carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the frosting.
Method (frosting)
- In a bowl with hand whisk, or stand mixer with balloon whisk attachment, beat the butter and cream cheese until pale and creamy.
- Sift in the icing sugar, spices and vanilla then beat on low speed until well combined.
- When the rolls are cooled(warm is fine), spoon and spread the cream cheese frosting over each roll. If the rolls are slightly warm, the glaze will melt over the rolls. The rolls are best enjoyed warm. I also like to serve with a dusting of cinnamon. You could even add a drizzle of vegan caramel sauce (optional).
- Serve and enjoy!
Notes
Storage: Best enjoyed day of making. Store the cinnamon rolls with cream cheese frosting in an airtight / sealed container in the fridge for up to 2-3 days. Before eating, let them sit at room temperature for 5-10 minutes or warm them gently in the microwave to soften them.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: cinnamon rolls
- Method: Baking
- Cuisine: American
