Vegan Pumpkin Spice Cinnamon Rolls

posted in: Recipes | 0

I didn’t pull any stops where the not so healthy stuff is concerned on this recipe, but sometimes you just gotta go for it. It’s a little on the time intensive side, and so worth it. A good alternative to your traditional celebration dessert, warmed and topped with vegan whipped topping or nice cream. Or heck, have it for breakfast!



  • 2 ¼ tsp yeast (1 packet)
  • 2 ¾ cup flour
  • 1/3 cup granulated sugar
  • ½ tsp pumpkin spice blend
  • 1 egg substitute*
  • 1/3 cup plant-based milk
  • ½ cup pumpkin puree
  • 3 tbsp plant-based butter (the cubed kind), melted


  • ¼ cup plant-based butter (the cubed kind), softened
  • 1 tbsp cinnamon
  • ½ tsp pumpkin spice blend
  • ½ cup brown sugar


  • ½ cup (1 cube) plant-based butter
  • ¼ cup plant-based milk
  • 1 cup confectioner’s sugar
  • ¼ cup maple syrup
  • ¼ tsp pumpkin spice blend
  • ½ tsp vanilla extract



  1. Heat milk until just warm (test on the inside of your wrist). Sprinkle yeast over warm milk and stir. Let stand until foamy, about 10 minutes
  2. If using flax or a powdered egg replacement, prepare the egg substitute as directed below.*
  3. In stand mixer with dough hook, combine flour, granulated sugar and spice blend in mixing bowl.
  4. Mix together the wet ingredients for the dough: Milk/yeast mixture, egg substitute, pumpkin puree and 3 tablespoons plant-based butter.
  5. Add wet ingredients to bowl with dry ingredients. Knead until dough pulls away from sides and forms nice ball, adding flour by the tablespoon if needed. Or knead by hand.
  6. Remove dough from mixer and transfer to lightly greased bowl. Cover loosely and let rest for 15 – 20 minutes in warm place.
  7. After it’s through resting, roll the dough out to about 12 x 8 inches.


  1. Combine filling ingredients in stand mixing bowl and mix until creamy.
  2. Spread filling gently over dough.
  3. Roll up dough, starting with long side, in a tight roll and pinch seam. Cut into 12 even pieces and arrange in lightly greased 9-inch round or square pan.
  4. Cover with a moist towel and let rise in warm place for about 60 – 75 minutes until double in size.
  5. Bake for 20 – 30 minutes until lightly browned.
  6. Let cool completely before frosting


  • In stand mixer, add softened plant-based butter, plant-based milk, confectioners sugar, maple syrup, vanilla extract and pumpkin spice. Mix well on low until soft peaks form.
  • Frost cooled rolls and serve!


*You can substitute egg with any of the following:

  • 1 tbsp ground flax seeds + 3 tbsp water. Let sit for 15 minutes before adding to other ingredients
  • An egg substitute such as Bob’s Red Mill Egg Replacer
  • 3 tbsp aquafaba (the liquid from a can of garbanzo beans). This is my favorite.


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