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Vegan Pumpkin Spice Cinnamon Rolls Recipe

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★★★★★

4.9 from 87 reviews

These Vegan Pumpkin Spice Cinnamon Rolls are a perfect blend of warm autumn spices and tender, fluffy dough. Made without any dairy, these cinnamon rolls feature a rich pumpkin pie filling and a creamy dairy-free cream cheese frosting, making them a delicious treat for any vegan or plant-based diet. With a cozy aroma and a soft, melt-in-your-mouth texture, these cinnamon rolls are an ideal comfort food for breakfast or dessert during fall and holiday seasons.

Ingredients

Scale

Dough

  • 400g all-purpose / plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 60g caster sugar / granulated 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)

Filling

  • 50g dairy-free butter, softened to room temperature
  • 100g 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

Frosting

  • 90g dairy-free butter
  • 170g dairy-free cream cheese, cold
  • 100g icing / powdered sugar
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

To Serve

  • Ground cinnamon (for dusting)

Instructions

  1. Prepare the baking dish: Grease a square or rectangular 9 x 13-inch casserole dish with dairy-free butter and set aside.
  2. Mix dry ingredients: In a stand mixer bowl with a dough hook or a large mixing bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and caster sugar. Stir to combine evenly.
  3. Activate yeast: Warm the dairy-free milk with melted dairy-free butter in a small saucepan over the stove. Once warm (not hot), sprinkle the yeast on top and cover for 5 minutes until foamy, indicating the yeast is active.
  4. Make dough: Add the yeast mixture, apple sauce, and pumpkin pie filling to the dry ingredients. Mix with the dough hook or by hand until you form a smooth, elastic dough ball, approximately 8-10 minutes.
  5. Proof dough: Lightly grease a medium bowl with oil or butter, place the dough inside, and cover. Let it rest in a warm place around 90°F (32°C) until doubled in size, about 1-2 hours. The dough should slowly spring back when pressed.
  6. Prepare filling: In a bowl, mix the softened dairy-free butter with light brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves until it forms a smooth, spreadable paste. Add more butter if needed.
  7. Roll out dough: Once doubled, turn the dough onto a floured surface and roll into a 16 x 24-inch rectangle. The thinner the dough, the more swirls you get.
  8. Spread filling: Using an offset spatula, evenly spread the filling paste right up to the edges of the dough.
  9. Cut and roll: Cut the dough into 1.5-inch strips using a pizza cutter or sharp knife. Roll each strip tightly away from you to form individual cinnamon rolls. Aim for 9-12 rolls depending on thickness.
  10. Second proof: Arrange the rolls into the greased baking dish, cover, and let them proof again in a warm place to double in size.
  11. Preheat oven: Heat the oven to 180°C fan (about 350°F conventional).
  12. Bake rolls: Optional: drizzle vegan cream over the rolls before baking for extra moisture. Bake on the middle rack for 20-25 minutes until golden and puffed. Check after 20 minutes to prevent burning and rotate the dish halfway for even baking.
  13. Cool rolls: Remove rolls from the oven carefully and cool on a wire rack for 15-20 minutes.
  14. Make frosting: Beat the dairy-free butter and cream cheese in a bowl using a hand or stand mixer with balloon whisk attachment until pale and creamy.
  15. Add sugar and spices: Sift in the icing sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Beat on low until combined and smooth.
  16. Frost rolls: Spread the cream cheese frosting over the warm rolls so it melts slightly. Dust with extra ground cinnamon and optionally drizzle with vegan caramel sauce.
  17. Serve: Serve warm and enjoy your vegan pumpkin spice cinnamon rolls.

Notes

  • Ensure yeast is activated properly by checking for foam; if not bubbly, start again with fresh yeast.
  • Proofing dough in a warm environment speeds up rising; a temperature around 90°F is ideal.
  • Rolling dough thinner creates more cinnamon swirls but can make rolls denser if too thin.
  • Using dairy-free butter and milk keeps this recipe completely vegan and dairy-free.
  • Do not overbake the rolls; start checking at 20 minutes to avoid drying out.
  • The frosting spreads best when rolls are warm but not hot to avoid it running off.
  • Optional toppings such as vegan caramel sauce add extra sweetness and decadence.
  • These rolls are best enjoyed fresh but can be reheated gently the next day.

Keywords: vegan cinnamon rolls, pumpkin spice rolls, dairy-free cinnamon rolls, pumpkin dessert, fall baking, vegan breakfast pastry

Find it online: https://lucabites.com/vegan-pumpkin-spice-cinnamon-rolls-recipe/