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Vegan pumpkin cinnamon rolls in a metal baking tin on a grey background with mini pumpkins and a cup of coffee.

Vegan Pumpkin Cinnamon Rolls

Vegan pumpkin cinnamon rolls – soft, fluffy pumpkin flavoured bread with a sticky pumpkin spice brown sugar filling and maple cream cheese glaze. These vegan pumpkin cinnamon rolls are addictively good!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon rolls
Prep Time 40 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 3 hours 15 minutes
Servings 9 people
Author Domestic Gothess



  • 500 g (4 cups) white bread flour
  • 8 g (2 ¼ tsp) instant/fast action yeast
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • 60 g (¼ cup) caster (superfine) sugar (I use golden caster sugar)
  • 200 g (½ + ⅓ cup) pumpkin puree (see post above for how to make your own)
  • 70 g (¼ cup + 1 Tbsp) vegan butter/margarine melted
  • about 180 ml (¾ cup) lukewarm unsweetened non-dairy milk (soy is best)


  • 120 g (⅔ cup) light brown soft sugar
  • 1 Tbsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 60 g (¼ cup) vegan butter/margarine softened


  • 120 g (½ cup) vegan cream cheese
  • 3 Tbsp maple syrup


  • To make the dough, place the flour, yeast, salt, cinnamon, nutmeg and sugar in the bowl of a stand mixer fitted with a dough hook and mix to combine.
  • Add the pumpkin puree, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
  • Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface.
  • Place the dough in an oiled bowl, cover and leave in a warm place until doubled in size, about 1-2 hours. It can also be placed in the fridge to rise overnight instead.
  • For the filling, mix together the light brown sugar, cinnamon, nutmeg, ginger, cloves and allspice in a bowl and set aside.
  • Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
  • Roll the dough out on a floured surface to an approx 30 x 45 cm / 12 x 18 inch rectangle and spread the softened butter evenly over the surface, leaving about a 1cm border around the edge.
  • Scatter over the spiced sugar mixture and press it down gently.
  • Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
  • Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23 cm / 9 inch square tin lined with baking parchment.
  • Cover loosely and set aside to rise for 30-50 minutes until puffy. Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 90°C/194°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
  • Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
  • To make the glaze, whisk together the cream cheese and maple syrup until smooth then drizzle over the tops of the buns and serve.


  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • This recipe makes 9 large cinnamon rolls but you can also make 12 smaller ones instead.