Introduction

These vegan pumpkin spice cinnamon rolls are a perfect cozy treat for any time of year, especially during the fall. Soft, fluffy, and bursting with warm spices, they’re topped with a creamy dairy-free frosting that’s simply irresistible. Let’s dive into this delicious plant-based twist on a classic favorite.

A white rectangular baking dish filled with several golden-brown cinnamon rolls that show swirls of cinnamon and sugar. On the upper right, a woman's hand is gently lifting one cinnamon roll, highlighting its soft and fluffy texture with a slightly shiny glaze on top. In the background, there are small orange pumpkins and autumn leaves, adding a warm, cozy fall vibe. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g all-purpose flour
2 teaspoons ground cinnamon

1 teaspoon ground nutmeg
1 teaspoon ground ginger

1/4 teaspoon ground cloves
60g caster sugar

60g dairy-free butter, melted
180ml dairy-free milk, warmed
7g (1 pack) active dry yeast

60g smooth apple sauce, room temperature
80g pumpkin pie filling (canned pumpkin)
50g dairy-free butter, softened to room temperature (for filling)

100g light brown sugar (for filling)
1 tablespoon ground cinnamon (for filling)
1/2 teaspoon ground nutmeg (for filling)

1/2 teaspoon ground allspice (for filling)
1/4 teaspoon ground ginger (for filling)
1/4 teaspoon ground cloves (for filling)

90g dairy-free butter (for frosting)
170g dairy-free cream cheese, cold
100g icing sugar

2 teaspoons vanilla extract or vanilla bean paste
1 teaspoon ground cinnamon (for frosting)
1/2 teaspoon ground nutmeg (for frosting)

1/4 teaspoon ground ginger (for frosting)
1/4 teaspoon ground cloves (for frosting)
Ground cinnamon, for dusting

Instructions

Step 1: Grease a 9 x 13-inch square or rectangular casserole dish with dairy-free butter and set aside.
Step 2: In a large bowl or stand mixer fitted with a dough hook, combine the flour, ground cinnamon, nutmeg, ginger, cloves, and caster sugar. Stir well to mix.
Step 3: In a small saucepan, melt the melted butter over low heat, then add the warmed dairy-free milk. Sprinkle the yeast over the surface, cover, and let sit for 5 minutes until bubbly and foamy to activate the yeast.

Step 4: Add the activated yeast mixture, apple sauce, and pumpkin pie filling to the dry ingredients. Mix until a smooth, elastic dough forms, about 8-10 minutes.
Step 5: Lightly grease a medium bowl with oil or butter, place the dough inside, cover, and let it rise in a warm spot until doubled in size and springs back slowly when pressed, about 1-2 hours.
Step 6: While the dough is rising, prepare the filling by mixing the softened butter, light brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves into a smooth, spreadable paste. Add a little extra butter if needed.

Step 7: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a 16 x 24-inch rectangle, as thin as possible for more swirls.
Step 8: Spread the filling evenly over the dough, reaching all the edges.
Step 9: Cut the dough into strips about 1.5 inches thick using a pizza cutter or sharp knife. Roll each strip tightly away from you, forming individual rolls. You should get about 9-12 rolls.

Step 10: Place the rolls in the prepared dish, cover, and let them rise again in a warm place until doubled, about 45 minutes to 1 hour.
Step 11: Preheat your oven to 180°C (fan).
Step 12: Optionally, drizzle vegan cream over the rolls for extra moisture. Bake the rolls in the oven for 20-25 minutes until puffed and golden. Keep an eye on them to avoid burning and rotate halfway through for even baking.

Step 13: Remove the rolls from the oven and let them cool on a wire rack for 15-20 minutes.
Step 14: Prepare the frosting by beating together the dairy-free butter and cold dairy-free cream cheese until pale and creamy. Sift in icing sugar, spices, and vanilla, then beat until well combined.
Step 15: Spread the frosting over the warm (or cooled) rolls. The frosting will melt slightly if the rolls are warm.

Step 16: Dust with ground cinnamon and optionally drizzle vegan caramel sauce before serving. Enjoy warm for best flavor!

Tips & Variations

Use canned pumpkin pie filling for a richer spice flavor or substitute with pure pumpkin puree and extra pumpkin pie spice.
If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for about 10-12 minutes until smooth.

For a glaze instead of frosting, mix icing sugar with a splash of dairy-free milk and drizzle over warm rolls.
Add chopped pecans or walnuts to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. Frost the rolls just before serving to keep the topping fresh.

How to Serve

The image shows a close-up of a white baking dish filled with golden-brown cinnamon rolls, each with a visible swirl of cinnamon filling and a slightly glossy, baked texture. A woman's hand is gently lifting one cinnamon roll from the center, highlighting the soft, fluffy layers inside. In the background, there are small decorative pumpkins and autumn leaves, adding a warm, cozy feel to the scene. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough the night before and let it rise slowly in the refrigerator overnight. Bring it back to room temperature before rolling out and filling.

What dairy-free milk works best for this recipe?

Any unsweetened plant milk such as almond, soy, oat, or coconut milk will work well. Just be sure it’s warmed and not too hot when activating the yeast.