Irresistibly Fluffy Vegan Pumpkin Cinnamon Rolls: The Ultimate Dairy-Free & Eggless Recipe

Discover the magic of homemade vegan pumpkin cinnamon rolls – a delightful treat featuring soft, pillowy pumpkin-infused bread, a luscious sticky pumpkin spice brown sugar filling, and a smooth, sweet maple cream cheese glaze. These eggless and dairy-free cinnamon rolls are truly addictively delicious!

Prepare to fall in love with these incredible vegan pumpkin cinnamon rolls! Each bite offers a harmonious blend of soft, airy dough bursting with delicate pumpkin spice, complemented by a rich, sticky brown sugar filling, all crowned with a not-too-sweet, tangy maple cream cheese glaze. This recipe redefines comfort food, proving that you don’t need dairy or eggs to achieve bakery-quality results.

These rolls are more than just a seasonal indulgence; they are a year-round delight. While their warming spiced flavor makes them a perfect fit for autumn and winter festivities, offering a taste of coziness, they can brighten any day with their unique charm. Imagine starting your morning with a freshly baked, warm cinnamon roll – it’s an experience that feels both indulgent and wonderfully homely. They also make a fantastic pick-me-up in the afternoon alongside your favorite cup of coffee or tea.

There’s a special kind of comfort that comes from baking bread, and these cinnamon rolls are no exception. The process itself, from kneading the dough to watching it rise, is incredibly calming and rewarding. And the aroma that fills your kitchen? Pure bliss! On a cold, dreary day, the warmth and fragrance of these rolls are enough to lift anyone’s spirits. Plus, you get a genuinely delicious treat to enjoy at the end of it all!

Why You’ll Adore This Vegan Pumpkin Cinnamon Roll Recipe

• Incredibly Fluffy Texture: Achieved through careful ingredient selection and proper kneading, resulting in an irresistibly soft and tender crumb.
• Rich Pumpkin Flavor: Real pumpkin puree not only imparts a beautiful golden hue but also adds a subtle, earthy sweetness and essential moisture to the dough.
• Perfectly Spiced Filling: A generous blend of classic autumn spices like cinnamon, nutmeg, ginger, cloves, and allspice creates a warm and inviting flavor profile in the sticky brown sugar swirl.
• Luxurious Maple Cream Cheese Glaze: A simple yet exquisite topping that balances the sweetness of the rolls with a hint of tanginess and the distinct flavor of real maple syrup.
• Completely Vegan: Made without any animal products, these rolls are dairy-free and eggless, making them suitable for those with dietary restrictions or ethical preferences.
• Ideal for Any Occasion: Whether for a festive holiday breakfast, a special brunch, or a comforting everyday treat, these rolls are always a hit.
• Rewarding Baking Experience: The process of making these rolls from scratch is therapeutic and yields truly impressive results.

Essential Ingredients for Your Vegan Pumpkin Cinnamon Rolls:

Crafting the perfect vegan cinnamon roll starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why it’s important:

Bread Flour: This is key to achieving that wonderfully soft, fluffy, and slightly chewy texture that makes cinnamon rolls so irresistible. Bread flour has a higher protein content compared to all-purpose flour, which means it develops more gluten during kneading. This gluten network traps gases produced by the yeast, allowing the rolls to rise beautifully and maintain their structure. While plain (all-purpose) flour can be used in a pinch, the final texture may be less elastic and slightly denser. I strongly advise against using wholemeal (whole wheat) flour, as its higher fiber content will result in a much denser roll, altering the desired light and airy consistency.

Instant/Fast Action Yeast: My go-to choice for bread baking, instant yeast is incredibly convenient because it can be mixed directly with the dry ingredients without prior activation. This saves a step and some time, making the baking process smoother. If you only have active dry yeast, don’t worry! Instructions on how to properly activate it are provided further down in this guide to ensure your dough rises perfectly.

Salt: A non-negotiable ingredient in any good bread recipe. Salt is crucial for flavor development, enhancing the sweetness and complexity of the dough. Beyond taste, it also plays a vital role in regulating yeast activity, preventing the dough from over-rising too quickly. Never omit salt from your bread dough!

Spices: For that quintessential autumnal flavor, I use a harmonious blend of ground cinnamon, nutmeg, ginger, cloves, and allspice. These spices create a warm, inviting, and fragrant dough and filling. If you prefer, you can simplify by using a pre-made pumpkin spice blend. I recommend using 1 ¼ teaspoons of pumpkin spice blend in the dough and 4 ½ teaspoons in the filling for a balanced flavor.

Sugar: The dough benefits from golden caster sugar, which provides a fine texture and a subtle caramelized note. For the filling, light brown soft sugar is preferred for its moisture content and deeper, molasses-rich flavor, contributing to that wonderfully sticky texture. However, both light and dark brown sugars are interchangeable for the filling if needed, and white granulated sugar can substitute caster sugar in the dough.

Pumpkin Puree: This isn’t just for flavor and color; pumpkin puree is vital for adding moisture to the dough, making these rolls exceptionally soft and tender. It also gives them a beautiful, natural orange hue. I typically use tinned (canned) pumpkin puree, ensuring it’s 100% pumpkin and NOT pumpkin pie filling (which contains added spices and sugar). If you can’t find tinned pumpkin puree, don’t worry – I’ve included instructions below on how to easily make your own from scratch.

Vegan Block Butter: For superior results in baking, I always opt for vegan block butter or margarine rather than spreadable varieties in tubs. Block butter has a lower water content, mimicking traditional dairy butter more closely, which is crucial for dough texture and richness. Naturli Vegan Block is a personal favorite, but any good quality vegan baking block will work. If spreadable margarine is all you have, it will still work, but be aware it might slightly affect the dough’s consistency due to higher water content.

Non-Dairy Milk: Soy milk is my top recommendation for vegan baking due to its higher protein content, which most closely resembles dairy milk in terms of how it interacts with yeast and dough structure. However, any unsweetened non-dairy milk (such as almond, oat, or cashew milk) will work perfectly well. Just be sure to choose an unsweetened variety to avoid altering the sugar balance in the recipe.

Vegan Cream Cheese: The maple cream cheese glaze is a glorious addition, though entirely optional – the rolls are incredibly delicious even without it! If you decide to include it, choose a vegan cream cheese brand whose flavor you genuinely enjoy. Not all vegan cream cheeses are created equal, so a good tasting one will make all the difference to your glaze.

Maple Syrup: To achieve the best flavor for your glaze, always verify that you are purchasing pure maple syrup. Some cheaper alternatives may be diluted with corn syrup, which won’t provide the same rich, authentic taste.

Essential Equipment You’ll Need:

• Stand Mixer with Dough Hook: Highly recommended for kneading this soft, sticky dough effortlessly.
• Large Mixing Bowls: For dough rising and ingredient mixing.
• Digital Kitchen Scale: Crucial for accurate gram measurements, ensuring consistent results.
• Measuring Cups and Spoons: For liquids and smaller quantities.
• Rolling Pin: To flatten the dough into a uniform rectangle.
• Sharp Knife or Dental Floss: For clean, even slicing of the rolled dough.
• 9-inch (23cm) Square Baking Tin: Or a similar sized round tin/skillet.
• Baking Parchment: To line the tin, preventing sticking and aiding in removal.
• Probe Thermometer: The most reliable way to check the internal temperature of the rolls for perfect doneness.
• Wire Rack: For cooling the rolls after baking.
• Whisk: For preparing the cream cheese glaze.

Step-by-Step Guide: How to Make Vegan Pumpkin Cinnamon Rolls

(For a concise ingredient list and detailed instructions, please refer to the recipe card below.)

I often find that splitting the preparation of these rolls over two days yields the best results and makes the process more manageable. I typically prepare the dough on the first day and allow it to complete its initial rise in the refrigerator overnight. This cold-proofed dough is not only much easier to handle and roll out, but the slow, extended rise also significantly enhances the depth of flavor in the finished rolls. However, if time is of the essence, you can certainly make them all on the same day.

This particular dough is quite soft and has a slightly sticky consistency, which makes a stand mixer an invaluable tool if you have one. The dough hook attachment will do all the hard work for you, ensuring a perfectly smooth and elastic dough. If you don’t own a stand mixer, fear not! You can absolutely knead the dough by hand. Just be prepared for a bit of a workout and to get a little messy – it’s all part of the fun of homemade baking!

Making the Dough:

1. To begin, combine the dry ingredients for the dough: place the bread flour, instant yeast, salt, ground cinnamon, nutmeg, and golden caster sugar into the bowl of your stand mixer. If using a different type of yeast, remember to activate it first (see “What Kind Of Yeast?” section below). Mix these dry ingredients briefly with the dough hook until they are well combined.
2. Next, add the wet ingredients: the pumpkin puree, the melted vegan block butter, and most of the lukewarm non-dairy milk. Start mixing on a low speed to bring the ingredients together into a rough, shaggy dough. Gradually add the remaining non-dairy milk, a tablespoon at a time, until the dough comes together and forms a soft, slightly sticky consistency. The exact amount of milk needed can vary slightly depending on the moisture content of your pumpkin puree and the humidity in your kitchen, so adjust as necessary.
3. Once a rough dough has formed, increase the speed of your stand mixer to medium-high. Knead the dough for approximately 5-10 minutes. You’re looking for the dough to transform from rough to smooth, elastic, and stretchy. It should pull away from the sides of the bowl, though it will remain somewhat sticky to the touch. This kneading process is vital for developing the gluten, which gives the rolls their structure and chewiness. If kneading by hand, do so on a lightly floured or oiled surface until you achieve the same smooth, elastic texture.

First Rise (Bulk Fermentation):

4. Transfer the kneaded dough to a large, lightly oiled bowl. Turn the dough over once to coat it in oil, which prevents it from drying out. Cover the bowl tightly with plastic wrap or a damp tea towel. Place the covered bowl in a warm spot in your kitchen (like a slightly warm oven that’s turned off, or near a sunny window) until the dough has visibly doubled in size. This typically takes about 1-2 hours, depending on the warmth of your environment. Alternatively, for enhanced flavor and easier handling, you can place the covered bowl in the refrigerator to rise slowly overnight (8-12 hours).

Preparing the Spiced Filling:

5. While the dough is rising, you can prepare the aromatic filling. In a medium bowl, combine the light brown soft sugar, ground cinnamon, nutmeg, ginger, cloves, and allspice. Mix these ingredients thoroughly until they are evenly distributed. Set this spiced sugar mixture aside, ready for when your dough has finished its first rise.

Shaping the Rolls:

6. Once the dough has completed its first rise and doubled in size, gently punch it down. This action releases the gases produced by the yeast and helps to redistribute the yeast cells, ensuring an even texture. Give the dough a brief knead for about thirty seconds to knock out any large air bubbles.

7. Lightly flour a clean work surface. Turn the dough out onto the floured surface and, using a rolling pin, roll it into an approximate 30 x 45 cm (12 x 18 inch) rectangle. Aim for an even thickness across the entire surface.
8. Carefully spread the softened vegan block butter evenly over the entire surface of the rolled-out dough, making sure to leave about a 1cm (½ inch) border clear around the edges. This border will help seal the roll later.
9. Generously scatter the prepared spiced sugar mixture over the buttered dough. Gently press the sugar mixture into the butter with your hands to ensure it adheres well and doesn’t fall out during rolling.

10. Starting from one of the long edges of the rectangle, carefully and tightly roll the dough into a snug sausage shape. Aim for an even, consistent roll to ensure uniform cinnamon swirls in each bun. Once rolled, trim off about ½ inch from each end of the dough sausage – these ends typically have less filling. While you can bake them if you wish, they are often discarded for presentation.
11. Using a sharp knife, or even unflavored dental floss for cleaner cuts, slice the dough sausage into nine even individual rolls. Precision here helps ensure even baking.
12. Line a 23cm (9-inch) square baking tin (or a similar size round tin) with baking parchment, leaving some overhang on the sides to help lift the rolls out later. Arrange the sliced rolls cut-side down in the prepared tin, leaving a small space between each roll as they will expand during the second rise and baking.

Second Rise (Proofing):

13. Loosely cover the baking tin with plastic wrap or a clean tea towel. Set it aside in a warm place for another 30-50 minutes for the second rise (proofing). During this time, the rolls should become noticeably puffy and expand to fill the tin. A good indicator that they are ready is if you gently press one of the rolls: the dough should spring back slowly. If it springs back quickly, it needs a little more time to proof. While the rolls are rising, preheat your oven to 180°C/160°C fan/350°F/gas mark 4.

Baking the Rolls:

14. Once the rolls have beautifully puffed up, transfer the baking tin to your preheated oven. Bake for 30-40 minutes, or until they are golden brown and cooked through. The most reliable way to ensure they are perfectly baked and not raw in the center is to check their internal temperature with a probe thermometer. They should reach at least 90°C (194°F). If you notice the tops of the rolls browning too quickly during baking, simply cover the tin loosely with a piece of aluminum foil to prevent over-browning.
15. Once baked, remove the tin from the oven and let the rolls cool in the tin for about 30 minutes. This allows them to set slightly and makes them easier to handle. Then, carefully lift them out of the tin using the baking parchment and transfer them to a wire rack to cool completely, or at least until they are warm enough to glaze.

Preparing and Glazing:

16. To make the delightful maple cream cheese glaze, simply combine the vegan cream cheese and pure maple syrup in a bowl. Whisk them together vigorously until the mixture is completely smooth and creamy.
17. Once the rolls have cooled slightly but are still warm, drizzle the luscious glaze generously over the tops. Serve immediately to enjoy their ultimate freshness and warmth.

Can I Make These Vegan Pumpkin Cinnamon Rolls In Advance?

While these rolls are undeniably at their peak perfection when enjoyed fresh on the day they are baked, any leftovers will remain delicious for another couple of days. For the best experience with cooled rolls, a quick warm-up in the microwave for about 10-20 seconds can refresh them wonderfully.

If you’re planning to serve them for a special breakfast or brunch and want to avoid the long waiting times on the day, this recipe is quite flexible for make-ahead preparation. You can follow the recipe instructions precisely up until you have shaped the buns and placed them in the baking tin. At this point, instead of letting them rise at room temperature, cover the tin loosely with plastic wrap and immediately place it in the refrigerator to cold-proof overnight. This slow, cool rise can take anywhere from 8 to 16 hours.

The following morning, remove the rolls from the fridge and allow them to come up to room temperature for approximately 30-60 minutes. During this time, they should become puffy again. While they are proofing, preheat your oven as directed in the recipe. Once puffy, bake them as per the instructions, and you’ll have fresh, warm cinnamon rolls ready to enjoy!

Can I Freeze Them?

Yes, baked vegan pumpkin cinnamon rolls freeze beautifully! To freeze, allow the rolls to cool completely after baking and before glazing. Wrap individual rolls tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy them, simply remove them from the freezer, let them defrost at room temperature for a few hours, then refresh them in the microwave for 10-20 seconds (or in a warm oven for 5-10 minutes) before serving. You can then add the glaze if desired.

What Kind Of Yeast Should I Use?

I typically use fast-action yeast, also known as instant yeast or easy-blend yeast. The main advantage of this type of yeast is its convenience: it can be added directly to the dry ingredients without needing to be activated beforehand. This streamlines the dough-making process significantly.

However, if your pantry only holds active dry yeast, you can certainly still use it! The key difference is that active dry yeast requires activation before it can be effectively incorporated into your dough. To do this, you’ll need to “proof” it. Simply mix the active dry yeast with a small portion of the lukewarm non-dairy milk (from the recipe’s total amount) and a pinch of the sugar (also from the recipe’s total). Stir gently and let this mixture sit for 10-20 minutes. You’ll know it’s ready when the surface becomes visibly bubbly and foamy, indicating the yeast is active and alive. Once activated, you can proceed with the rest of the recipe as written, adding the yeast mixture along with the other wet ingredients.

How To Make Your Own Pumpkin Puree:

While I often use tinned (canned) pumpkin puree for convenience, which can be found in the “American sections” of many large supermarkets or online, making your own is surprisingly simple and ensures the freshest flavor. Here’s how:

1. Choose the Right Pumpkin: It’s crucial to use an eating pumpkin (such as Sugar Pumpkin, Pie Pumpkin, or Hokkaido) or a butternut squash, rather than a large carving pumpkin which is too watery and stringy.
2. Preparation: Halve the pumpkin or squash and scoop out all the seeds and fibrous strands. You can save the seeds to roast later!
3. Roasting: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in an oven preheated to around 200°C/400°F/gas mark 6. The roasting time will depend entirely on the size of your pumpkin/squash; it could take anywhere from 30 minutes to over an hour. You’ll know it’s ready when the flesh is fork-tender and easily pierced. Roasting not only cooks the pumpkin but also concentrates its flavor.
4. Pureeing: Once tender, remove from the oven and let it cool slightly. Scoop the soft flesh out of the skin and transfer it to a food processor or blender. Process until completely smooth. If your puree seems too thick, you can add a tablespoon of water or non-dairy milk at a time until it reaches a thick, smooth consistency similar to canned puree.

It’s important to note that I don’t recommend boiling the pumpkin to cook it. Boiling introduces too much water into the flesh, resulting in a watery puree that can negatively impact the texture of your cinnamon roll dough.

Top Tips for Perfect Vegan Pumpkin Cinnamon Rolls:

• Accurate Measurements Are Key: For the most consistent and best results, I cannot stress enough the importance of using gram measurements with a digital kitchen scale. Cup measurements are inherently less precise, and relying on them can lead to variations in texture and overall success.
• Check Your Yeast: Always ensure your yeast is fresh and hasn’t expired. Old or inactive yeast is the most common reason for dough that fails to rise, resulting in dense, heavy rolls.
• Pure Pumpkin Only: If using tinned (canned) pumpkin puree, double-check the label to confirm it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
• Plan Ahead for Flavor: While these rolls can be made in one day, preparing the dough the evening before and allowing it to rise slowly in the refrigerator overnight enhances its flavor and makes shaping easier. Just remember to bring the rolls to room temperature before baking the next morning.
• Monitor Rising Time: The time it takes for dough to rise can vary significantly based on ambient temperature and humidity. On warmer days, your dough will rise faster, while cooler temperatures will slow the process. Always rely on visual cues (doubled in size, puffy) rather than strict timing.
• Bread Flour for Best Texture: Although plain (all-purpose) flour can be used, bread flour provides the superior soft, chewy, and fluffy texture characteristic of excellent cinnamon rolls.
• Customize Your Filling: Feel free to experiment by adding extras to your cinnamon roll filling! Chopped nuts (like pecans or walnuts), dried fruit (such as raisins or cranberries), or even vegan chocolate chips can add another layer of flavor and texture.
• Internal Temperature for Doneness: The most reliable method to ascertain if your bread is perfectly baked through is by checking its internal temperature with a probe thermometer. Aim for at least 90°C (194°F) to ensure no raw dough remains.
• Enjoy Warm: These pumpkin cinnamon rolls are truly best enjoyed on the day they are baked, ideally warm from the oven. If you have any leftovers, a quick reheat in the microwave or oven will bring them back to life.

More Sweet Vegan Bread Recipes You’ll Love:

Vegan Chocolate Babka

Banana Bread Cinnamon Rolls

Maple Pecan Bread Wreath

Vegan Lemon Blueberry Rolls

Gingerbread Cinnamon Rolls

Vegan Hot Cross Buns

Vegan Wholemeal Maple Cinnamon Rolls

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