Vegan Pumpkin Cinnamon Rolls

A bit late on the pumpkin train, but these vegan pumpkin cinnamon buns are worth the wait! The pumpkin puree makes this buns pillowy soft and deliciously moist. Slightly caramelized bottoms adds a sweet chewiness to the otherwise soft rolls. Click here for the printable recipe for this sticky buns.

vegan pumpkin roll and coffee

For more vegan Pumpkin Spice goodness, try these recipes:

These pumpkin rolls are not too sweet, which makes them nice to have in the morning. Or anytime, really. You can make these more decadent by adding vegan cream cheese frosting. Check out this cinnamon bun tutorial to get the easy frosting recipe.

Video Tutorial for Vegan Pumpkin Cinnamon Rolls


I came up with this recipe because I had some pumpkin puree leftover from making pumpkin soup. I am not the biggest fan of pumpkin pie (sorry pumpkin pie lovers) and I also wanted to make something I could have in the mornings without waking up my sleeping family (ie. The boyfriend and the cat). Pumpkin cinnamon rolls seemed like the perfect thing to solve all these problems.

pumpkin cinnamon roll ingredients

The recipe is based on my Gooey Cinnamon Buns recipe, only with much less fat. The pumpkin puree makes up for this and keeps the bread soft and moist. The cinnamon bun recipe is actually a take from my Garlic Cheesy Buns recipe; the bread in both recipes starts out the same. Once you get comfortable making bread, you can do all sorts of things.

pumpkin cinnamon bun with cream cheese iciing

Here are some of my favourite bread recipes:

Printable Recipe for Vegan Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls
Yields 12
A bit late on the pumpkin train, but these vegan pumpkin cinnamon buns are worth the wait! The pumpkin puree makes this buns pillowy soft and deliciously moist. Slightly caramelized bottoms adds a sweet chewiness to the otherwise soft rolls.
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For the Dough
  1. 3+ cups white flour (710cc), or 2 1/4+ cups of whole wheat flour (530cc)
  2. 1 cup warm plant-based milk (237ml)
  3. 2 tablespoons sugar, any kind (30cc)
  4. 2 1/4 teaspoon yeast, instant or traditional (12cc)
  5. 1 cup cooked pumpkin puree (237ml)
For the Filling
  1. 1/3 cup cooked pumpkin puree (79ml)
  2. 2 tablespoons brown sugar (33cc)
  3. 1-2 teaspoons ground cinnamon (5-10cc)
For the "Goo"
  1. 1 tablespoon brown sugar (30cc)
  2. 1 tablespoon vegan butter, such as Earth Balance (30cc)
  3. 2 tablespoons brown rice syrup (60ml)
  1. Stir warm plant-based milk with 2 tablespoons sugar and yeast together until dissolved. If using traditional yeast, let this sit for 5 to 10 minutes to proof.
  2. Add the pumpkin puree and mix until no lumps of pumpkin remain.
  3. Add one cup of flour and stir until fully incorporated. Repeat with a second cup. Then add just enough flour for the dough to become workable.
  4. Knead the dough for a few minutes, adding flour if necessary. The dough should be soft and slightly sticky.
  5. Place the dough ball in a bowl and cover. Let it rise in a warm place for 45 minutes to an hour, or until doubled in size.
  6. In the meantime, mix the filling ingredients together in a separate bowl.
  7. After the dough has doubled in size, dust it with flour, punch down the dough and gather it into a ball.
  8. Knead the dough lightly into a rectangle shape.
  9. Using a rolling pin or similar device, roll the dough out to about a half inch thickness (1.25cm). The dough should be about 18-20 inches along the length of the rectangle.
  10. Spread the filling mixture all over the top of the dough, leaving a 1 inch bare strip along the length farthest from you.
  11. Starting a the length closest to you, fold over edge and roll up the dough into a log.
  12. Let the roll rest on the seam as you prepare your baking pans. Line you baking pan(s) with parchemnt paper.
  13. Combine the brown sugar, vegan butter, and brown rice syrup in a heat proof container. Heat until the vegan butter is melted. This takes about 20 seconds in a microwave. Stir until the sugar is dissolved.
  14. Pour the mixture into the prepared pans.
  15. Cut the dough across the length, into 1.5" inch sections (just under 4cm). Place the pieces, with a cut side down, onto the baking pan. Leave about 1 to 2 inches of space between each roll.
  16. Cover the buns with a damp towel and let rise for about 45 minutes or until doubled in size.
  17. Bake in a preheated 400F (204C) oven for 18 - 20 minutes. The tops will be lightly browned and bottoms will be caramelized.
  18. Serve after letting cool for a few minutes.
  19. Enjoy!
  1. These freeze and thaw nicely. Wrap the rolls well before freezing to prevent freezer burn. Let thaw at room temperature, or use the microwave, cooking on high at 15-12 second intervals.
Mary's Test Kitchen https://www.marystestkitchen.com/
Showing 3 comments
  • Clem

    Tried and approved! Those are delicious, fluffy, tasteful and perfect for a healthy breakfast 🙂
    I didn’t bake them in “the Goo” since I’m trying to lose a few pounds, but I’ll sure keep the option for the next batch!

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