Dairy-Free Vegan Pumpkin Cinnamon Rolls
Soft, pillowy cinnamon rolls enriched with pumpkin puree and warming spices, topped with tangy vegan cream cheese frosting. The pumpkin adds moisture and subtle sweetness while keeping these completely plant-based. Perfect for autumn mornings, holiday brunches, or whenever you crave comfort food without dairy or eggs. The double rise creates an exceptionally tender texture, while pecans add a delightful crunch to complement the spiced filling.
Ingredients
- ½ cup unsweetened almond milk, warmed
- ¼ cup organic sugar
- 2 ¼ teaspoons active dry yeast
- ¼ cup vegan butter, melted
- ¾ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour, plus more for kneadinggluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ cup organic brown sugar
- 2 tablespoons organic sugar
- 1 tablespoon pumpkin pie spice
- ½ cup pecans, finely chopped
- 1 pinch sea salt
- ¼ cup vegan butter, softened but not melted
- ¾ cup organic powdered sugar
- 4 oz vegan cream cheese, softenedcashew cream3/4 cupdairy-freepaleo
soak 1 cup cashews 4 hours then blend with 1/4 cup water
- 3 tablespoons vegan butter, melted
- 1 teaspoon lemon juice(optional)
- almond milk, as needed to thin
Instructions
- 1
Whisk together warmed almond milk and sugar in large bowl
- 2
Sprinkle yeast over mixture, stir, and let sit in warm place for 10 minutes
- 3
Stir in melted vegan butter, pumpkin puree, vanilla extract, salt, baking powder and pumpkin pie spice until uniform
- 4
Add flour and mix until dough forms
- 5
Turn dough onto floured surface and knead for 10 minutes, adding flour as needed, until soft and no longer sticky
- 6
Place dough in oiled bowl, cover with towel, and let rise in warm place for 1 hour until doubled
- 7
Generously grease 9x13-inch baking dish
- 8
Combine all filling ingredients in medium bowl and mix well
- 9
Roll risen dough into 12-inch rectangle about 1/2-inch thick on floured surface
- 10
Spread filling evenly over dough, leaving 1/4-inch border, then sprinkle pecans over top
- 11
Tightly roll up dough from long side into log and place seam-side down
- 12
Cut log into 6 even pieces using sharp knife or dental floss
- 13
Arrange rolls in greased baking dish, cover with towel, and rise for 1 hour
- 14
Preheat oven to 350°F
- 15
Bake rolls for 25-30 minutes until golden brown
- 16
Mix powdered sugar, vegan cream cheese, melted vegan butter, vanilla, and optional lemon juice for icing
- 17
Whisk in almond milk 1 tablespoon at a time until desired consistency
- 18
Cool rolls for 10 minutes, then drizzle generously with frosting
Tips
Use a measuring tape to mark even cuts on your dough log before slicing for uniform rolls that bake evenly.
Test almond milk temperature with your finger - it should feel just warm, not hot, to avoid killing the yeast.
Let the frosted rolls sit for a few minutes before serving to allow the icing to set slightly and penetrate the warm rolls.
Good to Know
Cover tightly and refrigerate for up to 3 days. Reheat individual rolls in microwave for 20-30 seconds.
Prepare through step 12, cover tightly, and refrigerate overnight. Let come to room temperature and rise for 30 minutes before baking.
Best served warm with frosting slightly melted. Pair with coffee or chai tea.
Common Mistakes
Keep almond milk just warm to avoid killing yeast with excessive heat.
Don't skip the double rise to ensure light, fluffy texture.
Cut rolls with sharp knife or dental floss to avoid compressing the dough.
Substitutions
Dairy-Free Swaps
soak 1 cup cashews 4 hours then blend with 1/4 cup water
Gluten-Free Swaps
may need extra liquid
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these rolls ahead of time?
Yes, prepare through cutting and arrange in pan. Cover and refrigerate overnight, then let come to room temperature and rise 30 minutes before baking.
How long will these keep fresh?
Store covered in refrigerator for up to 3 days. Reheat individual rolls in microwave for 20-30 seconds to restore softness.
Can I freeze the unbaked rolls?
Absolutely. After cutting, place rolls on baking sheet and freeze until solid, then transfer to freezer bags. Thaw overnight and let rise before baking.