These vegan pumpkin spice latte cinnamon rolls are a perfect combination of pumpkin spice and coffee, for the perfect breakfast treat. Warm and gooey pumpkin rolls, filled with a coffee cinnamon sugar, topped with a layer of coffee cream cheese frosting. Vegan, No-egg, No-Dairy and easy to make.
This dessert has been made in collaboration with Le Creuset UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pumpkin Spice Latte Cinnamon Rolls
It’s PSL (Pumpkin Spice Latte) season and i am obsessed with all things pumpkin spice, especially those warm autumn spices paired with rich, creamy coffee notes. I wait all year to get my hands on a pumpkin spice latte from the coffee shop. These pumpkin spice latte cinnamon rolls bring together everything we love about a cosy autumn latte and a classic cinnamon roll. I’ve taken my simple vegan cinnamon roll dough and infused it with pumpkin and warming spices, then filled it with a deliciously sweet, spiced buttery sugar filling. To finish, they’re topped with a dreamy coffee icing that adds the perfect hint of rich espresso flavour, balancing out all that sweet pumpkin spice goodness. Soft, fluffy, gooey and full of cosy autumn flavours, these rolls are truly a pumpkin spice latte lover’s dream!
Looking for more pumpkin recipes? Check out my: Vegan Pumpkin Ice-Cream Cookies, Vegan Pumpkin Spice Latte Cake, Vegan Pumpkin Spice Mousse Cake and Vegan Pumpkin Spice Tiramisu.
Why you’ll love this recipe
- Completely vegan and just as soft, gooey, fluffy and delicious as classic cinnamon rolls!
- Packed with pumpkin puree and warming pumpkin spices for all the cosy autumn vibes.
- Pumpkin spice and coffee in a cinnamon roll = the ultimate PSL cinnamon rolls!
- A sweet, buttery cinnamon sugar filling that melts into every swirl.
- Perfect served with a pumpkin spice latte on the side.
- Infused with delicious pumpkin spice latte flavours, combining warm spices with deliciously rich coffee notes.
- Topped with a dreamy coffee cream cheese frosting that perfectly balances the sweetness of the rolls.
- Soft, gooey centres with golden, fluffy edges – everything you dream of about a cinnamon roll!
- The perfect autumn baking recipe to enjoy with your morning coffee or a cosy afternoon latte.
- Your favourite pumpkin spice latte transformed into the ultimate sweet breakfast treat. You’ll love them!
- Made for pumpkin spice latte lovers who can’t get enough of those warm, cosy autumn flavours (and coffee).
Layers of pumpkin spice latte cinnamon rolls
These fun and cosy cinnamon rolls feature the warmth and spices of pumpkin spice, along with rich and lucious notes of coffee in each bite. Below is a quick overview of the layers of this recipe. Find the full written recipe and method with ingredients in the recipe card at the bottom of the page.
- Pumpkin dough
These cinnamon rolls start with a simple cinnamon roll rough which is pillowy soft and plump. I add in pumpkin puree and pumpkin spice for the ultimate pumpkin spice flavour which compliments the coffee cinnamon sugar filling / swirls.
- cinnamon swirl filling
Inside of the dough is a classic cinnamon sugar, added with coffee to give them a sweet and rich coffee flavour running throughout each roll.
- Coffee cream cheese frosting
Once the cinnamon rolls have baked, each roll is topped with a deliciously sweet and flavourful coffee cream cheese frosting made with dairy-free cream cheese, butter, icing sugar and ground coffee. It soaks into the rolls making them super moist and filled with warming coffee notes.
Pumpkin spice latte cinnamon roll FAQ
- What makes this recipe pumpkin spice latte? I’ve taken classic cinnamon rolls, and included pumpkin spice and puree, along with coffee making them pumpkin spice latte inspired flavours. The dough is made with pumpkin and warm spices, the filling is packed with sweet, spiced cinnamon sugar, and the coffee frosting on top brings that rich latte flavour to every bite. They’re soft, fluffy, gooey and completely vegan!
- What dish should you bake the rolls in? First, choose an oven-safe baking dish that comfortably fits all the rolls. I use the Le Creuset Pumpkin Casserole, which is not only absolutely gorgeous but also bakes the rolls to perfection. Plus, its beautiful design makes it perfect for serving the rolls straight from the oven to the table. As a result, you can present the rolls directly to your guests in the dish, creating a eye-catching centrepiece that is sure to impress!
- Are these pumpkin spice latte cinnamon rolls vegan? Yes! These pumpkin spice cinnamon rolls are completely vegan, making them the perfect plant-based autumn / fall treat. Just make sure all your ingredients, including your milk, butter and sugars etc ingredients are 100% vegan-friendly.
- Can these pumpkin spice cinnamon rolls be made gluten-free? I haven’t tested this recipe with gluten-free flour as of yet, so I can’t guarantee the same soft, moist, fluffy and gooey results. Cinnamon roll dough can be tricky to adapt, as gluten plays a huge role in creating that classic doughy, stretchy texture. For the best results, I recommend following the recipe as written!
How to store the rolls
These rolls are best served and enjoyed warm on the day they are made. They are at their softest and gooiest when freshly baked. If you need to store them, it is best to keep them overnight only, as cinnamon rolls taste best when fresh. To store any leftovers (not that you’ll have any), place the rolls in an airtight container and keep them in the fridge for up to 1-2 days. If you have already added the coffee frosting, refrigeration is especially important. This way, the rolls stay fresh for longer, while the icing is less likely to spoil too quickly.
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 Latte Cinnamon Rolls
- Total Time: 5 hours
- Yield: 10 1x
- Diet: Vegan
Description
Indulge in Vegan Pumpkin Spice Latte Cinnamon Rolls for a cozy breakfast treat filled with gooey pumpkin and coffee flavours.
Ingredients
Ingredients for the dough
- 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 / pumpkin puree (canned pumpkin)
Ingredients for the cinnamon sugar 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
- 2 teaspoons of ground coffee
Ingredients for the coffee cream cheese frosting
- 90g of dairy-free butter (room temp)
- 170g of dairy-free cream cheese (room temp)
- 100g of icing / powdered sugar
- 2 teaspoons of vanilla (extract or vanilla bean paste)
- 3 teaspoons of ground coffee
+
- Ground coffee (dusting)
Instructions
Method (rolls)
- Grease a casserole dish (i use the Le Creuset Cast Iron Shallow Pumpkin Casserole) 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, ground coffee and 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.
Method (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 heavy 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, vanilla and ground coffee, 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 ground coffee for even more flavour.
- Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: cinnamon rolls
- Method: Baking
- Cuisine: American
